vegetarian

Tuscan white bean and orzo soup 

 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!

  
Ingredients 

  • 1 can of white cannelloni beans 
  • 4 carrots
  • 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 
  1. Dice up your carrots, celery, and onion 
  2. Heat your oil in the pot 
  3. Cook your garlic until it has a light brown color to it
  4. Add your celery and carrots until they are tender and start to sweat, about 10-15 minutes 
  5. Add your vegetable broth
  6. Then add your tomato paste
  7. Dice up your spinach and add to the pot to cook down 
  8. Drain your canolenni beans and add to the pot 
  9. Add your orzo, it isn’t going to look like enough but trust me it soaks up that liquid pretty fast
  10. Add your spices 
  11. Let the orzo cook until tender 
  12. Pour into a bowl, top with parenesean cheese and serve with a good crusty garlic bread
  13. Sit on your couch in a blanket and warm up to a cozy bowl of soup

Almond Joy Chia Seed Pudding 

  

Dessert for breakfast, uhm yes pleaseeeee. Almond joy chia seed pudding. I kinda went on a chia seed pudding spree with my meal prep this week to try out some new flavor combos. I don’t know about you, but almond joys are one of my favorite candy bars. There’s just something about a bed of coconut draped in chocolate with an almond crunch. Yummm. So here is my recipe I have come up with for today’s chia pudding. 

Ingredients

  • 1 container of your choice coconut Greek yogurt (can use coconut yogurt to make dairy free) 
  • 1/4 cup of chia seeds 
  • 1 cup of vanilla almond milk 
  • 1/4 teaspoon of almond extract (be careful with this as it has a very strong flavor and you only need a dash) 
  • 2-3 tablespoons of unsweetened dark organic cocoa powder, feel free to use regular cocoa, I just love dark chocolate 
  • 2 tablespoons of shredded unsweetened organic coconut 
  • Sprinkle of almonds and cocoa nibs 
  • Set it in the fridge overnight for a great grab and go breakfast