Sweet Corn & Veggie Soup

What started as an attempt at chicken soup, soon turned into vegetable soup, which naturally took another turn and became (one of) the best mistakes I've ever made... 

Sweet Corn & Vegetable Soup!! 

But really. This soup combines the best flavors of a winter veggie soup with the natural sweet flavor from corn. Per usual, this soup IS NOT difficult to make. It takes a total of approximately 30 minutes, most of which does not require you to stand in the kitchen. Here's how to make it: 

Ingredients (serves 3):

  • 4 large carrots, chopped
  • 3 long celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 parsnips, chopped
  • 1/3 cup yellow onions, chopped
  • 1 can yellow corn kernels, in water
  • 1 quart low sodium vegetable stock
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric


  1. In a large pot, combine all vegetables except for corn, and turn heat to medium-high. Add a bit of vegetable stock to prevent veggies from sticking to bottom of pot. Place lid on pot and heat for about 5-8 minutes.
  2. Add the rest of the vegetable stock, remove the lid, and continue to cook on medium heat for another 20 minutes. Mix vegetables occasionally. 
  3. Add can of corn and allow some of the water from the can into the soup. Add pepper and turmeric, and allow to cook for another 5 minutes. Enjoy!

Balsamic Tomatoes

Tomatoes are among our favorite versatile vegetables (well, fruits technically). They can be used to make the base of a sauce, thrown into almost any salad, enjoyed simple and plain, or served as a side dish. These balsamic tomatoes are incredibly easy to make and serve as a delicious compliment to just about any meal. Here's how to make them:

Ingredients (serves 2): 

  • 10 tomatoes on the vine, cut into 4 slices (cut horizontally and again vertically) 
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • thyme
  • salt 
  • optional: balsamic reduction 


  1. Preheat oven to 350 degrees F. While oven is heating, slice tomatoes as instructed above
  2. Add olive oil to nonstick baking tray and add tomatoes. Drizzle balsamic vinegar and add a pinch of salt and thyme
  3. Bake tomatoes for about 25 minutes
  4. May drizzle 1/2 teaspoon balsamic reduction to enhance flavor post-baking 

Black Bean Pasta

You've tried our spaghetti squash, you've made our zoodles for dinner... but you have yet to try our latest "pasta" concoction: black bean pasta! These noodles are made from just black bean flour - no additives, preservatives, or artificial ingredients. Why are we so excited? One serving of this deliciousness has 15 grams of fiber and 14 grams of protein! Yes, we just gave you your next #meatlessmonday meal. Our recipe below calls for three simple main ingredients, but as always, feel free to add in your favorite veggies! 

Ingredients (serves 1): 

  • 3/4 cup black bean pasta (dry)
  • 1/4 cup parmesan, shredded
  • 1/4 cup yellow onions, diced 
  • 1 tablespoon extra virgin olive oil 


  1. Bring ~2 cups of water to rolling boil. Add dry pasta and stir gently. Return heat to medium boil and cook 8-10 mins, or until al dente.
  2. On another pan, sauté onions with olive oil, until they turn golden brown.
  3. When pasta is cooked, drain water and place in bowl. Add parmesan (fresh off the stove is best, to allow cheese to melt), and add onions. 
  4. No sauce needed! However, feel free to add your favorite tomato sauce or any other veggies! 
  5. ENJOY! 


Zucchini 3 Ways

1. Zucchini Pizza Boats 

We have the healthified solution to your pizza cravings! These zucchini pizza boats deliver that mouth-watering melted cheese and tomato combo, sans the white bread and grease. Of course once in a while we all indulge in that tantalizing slice; but for the remaining times our cravings get the best of us, this is a tovita-approved go-to. Top it with your favorite spices to enhance the flavor (and to get an extra antioxidant boost!). 

Ingredients (serves 10):

  •  5 large zucchini
  •  1 cup tomato sauce
  • 1 cup shaved mozzarella cheese to sprinkle on each
  • Pepper to taste


  1.  Preheat the oven to 350 degrees
  2. Cut each zucchini in half the long way
  3.  Gently spoon out the seeds in the middle to create a space for fillings
  4. Fill the space with tomato sauce and cheese (or whatever toppings you choose!)
  5.  On a lined and greased baking sheet, place the prepped zucchini halves and bake for 20 minutes until tender

2. Zucchini Noodle Pad Thai

If you don't already have a vegetti maker, a vegetable slicer will do the trick. This recipe simply proves that taste doesn't need to be sacrificed to healthify a dish. You'll feel a a lot better after a bowl of this versus that pad thai takeout.

Ingredients (serves 2):

  •   2 whole eggs
  •  ½ cup roasted peanuts, crushed
  •  ½ tbsp. peanut oil (or oil of choice)
  • 1 garlic clove, minced
  •  1 tbsp chopped cilantro (and whole cilantro leaves to garnish)
  • 2 medium zucchinis, spiralized or shaved
  •  1 cup bean sprouts
  • 4 oz mushrooms such as shiitaki, stems removed and halved

For the sauce:

  • 2 tbsp fresh ginger, minced
  • 3 tbsp almond or peanut butter
  •  1 tablespoon chili-garlic sauce
  • 1 tablespoon fish sauce
  •  1 lime, juiced


  1. Using spiralizer or vegetable slicer, create long noodles out of zucchini
  2. Fry eggs and set aside
  3. Over medium heat, add the oil of choice and sauté on mushrooms, garlic, and bean sprouts
  4. Add the rest of ingredients for the sauce and stir
  5.  Add the zucchini noodles to the sauté pan and stir them around combining all ingredients
  6. Add eggs, chopped peanuts, and whole cilantro leaves on top to garnish and serve hot

*Option to add tofu, shrimp, or chicken

3. Shaved Zucchini Salad

Light, refreshing, and perfect for your summer dinner parties. This salad takes no time to prepare and is guaranteed to impress your guests. You're welcome! 

Ingredients (serves 6):

  • 2 lbs medium zucchini, peeled into ribbons using vegetable slicer
  • ¼ cup pine nuts, toasted
  •  ½ cup coarsely chopped basil
  •  small wedge parmesan cheese, shaved into strips
  • 1/4 cup of extra virgin olive oil 
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  •  ¼ tsp dried crushed red pepper


  1.  Whisk oil, lemon juice, salt, pepper, red pepper into small bowl and blend. Set dressing aside
  2. Using vegetable peeler, slice zucchini into ribbons working from top to bottom of each zucchini. Place ribbons in bowl
  3. Add basil, pine nuts and dressing to bowl, toss to coat evenly
  4. Garnish with parmesan strips