Soup Made For The Week!

A bowl of delicious….a little goes a long way:

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Garlic, onions, potatoes, carrots, cabbage, red kidney beans, stewed tomatoes, spinach, Yu Choy, hot paprika, sage, thyme, oregano, s & p, curry and cayenne pepper.

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This will last all week.  I think I will freeze some.

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Soup is Ready!

I made this homemade soup which was perfect for the chilly day.  It hit the spot!

Soup

Onions, garlic, carrots, potatoes, parsnip, cabbage, salt & pepper, curry, thyme, sage, oregano, liquid smoke and veggie broth.  So easy, and yet, so delish!  I was going to puree it, but couldn’t wait so ate a bowl as soon as it was ready to go.  🙂

Pureed Soup

Later on that evening, I pureed some then reheated and put in a mug and snuggled on the couch to enjoy.  The pic does not do it justice.

 

Lunchtime!

Today’s lunch:

Greenleaf lettuce, tomatoes, mushrooms, red/green/orange/yellow bell peppers.  Salad dressing:  1tsp evoo, drop/two of coconut oil, chopped garlic, pinch salt, dash or three black pepper, drop/two Worcestershire (<— aren’t you impressed I can spell that? 😉 ) sauce.

TGIF!

Thank God It’s Friday!!

I made a pot of homemade veggie soup last night.  I’m having some for lunch and will puree some later on, heat it up, put it in a thermos and take it on my travels tonight.

Homemade veggie soup

I juiced kale, carrots, 1 grannie smith apple, 1/2 a zucchini, 1/2 a medium-sized cabbage, 1 celery stalk.  I drank some of the juice…juiced more of the above ingredients and used that as my veggie stock.

Drizzle of evoo

added a dash of salt and pepper, curry powder, crushed red pepper flakes, thyme, sage, oregano and a pinch of cinnamon.

sautéed chopped onions and minced garlic

1/2 medium-sized cabbage (coarsely chopped)

1/2 zucchini – chopped

2 carrots – (topped/tailed/chopped)

1 celery stalk (chopped)

2 stalks bok choy

1 medium tomato (diced)

broccoli – (coarsely chopped)

1 cup of pulp from the juiced veggies

add some of the cabbage, tomato, carrots and broccoli and sautéed for a minute or two

add veggie stock

add 1 cup of pulp

add more of the spices from above

add the rest of the veggies

bring to a boil

simmer for approximately 20 – 30 minutes (I like my veggies a little firm)

eat to your heart’s content 😉

(I had two bowls…)

 

 

 

 

 

Sweet Salad

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Romaine lettuce (about half a head)

1/2 seedless field cucumber

1/2 zucchini

1 peach (peeled and chopped)

1 roma tomato

green onions (as many or as few as you want)

Dressing:

Balsamic vinegar (less than 1/4 cup)

a drizzle of evoo

a drizzle of Tamari sauce (just to experiment)

1/2 tsp Macho mustard (because I like it with a kick)

2 cloves of garlic

1/4 onion (diced/minced)

black pepper

no extra salt needed