Loaded Veggie Soup

Recipe # 2 of 2013...

Loaded Veggie Soup!

A perk of my job has been getting to know many of the families I work with on a personal basis. We often share recipes and this is one I had to share! It's the best veggie soup recipe I have ever tasted!

Ingredients:

1 Onion

3-4 Ribs of Celery

3 large Carrots 

2 Tsp Olive Oil

Italian Seasoning

1/3 Head of Cabbage

1 Zucchini

1 Squash

1 can of Chick Peas

Kale Greens

2 cans Diced Tomatos 

1 bottle of Low Sodium V8 Regular

1/2 bottle of V8 Spicy 

First: chop up the onion, celery, carrots, zucchini, and squash. Slice the cabbage and kale in thin strips. 

Second: saute all the veggies in 2 tbsp of olive oil until cooked through. 

Third: Once the veggies are cooked, pour the tomatoes and chick peas into the crock pot. Then add squash, zucchini, kale, cabbage, celery, carrots, and onion. 

Finally, pour in V8 juice, italian seasoning, and pepper to season. I only put half of the spicy V8 because I am not a fan of anything spicy.  If you are a fan of spicy, I would definitely suggest putting more in than just half the bottle. 

And....ENJOY!! 

Baked Eggplant Stacks

For my New Years resolution, I have found 52 new recipes to try throughout 2013.

Here's #1.....

Baked Eggplant Stacks

4-5 Servings

1 large eggplant
3 or 4 large tomatoes, to match the diameter of the eggplant
Crumbled feta OR goat cheese (Thanks Sam) 
1/2 cup fresh basil leaves
Juice of half lemon
2 garlic cloves
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste

Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.

Once ready drizzle olive oil on top of each slice and grill them on a lightly oiled baking pan for 3 minutes on each side. 

Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender or food processor until smooth.

Cut the tomatoes crosswise to 1/4” thick rounds.

Lightly oil the baking pan. 

Arrange 4 eggplant rounds side by side. 

Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. 

Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

Tip:  I used feta for my recipe; HOWEVER, courtesy of the suggestion from Sam, I would highly suggest using goat cheese instead. The feta cheese didn't melt as much as the goat cheese would have. 

Preheat the oven to 400F.

Drizzle some olive oil or balsamic vinegar on top of each stack and bake for 15 minutes and enjoy!! 

Pick a Workout

...here's a cute idea I came across on Pinterest...

Put a bunch of workouts in a bucket or cup. Pick 3-5 workouts that work different parts of your body to  keep from working the same body parts. This way it breaks up your workouts and keeps it interesting! Make sure you can do them at home or at the gym. 

At the end of the week, put them back in your daily workout cup and start all over!

Examples to put on sticks:

25 mountain climbers

20 push-ups

30 bicycle crunches

10 side lunches (each side)

15 squats 

1 minute plank

50 jumping jacks

30 mountain climbers

15 push-ups

25 crunches

Spicing up your workouts!

Pick your favorite song and go to town...

                                                                       ... you are welcome! 

Roadtrip Questions for your other half :)

I stumbled across this AWESOME blog: 

http://cherishinghopesanddreams.blogspot.com/p/about-us.html

Hopes and Dreams :)

On her blog, she has this list of questions to ask your other half (or anyone for that matter) on a road trip. They are super interesting and I plan on doing this on my next trip so I decided I'd pass it along...

THE LIST:

1. List 20 random facts about yourself.

2. Describe 3 legitimate fears you have and explain how they became fears.

3. Describe your relationship with your parents.

4. List 10 things you would tell your 16 year-old self, if you could.

5. What are the 5 things that make you most happy right now?

6. What is the hardest thing you have ever experienced?

7. What is your dream job, and why?

8. What are 5 passions you have?

9. List 10 people who have influenced you and describe how.

10. Describe your most embarrasing moment.

11. Describe 10 pet peeves you have.

12. Describe a typical day in your current life.

13. Describe 5 weaknesses you have.

14. Describe 5 strengths you have.

15. If you were an animal, what would you be and why?

16. What are your 5 greatest accomplishments?

17. What is the thing you most wish you were great at?

18. What has been the most difficult thing you have had to forgive?

19. If you could live anywhere, where would it be and why?

20. Describe 3 significant memories from your childhood.

21. If you could have one superpower, what would it be and what would you do with it first?

22. Where do you see yourself in 5 years? 10 years? 15 years?

23. List your top 5 hobbies and why you love them.

24. Describe your family dynamic of your childhood vs. your family dynamic now.

25. If you could have dinner with anyone in history, who would it be and what would you eat?

26. What popular notion do you think the world has most wrong?

27. What is your favorite part of your body and why?

28. What is your love language?

29. What do you think people misundertand most about you?

30. List 10 things you would hope to be remembered for.

That's all,

Anna 

St. Patty's Day Low Cal Recipes

  Luck O' the Mojito

 Calories: 90

This Mojito recipe uses fresh green herbs to help you celebrate St. Patty's Day the healthier way.


 

Directions: 

 In the bottom of a Collins or mixing glass, muddle 1 teaspoon sugar, 1 teaspoon water, herbs (1 pinch fresh ginger, peeled and grated, 3 medium basil leaves, 3 mint leaves) and juice of half a lime. 

Pour in 1 oz. of white rum (or vodka, if you prefer) and stir. 

Top with crushed ice and club soda. 

Garnish with a lime wheel.

Green Sangria

Directions:

Servings: 6

Calories: 115 

Ingredients:   

 bottle of Pinot Grigio

 1 oz. Midori melon liqueur

1/2 green apple (cored and sliced)

 1/2 lime (sliced)

1/4 English cucumber (sliced)

 10 mint leaves

 1/2 kiwi fruit (peeled and sliced)

club soda.

Directions:

 Combine all ingredients except club soda in a pitcher and refrigerate for a minimum of 2 hours and a maximum of 8 hours. 

For individual servings, spoon some of the fruit into a wine glass before pouring and then top off with a splash of club soda, diet lemon-lime soda or diet ginger ale to taste.

Irish Spring 

Servings: 1

Calories: 150

Ingredients:

Vodka

Green Creme de Menthe

Club Soda

Directions:

 Fill a Collins glass with ice. Add 3/4 oz. vodka and 1/2 oz. green creme de menthe. Top with 1/4 oz. club soda.

Irish Iced Tea

Calories: 80

Directions:  

Brew 6 oz. Irish Breakfast Tea and let cool. Combine 1 oz. Irish whiskey, 1/2 oz. fresh lemon juice, and tea in a mixing glass. 

Add ice and stir until chilled (about 20 seconds).

 Strain over fresh ice in a Collins glass. Garnish with a lemon wheel. 

Optional: If you want to sweeten it with a teaspoon of sugar, add 16 calories to your total.

 

Click here for more healthy recipes from Shape!

Black Bean Salad

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Simple and delicious salad to get ready for summer!

Anything with cilantro is more than alright in my book. For this recipe, finely chop cilantro and set aside.

Drain and rinse canned back bleans. 

I prefer fresh corn because it adds more crunch and nutritional value than canned corn. Slice corn off the cob and set aside. 

Finely chop bell peppers. You can add green, yellow, or red peppers to make it more colorful. 

Mix all your ingredients together in the bowl. 

Lastly, right before serving, add avacados!! (My favorite part) 

Ingredients

• 2 15-ounce can black beans, rinsed and drained
• 3 ears fresh corn, cooked, cooled and kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots (you’ll need one medium shallot)
• 2 teaspoons salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil (I like Colavita)
• 6 tablespoons fresh lime juice
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• ½ cup chopped cilantro, plus more to garnish
• 2 Hass avocados, diced

Instructions

1. Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. Serve at room temperature.