A few weekends ago, the cupboards were bare, it was snowing out and I had no desire to trek out to the grocery store. Fortunately, we had a bag of broccoli in the freezer and some cheese in the fridge. So, I made this filling and nutritious soup. Ingredients: 1 cup of unsweetened almond milk(or milk of choice) 1/2 cup shredded cheddar cheese 1.5 cups broccoli, steamed 1 teaspoon dried onion 1/2 vegetable bullion cube salt and pepper to taste Reserve 1/2 cup steamed broccoli to the side. Place remainder of ingredients in blender. Set to hot soup and start. When finished, add rest of broccoli to blender and pulse a few times. Serve with some toasted bread. Makes 2 big servings. If you prefer a completely creamy soup, add all the broccoli in the beginning.
I saw this recipe for Sweet Potato Peanut Bisque and thought the flavors in it sounded amazing. I decided to simplify a few of the steps and make it in my Vitamix. Wow. It is an extremely thick, but delicious soup. Definitely husband approved. Ingredients: 1 large sweet potato, cut in wedges and roasted 1 small onion, diced 1 clove garlic 1/2 chunk of fresh ginger 1 can diced tomatoes with chiles 1 cup vegetable stock 1/4 cup peanut butter pinch of cinnamon 1/2 tsp allspice salt and pepper to taste chopped cilantro and peanuts for garnish I roasted a sweet potato in the morning to have it ready for the soup at lunch. Put all the ingredients in your Vitamix and turn to the Hot Soup setting. Blending results: Pour into bowls. Top with cilantro and peanuts. Makes 4-6 servings. Look at all that deliciousness! This soup is a meal in
It was kind of a weird weekend in terms of food. Usually I spend a lot of time in the kitchen on the weekends making food for the week, but that was not the case. I have been trying to clean up my eating little by little. I’ve upped my exercise over the past few weeks and with that, my hunger levels have soared. I’ve been focusing on getting in more protein and inadvertently have lowered my intake of carbs. My focus when we went grocery shopping on Saturday was protein, fruit and veggies. We left with a lot of chicken(it was on a really good sale), some beef, and lots of fruit and vegetables. So what was on the menu this weekend? Friday night was pizza night. Instead of bringing home slices, I grabbed a take and bake pizza so there would be leftovers for Brian. I pulled the
This is going to be a little more than a weekend wrap up. Last Wednesday I had the pleasure of having a wonderful meal cooked for me by my friend’s Brock and John. Brock made the cocktails and collaborated with John on flavor combinations while John did most of the cooking. We started with a mixed greens salad, goat cheese and beets prepared two ways. We moved on to scallops, tomatoes and linguine in a moan-worthy white wine sauce. We ended with a pot de creme with mint, fleur de sel and a raspberry reduction pipped to the bottom. Not only was the food out of this world, we had hours of great conversation and laughter. Nearly finished bourbon cocktail: Pot de creme: Thursday night, Brian wanted tomato soup. So, I decided to throw together some ingredients in the Vitamix and this wonderful, creamy tomato soup was born. It has
Last weekend was one of my most productive weekends in the kitchen in months. As a result, we have been eating well all week. What was I busy making? I started off my Saturday morning with something called bulletproof coffee. Other’s call it buttered coffee. Yes, I put grassfed butter in my coffee. I brewed 2 cups of organic coffee, then put it in the blender with 1 tablespoon coconut oil and 1 tablespoon Kerrygold grassfed butter. Blend on high until frothy and creamy like a latte. It is absolutely delicious. It is a high fat treat, but they are healthy fats. I can’t say I will be doing this everyday, but maybe once a week. I also started sprouting lentils on Saturday. It’s so easy and they are absolutely delicious when sprouted! I can’t wait to eat a big salad with them on it for dinner tonight. With my
It’s a near miracle that I am posting at all today with the way my day started. As I was putting on some coconut oil after my shower this morning , I dropped the glass container onto the tile floor. Shattered glass and liquid coconut oil everywhere! Cleaning it up definitely made me late to work. If you know me at all, you know I hate being late. My 8th grade Social Studies teacher, Mr. Van Buskirk had a sign hanging in his classroom that I related to very well. It read: “If you are early, you are on time. If you are on time, you are late.” I couldn’t agree more! Sorry, I got so side tracked. The exciting part of the day is that it might get up to 40F in Chicago today! Balmy! Even with the current and short-lived heat wave, I have been eating soup almost every
This is not a sponsored post. I ran across a product today that I loved, so I wanted to share it with you. I also wanted to give you some tips and trick to add more vegetables into your daily diet. I love salads. A lot. I don’t use much dressing and sometimes don’t use any at all, but there are some salad combinations that just need it. I was low on salad dressing at work, so I stopped at the grocery store this morning. I spotted this delightful looking bottle of feta dill yogurt dressing. I tend to like yogurt dressing and love feta and dill. Even better, it was on sale. You get 2 tablespoons for only 50 calories. It almost sounded too good to be true. Well, it wasn’t. This stuff is delicious! So how to I eat vegetables at almost every meal? I had a salad
The temperatures are starting to drop and my love for all things pumpkin are back in full force. Last weekend I made some pumpkin muffins with a pumpkin pie filling on top that are wonderful(recipe to come soon). With the leftover pumpkin, I decided to make us a pumpkin soup. This soup is thick, warm and delicious and was ready in less than 30 minutes. Ingredients: 1/4 yellow onion, chopped 2 cloves garlic 1 inch of fresh ginger, grated 1 teaspoon curry powder dash of cinnamon 1 cup vegetable broth 1 1/2 cups pure pumpkin 1/2 cup of milk(can use cow, almond, coconut) salt and pepper 1 tablespoon of olive oil or butter pumpkin seeds and dried cranberries(optional) Heat oil over medium heat. When hot, saute onion and garlic until onion is translucent. Stir in fresh ginger. Cook until fragrant, about one minute. Stir in curry powder and cinnamon. Cook
Friday seems like so long ago that I can hardly remember what we did. We had plans to go out to eat, but with some torrential down pours right after I got home from work, we decided to order in. We ordered in some chicken shawarma from a new restaurant. It was so-so. So far, I haven’t found a place that competes with a a restaurant by my work. Then we set up an assembly line and put together our wedding invitations. After that was done, we rewarded ourselves with some couch time and started watching Orange is the New Black. Is everyone else watching this show? You should be! It’s great. Saturday morning, I got up and made a veggie loaded breakfast with homemade tomato sauce, spinach, and eggplant. It was so delicious. Then I headed out for a busy day of going to the post office, hair cut
I’ve had a few people ask me lately about meal plans. I’ll give you a run down about how I plan our meals. Brian and I pack and take our lunches to work most days of the week. It’s way cheaper and healthier. Even if you are getting an inexpensive meal out, just keep in mind that restaurants charge you at least 3x or more what it costs them to make it. Meaning: You can make it sooo much cheaper at home. Let’s do the math. If you spend $5 on lunch everyday eating out(which if you live in Chicago you spend more), that means that it’s costs that restaurant at most $1.66 to make your meal. So $5 x 5 days per week is $25 per week on lunches. If you made that same thing at home for $1.66 x 5 days a week, you would have spent $8.33.