Minestrone Soup

This minestrone soup is the perfect fix, all year-round.  I also don't mind if it's hot outside; give me all the warm, veggie soups!  It's healthy, it's delicious, and it can't get any easier to make than this!

Hope you enjoy. :)

INGREDIENTS:

- 1 tablespoon extra virgin coconut oil, olive oil or avocado oil
- 1 large onion, finely chopped
- 1 bell pepper (any color), finely chopped
- 4 carrots, sliced into small rounds or pieces
- 2 garlic cloves, minced
- 1 15 oz. (BPA-free) can garbanzo beans, rinsed and drained
- 2 large potatoes, cut into bite-sized pieces
- 8 cups chicken broth (organic and gluten-free is best)
- 1 26 oz. container finely chopped tomatoes (I use this kind)
- 2 teaspoons unrefined sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 medium-sized zucchini, cut into bite-sized pieces
- 2 cups noodles (gluten-free or preferred noodles)
- optional: 1 handful fresh basil, roughly chopped

DIRECTIONS:

1.  Heat oil in a large stockpot and bring to medium-high heat.

2.  Add onion, bell pepper, carrots and garlic, and cook for 10 minutes, stirring occasionally.

3.  Add in garbanzo beans, potatoes, chicken broth, tomatoes, salt, pepper and oregano, and continue cooking for another 10 minutes.  Stir occasionally.

4.  Bring to a boil and carefully add in zucchini and noodles.  Turn to a low boil and continue to cook for 8 minutes, or until noodles are al dente.  (Note:  If using gluten-free noodles, I often cook separately according to package instructions, and stir into individual portions once cooked.  This prevents the noodles from getting too soggy).

5.  Stir in basil, and serve once cool enough to eat.

6.  Enjoy!

(Approximately 6-8 servings)

(*Also Note:  This soup is very adaptable by changing/adding in your favorite vegetables, beans, or herbs.  Make it to your liking.)

Simple Vegetable Yellow Curry

I'm back!  I haven't posted a new recipe in a few years, but I'm hoping to get going again.  I'm currently living in Germany, and so my resources are a bit different, but it's also a fun challenge.

If you know me, I'm a huge lover of curries!  I love the flavor and the incredible health benefits, (such as reducing inflammation, fighting cancer, stimulating new brain cells, boosting bone health, supporting digestion, and much more)!

This curry cannot get any easier.  If you're looking for a super easy and delicious way to get in a large amount of vegetables into your diet, make up a batch of this, and just reheat on the stove-top for a quick and nutritious meal throughout the week.

The star ingredient is Mae Ploy's Thai Yellow Curry Paste.  It's a convenient and delicious blend of aromatic spices.  Thanks to my brother-in-law for introducing me to this one, this curry paste is now an all-time favorite! (It lasts for ages too)!

So again, if you want a quick, and an unbelievably easy and nutritious no-fuss curry, I got your back!

INGREDIENTS:

- 1 tablespoon extra virgin coconut or avocado oil

- 1 onion, diced

- 3 garlic cloves, minced

- 1 tablespoon Mae Ploy's Thai Yellow Curry Paste (this is a kid-friendly level of heat; Add more by 1/2 teaspoon increments if you'd prefer more of a kick).

- 3 teaspoons good-quality salt

- 12 cups of vegetables, cut into bite-sized pieces (my favorites are potatoes, sweet potatoes, mushrooms, carrots, cauliflower, broccoli, zucchini and bok choy)

*separate your quick-cooking vegetables from the rest; such as broccoli, zucchini and bok choy

- 6 cups of organic vegetable or chicken broth

- 1 BPA-free can full-fat coconut milk, I use this kind

- optional: rice or quinoa to serve with

- optional: 1 tablespoon (or to taste) coconut sugar

- optional: 1 tablespoon Coconut Aminos 

- optional: cilantro and fresh-squeezed lime (to me these are essential)

DIRECTIONS:

1. Cook rice or quinoa if desired.

2. In a large stockpot, add oil and turn to medium heat. 

3. Sauté onions for 5 minutes, or until translucent.  Add in garlic, and sauté for 1 more minute.

4.  Stir in curry paste, and salt, and cook for 1 more minute.

5.  Now add vegetables, (except for any quick-cooking ones).

6.  Pour in broth, and bring to a boil.  Turn down to a simmer, cover and cook for about 15 minutes, or until barely fork-tender.

7.  Now add in your quick-cooking vegetables, and simmer for an additional 10 minutes, or until all veg is fork-tender.

8.  Stir in coconut milk, and optional coconut sugar and/or coconut aminos.

9.  Serve as is, or over cooked rice or quinoa.  Add some chopped cilantro and a squeeze of fresh lime for extra flavor and nutrients.

10.  Enjoy!