• vegetable gyoza soup

    Vegetable Gyoza Soup

    Last night, which was Meatless Monday in our house, I made this quick and tasty soup.  Both my kids and husband asked for seconds, so you know it had to be good!  Took me no more than 10 minutes to prep: and in twenty we had a hearty, nutrient rich soup – with enough leftovers […]

    Read More

    Vegetable Gyoza Soup

  • Kale and white bean soup

    Kale and White Bean Soup

    I recently had this recipe published in Daniel Island Life magazine.  My good friend Lindsay made it last week for her kiddos.  Just like mine, they loved it  Here are some pics of her gorgeous kids! Thanks Lindsay! Savoring Fall Flavors We’re finally heading into the cooler months – which means it’s soup time in […]

    Read More

    Kale and White Bean Soup

  • Mario Olives

    Easy Grab n’ Go Snack for Kids

    My kids love olives, so when I ran into these Mario On-The-Go Snack Pouch Olives at Harris Teeter I grabbed a few for their lunch boxes. The kids loved them!  They come in two sizes: 1.05 oz is a perfect 50-calorie snack for kiddos and the 1.75 oz is a great 100-calorie snack for adults. […]

    Read More

    Easy Grab n’ Go Snack for Kids

  • photo-60

    Roasted Fennel with Parmesan

    Last night I made some whole wheat penne with sauce for my boys.  We usually enjoy roasted veggies with pasta, but I was in the mood for some fennel!  Fennel contains a host of potent antioxidant phytonutrients, and is also rich in fiber, folate, and potassium.  This dish literally took three minutes to prep and […]

    Read More

    Roasted Fennel with Parmesan

  • photo 2-6

    Roasted Cauliflower with Lemon

    One of my favorite foods from Ali Baba on Daniel Island is their roasted cauliflower.  The only problem is that sometimes I feel like it’s too heavily coated with olive oil.  So I attempted to make my own version of this tasty side last night. I am hooked!! Note: I purchased my Zahtar (a fantastic Middle Eastern […]

    Read More

    Roasted Cauliflower with Lemon

vegetable gyoza soup

Vegetable Gyoza Soup

Last night, which was Meatless Monday in our house, I made this quick and tasty soup.  Both my kids and husband asked for seconds, so you know it had to be good!  Took me no more than 10 minutes to prep: and in twenty we had a hearty, nutrient rich soup – with enough leftovers […]

Read More
Kale and white bean soup

Kale and White Bean Soup

I recently had this recipe published in Daniel Island Life magazine.  My good friend Lindsay made it last week for her kiddos.  Just like mine, they loved it  Here are some pics of her gorgeous kids! Thanks Lindsay! Savoring Fall Flavors We’re finally heading into the cooler months – which means it’s soup time in […]

Read More
Mario Olives

Easy Grab n’ Go Snack for Kids

My kids love olives, so when I ran into these Mario On-The-Go Snack Pouch Olives at Harris Teeter I grabbed a few for their lunch boxes. The kids loved them!  They come in two sizes: 1.05 oz is a perfect 50-calorie snack for kiddos and the 1.75 oz is a great 100-calorie snack for adults. […]

Read More

Vegetable Gyoza Soup

Last night, which was Meatless Monday in our house, I made this quick and tasty soup.  Both my kids and husband asked for seconds, so you know it had to be good!  Took me no more than 10 minutes to prep: and in twenty we had a hearty, nutrient rich soup – with enough leftovers for lunch today.

Vegetable Gyoza Soup

Makes 8, 1 1/2 -cup servings

8 cups vegetable broth (I use 8 cups water and mix in about 5-6 tsp Better Than Bouillon reduced sodium vegetable base)

1 bunch kale, trimmed of stalks and cut into bite-size pieces

1 bunch green onions, about 6, thinly sliced white and green

1 large carrot, grated (or purchase shredded carrots, use 1/2 cup)

1 bag frozen Trader Joe’s Thai Vegetable Gyoza (do not thaw) – these are yummy potstickers you can find at TJ’s

Procedure:

1.  In a large stockpot bring vegetable broth to a simmer.  Add kale and allow to simmer for a few minutes.

2.  Add scallions, carrot and frozen vegetable gyoza and allow to simmer for approximately 5- 8 minutes.  Try not to over stir so that gyoza do not break.

Serve immediately!

vegetable gyoza soup

 

 

 

Kale and White Bean Soup

I recently had this recipe published in Daniel Island Life magazine.  My good friend Lindsay made it last week for her kiddos.  Just like mine, they loved it :)  Here are some pics of her gorgeous kids! Thanks Lindsay!

Savoring Fall Flavors

We’re finally heading into the cooler months – which means it’s soup time in our house! Soup is a wonderful way to help your family boost their intake of nutrient-rich, disease-fighting vegetables. This simple white bean and kale soup is chock full of dietary fiber, folic acid, vitamins K, A and C and potent antioxidants! There’s no easier way to reach the recommended 9 daily servings of fruits and veggies than with a bowl of nutritious soup.

As you can see from the picture, my boys devoured the sample bowl I photographed. They loved it!

 

White Bean and Kale Soup

Serves 6-8

 

Ingredients:

2 Tbsp extra virgin olive oil

1 ½ cups finely chopped yellow onion

1 ¼ cup peeled and diced carrot

1 ¼ cup diced celery

2 Tbsp (about two large cloves) finely chopped garlic

2 Tbsp diced shallot

1 tsp dried thyme

1 tsp dried oregano

1/8 tsp dried sage

8 cups vegetable broth (I use Better Than Bouillon Reduced Sodium Vegetable Base – available at most grocers – I used 8 c water and 6 tsp base)

1 bunch Lacinato kale, washed, trimmed and cut into bite-size pieces

1 can rinsed, drained cannellini beans

Salt and pepper, to taste

Store bought pesto to dollop before serving.

 

In a large stock pot, heat the olive oil over medium-high heat. Add the onions and saute until golden. Add the carrots, celery, garlic, shallot and a little salt to taste. Saute for 3-4 more minutes. Add dried herbs. Follow this with water and base and stir to combine. Add the beans and allow to simmer for 20 minutes. Finish with the kale and allow to simmer until greens have wilted.

Serve in soup bowls with a dollop of pesto and/or Parmesan cheese. Enjoy!

Nutrition Facts (1/8 of recipe):

Calories 105, Total fat 4g, Saturated fat 1g, Trans fat 0g, Cholesterol 0mg, Sodium 537mg, Potassium 324mg, Carbohydrates 16g, Dietary Fiber 5g, Protein 5g

Lindsay's son eating it up!

Lindsay’s son eating it up!

And her beautiful daughter!

And her beautiful daughter!

My boys souping it up!

My boys souping it up!

Easy Grab n’ Go Snack for Kids

My kids love olives, so when I ran into these Mario On-The-Go Snack Pouch Olives at Harris Teeter I grabbed a few for their lunch boxes.

Mario Olives

The kids loved them!  They come in two sizes: 1.05 oz is a perfect 50-calorie snack for kiddos and the 1.75 oz is a great 100-calorie snack for adults.  Flavors include Pitted with Roasted Red Pepper (Black), Pitted Seasoned with Sevillian Spices (Green), and Pitted with a Hint of Thyme (Kalamata), to name a few!

A great source of monounsaturated fat and a healthy snack for all – check out Mario’s website which contains some fun recipes too!

Roasted Fennel with Parmesan

Last night I made some whole wheat penne with sauce for my boys.  We usually enjoy roasted veggies with pasta, but I was in the mood for some fennel!  Fennel contains a host of potent antioxidant phytonutrients, and is also rich in fiber, folate, and potassium.  This dish literally took three minutes to prep and twenty to roast, so its ready to be a regular easy side-dish in your home.

FYI: raw fennel has a licorice-like flavor; when roasted that flavor greatly dissipates and what is left is a creamy, buttery like mouthfeel of wonderfulness!

Roasted Fennel with Parmesan

Serves 4

Ingredients

1 large bulb fennel, fronds and stalks and core removed, sliced diagonally into 1/2-inch rounds

1 Tbsp extra virgin olive oil

1/4 cup freshly shaved parmesan cheese

Sea salt and black pepper to taste

Optional: dollop of pesto to top on each serving after roasting

Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Spray foil with a bit of cooking spray.

Arrange fennel slices on even layer across baking sheet.  Drizzle with olive oil and top each slice with some parmesan cheese, salt, and pepper.  Roast in oven for approximately 20 minutes or until fennel crisp-tender and slightly caramelized and cheese melted.  Serve immediately.

photo-60

Roasted Cauliflower with Lemon

One of my favorite foods from Ali Baba on Daniel Island is their roasted cauliflower.  The only problem is that sometimes I feel like it’s too heavily coated with olive oil.  So I attempted to make my own version of this tasty side last night. I am hooked!!

Note: I purchased my Zahtar (a fantastic Middle Eastern seasoning which includes thyme, sesame seeds and sumac) at Williams-Sonoma, but it is no longer available.  It is, however, available at Penzeys.

Roasted Cauliflower w/ Lemon

Serves 4 as a side

1 head cauliflower, washed and trimmed into bite-sized florets

1 Tbsp extra virgin olive oil

1 Tbsp Zahtar seasoning

Celtic sea salt and fresh ground pepper, to taste

1 large lemon, cut into 6 wedges

1.  Preheat oven to 400 degrees F.

2.  Line a cookie sheet with parchment or aluminum foil.  Spray with cooking spray.  Toss cauliflower in a bowl with salt, pepper, oil, and zahtar.  Squeeze lemon wedges into mixture and toss rinds into mixture.  Place in an even layer over cookie sheet.

3.  Roast cauliflower for approximately 20 minutes, or until golden brown and fork tender.  Serve immediately.

Cauliflower ready to roast.

Cauliflower ready to roast.

photo 2-6

After roasting!