The Miss Fit Blog 2017-08-30T14:37:49+00:00

The Miss Fit Blog


Rabe with Sage White Bean Sauce


3 heads of Rapina, Broccoli Rabe or whatever you call it in your neck of the woods, You can also use Broccoli and Brocollini as a substitute…kale would even work…
1 bulb of Roasted Garlic, I roast one entire bulb of garlic once a week and keep it in the fridge for everything from making my home made Balsamic Dressing to smearing under the skin of a roasted chicken for extra added goodness.
1/2 of a teaspoon of crushed red pepper flakes, these flakes pack a punch so if you are shy to heat then go easy with this…
1 cup of fresh sage, dried will work but will not be as good.
2 tablespoons of Organic Earth Balance Butter
1/2 of a cup of Olive Oil
Pink Himalayan Salt to taste along with fresh ground pepper
1 32 oz box of organic Vegetable Broth, I used the Pacific Brand
3 15.5 oz cans of Cannelini beans (White Beans)

This time of year it’s all about comfort food. There is a chill in the air, the cozy sweaters are coming out and everyone starts to “nest”. The issue is this is when this comfort food culprit takes it’s toll and the pre hibernation chub starts to rear it’s ugly little head. FUPAS for errrrbody!!! That is why I love to do this dish! You get the creaminess of mac n cheese without the dairy and gluten, plus a healthy serving of greens and that sagey Autumn goodness.I serve it alone in a bowl like a stew or under a gorgeous piece of grilled or pan seared salmon. Warning, may cause gas and a few good laughs!


Take the three heads of Rabe and cut off the bottom stems about 1/2 of an inch. Then soak in water to wash away all the fine grit. Then chop in 1/2 inch pieces and put aside.

In a stew type of pot or a large soup pot throw in the olive oil Earth Balance Butter and the entire head of roasted garlic and the sage whole leaves. Cook until the sage starts to sizzle. Then throw in the beans and veggie broth. Let it simmer until some of the liquid starts to evaporate…around five minutes.

Then add around a teaspoon of salt and pepper to taste. Take it off the stove to cool. When it cools a bit around 5-10 minutes get out your hand blender and go to town. You can also use a blender or a Vitamix but you must let it cool almost completely or you will have a bean explosion! It has happened to me before and no one like burnt bean covered boobies.Turn the bean mixture into a puree…almost like a bisque. Then put it aside.

In a large frying pan big enough to hold all the Rabe…dot be fooled it will wilt down to absolutely nothing…place a teaspoon of olive oil just to coat the pan so that the Rabe does not stick.

Saute a few minutes until bright green then add the red pepper flakes. Then transfer the Rabe in the huge pot with the beans mixture and then let it simmer down…around 7-10 minutes. Rabe can be a bit bitter so the cooking process and the time spent melding the flavors will take that bitterness away.

Serve alone or with a nice piece of fish on top. Without the fish this dish is 100 % Vegan!

Cauliflower Au Gratin

Gluten Free Dairy Free Cauliflower Au Gratin

2 heads of organic cauliflower
1/2 of a cup of Bragg’s Nutritional yeast (gives the cauliflower it’s cheesy flavor
1/2 of a cup of Ian’s Gluten Free panko Bread Crumbs
Broad Spectrum Spray Coconut Oil
Pink Himalayan Sea Salt to taste as well as pepper to taste
2 teaspoons of garlic powder

Preheat the oven to 350 degrees.

Peel green leaves off of the cauliflower as well and cut the stem off of both. Then slice cauliflower thin and place on an aluminum foil lined baking sheet. Then spray cauliflower with the coconut oil and sprinkle on all ingredients except the Panko. Then pat the cauliflower down so it lies flat on the baking sheet. Right before you put it in the oven sprinkle the panko on top of the cauliflower. Then bake at 350 for 20 minutes or until golden brown.

This is a great dish with a protein for lunch, if you are really strict with your meal plan I would out the panko if you were trying to eat it for dinner.


Vegan Tuscan Soup

This Vegan Tuscan Soup reminds me of the old Campbell’s Alphabet Soup that I used to love when I was a child and obviously it is terrible for you and I so miss that taste. I used to beg my Nana and Mother to make it for me and send me to school with it in a Thermos…oyyyyyy…That being said this soup is chock full of vitamins and minerals and is vegan, gluten, dairy and soy free. Everything you want when you are trying to be good Doobie.


1/2 of a cup of Olive Oil
1 large Vidalia onion chopped
6 cloves of garlic, I love garlic so I put in pretty much an entire bulb minced but you can do however little or much as your palette desires
1 15.5 oz can of Red Kidney beans
1 15.5oz can of pink small beans
1 15.5oz can of chick peas/garbanzo beans
1 15.5oz can of Cannelini beans (white beans)…I use all organic but if you are a purist you can soak your own beans…bless your heart if you do this…it takes some time…
1 Large Can 28 oz. of Muir Glen or any organic tomato puree
4 15.5oz cans of organic Muir Glen diced tomatoes
2 cups of organic frozen corn niblets
2 cups of organic frozen peas
2 cups of green beans frozen organic
4 zucchini cut up and quartered
4 summer squash cut up and quarted
4 large carrots cut into coins or quartered (just depends on how you like the chunkiness)
4 large celery stalks chopped
4 Veggie Soup stocks organic
Fresh Herbs Medley
1 cup of chopped (chiffonade) basil
1/2 of a cup of fresh thyme…if I am feeling lazy I just throw the entire stems in and fish them out after before serving
2 bay leaves
1 cup of parsley
1/2 of a cup of oregano
1/2 of a cup of tarragon
1/2 of a cup of marjoram
1/2 of a cup of sage
Pink Himalayan salt to taste as well as pepper.

Turn the stove onto medium/high heat then in a large soup pot pour in 1/2 of a cup of Olive Oil covering the bottom. Then saute onion until tender then throw in your garlic and cook until fragrant…do not burn the onions or the garlic bc there is nothing worst than the bitter taste of brunt garlic. The great thing about soup is there is really no right and wrong way to make soup because as you cook it over hours even days after you warm it back up the flavors will deepen and in my opinion get even better. Sometimes I make large quantities of soup and freeze portions for that day when you are feeling under the weather and like doo doo…

The just start tossing everything in the pot. Start with the beans and then the veggies then the broth and tomatoes and the puree and then start to season with salt and pepper and fresh herbs.

I let it sit on low on he stove for a few hours. Serve hot and if you aren’t dairy free you can put some fresh Parmesan cheese on top. Serve immediately and then for days after if you want….if there is anything left…

The Most Sexual Balsamic Vinaigrette

  • 1 cup of Balsamic Vinegar
  • 2 1/2 cups of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 3 garlic cloves or I like to use roasted garlic it makes the taste more mellow and smooth
  • 3 Stevia or Truvia packets t take the bitterness out of the vinaigrette
  • 2 tablespoons of Organic Dijon Mustard

Blend in your Vitamix or food processor or blender until smooth. Put it in a mason jar and will last for weeks in the fridge.

I like to use this as a base then add things as I go. For example if I am making a Caprese salad I will add fresh basil to the Vinaigrette or if I am making a sweet salad with dried cranberries or fresh figs I add dried figs, dates or fig jam.

Enjoy on everything from a chopped salad to a marinade for steak, chicken or pork!