Cilantro Gazpacho: A Refreshing Summer Soup

If you follow us on Instagram, might have saw some shots from my amazing NorCal trip! We started south of San Francisco where my cousin graduated from high school and spent time with my entire family going to dinner, riding Google bikes and just having fun catching up. From there, we drove up to Lake Tahoe for TJ’s friend’s wedding and to stay with our good friends Mike & Heather (we have nine weddings this year, incase I haven’t told you this already). The Sierra Nevada mountains were like nothing I’ve ever seen before. WAY bigger than the mountains we have in South Carolina, and even more breath taking than the Adirondack’s where I grew up. Finally, we came back to San Fran to spend time being tourists and visited a fun speak easy, had dim sum and visited the Fortune Cookie Factory in Chinatown and took a day trip to Napa/Sonoma. The people there are so friendly and laid back, and the weather was 70s with next to no humidity (as I write this it is 97 degrees and 90% humidity).

Castle Rock in Lake Tahoe

Castle Rock in Lake Tahoe

On Saturday we were invited for dinner at my old roommate Nicole’s downtown condo, and I was asked to bring an appetizer. I thought what better than a fun and fresh summer soup?!

Gazpacho can be thought of as a “salsa soup.” It’s perfect for summer, as it’s meant to be served cold and literally takes 5 minutes to prepare. The next time you are invited to a summer dinner party and would like to a bring a healthy dish, but some more fun than a veggie platter, try this recipe! It can be served in small bowls, or for a cocktail party try shot glasses instead.

Summer Cilantro Gazpacho from The Healthy Bachelorette

Cilantro Gazpacho Soup

Yield: 4 – 6 servings

Ingredients

  • 4 tomatoes, cut into quarters
  • 1 cucumber, cut into chunks (skin on)
  • 1 poblano pepper, seeds removed, cut into chunks
  • 1/4 yellow onion, sliced
  • 1 cup fresh cilantro leaves
  • 1/2 cup water
  • 1/3 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped garlic
  • Black pepper to taste
  • Hot sauce for serving (optional)

Directions

  1. Place the chopped tomatoes, cucumber, poblano pepper, yellow onion, cilantro, water, olive oil, sherry, chopped garlic and black pepper into a food processor. Pulse until soup is chopped, but not pureed.
  2. Serve in bowls with optional hot sauce or as smaller “shooters.”

 

 

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Ginger Sesame Almond Kale Salad

There is nothing like a fresh, homemade salad dressing!  As a person who did not grow up with it, I can truly appreciate homemade dressing and all its wonderful uses.  I can also appreciate something that so delightfully masks the bitter and mostly unenjoyable flavor of kale!  Lets be serious, it does’t taste too good if you only wash it, chop, and throw it into your bowl with a typical bottled salad dressing- not the way to go folks! Don’t get me wrong, I love to eat kale, but there are many things we can do to spice up that flavor.  I hope everyone is feeling more relieved that the Dietitian agrees that kale tastes horrible and simply needs a little TLC, nbd.  Please enjoy your next kale salad as follows!

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Ginger Sesame Almond Kale Salad

Serves: 2 (with leftovers)

Makes approximately 1 cup of dressing, Can be stored in the fridge for up to 5 days. 

Ingredients:

  • 3 cups washed and chopped kale
  • 3/4 cup canola oil
  • 1 tbsp + 1/2 tsp toasted sesame oil
  • 2 tsp soy sauce
  • 4 tbsp rice wine vinegar
  • 1 1/2 tsp agave or honey
  • 1/2 cup water
  • 1 small garlic clove, chopped
  • 3 heaping tsp minced fresh ginger
  • 4 tsp sesame seeds
  • 3 tbsp slivered almonds
  • 3 tbsp dried cranberries

Directions:

1.  Place chopped kale in a large bowl and keep to the side.

2. Place the next 8 ingredients in a blender, blend on high for 10-15 seconds until dressing is completely combined. Please note you can also make this in a bowl with a whisk!

3. Once dressing is complete, mix in the sesame seeds.

4. Dress the kale salad to your liking and mix in the cranberries and slivered almonds.  This salad tastes best if you let it sit for 10-15 minutes prior to serving!

Blending the dressing!

Blending the dressing!

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Happy Birthday To Us!

HB Bday

Today is The Healthy Bachelorette’s 1st birthday! Our first year has been a very successful one, publishing over 70 recipes. 

We wanted to take a second to say THANK YOU to our blog subscribers. We love writing healthy recipes and are so glad to have such a fun audience to share them with.

A recap on The Healthy Bachelorette’s 1st year:

Thank you again and cheers to another great year. We can’t wait to see what is next to come!

– Brittany & Meaghan

Please leave any recipe ideas/requests in the comments below.

Roasted Yellow Beet Salad with Fresh Herbs, Goat Cheese, & Avocado

Beets are the type of food that when consumed, I can almost feel my body saying, “thanks, I needed that”!  Nutrient dense with powerful antioxidants and a unique flavor that is easily enhanced, beets are the ultimate vegetable. I roasted mine with an easy lemon herbal pesto-like mix and finished it off with goat cheese, sun-dried tomatoes, and avocado – delish! Goes well as a side with fish, chicken, meat etc!

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Roasted Beets with Fresh Herbs & Goat Cheese

Serves: 2 (with leftovers)

Ingredients:

  • 1lb yellow or red beets, diced (save the leaves!)
  • 2 tbsp olive oil, divided
  • 1/2 cup chopped beet leaves
  • 1/2 cup chopped parsley
  • 1/2 cup chopped dill
  • 1 green onion, sliced
  • 4 cloves garlic chopped
  • Juice of 1 lemon
  • 2 tbsp sun-dried tomatoes
  • 2 tablespoons goat cheese
  • 1/4 avocado, diced

Directions:

1. Preheat oven to 425 degrees.

2. Wash beets, cut off the leaves and put to the side for later.  Carefully peel the beets using a peeler. Dice into bite size pieces.

3. Place the diced beets on a baking sheet, toss in olive oil and fresh pepper. Bake for 25 minutes or until beets are fork tender.

4. While the beets cook, combine beet leaves, parsley, dill, garlic, green onion, 1 tablespoon olive oil, and lemon juice.

5. When beets are cooked, add into herb mixture and toss lightly.  Lastly, add in sun-dried tomatoes, goat cheese, and avocado. Enjoy!

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French-Style Oven Frittata: Tomato & Camembert  

I’ve always been a fan of breakfast for any meal, especially when it involved fresh organic eggs and delicious French cheeses. Frittatas can be easily influenced by any spice blend and go well with basically any type of vegetable. Eggs have densely packed protein and vital nutrients…  more than a great choice for any meal!

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Tomato & Camembert Frittata 

Serves: 2 (with leftovers)

Ingredients:

  • 6 eggs
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill
  • 1/2 cup chopped tomatoes
  • 1/4 cup thinly sliced scallions
  • Fresh pepper & pinch of salt
  • 4 oz soft cheese (Camembert, Brie, goat cheese etc)

Directions:

1. Turn on oven broiler.

2. Crack six eggs in a large mixing bowl.  Add in parsley, dill, tomatoes, scallions, pepper & salt.  Whisk briskly until eggs are broken up and ingredients are combined.

3. Lightly butter an oven-proof skillet and pour egg mixture into the pan. Top with sliced soft cheese.

4. Place in oven and bake for approximately 7-9 minutes. Every oven is different so be sure to monitor that it is not burning.   The top should be lightly toasted and the inside soft like scrambled eggs.  Serve with sides of your choice!

* You may also cook this on your stove top on low medium-heat, covered, for the the same amount of time! 🙂
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Parmesan Herb Chicken Noodle Soup

Soup, as you can probably tell by this point, is a definite staple in my diet.  Especially since this has been a record breaking winter up in Boston, at about 100 inches of snow so far, I need vats of this stuff on hand. As Jimmy Fallon would say, EW.   Soup can be utterly dull and boring which is what I try to avoid at all costs by adding tons of herbs, parmesan cheese, and lemon juice.  I also poach the entire chicken breast in the soup which adds a nice chicken-y flavor without all the work of dealing with bones etc.  Hope you enjoy!

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Parmesan Herb Chicken Noodle Soup

Serves: 2-4

Ingredients:

  • 2 tbsp olive oil
  • 4 cloves garlic, diced
  • 1/2 red onion, diced
  • 7 carrots, diced
  • 1 tbsp herbes de provence
  • Juice 1/2 lemon
  • 1 – 1.5 lbs chicken breast
  • fresh ground black pepper
  • 32 oz chicken broth
  • 1 cup of water
  • 1 cup whole wheat pasta noodles
  • 1 cup fresh chopped parsely
  • 1/2 cup fresh chopped dill
  • 1/2 cup parmesan cheese

Directions:

1. Place a pot on medium heat.  Add olive oil, garlic, and red onion. Saute for 2-3 minutes, stiring frequently.  Add carrots and herbs de provence, stir frequently and allow to cook for another 2-3 minutes.

2. Add the lemon juice, whole chicken breast, pepper, broth, and water.  Simmer for about 20 minutes or until chicken breast is cooked through completely.

3. Once chicken is cooked, remove from the pot and place in a large bowl.  Using two forks, shred the chicken into bite size pieces.  You can also dice the chicken if you prefer.  Once finished, place chicken pieces back into the pot.

4. Add pasta noodles and allow to cook for another 10 minutes until they are cooked through.

5. Lastly, add the parsley, dill, and parmesan cheese.  Serve with sliced lemon.

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Ginger Thai Basil Noodle Bowl

Heaven is:  having a wide variety of Asian infused sauces to choose from at arms length. You’re lying if you don’t agree. Savory, sweet, spicy, umami, and all that good stuff that always hits the spot.  It’s all about fresh crunchy ingredients,  a little spice, and soothing ginger broth. It’s quick and easy to make and just requires some stocking up on Asian sauces, but hey, someone had to make you do it! Don’t worry, plenty more use for them will come, we have many more recipes like these up our sleeves!

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Ginger Thai Basil Noodle Bowl

Serves: 2

  Ingredients

  • Rice noodles of choice ( I used 1/2 package of Mai Fun), cooked to package directions, this was more than enough with some extra
  • 32 oz chicken or vegetable stock (important to use “stock” and not broth, broth tends to have seasonings added to it, likely causing your dish to be confused as to whether it is French or Asian)
  • 1 cup water
  • 2 teaspoons rice wine vinegar, divided
  • 6 green onions plus more for garnish, thinly sliced
  • 2 tablespoons fresh ginger, peeled and grated/diced
  • 3 leaves fresh basil plus 6 more for garnish, thinly sliced
  • 2 teaspoons butter
  • 1 teaspoons sesame or grapeseed oil
  • 1 10 oz package mushrooms, thinly sliced
  • 2 tablespoons Hoisin sauce
  • 2 cups bean sprouts
  • 2 cups chopped fresh cilantro, chopped
  • Chili- garlic sauce of choice
  • Siracha

Directions:

1. Heat up the chicken stock, water, 1 tsp rice wine vinegar, 6 green onions, ginger, and basil.  Allow broth to simmer for 20-25 minutes to infuse flavor.

2. While broth is simmering, heat butter and oil together in a sauté pan.  Sauté mushrooms for 3-4 minutes and then add 1 teaspoon of rice wine vinegar and the Hoisin sauce.  Stir frequently to cover all mushrooms and allow sauce to thicken for another 2 minutes.

3. Gather 2 bowls and fill each one with the 3/4 cup  of the cooked rice noodles and 1 cup each of the bean sprouts.  Then add mushrooms to each bowl and pour the ginger broth to just cover the ingredients.  Top each bowl with  the fresh cilantro, basil, green onion, chili garlic sauce, and siracha.  Serve and enjoy!

* Please note you can easily add chicken, beef, pork, or shrimp to this for added protein! A fried egg on top would also be delectable! 

Ingredients!

6 thinly sliced green onions

6 thinly sliced green onions

Mushrooms going into the sauté pan!

Hoisen sauce being added to sautéed mushrooms

Hoisen sauce being added to sautéed mushrooms

Hoisen sauce coated mushrooms.  I hope your mouth is watering at this picture.  If you've never tasted hoisen sauce, you are truly missing out! NOM

Hoisen sauce coated mushrooms. I hope your mouth is watering at this picture. If you’ve never tasted hoisen sauce, you are truly missing out! NOM

Rice noodles, mushrooms, and bean sprouts for serving.

Rice noodles, mushrooms, and bean sprouts for serving.

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Fresh basil and cilantro – the perfect amount for each serving! Fresh herbs add distinct and refreshing flavor to a dish like this, the more the better!

Chopped basil, cilantro, and more green onion for each bowl!

Chopped basil, cilantro, and more green onion for each bowl!

Served with chili garlic sauce, siracha, and a lime!

Served with chili garlic sauce, siracha, and a lime!

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