Minestrone Soup

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) great northern beans, undrained

1 can (15 ounces) kidney beans, undrained

1 cup frozen corn

2 medium stalks celery, thinly sliced

1 small zucchini, sliced

1 medium onion, chopped

1 cup shredded cabbage (I like purple cabbage for added color.)

½ cup whole wheat or brown rice macaroni/pasta shape of choice (uncooked)

1 ¼ cups water

2 vegetable bouillon granules

1 tsp. Italian seasoning

1 clove garlic, crushed

Heat all ingredients to boiling in a large pot on the stove.  Reduce heat to low, cover, and simmer about 15 minutes, stirring occasionally until the macaroni/pasta is tender.  Enjoy!

Money-Saving Tips

One of the biggest misconceptions about eating healthfully is that it is expensive.  I would say, it is all in how you approach it.  You can make it as expensive and complicated as you want, or as cost-friendly and simple as you want.  In general, fresh or frozen fruit, vegetables, beans, whole grains, etc. are reasonably priced.  The more processed health foods (yes, there are healthier processed foods - the key is to read labels!) and meat you purchase, the more expense you will incur.  We've put together a short list of ways to keep your food bill down. 

Having Guests Soon?

I've had the privilege of working with 5 amazing women this year on my steering team for MOPS.  I wanted to have them over for dinner Sunday night and prepared 5 of my favorite salads/side dishes for dinner along with homemade gelato and cookies.  Here are the links to the recipes I made!  I doubled most recipes so I would have a refrigerator full of yummy salads for our own lunches this week.  By keeping it simple I was able to make everything ahead of time that afternoon and really enjoy the conversation and company of these ladies while they visited.  With warmer temperatures approaching, I hope you find time soon to have friends over for something yummy & of course green!

Menu

Tangy Chickpea Salad

Butter Bean & Basil Salad

Quinoa Pilaf With Toasted Pine Nuts

Black-Eyed Pea & Tomato Salsa
Black Bean & Corn Salsa

FOK Whole Grain Corn Muffins

Best Ever Peanut Butter Cookies
Strawberry & Banana Fluff

Strawberry Banana Fluff

I've searched and just cannot find any ice cream / gelato in the grocery stores, so I've started making my own versions of a cold treat in my Vitamix.  (I know some of my friends use their Ninja.)  Super simple, easy, and delicious.  I feel so good about it, I served it to my kids for breakfast this morning!

Black Bean & Corn Salsa

Juice of 3-4 limes

2 tbs red wine vinegar

1 tsp salt

1/2 tsp pepper

2 cans black beans, rinsed and drained

1 can corn, rinsed and drained

2 large tomatoes, finely diced

1/4 cup of finely minced red onion

1 to 2 avocados chopped

1/8 cup finely chopped cilantro

1-2 cloves of minced garlic (optional)

Mix all ingredients together and chill at least 1 hour before serving.  Eat in Ezekiel wraps with a spring lettuce mix and enjoy!  Serve with whole wheat couscous and a fruit salad/fresh cut fruit. 

Quinoa Pilaf with Toasted Pine Nuts

My sweet friend Rachel recently shared this recipe with me.  I made this Sunday and it’s so yummy!  (I changed a few of the ingredients to make it E2 challenge worthy J!) Enjoy! 

1 cup quinoa, rinsed

2 cups plus 1 tbs. low-sodium vegetable broth

¼ cup pine nuts

½ large onion, chopped

1/3 cup chopped fresh parsley leaves

Black-Eyed Pea & Tomato Salsa

My new favorite salsa.  I love to serve it for lunch over a bed of mixed greens!  Happy Spring!