Healthy Soup Recipe

I know..it’s summer, and that’s not usually the time for soup.

Yesterday, I had such a taste for a good cup of veggie soup.

So, we trekked over to Whole Foods and picked up all the ingredients we needed…and made a double batch.

We purchase all the ingredients that I had on the page I tore out from the magazine.

I get home and realize…um…the rest of the recipe isn’t here.

I think I threw out the rest of it!

OOPS!

So we made do…and WOW what a good soup!

Having a cup of this as your first course before the rest of your meal will help you fill up on good veggies.

Here’s how we did it:

1 onion, diced up
1 whole cabbage shredded up
1 carrot cut up in circles
1 cup of diced up fresh green beans
3 ribs of celery diced
1/2 a container of grape tomatoes diced up
3 baby zucchini, diced
1 whole head of cauliflower, cut up
1 8 oz container of mushrooms, sliced up
2 quarts of low sodium chicken stock
thyme
parsley
ground pepper
oregano
olive oil
garlic

I started by prepping all my veggies.

Once the veggies were ready, I squeezed 2 tbsp of olive oil in my 14 quart soup pot.

Then tossed in the onions and let them sweat until they were translucent.

Then we tossed in the carrots and celery and let them sweat it out.

Next, I threw in 4 tbsp of fresh minced garlic.

Then went in the cauliflower and the thyme, oregano, pepper, and parsley.

Next the mushrooms, green beans and zucchini.

Finally the tomatoes and cabbage.

After all the veggies were good and “married” we poured in the stock.

We brought the pot back to a boil and let it cook together for about an hour.

We shut off the stove while we went to mass, and came home to a delicious cup of soup to enjoy before our dinner. Even Anthony had some of it!

(I liked it so much, I had a second cup and skipped the rest of dinner!)

Do you have a good recipe for veggie soup? Would you add or subtract anything?

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Does Shakeology Taste Good?

What Is In Lunchmeat?

What exactly is in lunchmeat?

Well, I don’t know all the answers, but I do know a biggie that I never would have known about had Anthony not had all of these food allergies.

Back a few years ago when Anthony was having tons of outbreaks, and we didn’t know what more to do, our doctor had him see a Pediatric Allergist.

Anthony has allergies to:

-wheat
-gluten
-dairy
-soy
-egg
-tree nuts
-peanuts

I cried when I found out.

What was I going to feed my baby??

The doctor was fabulous and explained to me about reading labels even more carefully than my health conscious self had already been doing.

She also told me to keep him away from lunchmeat.

Lunchmeat? It’s meat, what could he be allergic to in it?

DAIRY.

She informed me that dairy is used in lunchmeat as an additive to keep it moist, etc.

So she suggested I go to a kosher deli and purchase turkey for him there.

Who would have known?

What allergies do you or your children have?

Do you know of any other foods that have a hidden allergens that we wouldn’t know about?

Healthy Spicy Guacamole

One recipe that I am almost always asked to bring places is my healthy spicy guacamole.

Such a simple and nutritious dish.

Avocados are so rich and creamy and contain the good fats for our bodies.

Anthony enjoys avocados! They are great to feed your kiddos!

So, give this a whirl:

3 ripe avocados
1/2 of a big sweet yellow onion
1/2 a box of grape tomatoes
1 bunch of cilantro
1 serrano pepper (can use jalapeno to make it less hot)
Lime juice

Dice up the avocado and onions.

Quarter the grape tomatoes.

Chop up the cilantro but be careful with it as it is tender!

Cut off the top of the pepper and remove the core with the seeds and the veins. This is the part of the pepper that makes it SUPER HOT.

Chop the remaining pepper.

Combine all the ingredients into a bowl and mix up.

Add lime juice to keep the avocados from browning.

If storing for the following day, save the pits of the avocados and push them into the guacamole, again to help avoid the browning.

Do you add anything different to your guacamole? Please, add your ingredients below!

Healthier Version of a Buffalo Chicken Dip Recipe

Summertime is full of barbeque, weddings, pool parties, and overall family/friend get togethers.

It’s always super tempting to dig in to all those delicious dips and desserts.

How can I keep it under control?

Bring one of your own to share!

My brother brought us a buffalo chicken dip dish and recipe to share at our last big summer bash early in June. Everyone went wild for it.

So did I…until I realized it was full of cream cheese, ranch dressing, and sour cream. OH NO! There went all my hard work for the week!

How could I make a healthier version of this recipe?

Google, as always is a great friend.

I found Hungry Girl‘s recipe.

I took it to our next barbeque and didn’t feel guilty digging into my dip at all.

What you need:

2 (10 ounce) cans chicken breasts
1 (8 ounce) package fat free cream cheese, softened-
1/2 cup frank’s redhot original cayenne pepper sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat free ranch dressing
1/4 cup fat-free Greek yogurt

You mix it all together and bake it in the oven. I’ve served it both hot or cold along side baked tortilla chips or high fiber tortillas toasted up!

Read more: http://www.food.com/recipe/hungry-girl-buffalo-chicken-dip-413265#ixzz1SNJhJfp1

Should I Eat Before An Early Morning Workout?

My First Shakeology Share!

This was me a year ago. Liz and I are both still drinking Shakeology today, along with a whole bunch of family and friends.

It’s curbed our cravings, given us energy to LIVE life with our toddler boys, and tastes great.

Talk about an easy way to get all your veggies for the day in one serving!

There are tons of recipes and a new flavor was just introduced at our coach summit this week.

Liz looks even more amazing now then she did then.

Send me a note if you have any questions!

Happy Friday! (As I enjoy my chocolate-y all natural breakfast today…)