Italian minestrone soup {packed with vegetables}

 

  On these long cold winter days I cant help but crave a big pot of hot soup and fresh loaf of bread from the oven. After surviving the last few months of morning sickness and refusing all food but cereal, I am now (at 19 weeks) just coming back around to the idea of cooking meals for myself and family. I was really craving a bowl of minestrone soup from Olive Garden, but since it's a bit of a drive I decided to stay cozy at home and make my own. This soup is really easy to make, it can be done quickly in a pot on the stovetop or over several hours slowly in the crockpot. I really enjoyed making it because it took very little effort to toss everything into the pot and go. That gave me an extra minute to make delicious batch of my favorite french bread in a flash.  

 

 

 Italian Minestrone Soup  

Recipe source: Emmy in her Element    

Inspired by food network

 

Ingredients:

4 cups beef stock

2 cups water

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon ground thyme

2 bay leaves
1/2 teaspoon sugar

3/4 teaspoon dried rosemary, crushed

2 cans 14.5 oz petite diced tomatoes

4 cloves of garlic, minced

1 can dark red kidney beans, drained and rinsed

1 can cannellini beans, drained and rinsed

2 cups spinach torn

1 cup zucchini in bite sized pieces

1 cup chopped carrots

1 cup diced celery

1 cup diced sweet onion

1 1/3 cups mini shell pasta

Salt and pepper to taste

Shredded parmesan or Romano cheese to garnish.

 

For crockpot:

Add beef stock, water, tomatoes, herbs, sugar, garlic, carrots, onion and celery to a crockpot on high heat for about 3 hours or low heat for 5-6 hours. Add beans, spinach, pasta shells and zucchini in last 30-40 minutes to soften. Remove bay leaves before serving. Serve warm and garnish with cheese.

 

For Stovetop:

Sauté carrots, onion and celery in butter or olive oil until onion is tender. Add stock, water, tomatoes, herbs, sugar, garlic and salt and pepper. About 20 minutes before serving, add beans, spinach, pasta shells and zucchini on medium heat just until zucchini is cooked through and spinach is wilted. Then let set on low heat until served. Remove bay leaves before serving. Garnish with cheese.

 

 Variations:

 

Add meat:  I think this soup would be amazing with Italian sausage. Just pan cook sausage until cooked through and add to pot of soup.

 

Vegetarian: If you would like this soup to be completely vegetarian, exchange vegetable stock straight across for the beef stock.

 

Gluten Free: Simply exchange pasta shells for gluten free pasta.

 

  

Chicken and lemon broccoli alfredo

Dear friends, as you have probably noticed I have been away for a few weeks! Oh my goodness between all of our family birthdays in October, a new photography class, Halloween, trunk or treat party planning and setting up for the holidays I have sadly missed out on one of my favorite things, posting creations and sharing with you.

A few weeks ago on my Instagram account I made a goal to cook dinner every night for an entire week. The goal also included making meals we had never tried before (since I tend to make the same ol' thing over and over). Luckily with your encouragement each day I was able to keep this goal with the exception of one day! I am really excited to share one of my favorite and most interesting combination of flavor dishes with you. It is healthy, fast and surprisingly delicious!

 

On another note, if you would like to see my second blog I created to share pictures I have taken since I started my photography class, go here. 

 

 

Southwestern Taco Salad- a 15 minute dinner

 

 

If you are in need of a fast one pot wonder-ish kind of dish for dinner, look no further!

This salad can be made in a snap and it is simply delicious!

 

{Low Fat} Honey whole-wheat bread

 

Sunrise Yogurt Mixers

I purchased a big container of yogurt this week and this morning decided to invent a new breakfast recipe for my kiddos and I. Instead of plain old yogurt parfaits I thought it would be fun to mix some fresh fruit and flavor the yogurt in the parfaits different flavors. Today we had peach, strawberry and banana. Sounds like the perfect sunrise breakfast right? It was really delicious and we didn't add any sugar to it. If you are trying to be healthy you could even use Greek yogurt for this recipe! I hope you like it, my 2 year old thought it looked pretty and you know what? We eat with our eyes first so it was a hit!  

Ham and turkey salad sandwiches- perfect for a party food or light lunch

  I worked for a bakery when I was a teenager. I normally worked early (5am) on Saturday mornings. I remember the smell of  the delicious bread baking, one of my jobs was to run it through the slicer. I also frosted the cinnamon and orange rolls, and the giant sugar cookies... (Is your tummy growling yet?) One of my favorite lunch items was a ham and turkey salad sang. Some days I crave it so bad I have to drive back to the bakery and get one! Today I am sharing my best "copycat" recipe that I have come up with, to save myself from running into the bake shoppe. These sandwiches would be perfect for a bridal/baby shower or party, especially in the summer as the salad is served cold. I hope you enjoy it!

Homemade {ALL NATURAL} Lavender Bath Fizzies for relaxation

 Have you ever tried using a bath bomb/fizzy to help you relax in the tub? Did you know buying them at a body shop can cost you almost $7 just for one?  

   I am a big fan of taking "Mommy time" and because I don't get very much time to myself, when I do, it usually means a bath. Its quiet, relaxing and FREE (in more ways than one).  Sounds like my kinda time alone.   I did a little research and found a few recipes for these bath fizzies. Turned out they are pretty darn easy to make at home, not to mention cheap compared to those shown above! I made a few batches of these for Mother's day, as well as some to hand out to my son's teacher and his soccer coaches. For a teacher or coach gift, just add a little tag that says "you're the bomb! Thanks for...." These fizzies are so fun you simply drop them into a warm bath, and watch them fizzle and slowly dissolve until you can smell the heavenly scents of your oils and feel them soften and moisturize your skin! If you are not a bath taker, these can work on the shower floor as well. You would benefit from the scents but obviously not from the skin moisturizers, and they don't last as long.  

Homemade Bath Fizzies {perfect for congestion and sore throats}

 

  Have you ever lived with a Man who has a cold? If not, let's just go ahead and say it like it is... giving birth is easier.  

{Greek Yogurt} Banana Oat muffins *FLOUR FREE but you would never guess it!*

  Do you have some rapidly aging bananas on your counter? Me too! I was craving muffins today and decided to put my old-ish bananas to good use. These little delights are moist, packed with flavor and very filling. They give you a little boost of energy and are perfect to grab and go... you know like on those Saturday mornings when you have a soccer game to be to? A lot of gluten free breads I have tried are dry and crumbly. These flour free muffins are moist, fluffy and delicious, not to mention totally healthy! If you are making these GF for a friend, make sure and use gluten free oats. Happy snacking!  

Recipe for Greek Yogurt Banana Oat Muffins
Recipe from: Emmy in her Element
 

1/2 cup greek yogurt (I use vanilla)

1/3 cup oil (can use sunflower, vegetable, or olive)

1/2 cup low fat milk or almond milk

1/2 cup honey (warmed for about 15-20 seconds in the microwave to help it thin and incorporate easier)

1 egg

1/2 teaspoon vanilla

1 teaspoon baking soda

2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon brown sugar (this is optional but it makes them a little sweeter)

1 1/2 cups oat flour

1 1/4 cups oats

1 teaspoon cinnamon

2 ripe banana's mashed

   chopped walnuts or pecans

 

 This recipe calls for oat flour. Don't have any? THAT'S OK! Here's how I made mine...

Take about 2 cups of oats and pour them into your food processor. Pulse for about 20-30 seconds until the oats have been blended into a thick flour looking like this...      This will give you your 1 1/2 cups of oat flour!   Heat oven to 400 degrees F. Mix egg, yogurt, honey, milk, vanilla and oil in a large bowl. Add 1 1/4 cup oats and let sit for a moment while you make your oat flour. This will help the oats soften and plump up as they soak in the liquid. Make your oat flour and measure out 1 1/2 cups of it. You may have a tablespoon or two extra to discard. Take your oat flour and to that add salt, soda, baking powder, brown sugar  and cinnamon. Slowly incorporate into wet ingredients until mixed. Add your mashed bananas and chopped walnuts and stir until incorporated. I like to save a little bit of my walnuts to sprinkle on top of the muffins along with some oats to make them look pretty... Spoon into a pam-greased muffin tin. The batter should make exactly 12 muffins. Bake for 17 minutes or until golden brown on top and toothpick tests clean.  

 

  These muffins could be made many ways.   I think next I will try to making them with chopped up Granny Smith Apples so they will warm up and soak in flavor just like the apple oatmeal! Oh and maybe a version with mini chocolate chips? Yummy...

Red potato and pepper vegetable medley

I love finding new ways to eat my vegetables and sneak spinach into dishes. For  a new side dish at dinner, I made a medley of veggies, sautéed them in olive oil and used some simple seasonings to flavor them. I was able to sneak over a cup of spinach into this side dish, and you can hardly tell because the warmth of the pan wilts the leaves down.  We thought it was delicious and I even had my 20 month old eating it! YIPEE.

 

  **This recipe does not have specific measurements because you can make it as big or as small in amount as you want to for yourself or family. Simply use these seasonings to flavor the veggies until you get the desired taste.**

Recipe:
Olive oil
French fingerling potatoes or red potatoes
sweet mini peppers (red orange and yellow)
sweet onion
spinach
parsley
Salt and pepper
onion powder
garlic powder

Pour some olive oil in a large sauté pan, and heat to medium. Chop red or fingerling potatoes into bite sized chunks, and add to pan. Sprinkle with salt and pepper.
Add 1/2-1 sweet onion sliced, and some chopped sweet mini peppers. Sprinkle with onion and garlic powder and add more salt if needed. Cover pan and let cook for 15 minutes or so until the potatoes are tender, stirring every 5 minutes.
Once potatoes are tender, add spinach. You can add A LOT (I did about 1 1/2 cups) and you can hardly tell as it wilts down with heat. Stir for a few minutes until incorporated, remove from heat.
Add fresh parsley on top.

This recipe is not anything fancy or special, but it is a wonderful way to change up the way you eat veggies and add color, nutrition, and new flavors to your plate. I hope you try it and enjoy it!

  

 

 Want to know another great veggie recipe for roasted rosemary and olive oil vegetables? LOOK HERE

Olive oil and Spinach Waffles with Berry lime compote

 

I am sitting here at my breakfast table with the sun shining through the window onto my plate. I am savoring every bite of my delicious health conscious breakfast while the kids are watching morning cartoons- and I am having a moment. A moment free of "mommy I need..." and worrying about the laundry and dirty dishes. A moment free of paying bills or getting hit in the head with a flying toy.

A moment of pure relaxation and calmness. A mini vacation lets call it... and it wouldn't be a perfect vacation without a delicious meal to accompany me.

This morning I wanted to experiment with healthy waffles. I have made a few batches of pancakes recently found Here and Here and they are so tasty but its fun to mix things up. It also helps to keep the kiddos interested in trying something new. Mixing spinach into meals verses serving it raw can be a great way to "trick" yourself or family into enjoying it. I have also found it has been easy for us to make the switch from white flour to whole wheat. I actually really love the texture it adds to my bread items.

 

In this recipe I used all wheat flour and no added sugars. Honey is a healthy alternative to sugar, it adds a floral sweetness and I love the texture from the oats. I honestly can't even tell that the spinach is in the waffles except for the cool green color it adds.

And for my absolutely favorite part? The Berry compote topping. It is tart and sweet, tangy and warm from the very slight hint of cinnamon. It is so delicious served warm OR cold. Give it a try... you will feel like superwoman.

 

Here's how I did it....

 

 

Recipe: (serves 3-4 adults, double if more is needed)

{Berry Lime Compote}

1 1/3 cups fresh or frozen berries.

1 lime

2 tablespoons honey (this leaves the syrup tart, add more honey if you want it sweeter)

1/2 teaspoon cornstarch
1 cinnamon stick or 1/8th teaspoon cinnamon

 

 Add 1 cup of the frozen or fresh berries into a saucepan. I used blackberries, raspberries, strawberries and blueberries from a frozen pack.

Add the juice of 1 lime and 2 tablespoons honey. Stir and add cinnamon stick.

Heat compote and stir occasionally, simmering until fruit has softened and blended together. (About 10 minutes or so)

Once fruit has broken down, add 1/2 teaspoon of cornstarch to thicken. Whisk until desired consistency and then add 1/3 cup of fresh or frozen fruit to compote to give it whole fruit chunks along with the syrup. Remove cinnamon stick.
 Compote can be enjoyed warm, or cooled and stored in the fridge and served as a cold syrup over pancakes or waffles!

 

{Olive oil and spinach waffles}

1 3/4 cup low fat milk

1/4 cup water

2 eggs

1 cup spinach

2 tablespoons warm honey (warming it for 5-7 seconds helps it incorporate easier)

1/2 cup olive or vegetable oil

4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup of dry oats

2 cups whole wheat flour

 

Add all ingredients into blender except flour and oats. Blend until spinach is finely pureed. Add flour and oats and blend just until mixed. Pour batter into a greased waffle iron.

Makes 6-7 large waffles.

 



 

             xoxo

l

Healthy and delicious Chicken Lime soup

 

 

 I am excited to have a member of my family guest posting on my blog today. Her name is also Emily. She is an amazing mother, and she loves to cook for her family. Like all of us, she is busy searching for healthy recipes that still have flavor. She was kind enough to share this recipe with me, and now we want to share it with you. Happy cooking!

 



 

Hi, I'm Emily,  I'm so excited to share this recipe with you!
 I'm always looking for great healthy recipes I can whip together for my family and I'll be honest, sometimes it's just altering another recipe to be what I want :) With three kids, that all seem to be busy and growing, and a husband who is gone long hours working all day on his feet it's important that we can reconnect and relax at the dinner table. I generally opt for easy and fast dinners during the week, but I never sacrifice flavor! Like most moms I have limited time (and energy) by the end of the day so having my list of go-to dinner ideas is so handy! This one is on it ;) In our house you eat everything given to you before you can have seconds of anything and my kids know (the older ones) that I am not a cook to order chef ;) that being said, it's important to me that when my kids sit down to dinner or any other meal that they like what they see, smell and taste! I make an effort to make things fun at the table even if that means just getting to pick their own toppings; It makes them feel like they are choosing what's for dinner. A great little trick I'll keep up my sleeve as long as I can! I want to tell you why I love this recipe. It's fast, it's easy, it's inexpensive and most importantly it feeds a whole heap of people :) and with only 5 main ingredients how could you go wrong? One of my concerns when it comes to feeding my family is the quality of what I am giving them. That's why I love cooking! I know exactly what I'm putting into all of my dishes... Including the TLC! I hope this recipe makes it to your dinning table and that you have as much fun making and eating it as my family does! Many blessings from our kitchen to yours!

 

 

Recipe:{Main Ingredients}
10 C. Water 
12 tsp. Chicken bullion granules 
4 C. Shredded chicken
2 C. Salsa verde
1 1/2 cups Wild or brown rice
2 1/2 tsp. Ground cumin seed

{Optional Toppings}
Avocado
Cilantro
Lime 
Tortilla chips
Cheese
Tomato slices
Directions:

Place water and bullion granules in a 6qt soup pot and warm on low-med.
Heat some oil on med in a large skillet. Place three or four breasts in the oil making sure to flip over to cook fully. When chicken is done place one breast at a time on a cutting board and shred with two forks. Add chicken, salsa, rice and cumin to the broth and bring to a boil. Once boiling, cover and reduce heat to low-med for 45 minutes. Garnish each bowl with toppings, cilantro and lime juice to taste (about 1/4 lime per bowl).

 

I was thankful Emily shared this recipe with me, my family loved it and I was actually able to freeze the left overs because it makes a large batch. I will save it for another night when I'm short on time. This soup is a fun change up to traditional soups we usually have. It is so tasty with all of the different toppings you can use, not to mention its ingredients are healthy!

Rosemary and Olive oil Roasted Vegetable Medley

 

 

My mom and I love to share recipes with each other. This results in several phone calls each day, where one of us excitedly shares a new discovery for a delicious dish. It's kind of just what we do. I was so happy when she told me about a vegetable dish that tastes delicious and involves eating EIGHT different vegetables at the same time!! YES! you heard me right... eight. This was intriguing to me because I am not very good at eating my vegetables. It seems like it comes more as a chore to me, I do it because I know I should- not because I want to. I constantly find myself looking for different ways to cook them up creatively.

 

 

Recipe:

{seasonings}

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

Pepper to taste

1 heaping teaspoon chopped fresh rosemary

{vegetables}

1 fennel root

1 acorn squash

1 sweet potato

1/2 sweet onion

1/2 purple onion

1 container whole mushrooms

5-6 red potatoes

4 mini sweet peppers

 

Chop all your vegetables into bite sized chunks and add to a large bowl. Add Olive oil and  seasoning's on top and stir well. Add to a baking sheet and bake at 375 degrees for about an hour or until potatoes fork test tender. When veggies are tender, turn oven on Lo Broil. Bake the veggies for 3-4 extra minutes to get an extra crispiness on top from the broiler.

*Leave mushrooms in half as they will cook down quiet a bit.  Don't be afraid to peel an acorn squash. It seems hard but let me show you how I did it...

 Start but cutting the squash in half. Then turn it over face down so it can't move around on you.

 



 

Take a knife and slice down the sides of it until all of the skin is peeled off. Cut into slices and then chunks.

 

Not sure what Fennel is? It maybe labeled as Anise at the store. I can promise you the checker wont know what it is. They ask me EVERY time. :) It has a licorice flavor and that sounds like a funny thing to add, but I love it because of it's subtle sweetness and unique flavor.

It will come with some large green stems growing out the top. You will want to chop the top and fibrous bottom from it, and peel the outer layers. Chop the inside into bite sized chunks.

 

I found a bag of about 25 of these sweet peppers at my local grocery store. They were less than $6 and I can use them in so many ways. For this dish I just sliced them up and added them on top of the other veggies. They develop a sweeter flavor as they roast.

As I was chopping  these vegetables up and could smell  the fresh rosemary and seasonings on top of them, I knew I was in for a treat.

We enjoyed these veggies as a delicious side dish to bone in chicken breasts seasoned with Weber "Kick'N Chicken seasoning"... one of my favorites. The chicken breasts take just a minute longer than the veggies, so add them first to get a head start. Then you can pull them all out at the same time and hear "ummmm... what smells good Mom!"

 

 

I guess you're never too old to have your Mother trying to get you to eat your vegetables- but in this case, I didn't put up too big of a fight!