We all know how crazy this winter has been, from short sleeves on Christmas to a blizzard on its way. To prepare for the blizzard I whipped up some healthy and hearty Tuscan white bean soup. There are a ton of variations to this so I created my own. Feel free to get creative with yours and use whatcha got in your fridge or pantry!
This combines Tuscan flavors and savory Italian spices with some white beans, veggies, and orzo in a vegetable broth. It’s so yummy and there’s nothing better than cozying up to a hot bowl of soup on a cold day.
You can make a big pot of this and freeze it for later. I cook for myself so I always have a ton of leftovers and I love freezing them for the future!
1 can of white cannelloni beans
4 celery stalks
2 cloves of minced garlic
Medium white onion (I used red because I ran out of white)
1 32oz box of organic vegetable broth (feel free to chicken broth if you have that)
1 bag of spinach
1/4 cup of orzo
1/2 teaspoon of crushed red pepper
Salt and pepper to taste
1/2 teaspoon of thyme
Teaspoon of Italian seasoning (I used a mixed fresh Italian herb seasoning from a local Italian market)
1 can of tomato paste
3 tablespoons of extra virgin olive oil
Dice up your carrots, celery, and onion
Heat your oil in the pot
Cook your garlic until it has a light brown color to it
Add your celery and carrots until they are tender and start to sweat, about 10-15 minutes
Add your vegetable broth
Then add your tomato paste
Dice up your spinach and add to the pot to cook down
Drain your canolenni beans and add to the pot
Add your orzo, it isn’t going to look like enough but trust me it soaks up that liquid pretty fast
Add your spices
Let the orzo cook until tender
Pour into a bowl, top with parenesean cheese and serve with a good crusty garlic bread
Sit on your couch in a blanket and warm up to a cozy bowl of soup
Ahi tuna has to be one of my favorite meals/appetizers. I LOVE sushi and any kind with tuna is my go to. I always order tuna tartake and seared tuna out, and that gets so expensive. So I took it upon myself to attempt to make my own seared tuna. I was terrified to make it myself because I like it rare, but I did it anyway.
Here’s what happened. I ate this tuna stack at a restaurant and I honestly can’t remember where I had it, but I never forgot the presentation I fell in love with it. I’ve seen the shrimp stack before and I just think it looks so fancy and colorful. So I wanted to make it. I thought this was going to be so difficult but in all honestly it was SOOOOO Simple.
You can’t make a good seared tuna without putting it in a screaming hot cast iron pan. I just moved into my apartment not too long ago and we have an electric stove that I despise. I hate the coils because everything cooks so unevenly and then the oil or whatever you’re cooking with goes to one side of the pan and it drives me absolutely nuts.
Yeah with that being said I went out to this new cooking gadget store and bought myself a cast iron pan. They are the most amazing pans and I am thrilled to make more meals with it, so stay tuned friends.
1 tuna steak, make sure it is fresh and has a nice bright color to it
2 tblsp of olive oil
1/2 cup of cooked brown rice (or any kind you like)
salt and pepper to taste
For the sauce
1/3 cup of soy sauce
tablespoon of Siracha
1/2 teaspoon of sesame oil
1 teaspoon of rice wine vinegar
1/2 teaspoon of garlic
dash of ginger
sesame seeds for garnish
green onion for garnish
heat olive oil in a cast iron pan and get it screaming hot until you can see the steam.
season your tuna steak with salt, pepper, garlic, and ginger on each side ( do it to your taste)
sear your tuna for about 30-45 seconds on each side
dice your half of cucumber and avocado
cook and measure your rice
for the stack I used a rocks glass, but if you have a can you can cut it to make it work.
fill your rocks glass with some sesame seeds and then your tuna
the layer the cucumber and avocado
the pack the rice on top firmly
place on a plate and remove it slowly
mix all the ingredients for your sauce in a bowl and spoon it over your stack
sprinkle with sesame seeds and green onions and dig in!
A picture just wouldn’t do justice for this absolutely beautiful rich creamy chorizo corn and sweet potato chowder. I wish you could smell this in the video because it is just heavenly. On cold days like today(27 degrees) in my opinion there’s absolutely nothing better than warming up to a hearty soup or chowder. The combination of the sweet potatoes and the chorizo and the corn have such an awesome balance, a little bit sweet and that spicy chorizo compliment each other so well. This looks totally rich and creamy (and it is) there’s a secret though, ITS HEALTHY and DAIRY FREE!!!! Yes you can make a chowder this gorgeous without heavy cream or milk 🙅🏼. I used chicken broth and a can of coconut milk and some almond milk as well. The flavors are just the perfect marriage.
There’s just something about the combination of sweet with a little bit of heat. Tingles the tastebuds ya know.
I still can’t get over the fact that this soup is so rich and decadent yet has no butter, heavy cream, milk or cheese. Sweet potatoes have got to be one of my favorite things, you can do SO many things with them.
I’m going to be completely honest I had no clue what I was doing here, I just mixed stuff together and prayed it would taste good. But if you put ingredients you like all together it can’t be bad right?
4 sweet potatoes
1 package of chorizo
1 large white onion
2 cloves of garlic
1 can of coconut milk
1 box of chicken broth (can use vegetable broth)
1 tablespoon of coconut oil
2 tablespoons of siracha
Dash of thyme
Dash of chipotle pepper
Salt and pepper to taste
1 can of organic corn
1 cup of almond milk
Peel your sweet potatoes
Dice em up
Dice your onion
I took the chorizo out of the casing
Heat your coconut oil in a pan
In a seperate pot put your chicken broth in while the chorizo cooks, when the broth begins to boil, add your sweet potatoes
Cook until tender
Add your coconut milk
Add your almond milk
Then use either an imulsfier blender or food processor to create your creamy broth
Put back into the pot, add your cooked chorizo
Add your can of corn, you don’t have to drain it if you want your soup not too thick
Add your diced onion and garlic to the chorizo pan until soft
Good morning friends, happy Monday. Monday’s are hard. With this cold weather getting out of bed seems impossible. I meal prepped allllll day yesterday and here’s part of my meal prep for breakfast. Starting off my Monday morning right with some nutritious strawberry banana chia seed pudding 🍓🍌 chia seeds are an ancient grain and an awesome super food, why you ask? Here’s why
They help weight loss
Hydrates the body
Help control blood sugar
Make you feel full faster
Omega 3s (vital fat) helps inflammation, heart disease, and even arthritis. Good for people with diabetes too!
Great source of protein and fiber
Lots of antioxidants
So it’s safe to say that these are the worlds hidden gems, and best part is it feels kind of guilty eating this because it’s so delicious, but it’s SO HEALTHY. Fun fact It’s also dairy free, vegan, paleo, and gluten free. yeah something this delicious can be all that it’s amazing.
My first thought when I thought chia seeds was the chia pets I had when I was a kid. My 90s kids friends will understand. Cha cha cha chia…. C’mon like you weren’t singing the song from the commerical when you read that. Anyway, I never knew that those made these wonderful little seeds that are packed with nutrition. Okay so how do you make this strange Chia pudding? I’ll tell ya how
Almond milk- I use vanilla almond milk in this because it’s delicious. I’ve tried a million almond milk brands and Califia farms is my favorite.
Chia seeds you can find these in your grocery store
Pure vanilla extract
1/4 cup of chia seeds
1 cup of almond milk (can use coconut milk, regular milk, cashew milk, comes down to preference really)
Teaspoon of vanilla extract
Teaspoon of organic maple syrup
Diced up strawberries and bananas
Mix all of this in your jar or container and stick it in the fridge overnight, at first it looks liquidity and not like pudding at all. But this is why you leave them overnight because it works it’s magic and the seeds become like a gel and expand creating pudding. Feel free to add any fruit or toppings you like! Enjoy 😛