Spring fashion is back! 🙂
I’ve gotten back to my intermittent fasting again and, after two days of water and smoothies, this vegetable soup is light but filling enough for a meal. I added a can of pureed cannellini beans to boost the protein and thicken the soup just a bit.
I hope you try it and add it to your recipes of healthy soups!
1 tbsp. olive oil
½ medium onion, chopped
1 medium summer squash, chopped
1 large portabella mushroom, chopped
1 medium tomato, chopped (I like off the vine)
½ cup frozen peas
1 can of low sodium cannellini beans, 15.5 oz.
4 cups vegetable stock
If you follow me, you know I don’t measure so feel free to add the following to taste:
A handful of fresh parsley, chopped
4 cups vegetable stock
Gluten-free soy sauce, optional
Sauté the onion, summer squash, mushroom, and tomato in the olive oil until onion is translucent and veggies are softened. Stir occasionally and while the veggies are cooking, prepare your stock. Drain, rinse, and puree the can of beans with about one cup of warm vegetable stock.
Add the herbs and seasonings to the veggies. Stir in the pureed beans plus the remaining 3 cups of stock and the frozen peas. Bring to a boil, cover and let simmer on low heat for about 20 minutes.
Serve with a drizzle of extra virgin olive oil or soy sauce.
As my spiritual journey continues, my experience of love and compassion is, in fact, growing. I naturally began reaching outward to share joy and love along the way; however, I’ve come to realize that self-love is equally if not more important. How we treat others is a direct reflection of how we treat ourselves.
Tuning into my own heart enables me to open my heart to others and this allows all the goodness of what God offers us into my own life. Whatever we put out into the universe always finds its way back to us.
It’s an amazing gift to be had every day if only we take the time to tap into it and accept it as truth.
Sharon – Embracing My Joy
At the start of 2020, I ditched the tradition of listing resolutions and instead jotted down a few intentions. I, of course, included a couple that focus on nutrition and self-care.
If you’ve stumbled upon my previous posts, you probably know I have celiac, I’m vegetarian, and reluctantly need to follow a gluten-free diet while missing the pastas and crusty breads of my childhood. Well, I’ve decided to take this one step further and eliminate flour from my diet completely for at least 99% of the time. I am human after all and the occasional gluten-free cupcake won’t kill me!
I started 30 days ago – just before the holidays, because why make things easy? So, here is one of the dishes I made for the first time. These personal-sized pizzas remind me of the bagel pizzas I made as a teenager for a late-night snack. They’re a little lighter and a little more grown-up with a selection of cheeses I would have never chosen over my beloved mozzarella back in the day.
I hope you enjoy!
First up: The portobello mushroom caps. I tried to find large ones, but the baby ones can be used for small bites. I like to peel mine before eating just because I think they’re cleaner. Remove the stems which can be added to your marinara or used as a topping when building the pizzas. I brushed the caps liberally with extra virgin olive oil on both sides for browning and a flavor boost.
Next: The big three. These are my favorite cheeses at the moment. Fontina is my go-to whenever I want a gooey-melty cheese in a recipe. I’ve used it in lasagna, baked mac-n-cheese, quiche, and now pizza. I just love the texture and the flavor; it’s pretty much replaced mozzarella for me which I find bland next to fontina. I also used two types of Havarti: aged and creamy. The aged is a hard cheese that could substitute Romano or parmesan and the creamy is a softer cheese with a buttery flavor.
The toppings: The cheese is thinly sliced and accompanied by one of my favorite pizza toppings – sundried tomatoes.
Building: A generous amount of homemade marinara sauce covers the caps with the sundried tomatoes on top. I wanted the tomatoes underneath all that cheesy goodness!
And then: Layer the cheeses. YUM!
In they go: I baked them at a pre-heated 375 degrees for 20 minutes.
All dressed up: A little fresh parsley is a nice touch.
This little one makes me smile every morning.