It has been a little quiet over her on the blog for the start of 2019. I have been slowly easing into the year. I have had a lot of things going on with health and just life, so I will be giving more of an update soon!
This week is national soup month! I don’t think there could be a more perfect food for these colder winter months than soup! I LOVE soup, but have always had a hard time finding soups I can eat with my food allergies. I can hardly ever order soup when I am eating out, so a few years ago I began to make my own at home!
I am linking up with my fav Foodie Friday gals, Farrah from Fairyburger and Annmarie from the Fit Foodie Mama for soup recipes. Just a little note in case you missed the last post, but Foodie Friday is now going to be on the second and fourth Friday of each month! Feel free to still join us then 🙂
This week we started out in the 70s and then the temps dropped into the 30s! Needless to say, with the colder weather I was def all about making some yummy soup! I have been on a zucchini kick lately and had a ton in my fridge and decided to make that the star of the soup!
1/4 c ghee
4 cups shredded zucchini
2 cups shredded carrots
2 cups broccoli slaw
1/4 cup gluten free flour
1 1/2 cups chicken broth
1 cup organic half & half
Spices: Pink salt, pepper, garlic, paprika, turmeric & red pepper flakes to taste
Melt ghee in large pot. Add in all veggies, sauté till soft.
Sift flour over veggies and stir gently till coated.
Add in liquids and gently stir.
Bring to a simmer and let the liquids thicken for about 10-15 min.
Add in spices to taste.
Enjoy on a chilly winter day
Make sure you check out the amazing ladies and their awesome mouthwatering recipes!!
Happy Friday friends. Oh I’m so glad it is Friday. It was a bit of a rough week (more about all that soon) but made it through!
Something you may not know about me is that I was a vegetarian for several years. I have never been much of a meat eater to begin with, and one summer during jr high my sister and I decided to try it out. I ended up enjoying the lifestyle and stuck with it for a few years after that. I am not strictly a vegetarian any longer, but I do enjoy my veggies. I prefer them over meat most days. I married a huge meat eater, but he does let me cook vegetarian meals here and there 😉
October is vegetarian awareness month! Did you know there are different types of vegetarians?
Ovo-vegetarian: Eats eggs but no dairy
Lacto-vegetarian: Eats dairy but no eggs
Lacto-ovo-vegetarian: Eats both dairy and eggs
Pesco-vegetarian: Eats fish and seafood
This month we have been trying a few more vegetarian dishes than we normally have. I saw some other fun ideas on Dietitians on Demand.
Visit your farmers’ market and buy local fruits and vegetables. This is a great way to give back to your community and also learn about the produce grown in your area seasonally.
Go meat-free for the month of October. Give it a try! Meatless meals do not have to be taste-free! Research some new recipes online and even try some vegetables you’ve never heard of.
Participate in Meatless Mondays. This is a better option for those not ready to fully commit to being meat-free. Try and spend only one full day a week without meat! Learn more here.
Host a vegetarian potluck at work. Join us at Dietitians on Demand and host your own meat-free potluck! Our employees will each be bringing in an item containing at least one vegetable or fruit to share. Creativity is encouraged.
To celebrate this month we are kicking off this month of Foodie Friday with vegetarian recipes.
Hello y’all and happy Friday! Is it really November? Because I think Houston missed the memo! It has been warm and muggy here all week! Yesterday it was 88* F! It is supposed to be a smidge cooler over the next 10 days…and by that I mean in the 70s, and possibly the upper 60s! Not that I am complaining, I am a warm weather girl…but I would like to wear some of my new long sleeved workout gear and not be a sweaty hot mess!
Since the weather wants to pretend it isn’t fall, I have been making up for that in the kitchen! I know many people go CRAZY over the pumpkin spice lattes and other fall-like drinks, but I would rather eat my pumpkin products! (Although, if you offer me a pumpkin chai latte I won’t say no 😉 )
So I have been doing some experimenting and trying to be better about using up leftovers and all the produce I seem to bring home from the grocery store lately. I happened upon some cool pumpkin chips and I was totally inspired by our theme this week to make them into a yummy meal!
I am linking up once again with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit!! Our theme this week is nachos!
I have to admit when I think of nachos (I am imagining the round chips and cheese sauce that you find at the movies or a sporting event) I am not thinking healthy at all! But this recipe changed my mind!
Pumpkin Veggie Nachos Ingredients
Handful of Pumpkin chips
Roasted veggies (red peppers, eggplant, zucchini, squash are a few I used, but get creative)