Saturday, October 10, 2015

Weight Watchers (Zero Point) Spinach Soup

It's fall; make hot soup! This dark green spinach vegetable soup is a perfect fall soup that is quick, easy, and healthy. In fact, it can be made in 20 minutes. AND if  you following Weight Watchers or just want to lose weight, this delicious soup is a dream come true. A hearty bowl is low calorie, low carb, vegan, and Zero Points Plus on Weight Watchers according to my calculations. Yet it is flavorful, fast, and full of fiber.  This healthy soup is a winner!

Weight Watchers zero point spinach soup

The main ingredients are generous amounts of spinach, celery, onions and garlic simmered for just 5-7 minutes in a vegetable broth ( or chicken broth if you are so inclined) and then pureed. The soup boasts powerful immune building protective antioxidants which is a plus during the fall and winter flu season!

Yes, fall is officially here and the weather is getting chillier. Wouldn't a hearty bowl of hot soup  warm the soul and the belly?

Zero Points Plus on Weight Watchers!
The best part is this wonderful soup is Zero Points Plus on Weight Watchers! That means  you can enjoy a bowl and not even has to subtract any points from your daily point allotment of points on Weight Watchers! That means it's low in calories for every diet!

Pin it Now - Make it Later
If you are not ready for soup yet, pin it now so you will have this recipe for later- you won't want to miss it!

Interesting Seasoning Variations
The basic recipe is very tasty but mild- so it lends itself to the following variations: ( but additional seasoning is not necessary) 

You can spice it up with one of the following spices:
  • cumin 
  • curry spices
  • nutmeg  
  • cayenne 

Trust me. The soup doesn't need anyone of the spices, it is wonderful just the way it is.
 I just wanted to point out that it lends itself to other variations.

Low Carb Diet?

Sometimes I'm following a low carb diet like an Atkins type, so I can add lots more fat to the recipe and make it taste like a richer creamy spinach soup.

***All of my recipes are gluten free and quick and easy to prepare! 

Don't like spinach? Try one of my other quick healthy soup recipes like 

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time:  10 minutes
Cook Time: 10- 15 minutes
Adapted from : Celery, Onion and Spinach Soup at FatSecret


Olive oil spray
1 large onion, chopped
1-2  cloves garlic, diced ( depends how much you like garlic)
8 stalks celery, cleaned, remove strings, and chopped
1 bag of frozen spinach ( 10 or 12 ounces)
4 cups of vegetable broth
2-3 cups water ( start with 2)


Spray an 8 qt soup pot with olive oil spray. Saute the onion, celery, and garlic for about 4-5 minutes stirring frequently. Add the frozen spinach, spray again.  Stir and saute an other few minutes. Add the vegetable broth and water, bring to a boil and then simmer for 5 minutes. Using your immersion blender to puree the soup. ( or use a regular blender).Weight Watcher zero point spinach soup

weight watchers spinach soup

                 This post will be shared and linked on daily blog carnivals

My blog carnival list

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

Monday, October 5, 2015

Healthy Pumpkin Cake Pops ( grain free)

Looking for healthier dessert alternatives? Tis the season for pumpkin, and these adorable healthy pumpkin cake pops are easy to make, nutritious, and look like little pumpkin donut holes. Made from healthy real food ingredients, they bake up in just 20 minutes in the oven or in 5-8 minutes in the cake pop machine.

I found pumpkin decorated paper straws that we inserted into the pops as a stick. It worked great, but the majority of the pops we just popped in our mouths without a stick and were delighted with the simple but rich pumpkin treat!

These seasonal snacks are healthy for kids of all ages. They pack easily into a lunchbox, are perfect for after school, and especially fun for Halloween! They are nutritious as well as grain free, gluten free, and can be made vegan making them ideal for many types of allergies. The sweetness comes from a ripe banana and a 1/4 cup of coconut crystals ( per 20 pops).

They look cute and taste moist and delicious.  Add a few dark chocolate chips or unsweetened coconut for a tasty variation !

The recipe uses coconut flour and almond flour, both readily available in Trader Joe's and any health food store. I like grain free recipes and flourlessless recipes even better. My flourless Pumpkin muffins are a favorite.

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 8-10 minutes
Bake Time : 20 minutes
Makes : 20 cake pops


1/2  cup almond flour
1/2 cup coconut flour
2 large eggs (vegan?  substitute two chia egg replacer recipe )
1 medium ripe banana ( mashed)
3/4 cup of pumpkin puree ( or mashed cooked sweet potato)
2 tsp of melted coconut oil
1/4 cup of coconut crystals ( Trader Joe's or health food store)
1-2 tsp cinnamon or pumpkin pie spice ( your preference)
1 teaspoon baking soda
Optional: 1/2 cup of chocolate chips ( dairy free)

Preheat oven to 325 degrees
Mix dry ingredients and then add wet ingredients.
Make into small balls ( 1-11/2 teaspoons) and place each ball into a well greased mini muffin tray ( makes about 20)
Bake for 20 minutes until done
or if you are using an electric cake pop machine, follow directions according to the machine.

I made them both ways and both ways were delicious, but I thought the one's that I made in the little cake machine were a little moister than the ones made in the oven.
What is it about pumpkin ??? As soon as the fall begins, I just have to have it!! I'm not even sure I love it- but it is like a fall addiction. I'll be searching for pumpkin recipes for the next few weeks.
  1. Make these pumpkin cake poppers for dessert to kick off the Halloween celebration! They are nutritious and very filling because coconut flour is packed with fiber! Fill up before the Halloween candy frenzy!
    Insert a stick or a straw for the kids or just eat them like donut holes!
    This is the inside of the cake pop machine
    These are the ones I made in the oven in a mini muffin tray. Just a tad drier- but still very good!

    Sharing this post on Waste Not Want Not Blog Carnival and
     my Daily Blog Carnival List 

    Disclaimer: I am an affiliate for Amazon- If you click to Amazon from my blog and make a purchase- I may receive a very small compensation which helps me defray the costs of running a blog. Thank You.

Tuesday, September 29, 2015

Cinnamon Apple Butternut Soup ( slow cooker)

Dust off that slow cooker ( crock pot) and get ready to make a light, simple, and delicious sweet and cinnamon-y butternut squash soup. Nothing says fall like butternut squash! If you are not ready for soup yet, pin this recipe for later.  Or better yet, make it now and FREEZE it for that first surprise really cold wet damp day. You'll be prepared with a tasty and healthy warming homemade soup!

This soup has an incredible flavor that both children and adults will love! Cinnamon, coconut sugar, vanilla almond milk swilled into this rich butternut squash and apple base made in the slow cooker!! Need I say more???

My CSA farm supplied me some butternut squash after I had already loaded up at Trader Joe's making my stash four large squashes in total! I decided to cook and freeze butternut squash soup this week.

I made two butternut squash soups- one savory ( click here Butternut rosemary soup)  and one sweet- both are vegan and gluten free. Today I am sharing the recipe for the sweeter version which is really delicious.

You do have to peel the squash, but I promise you if you have the right tool, peeling the squash is easy. Using my new vegetable peeler that I ordered online,  I was able to peel a large squash in under a minute without any struggle. The skin seemed to glide right off and quickly. OXO Good Grips Y Peeler
I peeled my large squash in 45 seconds with this sharp
OXO Good Grips Y Peeler.
It's the fastest and best peeler I've ever used

Cut in half , scoop out the seeds and chop into pieces 
Butternut squash can be somewhat sweet, so I decided to sweeten up this soup even a little bit more with some apple, cinnamon, and a little *coconut sugar ( see below).  I used my slow cooker for ease and blended the finished product with my immersion blender when it was done producing a creamy delicious soup.  I added the spices at the end and optional coconut or vanilla unsweetened almond milk. ( I chose the vanilla unsweetened almond milk was acutally exceptional in the soup!!)

Author:  Judee Algazi of Gluten Free A-Z Blog
Prep Time: 10- 15 minutes
Cook Time:  4 hours on high in the slow cooker


6 cups of butternut squash, chopped ( about a 3/4 of a large squash)
1 cup of carrot, sliced ( about 2 carrots)
2 ( any) apples, cored, peeled and quartered
8 cups of water
cinnamon to taste
coconut sugar to taste ( available at Trader Joe's or any health food store- lower glycemic)
optional: slightly warmed coconut or almond milk added to each bowl when serving.

Optional: Garnish: chopped apple tossed in cinnamon, coconut sugar,  and chopped pecans or toasted pumpkin seeds (Make your own pumpkin seed tutorial)  like I did.


Peel and chop the butternut squash. Use 6 cups for this recipe and place into the slow cooker. Add the apple, carrots and the water. Cover and slow cook on high for 4 hours or low for 6. When everything is soft, turn off the slow cooker, remove the lid and blend with an immersion blender or in your blender. Taste it and then add cinnamon ( about a Tablespoon is what I used) and coconut sugar to taste ( I used about 2 Tablespoons).
If you like a creamed soup, add a little warmed coconut or almond milk to your taste to each bowl or to the entire soup. I used vanilla unsweetened flavor of almond milk..and it was the Bomb!

This post will  be shared on  

My blog Carnival list 

I am an affiliate for Amazon and I do receive a very small compensation if you purchase on Amazon through my blog, but adds nothing to your cost. I appreciate the support that helps to cover the expenses of publishing this blog.

photo of woman
Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.