It's me, Gillean!
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Recent Blog Post
English Onion Soup with Boujee Crouton
Prep: 20 min
Cook: 40 min
Ingredients:
- 2 small sweet yellow onion, sliced thin
- 2 leeks, sliced thin
- 2 shallots, sliced thin
- 2 cloves garlic, minced
- 2 tbsp thyme, chopped (divided)
- 1 qt veggie stock
- 4 slices hearty whole grain bread, sliced thick and toasted
- ½ cup shredded white cheddar
Directions:
If you’ve never cut a leek before, start from right below the root and slice down the middle keeping the root intact. Place leeks under the water rinsing the sand out from the root end down. Really rinse between the layers. Then thinly slice the whites and light green of the leek. Discard the woody, dark green tops.
In a large pot, over medium-low heat, add a little bit of olive oil. Add onions, leeks and shallots to the pot. You will need more than you think here, they’ll cook way down. Cook low and slow for 20-25 minutes or until dark caramel and jammy. Add in some of the thyme, garlic, salt and pepper and cook for about another minute or until garlic is fragrant. Up the heat to medium-high, add in veggie stock and let come to a boil. Let the soup bubble away for about 10 minutes and taste for seasoning.
While the soup simmers, make your boujee croutons. In a saute pan, heat enough olive oil to just coat the pan over medium-heat. Add in some thyme and let fry in the oil for about 30 seconds. Add the whole grain bread to the thyme oil and let toast on both sides until golden. Turn on the broiler, place the toast on a broiler safe sheet pan and top with shredded white cheddar. Broil until golden and bubbly. Serve soup into bowls with a side of boujee crouton.
Other Ways To Prepare This Meal:
Plant-based: Use vegan cheese shreds instead of cheddar.
Gluten-free: Use gluten free bread.
Kid-friendly: Serve with a pb&j or their favorite sandwich.
Side option: Serve with greens dressed in balsamic dressing.
Quick Prep: Make this dish on the weekend so it’s ready for a quick weekday meal.
It's me, Gillean!
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
