Recipe: Hearty Veggie Soup

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This soup is vegan and high in protein!

I made this last month while it was cold and rainy. I keep forgetting to post this recipe. It’s so tasty. And easy. The leftovers (if there are any) freezes well.

 

It’s vegan and gluten-free as is, but you can make changes and use bone broth if you want, or even add meat of your choices I think kielbasa pieces would be really great in this soup!

I used Right Rice in this recipe in place of regular white rice. What I like about Right Rice is that it’s made from Lentil Flour, Chickpea Flour, and Rice Flour.  Those ingredients mean that this “rice” is high on protein! The “rice” thickens up the soup for sure.

 

AAVS2954.JPGI found Right Rice at Grocery Outlet, but you can also order it on Amazon.  You can substitute canned chopped tomatoes for fresh tomatoes- Use what you have on hand.

Hearty Veggie Soup

Serves 6-8

Ingredients

  • 1 large onion, diced (about 2 cups)
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, diced
  • 1 cup bell pepper, diced (I used green)
  • 2 T. cooking oil (your choice)
  • 3 cloves garlic, minced
  • 2 green or yellow zucchini (whatever is in season or you have on hand)
  • 2 quarts veggie stock
  • 2 cups chopped tomatoes (you can also use a large can of diced tomatoes)
  • 1 14oz.-ish can of tomato sauce
  • 1 small can of tomato paste
  • 2 cups Right Rice
  • 1 bay leaf
  • 2 T. Penzeys Forward Spice Blend
  • salt and pepper to taste

Directions:

  1. In a large, heavy-bottom stockpot, heat oil.
  2. Saute carrots, celery, bell pepper, and onions until onions are soft and clear, about 5-10 minutes.
  3. Add garlic and continue to cook, stirring frequently, until garlic is fragrant.
  4. Add remaining ingredients and spices. Cook on low for 20-30 minutes, or until right rice is done and soup has thickened up.
  5. Soup can simmer on low as long as you like. I let it simmer on low for about 45 minutes.
  6. Serve with bread and butter and salad.

IMG_9957.JPGForward Seasoning blend contains extra bold black pepper, onion, paprika, garlic, turmeric, spice extractives (including oleoresin of celery, rosemary, black pepper, thyme, basil and paprika).

New Recipe: Shakshuka!

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Shakshuska is an incredibly easy vegetarian recipe! It’s high in flavor and protein. Most of the ingredients can be found in any kitchen.

We’ve been enjoying it for a few years, and I can’t believe I’ve never posted the recipe! My recipe is based on the NYT recipe found here.

Ingredients:

  • 2 T. Oil (I usually use olive oil, but grape seed oil is great too)
  • 1 large onion, chopped
  • 1 large bell pepper, sliced
  • 3 garlic cloves, diced (sometimes I use the chopped garlic in the jar)
  • 1 teaspoon each ground cumin and sweet paprika
  • Dash of cayenne, or to taste
  • 28 ounces of canned whole plum tomatoes with juices, coarsely chopped (I usually use 2
  • 14-ish ounce cans, as they are cheaper/easier to find)
  • 1 small can tomato paste
  • Salt & Pepper to taste
  • 1 1/4 cup feta cheese, crumbled
  • 6-8 large eggs

Directions:

  1. Preheat oven to 350 degrees
  2. In a large, ovenproof skillet (I use one like this), heat oil, and saute onion and peppers until soft and onions are clear about 10 minutes.
  3. Add garlic and cook until fragrant.
  4. Add spices, canned tomatoes, and tomato paste, cook over low for 10-15 minutes until sauce is thick and bubbly.
  5. Stir in about half the feta, and cook until combined/melted.
  6. Turn off the stove.
  7. Crack eggs into sauce, top with remaining feta and bake in the oven for 6-10 minutes or until eggs are done to your liking.
  8. Season with salt and pepper as needed. Serve with crusty hot bread, and a green salad.

Dietary/Allergy Note: There is no way to make this recipe vegan, but it is naturally Gluten-Free!

10/5/18 Weekly Freebie Round-up!

8101f95433a1458fa8c2371f3b11b849It’s Friday and that means it’s time for freebies!  This week there is a pretty good selection and variety!

Free Samples:

Free Sample of Avon Anew Hydra Fusion
Free Sample of Olay Regenerist Whips – Still Available
Free Comic Books During Halloween ComicFest
Free Sample Pack of Sephora Collection Clay Masks
Free Sample of Monat Haircare
Free Seventh Generation Tampon & Pad Sample Kit
Free Mineral Sunscreen
Text for $10 Off at Lane Bryant = Free Item

Free Food:

Free Sample of RX Nut Butter
Free Pouch of Bumble Bee Tuna at Ralphs today!
Free Sample of Q Drinks Carbonated Mixer Beverage
Free Box of Sandwich Bros on Your Birthday

Free Magazines:

Complimentary Subscription to ESPN Magazine – HURRY
Complimentary Subscription to GolfWeek Magazine
Complimentary Subscription to O, The Oprah Magazine

Free Events:
Free Rituals Gift of Relaxation Party
Free Michaels Kids Party
Target – Free PAW Patrol Trick-o-Treat Event
October is Kids Free Month in San Diego!

It’s Freebie Friday!

8101f95433a1458fa8c2371f3b11b849.jpgIt’s Friday, and that means it’s time to celebrate making it through another week with some cool freebie offers! Here are just a few of my favorites from the past week:

Free Samples:

Free Magazines:

Free Food:

Weekly Meal Plan

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This week, I’ve got a bunch of event planning and scheduling to do, so I’m trying to plan out some easy/quick meals that use what we’ve got on-hand.

Breakfasts are usually the same for us: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I bought a lot of very ripe bananas recently, chopped them up and froze them in individual bags along with other fruit to make “shake/smoothie sacks”.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

I’m only posting our dinner plans, and links to recipes.

Monday: Pancakes and sausage with fruit (it’s our Group ABA night, so we don’t get home until late)

Tuesday:  Leftover Pizza with  a fresh green salad

Wednesday: Grilled Chicken and Roasted Veg

Thursday: Stir Fry- I picked up a bunch of new sauces recently, I’m pretty excited to try the mall!

Friday: Date Night!! WOO HOO!

Saturday: Tacos with the fixins, after all, it is Cinco de Mayo.

Sunday:  Probably Bean, Rice, and Cheese bowls. We’ll have leftovers from the night before!

I’d love to hear about what you’re having this week! What new recipes are you trying?

4/16/18 Weekly Meal Plan!

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This week, I’ve got a bunch of event planning and scheduling to do, so I’m trying to plan out some easy/quick meals that use what we’ve got on-hand.

Breakfasts are usually the same for us: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I bought a lot of very ripe bananas recently, chopped them up and froze them in individual bags along with other fruit to make “shake/smoothie sacks”.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

I’m only posting our dinner plans, and links to recipes.

Monday: Grilled cheese and soup (it’s our Group ABA night, so we don’t get home until late)

Tuesday: Chicken and Wild Rice (based on a recipe here, minor tweaks to the recipe have been made), steamed brocolli

Wednesday: Fritatta with whatever veggies I have in the fridge (probably onion, shallot, spinach, and brocolli), and cheese (of course!). Served with Fruit salad.

Thursday: We are having a friend over, so I’ll probably make Salsa Chicken, and I’ll add some black or cannelli beans. Served with green salad.

Friday: Date Night!! WOO HOO! We’re going to go see Infinity Wars. Not sure what we’ll have for dinner. The kids will probably have grilled cheese and fruit.

Saturday: I’ll bust out the crockpot and make BBQ chicken. We’ve got  some events that day, so I want a dinner that’s quick to serve. Probably brown rice, steamed vegg, and fruit salad.

Sunday: I’m thinking Pizza! Either we’ll make a batch of dough and do a DIY pizza night, or, we’ll order delivery. Either way, we’ll have leftover fruit salad to go with it.

What’s with my obsession with Fruit Salad? We eat a lot of fruit, and fruit salad is a quick, tasty food to prep, everyone likes it (which is saying a lot in this house). I can make one batch and it’s good for 2-3 meals, plus the occasional snack. For those who are curious, I’ll post my recipe later this week.

I’d love to hear about what you’re having this week! What new recipes are you trying?

Chocolate Chip Protein Cookies!

img_8846.jpgI know today is Pi Day, but Henry doesn’t really like pie (except Cheesecake), and I’m always looking for ways to get more protein into my buddy. He has a lot of food aversions, so most meat is a no-go (I don’t really count the occasional chicken nugget he inhales), same with beans, lentils, peas, and most other traditional sources of protein.

And who doesn’t love chocolate chips cookies…..

On the Back of the Kodiak Cakes Power Cakes mix I noticed that they say you can swap their mix  1 for 1 with flour, leavening, and salt in any baking recipe. Challenge accepted!

I turned to my favorite chocolate chip cookie recipe, the one on the back of the Tollhouse Chips Bag.

Making a few modifications based on what we had in the house, and we were ready to bake!

Here is the Original Recipe. One thing I really recommend is to cream the butter (basically use the electric mixer to “fluff up” the butter) for 30 seconds to a minute before adding the sugars.

IMG_8851.jpgIngredients:

  • 2 1/4 cups Kodiak Cakes Mix
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar or Splenda (I used baking Splenda)
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels

 

 

 

 

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Cookie Dough

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Directions:

  1. Cream the butter for 30 seconds to a minute.
  2. Add Sugars and mix until combined.
  3. Add eggs one at a time, and mix completely before adding second egg.
  4. Add vanilla, Kodiak Cakes mix, blend until dough forms.
  5. Stir in chocolate chips.
  6. Spoon 1 Tbs. blobs onto a greased cookie sheet or a silicone cooking pad on a cookie sheet. I love Sil pads.
  7. Bake at 375 for 8-10 minutes.

Here are the calorie stats for the entire batch of cookies and per serving, which is 2 cookies. I serve Henry 2 of these with an 8 ounce glass of milk. So the total protein for his snack is 12 grams.

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This recipe makes 5 dozen cookies.

Do you have a secret to getting your kids to eat more protein?