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Vegetarian Minestrone Crockpot Soup

Vegetarian Minestrone

 

Hearty Vegetarian Minestrone Crockpot Soup

 

1 medium sized leek, sliced into ½ inch rounds and rinsed

1 red bell pepper, diced

1 cup frozen corn

3 medium sized carrots, cut into ¼ inch rounds (no need to peel!  Just scrub them clean!)

2 celery stalks, cut into ¼ inch pieces

3 cloves of garlic, minced

2 bay leaves

The stems from a bunch of red Swiss chard, cut into ¼ inch pieces (save the greens for later)

1 (15 oz.) can diced tomatoes

1 teaspoon turmeric

1 tablespoon Italian seasoning

1 teaspoon salt

⅛ teaspoon red chili pepper

½ teaspoon black pepper

1 (32 oz.) carton of organic vegetable broth

2 cups water

 

There’s more…but add later!

 

1 cup whole-wheat (or gluten free) pasta shells

The greens from the red Swiss chard, cut into 1 inch wide pieces

½ head of green cabbages, shredded (or 4 cups)

1 medium size zucchini, cut into chunks (not need to peel!)

1 medium size yellow squash, cut into chunks (not need to peel!)

1 (15 oz) can garbanzo beans, drained and rinsed

 

Directions:

Add all of the ingredients from the top list into the crockpot and cook on low for about 6 to 8 hours.

 

Go ahead and prep the ingredients from the bottom list to have ready when you return to the crockpot after work.  Cook the pasta according to package directions and rinse in cold water and keep in the refrigerator.  Mix the vegetables together, including the beans, in a large bowl and also refrigerate.  

 

When you come home in the evening add the bowl of vegetables to the crockpot and allow to cook for about 25 to 30 minutes.  Remove the bay leaves.  Stir in the cooked pasta and simmer another 10 minutes.  Enjoy with some freshly grated Parmesan cheese and crusty bread.  

 

For your non-vegetarians add some shredded chicken to individual bowls!

 

My husband prepared chicken breasts on Monday to add to all the soup creations we have enjoyed this week.   Our weather this week has included intermittent snow showers the last couple of days and soup always warms a cold belly!  Make the most of your week with simple crockpot recipes made with fresh ingredients.  Preparation the night before makes for a quick throw together in the morning with very little clean up!  And, the best part of a crockpot meal is that it’s ready when you come in from a long day of busyness!  There you have it!  Friday Focus, a tasty recipe for your family to enjoy!   

Voila !

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Favorite Hummus Recipes

Red Pepper Hummus

Ingredients:

  • 1 Can Chickpeas drained and rinsed
  • 1/2 Cup Chickpea Water (from can)
  • 1 tbsp Extra Virgin Olive Oil
  • 3 Garlic Cloves
  • 3 tbsp Tahini (sesame butter)
  • Splash of Lemon Juice
  • 1/2 cup roasted red peppers
I mixed each ingredient into my Vitamix and blending under smooth.  Topped with paprika.

Creamy Greek Yogurt Hummus

(lower in fat)

Ingredients:

  • 1 Can Chickpeas drained and rinsed
  • 1 tbsp Extra Virgin Olive Oil
  • 3 Garlic Cloves
  • 1/2 cup plain yogurt
  • 1 tbsp Tahini (sesame butter)
  • Splash of Lemon Juice

I mixed each ingredient into my Vitamix and blending under smooth.  Topped with paprika.

Sun Dried Tomato Hummus

Ingredients:

  • 1 Can Chickpeas drained and rinsed
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Garlic Cloves
  • 3 tbsp sun dried tomatoes in oil
  • 2 tbsp parsley
  • 2 tbsp of Lemon Juice

I mixed each ingredient into my Vitamix and blending under smooth.  Topped with paprika.

Black Bean Hummus

Ingredients:
1 (15-oz.) can black beans, drained, rinsed (reserve liquid)
¼ cup low-sodium organic vegetable broth
3 Tbsp. tahini (sesame butter)
3 cloves garlic, coarsely chopped
2 Tbsp. fresh lemon juice
Sea salt (or Himalayan salt) (to taste; optional)
Ground cayenne pepper (to taste; optional)     Black-Bean-Hummus-in-post

Preparation:
1. Place beans, broth, tahini, garlic, and lemon juice in food processor (or blender). Pulse until smooth. If hummus is too thick add 1 Tbsp. reserved liquid at a time until hummus is desired consistency.
2. Season with salt and cayenne pepper if desired.
3. Refrigerate 1 to 2 hours to allow the flavors to blend.

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Clean Eating Cranberry Sauce

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I am all about quick and easy recipes!  Simple ingredients and easy to follow!   BAM… FIXATE cooking show with Beachbody on Demand totally takes me to simple clean eating recipes.  I made this for Thanksgiving 2016.  One I will keep for a long time.

FIXATE CRANBERRY SAUCE

2-inch slice 2 orange peel

3 cups cranberries

1⁄2 cup raw honey

3⁄4 cup water

1⁄2-inch slice fresh ginger, peeled

  1. Stud orange peel with cloves.
  2. Heat cranberries, honey, water, orange peel with cloves, and ginger in medium saucepan over medium-high heat. Bring to a gentle boil. Reduce heat to medium-low; cook, stirring occasionally, for 8 to 10 minutes, or until cranberries are soft and sauce has slightly thickened.
  3. Remove from heat. Remove orange peel with cloves and ginger from sauce; discard. Cool (if desired) and serve!

Tip >>>For a slightly thinner sauce, add an additional 1⁄4 cup water.

Voila… Enjoy!!

Shanna

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Tips to Staying Healthy During Cold Season

5 Tips to Staying Healthy During Cold Season

 

be-proactive-for-your-health

  1. Wash your hands
  • Wash with pure soap and water ONLY.
  • This will remove any germs you may have picked up from communal items such as: door knobs, handshakes, and grocery carts.
  • Do not buy antibacterial soaps, especially those containing Triclosan.
  • Triclosan is the main ingredient in most “anti-bacterial” soaps and was just recently banned by the FDA due to associated health risks, such as bacterial resistance and hormonal effects.
  • Click Here >> FDA Orders Antibacterials Removed From Consumer Soaps
  • If you  need some type of  hand sanitizer in your car or handbag that is clean,  I use this one >>>Eo Hand Sanitizer Spray, Organic Peppermint
  1. Maintain healthy habits throughout the holidays
  • Remember your green smoothies every day, your fresh salads, and your homemade meals. Fresh, enzyme-packed foods are a massive nutrient boost for your body.
  • Organic fruits and vegetables are your best and most natural source of vitamin C.  If buying organic is not possible for your budget, you can make your own FRUIT WASH >>>  Grape seed Extract.
    (Combine 20 drops of grapefruit seed extract with 1 tbsp. baking soda, 1 cup white vinegar and 1 cup water. Mix well, and then transfer the mixture to a spray bottle with a pump.)
  • Avoid certain foods that will weaken your defenses: alcohol, packaged and processed foods, hydrogenated oils (trans fats) and artificially sweetened foods.
  1. Avoid the SUGAR
  • Sugar seems unavoidable during the holidays, but you and I both know that sugar leads to more problems than just weight gain. It drags your body down and reduces your energy levels.
  • Added sugar in your drinks or food leads to heightened cravings for more junk food and a weaker immune system.
  • Sugar is associated with total body fatigue. In addition to that, you will feel: sugar crashes, headaches, belly aches, digestive issues and most importantly, it lowers your immune defenses’ ability to fight off any cold or flu virus.
  • 4 grams of sugar = 1 tsp  (which = 1 hour your immune systems is down)
  1. Make immune boosting elixirs and foods at home
  • Start your  morning with warm water, fresh lemon juice, and a sprinkle of cayenne pepper before eating or drinking anything else.
  • Try a green smoothie loaded with powerful antioxidants and anti-inflammatories.

**** Turmeric Green Smoothie  *****

  • Drink organic, quality tea to help boost your immune system.

****Try this recipe for Cinnamon & Ginger  Chamomile Tea! ****

  1. Stay Hydrated
  • Start each morning with drinking 1 liter of water before you eat or drink anything else.  ( 1 liter = 33 ozs = 4 cups)
  • You should be drinking at least half of your body weight in ounces to maintain hydration. For example, a 200lb man needs to be drinking at least 100 ounces of water daily, and a 150-pound woman needs to be getting at least 75 ounces daily.
  • If you exercise or spend a lot of time outside, drink MORE!
  • If you feel like you might be coming down with something, drink MORE!

 

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Cinnamon and Ginger Chamomile Tea

CINNAMON & GINGER CHAMOMILE TEA

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Makes 1 serving

INGREDIENTS:

  • 1 Chamomile Tea Bag (or one bag per serving if making more)
  • 1.5 cups water
  • ½ tsp cinnamon
  • ¼ tsp ground ginger or ½ inch fresh, chopped and seeped directly with the tea (some tea companies offer a ginger / chamomile blend of tea saving you this step)
  • Optional: 1 teaspoon raw honey, maple syrup, or stevia to taste
  • Optional: ½  teaspoon coconut oil

DIRECTIONS:

  1. Brew tea in boiling water 4-10 minutes; strain or remove bag(s). You can squeeze the bags for some extra flavor.
  2. Once seeped, add spices, coconut oil, and sweetener if desired.
  3. If you want a little creamy foam at the top, blend with an immersion blender or place in your blender, and blend for 30 seconds.
  4. Pour into your favorite mug and take it easy while you sip!  This is one of my favorite mugs.  “May the God of hope fill you with all JOY.”  Romans 15.13 NIV

 

Voila, enjoy and stay healthy!

Joyfully,

Shanna