Chilled Strawberry Cracked Pepper Soup

Vegan, gluten free, paleo chilled strawberry soup with cracked black pepper.  

I never crave real food in the summer. For me to sit down to a full entrée and eat it is rare, especially if the food is best served warm. I usually end up sitting down to a meal that looks more like I need to go to the grocery and I’m just eating whatever I had left in the refrigerator. My normal summer dinner usually consists of an avocado, a sliced tomato with lots of salt and pepper, some chicken salad, and a fruit salad. I do miss soup in the summer, but I have to be honest here, I do not like traditional tomato gazpacho. I have tried it over and over again, and it always tastes like I’m eating salsa with a spoon, leaving me craving tortilla chips. It wasn’t until I went to the most adorable tea house a few years ago (The Cambridge Tea House in Grandview), that I even knew there are other versions of chilled soup! It was there that I had chilled strawberry soup for the first time, as well as chilled spiced cantaloupe soup (look for my version of that recipe soon!) and it has been an obsession ever since! Plus, it’s pink!!! I like to use frozen strawberries that I’ve thawed for this recipe because they’re a better texture for blending and they tend to be a little sweeter. 


2 cups frozen strawberries, thawed

1 cup orange juice

2 cups coconut milk

1 tsp vanilla extract

1 Tbsp honey

3 drops Peppermint oil (any food grade peppermint oil or extract) 

In a blender or food processor blend all of the ingredients until smooth. Place in the refrigerator until well chilled. Serve topped with a sprinkle of cracked black pepper.


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Paleo Chocolate Banana Cream Pie Mini Tarts

 Raw, vegan, paleo, gluten free chocolate banana cream pie.  

There is something about a cold creamy dessert on a hot summer day! Two things make this recipe awesome, you don’t have to turn your oven on, and you don’t have to feel bad about eating the whole pan! You know I love a no bake recipe, and this one is quickly becoming one of my favorites (as well as my friends and family)! Who doesn’t love the chocolate/banana combo, and the fact that this recipe is paleo, vegan, gluten free, and raw?! Tha’s just a bonus! 

*makes 24 mini tarts


Raw Pie Crust-

8 dates, pitted

2 cups pecans

1 Tbsp honey

1 tsp cinnamon

In a food processor, pulse ingredients until combined, but still a mealy consistency.

Line a mini muffin tin with paper wrappers. Divide crust evenly between the 24 wrappers, then press the crust firmly to form a little cup inside the wrappers (I find the back of an oiled teaspoon works best).  


2 bananas

1 can full fat coconut milk

1 Tbsp cocoa powder

Prepare whipped coconut by using Tasty Yummies recipe, and add 1 tablespoon of cocoa powder. 

Slice bananas into 24, one inch pieces. 

To assemble the tarts, fill the crusts with cocoa whipped coconut cream, top with a slice of banana and a little more whipped coconut cream. 


The Stay At Work Housewife in Columbus Alive! 

Exciting news! I was recently featured in a local paper, Columbus Alive, where I talk about what inspired me to start this blog, balancing my professional and social life, and the new cooking show I’ve been working on! Check it out HERE!


Cauliflower Crust Mexican Pizzas

 Paleo, gluten free cauliflower crust Mexican pizzas.

If I had to pick a favorite type of food, with no hesitation it’s Mexican food.  I don’t know if this is because it’s all my mom ate when she was pregnant with me, or if just grew to like it on my own, but if nothing sounds good, we go for Mexican.  This has been a little challenging going paleo, with all the cheese and corn tortillas, I usually just end up getting taco salads. Until now! These cauliflower crust mexican pizzas satisfy my cravings salad free! (Don’t get me wrong, I love salad, but one cannot live on salad alone).  Plus the homemade chipotle sauce is so delicious I put it on everything! It’s not insanely spicy, it’s more like a smokey sweet heat.


Pizza Crust-

1 head of cauliflower 

2 eggs

1 Tbsp olive oil

Chipotle Sauce-

3 dried chipotle chiles 

8 oz can diced tomatoes

1/2 yellow onion, diced

1/2 tsp salt

1 cup water

Put chiles in a sauce pan with 1 cup of water, simmer 10 minutes, remove from heat and cover, letting sit for 20 minutes. 

Remove the chiles from the water, and slice open to remove the seeds and stems. Return chiles to liquid and add the diced onion, tomatoes and salt. Place back on heat and simmer covered for 30 minutes. Blend until smooth. 

Prepare the crusts from the recipe here, omitting the Italian seasoning. (Cauliflower Pizza Crust Recipe)
Top with chipotle sauce and toppings of choice, I usually go with chicken and avocado, but you can go with whatever you have on hand! 


Paleo Baked Plantain Hushpuppies with Caper Aioli Tartar Sauce 

 Paleo, gluten free, vegetarian, baked plantain hush puppies with caper aioli dipping sauce. 

Blame it on there being like 3 Long John Silvers in my hometown while I was growing up, but I love hush puppies! (The best is when we would go to the Long John/A&W combo drive-thru and I could get hush puppies, extra crispies, a burger and a root beer float! Delicious!). I have missed hush puppies, but as delicious as they are, it’s hard to justify faileo-ing over a hunk of doughy cornmeal; that is until I discovered plantain hush puppies!  There are some Paleo versions of things that don’t quite hit the mark and satisfy the craving, these on the other hand, are even better than the original!  They are the perfect balance of sweet and savory, and the right amount of crispy on the outside and doughy on the inside; plus they’re baked instead of fried so you can’t even feel guilty! 

There’s a place in Columbus that serves their hush puppies with a honey butter dipping sauce (which is incredible!) but I prefer the classic tartar sauce, with a little update: Caper Aioli!


Hush puppies 

3 green plantains-peeled and cut into 2 inch chunks

1 large carrot

1 egg

1/2 Tbsp coconut oil-melted

1 Tbsp honey

1/4 cup almond flour 

2 Tbsp chives-minced

1 tsp salt

1/2 tsp pepper

1/4 tsp chipotle powder

Preheat oven to 425 degrees.

In a medium pot, bring salted water to a boil, add plantains and boil for 10 minutes. Drain and allow to cool a bit.

In a food processor, add all of the ingredients, including the cooked plantains, and pulse until well incorporated into a dough-like consistency.  Remove the dough from the food processor and knead it a bit to ensure the ingredients are evenly combined. 

Roll the dough into tablespoon sized balls, and place on a parchment lined cookie sheet. Spray the hush puppies with coconut oil spray (this is optional, I just think it gives it a more golden, crispy outside).  Bake at 425 degrees for 20 to 25 minutes, or until golden brown on the outside.

Caper Aioli Tartar Sauce

1 egg- room temperature 

1 Tbsp lemon juice 

1/2 Tbsp apple cider vinegar 

Pinch of salt 

1 cup extra virgin olive oil (measure out in something with a pouring spout)

1 Tbsp caper berries 

In the beaker that your immersion blender comes with (or you can use a mason jar), add the egg, lemon juice, apple cider vinegar and salt. Blend until smooth. Then, with the immersion blender on low, slowly pour in the olive oil (the mixture will start to whip up and thicken, turning to a light cream color) once all of the oil is added and the aioli is well combined and creamy, add the capers and pulse a few time to chop and distribute throughout.

Now dip away!