{Cook} Skinny Cauliflower Soup + A Secret Ingredient

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All the talk of the snow up North has put me in a Wintry mood, so last week I whipped together this yummy soup and pretended it was a snow day. I love cauliflower soup, (I really love all soup) but sometimes it can be a bit boring, unless it's loaded with cream and butter. Well, seeing as bikini season is around the corner down here in Pensy, I went ahead and skipped the butter and cream but added a  different cheeky ingredient to boost richness and flavor: sherry! It adds a depth to the soup that just kicks it up and makes it feel a little decadent. Check out the recipe below, grab all your ingredients, and see for yourself! 

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The Gallivant's Skinny Cauliflower Soup

Serves: 6


2 12oz bags of frozen cauliflower

4 cups of chicken broth

1/2 cup water

1 minced white onion

1 minced shallot

2 tbsp olive oil

1/4 cup Sherry


1. Cook cauliflower according to instructions on bag, save saucepan

2. Sautthe onion and shallot in olive oil until softened and fragrant 

3. Put all ingredients except sherry in blender and blend until smooth (or just shy of smooth if you like a few chunks)

4. Pour into saucepan that you cooked cauliflower in, add sherry,  and heat on medium heat until just beginning to bubble, stirring every once in a while.

5. Pour into mugs and enjoy by a roaring fire (Lap top fires count)

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PS. HOW BOUT THOSE PATS?! Did you watch? Most exciting 4 minutes of football I have seen in a while. 

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{Cook} Easy + Healthy Pad Thai Recipe

Its Monday. Are you going to slide into this week or seize it? Let's seize it. Wake up earlier, work a little harder, eat healthy, claim your peace. Friday will come when it comes. 

Here is a banging recipe to start Monday on a delicious note....


Easy (and better than take-out) Pad Thai

Pad Thai may seem ambitious for a monday night but let me tell you...this is so easy, and so worth it. It's comfort food with a twist.  Its exciting and different and reminds you of those nights that you have spent sitting with friends over Thai take-out with glasses of wine and dishing. Or, alternatively, you can enjoy with your husband in front of season 2 of House of Cards and almost fall out off the couch into your plates when you-know-who pushes you-know-who into the you-know-what...am I right?!!

Serves: 4


4 Tbsp. Canola Oil

2 Garlic Cloves, minced

3 Shallots, thinly sliced

8 oz Chicken (around 2 breasts), sliced

2 eggs, lightly beaten

1 pkg Pad Thai noodles (cooked, drained, and rinsed)

1 cup fresh bean sprouts

1 cup chopped red and green cabbage and carrots (cole slaw mix)

1/3 cup roasted peanuts (crushed)


2 tbsp lemon juice

1 tbsp lime juice

2 tbsp fish sauce

1.5 tbsp soy sauce

2 tbsp white sugar

dash of sriracha



1. Sauté shallots and garlic in large frying pan or wok, until softened

2. Add chicken, cook until cooked all the way through and slightly browned. Set aside

3. Scramble eggs in pan

4. Add noodles, coleslaw mix, chicken and shallots, and sauce. 

5. Toss in pan for another 5-7 minutes until mixed together and cabbage has softened slightly.

6. MIx in peanuts and sprouts, toss for another 2-3 minutes. 

7. Enjoy! We had a side of kale with ours, which added extra yumminess and veggies.