Winter. Blah. Let’s not even talk about it.
Let’s talk about beautiful, tropical colors instead. How about some superfoods?
Yes, I went there. Superfoods. Such a trendy term applied to foods that have health benefits and in some cases may even help medical conditions as well. Avocado, mango, beans to name a few of my current faves.
They’re so tasty when pressed together between a tortilla with shredded cheese, a dash of onion and spinach. I simply can’t quit this tropical combination.
To make a quick quesadilla for one, I fold a round tortilla in half on a Foreman grill, line it with ingredients, pull the other half of the tortilla over and close the lid. I don’t like greasy, soggy quesadillas. The Foreman method has worked for me for ages vs. pressing it in a pan.
Don’t forget a dollop of Greek yogurt. Possibly my favorite part… Trick yourself into thinking you’re eating sour cream. Go ahead. Try it!
What are you snacking on this winter?
On a frigid cold day, like today ’round here, there’s nothing like hot spicy soup.
Tortilla soup, that is!
I adapted part of this recipe from Happy Herbivore (which I am a big fan of) but gave it my own spin.
It all started with a jar of salsa and a 15 oz can of pinto beans. Not the most glamorous ingredients in the world of eating fresh plant-based foods but the pantry choices were slim and we were in the midst of a snowstorm. So my friends, the two main ingredients came from a can and a jar. And I think it’s quite genius in a pinch.
Puree 1 cup of salsa, 1 cup of the beans with 1 cup of broth. Fortunately I made my favorite French Onion Soup the night before so I simply drained a cup of the flavorful broth from there.
Once blended into a creamy broth (you know how I love creamy soups, right?) I transferred into a stock pot. Adding a fresh diced mango, another half cup of salsa and a teaspoon of cumin.
I let the soup simmer on low while juicing mangoes.
The perfect drink companion to spicy tortilla soup.
The soup was served with feta cheese and Late July brand tortilla chips, which I also love. Yep, I go heavy on the feta.
There you have it, spicy tortilla soup in a bind. Super tasty and ready in under 30 minutes!
Let me add that in the future I am going to make this as a follow-up to Taco Tuesday. Usually there are diced tomatoes, peppers and more left over that I am going to try as a fresh substitute for the jarred salsa.
I finally did it.
Yep, I finally made my own healthy and light butternut squash soup. After hearing about my mom’s and mother-in-law’s versions. I decided to try my own spin and so Apple Butternut Squash Soup was born over here on a chilly October day.
It was simple, friends. There was barely anything left in the refrigerator except for a large butternut squash taunting me. Plus 3 golden apples – I can’t remember the variety. And 3 lonely, nearly forgotten about radishes. I know. Radishes. What do you do with these other than throw them in a salad? I found out that they taste pretty darn good in a warm creamy soup. Radishes seemed to give a little bit of bite where you might otherwise use an onion. An onion we didn’t have.
So that’s where I started. I chopped and peeled the squash, apples and radishes. Then boiled the chunks in a large sauce pan. Once soft I pureed them all in a blender.
Once the fruit and vegetables were a nice creamy consistency, I tossed them back in the empty sauce pan along with 16 ounces of vegetable stock and let simmer.
I seasoned with salt and pepper. A teaspoon of cinnamon, half teaspoon of ginger, quarter teaspoon of cloves and quarter teaspoon of thyme.
About 20 minutes later, we had this healthy soup for lunch!
Alongside the soup, I came up with a fantastic new smoothie that was a little bit more like dessert! It consisted of a banana, spoonful of peanut butter, spoonful of raw honey, 2 spoonfuls of vanilla Greek yogurt, kale and about half a cup of coffee.
Yum! It was a mid-day energy boost. And surprisingly, the flavor complemented the Apple Butternut Squash Soup so well. We’ll call this one the Java Green Smoothie.