Creamy Roasted Cauliflower Soup (Dairy-Free)

Creamy Roasted Cauliflower Soup (Dairy-Free)

This super creamy roasted cauliflower soup is dairy-free, simple to make and sneakily nutritious!

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Guacamole Greens Salad with a Jalapeno Lime Cilantro Dressing


One of my favorite things to do in the kitchen is to recreate restaurant favorites at home. This is my copycat Sweet Green Guacamole Greens salad and I'm pretty sure I'll be making this on a weekly basis from now on. Sweet Green lovers you know the addiction is REAL.

This salad is significantly cheaper to make at home and I think my Jalapeno Cilantro Lime dressing might give Sweet Green a run for their money!


Guacamole Greens salad with a jalapeno lime cilantro dressing

Makes enough dressing for about 6 servings

Dressing ingredients

  • 1 bunch cilantro (stems are fine! cut off the long pieces at the end)
  • 1/2 cup olive oil
  • juice of 3 limes
  • 1 large clove garlic
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • 1 tsp cumin
  • 1 jalapeno, seeds removed (use less if you don't like spice!)
  • 1/4 tsp salt
  • black pepper to taste

Salad Ingredients

  • Mixed greens
  • thinly sliced red onion
  • baked or chicken breast, diced
  • cherry tomatoes, halved
  • sliced cucumber
  • avocado 
  • corn tortilla chips


  1. Combine dressing ingredients in a food processor and blend until smooth. Set aside.
  2. Combine salad ingredients in desired amounts. 
  3. Toss salad with dressing and enjoy!
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Sheet Pan Lemon Thyme Turmeric Chicken and Veggies


Sheet Pan Lemon Thyme Turmeric Chicken and Veggies

Serves 4


For the chicken:

  • 1.5 lbs boneless skinless chicken thighs
  • zest from 1/2 a lemon
  • 1 tablespoon lemon juice 
  • 1.5 teaspoons turmeric powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • salt & pepper
  • oil of choice

For the veggies:

  • 12 ounce bag of broccoli florets (or one medium broccoli crown cut into florets)
  • 12 ounce bag of tri-color baby potatoes (or about 1 large chopped sweet potato)
  • 1-2 bell peppers, chopped
  • 1 small white onion, sliced
  • salt & pepper
  • 1/4 teaspoon garlic powder
  • oil of choice
  • 5-6 sprigs of fresh thyme


  1. Preheat oven to 450 degrees
  2. In a large bowl, coat the chicken with 1 tsp oil, turmeric, smoked paprika, garlic powder, lemon juice and lemon zest. Season liberally with salt and pepper and arrange on a parchment lined baking sheet.
  3. Toss potatoes with 2 tsp of oil, salt, pepper and garlic powder. Arrange in a single layer on the baking sheet apart from the chicken.
  4. Once the oven has pre-heated, cook chicken and potatoes for 10 minutes. Meanwhile, toss the remaining veggies and thyme with 2 tsp oil (enough to lightly coat), salt and pepper.
  5.  After 10 minutes, arrange the remaining veggies on the baking sheet around the chicken and potatoes. Cook for an additional 12-15 minutes (until veggies are tender and chicken thighs are cooked through).
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