Summer Tomato Bisque

tomato bisque (gluten-free, dairy-free)

Sassy’s Easy Tomato Bisque

Hi friends! You may be wondering why I am giving you a soup recipe when it has been SO hot and humid this past week. Well for starters I love soup year round and we just happened to get some of this delicious tomato puree in our Field Goods delivery this week so I could not let it go to waste.

I also have recently been introduced to Bilinski’s Chicken Sausage and had a package on hand so I figured why not try the two together. I had a hectic week planning for a real food event and a crossfit event so there was minimal time to cook, BUT this was SO simple and delicious and the Sassy Hubby even asked for more. The great thing about a soup like this is you can add veggies and puree them so that the pickiest of eaters won’t even know! Hooray, veggies for the win! This soup even tastes delicious chilled so make sure you keep the leftovers and enjoy later.

Summer Tomato Bisque


  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 6 baby bella mushrooms, chopped
  • 4 cups fresh tomato puree
  • 1 cup full fat coconut milk
  • 2 Tbsp. fresh basil, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Optional: 1 package chicken sausage


  1. In a dutch oven or large stock pot, heat olive oil over medium heat.
  2. Add onion, saute for 3 minutes, until they start to sweat.
  3. Add garlic and mushrooms, sauté for 4-5 minutes until onions become translucent.
  4. Add tomato puree, coconut milk, basil, salt and pepper.
  5. Lower heat to medium-low and simmer for 10 minutes to marry flavors.
  6. Using an immersion blender (or regular blender/food processor), blend on high for 1 minute until smooth in texture.
  7. If using sausage, sauté sausage in skillet with an additional 1 Tbsp of Olive Oil for about 5 minutes until heated through. Add to tomato soup and enjoy.

Alright, let me hear from you!

Do you think soup can be eaten year round?

What’s your favorite way to eat vegetables?

Sassy Signature

Lamb Burgers

Lamb Burgers - gluten free, dairy free, paleo, primal

Last week I was strolling down a street in Albany with some friends to a Roller Derby event (because why not!) when my friend and I found a really neat restaurant that caught our attention. Our men strolled ahead while we peaked in the door because food is our thing. We quickly caught up to them but wanted to know more. I gave it a Yelp (one of my favorite restaurant apps) and sure enough this restaurant had 4.5 stars which on Yelp is a pretty AWESOME review! What is this restaurant you ask? Umana Restaurant & Wine Bar in downtown Albany, New York. When we left the Derby (and after Albany had a WIN!) we couldn’t help but stop in and see what was on the menu, SOLD! Continue reading “Lamb Burgers”

Iced Vanilla Latte

Iced Vanilla Latte Recipe - Gluten Free, Dairy Free, Paleo, PrimalSummer is right around the corner and as things have been heating up, my coffee has been cooling down. I recently listened to a podcast on Burnt Toast by Food52  where they discussed how the temperature of coffee (and most foods/drinks for that matter) really affects whether we like the taste or not. Too hot and we’ll scald our tongue, not hot enough and it will taste bitter and off-tasting. Same with cold, too cold and you’ll get a brain-freeze, not cool enough and well you are back to the bitter and off-tasting. I have found this with coffee and would have to agree. I like a good hot (not scalding) cup of coffee on a cool day and an iced latte like this one below on a warm day. Continue reading “Iced Vanilla Latte”

Everything But The…Egg Frittata



EGG-STATIC for Breakfast

You might be asking why am I posting ANOTHER egg frittata recipe. Well the first one was such a hit AND it’s a staple in our house so why not give you more ideas and deliciousness all wrapped up in a simple recipe that you can tailor for yourself. Eggs are one of the most nutrient dense foods out there (as long as you focus on the QUALITY) and they are relatively inexpensive and FILLING, which in our house is super important. JJ and I are on the go most days from when we wake up until we hit the hay so we need something that is easy to make and easy to eat, enter eggs. Continue reading “Everything But The…Egg Frittata”

Feliz Cinco De Mayo! TWO RECIPES for you!

Cinco De Mayo Recipes from Team Nutrition Genius

This is probably one of our favorite holidays here at Team Nutrition Genius for two reasons… tacos and tequila.


What more could you ask for in a holiday? Continue reading “Feliz Cinco De Mayo! TWO RECIPES for you!”

Sassy’s Beef Tongue Tacos


Tasty Beef Tongue Tacos

When our friends in Albany told us they were getting a 1/2 cow share from a local (grass-fed) farm not going to lie I was super jealous that my freezer is SO small. They then asked me if they should get the organs and I quickly said YES! They were on board as long as I would help them figure out how to cook them, GAME ON! Continue reading “Sassy’s Beef Tongue Tacos”

Pearl’s Pomegranate Margarita


It’s no secret Pearl loves her a good cocktail. Especially when it includes tequila. What she doesn’t love are those cocktails containing artificial colors, sweeteners, and chemicals #aintnobodygottimeforthat. This little concoction is colorful, tasty, and contains all real food ingredients but it is still alcohol so don’t over do it! Check out Nutrition Genius Radio Episode #25 Blame it on the ALCOHOL for more information on alcohol and how much you can safely have

Enjoy!. Continue reading “Pearl’s Pomegranate Margarita”

Good Morning Sunshine Muffins

 Good Morning Sunshine!

Many of you know that I cannot tolerate gluten, it does unpleasant and weird things to both my brain and my digestive track (the so-called second brain). So I have been off “the gluten” (that’s what Pearl and I title it)  for a few years now and am always on the look out for some new and delicious options for baked goods. While I do not endorse eating muffins on the regular, every now and then I get a hankering for them and my hard and fast rule is NO gluten….it sets me back and just is not worth it for me. My mom found this awesome sweet potato flour and sent it my way to try out some new recipes, so of course I said GAME ON! Continue reading “Good Morning Sunshine Muffins”

Bacon Wrapped Meatloaf Muffins

Easy & Delicious Meatloaf Recipe….and BACON!

IMG_3703A little Throwback Thursday with these bacon wrapped meatloaf muffins! These meatloaf muffins are easy to make and DELICIOUS to eat. Best part? Bacon…ok but really the best part is that you can cut up ALL the veggies and sneak them in there without having to hold your nose 🙂 Well if you are holding your nose while eating veggies then we may need to chat…because veggies are delicious!

I recommend looking for a great source for your beef as well. Grass-fed (and finished) beef is the best kind because not only is it LOADED with nutritients and anti-inflammatory compounds but it also most likely means that the farmer truly cared enough about the animal to make sure it was living a good, happy and health life 🙂 Check out what Diana Rodger’s ( a past podcast guest) has to say about the sustainability of food and meat!

Check out for farms near you OR go to a local farmers market or farm and start talking to your farmer, if they are proud of their product then they will gladly tell you how they raise their cattle!

Alright, time to get cooking, you can make these without bacon and they are just as tasty and feel free to chop and add any other vegetables that happen to be in your kitchen!

Guess what? This recipe was featured in Albany’s Times Union! Enjoy!

Bacon Wrapped Meatloaf Muffins

Bacon Wrapped Meatloaf Muffins


  • 1 lb. grass-fed ground beef
  • 1 small sweet onion, diced
  • 3 baby bella mushrooms, diced
  • 1 egg yolk
  • 1 Tbsp tomato paste
  • 2 tsp. oregano
  • 2 tsp. garlic
  • 1 tsp paprika
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 12 strips pastured bacon
  • Coconut oil, to grease muffin tin


  1. Preheat oven to 400°F
  2. Grease muffin tin with coconut oil to prevent sticking
  3. In a medium bowl, mix ground beef, onion, mushroom, egg, tomato paste, oregano, garlic powder, paprika, salt and pepper
  4. Line each muffin cup with 1 slice of bacon
  5. Fill each muffin cup with 1/12 of meat mixture, press down
  6. Bake for 30 minutes or until each muffin reaches and internal temperature of 160°F



Spaghetti Squash Alla Carbonara

Hold the Spaghetti, Add the Squash??


You may not know it by my married last name but if you knew me before, you know I am pretty Italian as they come! When my mom (also a Celiac) sent me THIS recipe asking for me to re-create it (allergen free) I jumped for joy at the opportunity. Now, some of you may say that my interpretation is not doing the Italians justice but if you have digestive and health issues you will understand that sometimes we have to be lax on the interpretation of the recipe and make it both delicious and nutritious without harming our bodies. Continue reading “Spaghetti Squash Alla Carbonara”