TKT: Homemade Tomato Basil Soup!

TKT: Homemade Tomato Basil Soup!

Every year I have a container tomato garden and every year, it yields less than stellar results.  This year I decided to plant my heirloom tomato plants in the ground. Be careful what you wish for!!  I have more tomatoes than I know what to do with!!  Since the first frost was fast approaching, I decided to harvest the rest of the fruit and make some comforting tomato basil soup.  I looked up a bunch of recipes and decided to go rogue and make up my own! (side note – there was no real reason for going rogue other than I liked parts and pieces of several different recipes!).  The result was a delicious, comforting, healthy soup that has freezer-worthy leftovers!



2 onions, chopped

4 cloves of garlic, peeled and roughly chopped

2 carrots, peeled and sliced into 1 inch rounds

About 8 cups of chopped fresh tomatoes

3 cups chicken broth

1 TBS honey

6 basil leaves, torn

1 TBS rice vinegar

1/4 cup heavy cream (optional)


Heat 2 TBS of extra virgin olive oil in large pot over medium high heat.  Add onions, garlic and carrot, salt & pepper, and cook until soft, about 10 minutes.  Add tomatoes and cook an additional 10 minutes.  Add chicken broth, honey, and basil leaves.  Turn heat down and simmer for at least 20 minutes.  Using an immersion blender, carefully blend soup to desired consistency.  Turn off heat, stir in rice vinegar and finally the heavy cream (make sure to slowly whisk this in so that the cream doesn’t separate).  Salt & pepper to taste – ENJOY!!!!

TKT: Best Sandwich Ever!! (Hummus Sandwich)

TKT: Best Sandwich Ever!! (Hummus Sandwich)

1/4 cup hummus (garlic is great!)
4-5 slices cucumber
2 tsps apple cider vinegar
3 tomato slices
1/4 avacodo
salt & pepper
Crusty bread of choice

Place cucumber slices in shallow dish and add ACV.
While cucumbers are “pickling” spread hummus on bottom half of bread, saving about a teaspoon. Top with tomato slices, avacado slices, cucumber slices and cilantro. Use remaining hummus to spread a thin layer on top half of bread, salt and pepper, assemble and enjoy!!!!

Test Kitchen Tuesday: KBF Lemonade!!

Test Kitchen Tuesday:  KBF Lemonade!!

As the weather starts to warm up we’re looking for delicious and healthy cool drinks…what better treat on a warm, sunny day than a tall cool glass of lemonade! Unfortunately it’s hard (and expensive) to find a good ready made lemonade that isn’t chock a block full of added sugar. Fortunately it’s easy (and economical) to make yours at home! We made two versions, refreshing Strawberry Lemonade and Sassy Turmeric & Pepper Lemonade.

Basic Recipe:

4 cups water
1/4 cup honey
1/2 cup lemon juice
lemon slices for garnish
Heat water until steaming, add honey and stir to disolve. Let cool in fridge. When cool add lemon juice.

For Strawberry Lemonade, add a few strawberries to food processer, add 1/2 cup lemonade and process until smooth, add back to lemonade.
For Turmeric/Pepper Lemonade, add 1/2 inch piece of peeled turmeric root, 1/2 in piece of Fresno Pepper (seeds removed), add 1/2 cup lemonade and process until smooth, add back to lemonade.

You can get creative and make your own custom version as well!

TKT: Coconut Fig Linzer Cookies!

TKT: Coconut Fig Linzer Cookies!

This time of year, baking takes over many kitchens and we want to offer you one recipe that is easy, delicious, and won’t make Santa’s naughty list! These are gluten free and with a few adjustments can be dairy free as well! We hope you enjoy these cookies as much as we do!


Ingredients for cookie dough:

1 stick unsalted butter, softened (for dairy free, use 1/2 cup ghee, softened)

1/4 cup honey

1 egg (can substitute 1 TBS chia seeds soaked in 3 TBS water set in fridge for 15 minutes)

3/4 cup coconut flour

1 tsp baking soda

lemon zest from 1/2 organic lemon

Ingredients for filling:

10 mission figs

2 TBS honey

1/8 tsp nutmeg

1/8 tsp ground cloves


*Using a hand mixer, blend together the softened butter and honey

*Add the egg and beat to make a soft batter

*Mix in the flour a little at a time

*Mix in the lemon zest baking soda (The dough should be soft but pliable)

*Shape into a disc, wrap in plastic wrap and refrigerate for about 10 minutes

*Prepare a floured surface and roll out the dough until it is about 1/4 inch thick (it helps to cover the dough with plastic wrap while you roll it out)

*Cut out an even number of shapes to make the top and bottom halves. using a smaller shape, cut out a middle section of half of the cookies (these will fit together after baking!)

*Place on a cookie sheet lined with parchment paper and bake at 350 degrees for about 7-9 minutes

*Let cool completely


*Soak figs in water for about half an hour to soften (reserving some of the water to thin filling if necessary)

*In a small processor, puree the figs, honey and a small amount of the reserved water as smooth as possible and set aside

Putting them together!

*Line up your bottom cookies and turn bottom side up

*Using a small spatula, gently spread about a teaspoon of the filling onto the cookie

*Gently cover with the top cookie


TKT: Chips & Dip!! (Roasted Red Pepper Dip with Crispy Sage)

TKT: Chips & Dip!! (Roasted Red Pepper Dip with Crispy Sage)

It’s tailgating season, so we thought it would be appropriate to transform a chip and dip recipe! There are so many positives about this recipe: red peppers are really good for you! Don’t believe us? Check it out!!  We included garlic in this recipe and that is a biggie on the cancer fighting foods list. There is no dairy in this recipe, so it is tailgate / leave out in the open friendly! AND, it’s delicious!!!! We used sweet potato chips and jicama slices for dipping, but you can use any fresh veggie or veggie chips (just check the ingredients!)


1/3 cup whole natural almonds

1 cup jarred roasted red peppers, drained (or you can roast your own!)

1 1/2 tsp red wine vinegar

4 cloves of garlic, roasted

3 TBSP olive oil, divided

4 sage leaves

Salt and Pepper


Fry the sage leaves – heat 2 TBSP olive oil to medium high. Fry sage leaves until crisp, drain on paper towel

Make the Dip – Preheat the oven to 350 degrees. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool. (Be careful not to over-toast them…. they turn bitter!)

Put the nuts into a processor and finely chop. Add peppers, vinegar and garlic to the bowl and process until smooth. While the processor is running, drizzle 1 TBSP of olive oil into the bowl. Season with salt and pepper.

Garnish with crumbled crispy sage leaves!


TKT: Pumpkin Soup!

TKT: Pumpkin Soup!

One of our favorite things about fall is the long list of soups to be made! Most of the “comfort soups” are not great for you.  We wanted a soup that tasted comfy, and you can feel good about having seconds! Queue our friend, Michelle, who sent us this recipe for Pumpkin Soup! Not only does pumpkin contain some great health benefits, this soup is full of flavor and warms you up on a chilly fall day! Enjoy!


1 3-lb sugar pumpkin                

4 garlic cloves                                                                                                        

4 thyme sprigs                                                                                      

1 medium onion, chopped                                    

32 oz chicken stock (we used veggie stock)                                                                

2 tsp salt                                                                                                                    

2 TBS butter                                                                                                      

2 TBS maple syrup


Preheat oven to 350*. Slice pumpkin in half horizontally. Scoop out seeds and place halves, pulp side down on baking sheet, with the cloves of garlic (do not remove paper shell) and a bit of thyme sprig tucked under each half. Roast for 45-55 minutes until pulp is soft.

In large pot, saute onion in 1 TBS olive oil until tender. When the pumpkin is still warm from roasting, scoop out the flesh into the pot. Squeeze out garlic cloves from the paper casing. Add chicken (or veggie) stock and begin to mash with a potato masher or spoon until your desired thickness (note: we used an immersion blender and it worked beautifully!) Add butter, maple syrup and salt to warmed soup. Taste and adjust seasonings to your liking.

TKT: Chocolate pumpkin pie protein balls

TKT: Chocolate pumpkin pie protein balls

Ditch the store bought protein bars with all of their added preservatives and try this easy to make (and store) make-ahead recipe.
1 cup raw almonds
1 cup dates
1 TBSP almond butter
3 TBSP coconut oil
3 TBSP cacao powder
2 tsp pumpkin pie spice
1 TBSP honey
1 tsp chia seeds
Add almonds to food processor and pulse until finely ground. Add remaining ingredients to processor and pulse until blended. Shape into 1 inch balls and place on sheet pan. Freeze for 1 hour, then store in fridge in an airtight container. Enjoy!

TKT: Fruit Salad

TKT: Fruit Salad

When you think of fruit salad, what comes to mind? The canned fruit, mixed with some whipped cream and walnuts if you are feeling fancy??  Well, we found a recipe for a watermelon salad with fried rosemary and we’ll never make fruit salad the old way again!  We found this recipe by our friends at Bon Appetit.

This recipe was really easy to make with just a few ingredients! The only change we made was that we skipped the poppy seeds and used a black sea salt.

watermelon salad 1

We plan on serving this to a crowd, so we are going to serve this in individual cups… Email us for those details!

Once this was made, I couldn’t stop eating it! It has to be one of the most delicious fruit salads I have ever had – a great mix of sweet, with a hint of savory! Yum!!!!!

Click here for the complete recipe!


TKT: Blueberry Frozen Yogurt Skewers

TKT: Blueberry Frozen Yogurt Skewers

Hope everyone is staying cool this summer! I know that I love a cool treat on a hot day…. but of course I want to try and keep it healthy! Well, I found this recipe and had to try it! These are delicious snacks, healthy snacks and are perfect for a hot summer day!

They were incredibly easy too, so we made them the recipe of the month for our Kids Club newsletters this mont!

Enjoy!Blueberry sticks

Aquafaba Mayo

Aquafaba Mayo

Aqua-what???  AQUAFABA, it’s the liquid from canned chickpeas. Don’t throw it away! We are going to use it to make mayo! AND I bet that you have all of these ingredients in your pantry / fridge already!


3 TBS Aquafaba

1TBS raw apple cider vinegar

1 tsp mustard

1/2 tsp sea salt

3/4 cup avocado oil


  • Mix aquafaba, vinegar, mustard, and salt in a tall narrow bowl with an immersion blender until incorporated.
  • Drizzle oil in slowly, 1/4 cup at a time, continuously mixing with the immersion blender. Mixture will start to become pale, thick and creamy as you keep mixing, until it reaches the consistency of mayonnaise.

Thanks to our friends at Joy of Kosher for the inspiration! For more information on aquafaba and for some additional recipes, click here!