Fitness Crazed Foodie
Lover of all things food and fitness related
After a week of indulging for the holidays and vacation, I was motivated to cook new healthy recipes for this week. Sometimes getting a little off track can be a good thing!
I was thinking of different ways to incorporate veggies into my meals, instead of just steaming, roasting, sautéing, etc. I perused Pinterest for a while and found many recipes on creamy vegetable soups, so I decided to make my own cleaner version of these. And since I grew up eating an abundance of broccoli cheddar soup every week from Panera (that was the only way you could get me to eat broccoli by the way...) I decided to go in that direction of flavor.
This recipe makes 4-6 servings, so make it on Sunday and enjoy all week long.
2-3 cups of chopped broccoli
2-3 cups of halved brussel sprouts
2 tbsp extra virgin olive oil
1 large white onion
4 cups low sodium chicken broth
2-3 cups raw spinach
1/4 cup nutritional yeast
Kosher salt, garlic salt, black pepper to taste
Preheat oven to 425F. Line large baking sheet with aluminum foil and spray with cooking spray. Place the broccoli and brussel sprouts on the pan and drizzle with 1 tbsp of olive oil on top. Top with salt and pepper. Roast in the oven for about 25 minutes, or until there is a slight char.
While these are baking, Heat up 1 tbsp olive oil in a large sauce pan. Roughly chop the white onion and sauté until translucent (5-7 mins). Add the chicken broth, spinach, garlic salt and pepper. Simmer for 5 minutes.
Put a handful of broccoli and brussel sprouts to the side, as you will use these as a topping to the prepared soup. Add the rest of the roasted veggies to the saute pan with the broth and let them soak for 2 minutes. Transfer all this to a blender, add nutritional yeast (for a cheesy flavoring) and blend until mostly smooth.
Pour into bowls to serve immediately and add a few of the roasted vegetables on top. Or, store in the fridge for up to a week.
This soup compliments really well with chicken or pork entrees, or a colorful fall salad. Enjoy!!
Breakfast has always been my favorite meal of the day, especially on the weekends when I have time to eat something different than the Monday-Friday oatmeal and peanut butter. Sometimes this means going out to brunch, but when I'm not in the mood to indulge or spend money/time at brunch, I have a great go-to breakfast sammie to make at home.
It's healthy, full of flavor, and packed with a healthy balance of all three macronutrients to keep you full all morning long.
Ingredients (for one sandwich)
1 whole wheat english muffin
1 heaping cup of spinach
1/3 of an avocado- mashed
Salsa, red pepper flakes, salt, pepper
First, turn the oven to high broil. Then, in a medium sauté pan, spray cooking spray and add spinach. Cook until wilted down and remove spinach to a separate plate. In this same pan, crack the eggs, cover pan, and simmer on low for about 3-5 minutes. Touch the yolk to see how soft/hard it is and stop cooking when it is to your preference.
While eggs are cooking, cut english muffin in two halves and broil in the oven for a couple minutes until the top is slightly browned. Remove from oven, add mashed avocado, spinach, and one egg on each half. Top with ingredients of your choice. I love mine topped with medium heat salsa, a dash of red pepper flakes and lots of salt and pepper!
Other great toppings:
Slice of tomato
Red pepper jelly
Reduced fat cheese
Making breakfast at home on the weekends saves you lots of time (to go workout!!) and lots of calories. Next time you're thinking of going out to eat, try to instead invite friends over to make breakfast at your apartment/house. It will be more social and will leave your body feeling much better.
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!