Tag Archives: healthy eating

Easy Peasey Carrot Ginger Soup

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This past weekend I found myself down and out with a bit of a cold which rarely happens to me. I had not much of an appetite and besides a few basics an almost empty fridge. But even with my few food ingredients I knew I should eat something. Copious amounts of green tea with lemon and ginger is my drug of choice but it wasn’t filling the void.

I wanted something nourishing if I had to eat it. Something that would warm my insides and make me feel like I was doing something great to heal myself. I opened the fridge door (again) and looked inside (again) and there staring back at me was a mostly forgotten half bag of carrots and an onion. Ok we are on our way! After a little more investigating in the kitchen I found I had garlic and ginger – no shock there I usually always have them around – and about 1/2 a 900ml carton of veg stock.

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The beautiful thing about a soup like this is you really can’t mess it up. I was planning on throwing in a couple pinches of curry spice but forgot. This recipe is for a small batch of soup.

Ingredients – 2 toes of garlic, 1 small node of ginger, 1/2 of a yellow onion, 9ooml of vegetable stock, 5 or 6 carrots, 1 tbsp of your favourite cooking oil, salt&pepper

Recipe – First you finely chop one or two toes of garlic. If you like garlic a lot then two or more will make you happy. Finely chop half an onion and again finely chop as much ginger as you like or can handle. I probably added about the same amount of ginger as I did garlic.

In a medium size pot over med-high heat add about one tablespoon of olive oil, coconut oil or whatever your favourite oil is and sautee the garlic, ginger and onion until they are browning and by now your kitchen smells delicious!

Pour in your vegetable stock (chicken or beef will work as well). I added about a cup and a half of water to this as well since I was shy in the stock department or else I would have used the whole carton. Let this start to heat up and boil. Meanwhile shred and chop your carrots. I used 5 whole carrots.

When your broth is boiling throw in the carrots and let the liquid get back to boiling again. Then turn down the temp and let the soup simmer away for about 45 min with a lid on it. Throw in a little salt and pepper if you like.

When your carrots are soft take the soup off the heat.

This is the only thing that sucks about the soup is now it needs to be blended. So let the soup cool and blend it. If you have a full size blender you are lucky. I have a magic bullet so I used that to fill three of the cups with lids to put in the fridge.

So there you have it. Easy Peasy Carrot Soup. It’s healthy, hearty and warming and it’s a fantastic colour too!

Life Changing Crackers

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It’s January in Ontario and like everyone else I vow to eat properly, exercise lots, stay away from sugar and alcohol and do it all indoors until April. But I never make entirely unrealistic promises to myself! I struggle because it’s winter, it’s cold and my natural Canadian instincts tell me it’s time to beef up against the elements. I need hearty, healthy meals and snacks that won’t be too hard to burn off before summer! During my search I found these tasty little bites: The Life Changing Cracker from My New Roots.

My curiosity was peaked by an ingredient in these crackers I’d never heard of called Psyllium Husk, also used in My New Roots Life Changing Loaf of Bread recipe (which I have also tried and enjoyed). Psyllium is the binding agent in these recipes and has many health benefits including promoting regularity and helping with managing cholesterol levels. Perfect!

The crackers are quick and easy to make and worth the little effort. Like most recipes you simply mix the dry ingredients together and the wet ingredients together and then combine the two.

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My only complaint with this recipe is that I tend to want to whip them up quickly and forget that there is a minimum two hour wait time after you roll out the seed dough which I find a little messy to do. Hmph grumble grumble.

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But I do find them delicious and I feel good when I eat them. I like mine with a little honey. How do you like your Life Changing Crackers?

Rosemary Cracker Snacks

In my quest for healthier eating my number one goal is to find a snack that will replace my affinity for potato chips. I have made and do like roasted chic peas and edemame, fresh cut vegetables and all the rest of the suggested healthy snack alternatives but I needed something quick, something I could grab a small handful of and something that would go with soup, replacing saltines or other sodium, gluten rich soup buddies.

I totally scored when I found this recipe for Gluten Free Rosemary Crackers on Pinterest (of course)! Rosemary just happens to be my favourite herb and aside from meat dishes and sauces it’s not commonly found in a many food dishes.

The recipe is super simple and the main ingredient and the bulk of the cracker is blanched almond flour! Having never baked with almond flour before I was very curious to see how this turned out…..and voila!

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A tasty little treat! These crackers are yummy with a little cream cheese spread on them and go hand in hand with tomato soup!

My first rosemary cracker batch turned out awesome but then I tried to push my somewhat limited culinary skills by doing a second batch with some coconut and dried cranberries which were ok but kinda meh I think adding a little honey or another natural sweetener was needed. I was really hoping for a sweet alternative to the savoury snack but that was a no go.

Another note: if you try this recipe, do not forget the salt. Almond flour is very bland without the salt which I accidentally discovered on my third try.

Puffed Quinoa beats Puffed Wheat

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When I was a kid growing up in a family of 6, massive bags of puffed wheat cereal were practically a staple in our house. We liked them (with a little brown sugar of course).

Now that I’m older and wiser I’m looking for ways to eat healthier. When quinoa hit the health food limelight I jumped on board and cooked it up the traditional way for lunches
and dinners with veggies until one day while browsing Pinterest I found these Puffed Quinoa Peanut Butter Balls! And so off I went in search of the puffed quinoa. I haven’t actually made the peanut butter treats yet but as a cereal puffed quinoa fits the bill. The flavor is really kinda nutty and I like to throw some berries in there too. The brand I found at our gluten free market called Schroedter’s here in Prince Edward County is GoGo Quinoa.

Anyone have any other great ways to eat puffed quinoa? I imagine it would be excellent mixed in with a granola and on top of some yogurt or even a salad!