Tag Archives: recipe

Real food, sunny days and a soup recipe

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I couldn’t agree more…
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Speaking of real food, all the veggies last night plus sweet potatoes and some grilled chicken…. Pretty much one of my fav meals.

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And the weather is almost too nice in January…

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Some sunny ‘soccer playing’ with my toddler…

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And another favorite soup recipe I’ve been eating all week! Easy to make a big batch and freeze for later too!

Springtime Minestrone soup

Serves about 6-8

Total Time: 6-8 hours (in crockpot)/ 1 hour or less on stovetop.

Ingredients:

1 sweet onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
1 (28 ounce) can of diced tomatoes
2 (15 ounce) cans of cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
3 cups water
*8 ounces of uncooked ditalini pasta (I eliminate the pasta so the soup lasts longer- the pasta can make it too starchy over days in the fridge or freezing/ defrosting)
12 thin asparagus spears, stems removed and cut into thirds
1 cup of frozen sweet peas
1 (6 ounce) bag of fresh spinach
1/3 cup freshly grated romano cheese + more for topping
salt and pepper to taste

Directions:

Add diced onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your crockpot. Cook on low for 4-6 hours, stirring once or twice if you can. Or cook on medium in a pot on the stove for 45mins or so.

About 10-15 minutes before serving, add in asparagus (I like mine with some crunch, add it earlier if you want it softer), spinach, peas and pasta. Cook on low for another 10-15 minutes then stir in grated cheese. Taste and season with salt and pepper as desired. I used about a 1/2 teaspoon of each, but it will depend on the sodium levels in your stock, tomatoes, etc.
Serve immediately with additional cheese on top!

Here’s to a happy Friday, a great Super Bowl weekend and an awesome half marathon race on Sunday!

Cauliflower Soup + Sweet Potatoes + running thoughts

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Happy Friday Eve!

I made this cauliflower soup all last winter and I’ve added it back into the meal rotation the past couple months. It’s become the base for many more additions to make it hearty and unique too!

I originally found it here!

As for my additions I will add in fresh kale (place kale in a deep bowl, pour over hot soup and the kale is perfectly wilted into the soup).
Or any veggie I’ve roasted.
You can also add in zucchini squash or other veggies to simmer and purée into the soup along with the cauliflower. (As you can see below I did with an extra zucchini I had on hand!)
I also love sweet potato ‘fries’ on the side. Peel and roughly slice up a sweet potato into thick ‘fries’. Lay on pan, spray with oil- I like coconut oil- salt, pepper and cinnamon and cook at 400-425 for 45-60 min. YUM! I make a huge batch and refrigerate the un-eaten to have throughout the following day. I could LIVE on sweet potatoes! Especially when they’re baked in this way!

 

Cauliflower soup

1 tbsp butter
1 tbsp unbleached flour (all purpose is fine too)
1 medium head cauliflower – chopped
1/2 cup chopped onions
4 cups fat free chicken broth (vegetarians can use vegetable broth)
salt and pepper to taste

Directions:

In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.
Add the chicken broth, onions and cauliflower and set heat to medium high. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.

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And a few running thoughts…

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With all the rain lately in Northern California… I don’t let it scare me away from getting outside for a run!

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Cheers to the last weekend before Christmas!

Anyone else doing last minute shopping this weekend? Not me! Getting back out on the trails on Sunday! Whoohoo!