I made this soup this weekend, and it turned out great! It’s nice big pot of soup that you can reheat throughout the week, or freeze and enjoy later.
1 large onion chopped
3 carrots peeled and chopped
3 stalks of celery chopped
3 cloves of garlic chopped
1 small package of mushrooms chopped
1 red pepper chopped
1 zucchini chopped
6 red potatoes cut into bite sized pieces
2 sprigs of rosemary chopped
1 lemon - you will use the zest and juice
2 cans diced tomatoes
2 large containers chicken stock
8 spicy chicken sausages
1/4 cup flat leaf parsley
Salt to taste
Preheat a large stockpot, brown the chicken sausages until done. Set aside. Saute the onion, carrots, and celery for a few minutes, then add the garlic. Add the mushrooms, red pepper, zucchini, potatoes, rosemary, and the lemon zest. Chop the chicken sausages into bite sized pieces. After the veggies have had a few minutes to cook, add tomatoes, broth and chicken sausages. Let the soup cook on low for 3-4 hours. Right before serving, add the parsley and the juice of the lemon. Salt to taste. Top each bowl with Parmesan cheese. Best served with great company. Enjoy!!
Sorry, I love Pumpkin, so I am posting another pumpkin recipe. And it’s fall, so deal. I don’t usually buy granola at the store for a few reasons. One, it’s usually full of sugar, fat and preservatives - yuck. Two, it’s pricey - five bucks for that. And three, it’s really easy to make at home!
2 cups oats
3/4 cup raisins
1/2 cup pecans
1/2 cup canned pumpkin
2 Tbs. melted coconut oil
1 tsp. cinnamon
1/2 tsp. ginger, nutmeg and cloves
1/2 Tbs. molasses
1/2 tsp. vanilla
Preheat oven to 300 degrees. In a cuisenart, pulse raisins, vanilla and pumpkin. Add the remainder of ingredients and pulse until completely incorporated. Place on a greased cookie sheet and bake for 20-30 minutes, until golden brown. Stir occasionally. Feel free to separate the granola smaller pieces, or leave them in larger chunks. Once the granola is baked, leave out overnight to cool and let the rest of the moisture evaporate. If you put it in a Tupperware too early, it won’t be crunchy. Enjoy!
Pumpkin season is upon us!! Not only will your house smell wonderful while making this, but apple pumpkin butter is great in oatmeal, yogurt, or smoothies!
5 apples chopped and cored (leave skin on)
1 can pumpkin
1/4 cup apple cider
1/4 cup apple cider vinegar
1/4 cup water (if you want it thicker, omit water)
1 tsp cinnamon
1/2 tsp ginger, cloves, nutmeg and all spice
1 tsp vanilla
Spray the inside of your crockpot with non-stick spray. Place all ingredients in a crock-pot and stir. Cook on low heat for 15 hours. Blend in small batches once cooled or use a hand blender. Store in air tight container for 2-3 weeks in the fridge. Makes 10 1/4 cup servings. Enjoy!
These are ahhhhhmazing! You probably have most of the ingredients in your pantry. Ready, set, bake….I mean, EAT! ’Cause they are raw, get it?
2/3 cup almonds
2/3 cup walnuts
2/3 cup oatmeal
1/8 tsp. salt
1/4 cup agave
2 tsp. cinnamon
1/4 cup raisins
In a food processor, process almonds, walnuts, oatmeal, cinnamon, and salt into a fine meal. Add agave and vanilla and process to combine. Next, add the raisins and pulse just to combine. Roll the cookie dough into balls. I used my mini ice cream scoop. Place them on a cookie pan lined with parchment paper. Place in the freezer for about an hour to firm up. Store balls in a air tight container in the freezer.
These are a great way to start the day, or perfect for after a hard workout! They are very fast and easy to make!
2/3 cup old fashioned oats
2 scoops protein powder
2/3 whole wheat flour
2 apples cored and chopped
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. baking powder
3 Tbs. milk
1/4 cup Greek yogurt
2 Tbs. ground flax seed
Place the apples in your cuisine art, and pulse a few times until they are chopped into tiny bits. Add the rest of the ingredients, pulse a few more times until completely mixed together. Scrape the sides and mix again.
In the mean time, pre-heat a non-stick skillet and spray with Pam. Pour about 1/3 of a cup of the batter onto the skillet. Once bubbles from on the top of the pancake, they are ready to flip. Flip and cook on the other side until golden brown. Repeat with the remaining batter. This batch made about 10 large, filling pancakes. The nutritional facts below are for one cake, without any toppings. But who doesn’t want toppings on their pancakes!?! That’s just crazy talk…..Enjoy with maple syrup, Greek yogurt, chopped nuts or honey. Yum!
Cha, cha, cha, chia! Like the Chia Pet, this Chia jam is adorable and fun to make! It’s brimming with good for you stuff, like, anti-oxidents, fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. Here’s what you’ll need:
1/2 cup mixed berries (I used frozen)
1 Tbs. Chia Seeds
Microwave berries for about a minute. Smash the berries with the back of a fork. Add Chia seeds, and stir again. Let sit for 20-30 minutes. The chia seeds absorb the liquid from the berries, creating a gel like consistency. Spread onto toast, add into oatmeal. The possibilities are endless, really. You can store this in your fridge for about a week. Makes 4 (large) servings.