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
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 😛