Sweet Potato Soup

Sweet Potato Soup

Adapted from Forks Over Knives Cookbook

Great, FILLING, and very flavorful sweet potato soup. This cookbook is fantastic and has many more delicious soup/stew recipes! I highly recommend it.

So, I've been really into soup lately.  I can make a ton on the weekend before a week of work, it fills me up incredibly, and it is so flavorful!  

I really enjoyed this soup, but have to be honest, that I'm not sure how I feel about the orange in it.  I might try to take it out the next time I make it.  So, that's up to you.  Let me know what you think!

Ingredients:

1 tbsp of olive oil

1 yellow onion, diced

2 cloves garlic

1 tablespoon grated ginger

1 tablespoon thyme

1/2 teaspoon of ground nutmeg

1 teaspoon ground cinnamon

3 sweet potatoes, peeled and diced

6 cups of Vegetable Brother (book recommends homemade, but I used an organic container from Whole Foods)

Zest and juice of 1 orange (I might take this out next time)

1 1/2 cups of almond milk unsweetened, plain

Salt and freshly ground black pepper to taste

Directions:

1. Heat up the olive oil over medium heat in a large saucepan.  Place the onion in the pot and cook it for 10 minutes (or until translucent).

2. Then, add the garlic, ginger, thyme, nutmeg and cinnamon.  Allow that to cook with the onions for 2-3 minutes.

3. Add the sweet potatoes and toss throughout the ingredients in the saucepan. Let cook for 5-6 minutes.

4.  Pour in the vegetable broth and increase heat to high heat until brought to a boil.

5. Lower heat to a simmer for 20-25 minutes (or until sweet potatoes are soft, tender).

6. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel.  

7. Return the soup to the pot and add the almond milk.  Cook an additional 5 minutes, or until heated through, and season with salt and pepper.

Quinoa, Arugula and Toasted Pumpkin Seed Salad

It's Friday!! Which means, I have to go back to work Monday.  I've REALLY been enjoying this time off to relax, rejuvenate, work out, cook, clean, relax :), etc.  It's going to be pretty challenging to get back into the motion of working again.  I just want to make sure this healthy kick won't be too difficult! MAN! Well, I guess I can't complain about having 2 weeks off! It makes me never want to get out of the education career--that's for sure :)

Speaking of healthy..I made an amazing salad (check it out below):

OMG! SOOO Delicious! 

I adapted a recipe from the cookbook: Forks Over Knives.  Which by the way, I HIGHLY recommend.  It has so many stews, soups, salads, and just tons of meals that are 100% plant based.  

Okay back to the recipe.... BTW, this is really quick and easy if you already have quinoa and chicken (optional) made already.

Serves 1 (I was a lone soldier today)

Ingredients:

• 1/4 cup of cooked quinoa (cooled if possible--wasn't for me, I was too hungry!)
• 1 1/2 cups of arugula
• Some chopped red onion (I used a little less than 1/4 of a cup)
• Some grated carrots (I used a small handful)
• 2 tbsp Toasted pumpkin seeds**see note below
• 3-4 oz of chicken breast (optional)--I used this recipe for my FAVORITE almond baked chicken--which by the way, make sure to broil for last 3-4 mins so it's crispy!
• 1/2 orange juiced (and zest)
• 1/4 lime juiced
• 1-2 tbsp of rice vinegar (use to your taste)
• salt and pepper to taste

Directions:

1. Combine quinoa, arugula, red onion, carrots, and pumpkin seeds in a bowl.
2. Mix orange juice and lime juice (FRESHLY SQUEEZED), zest, rice vinegar, and salt and pepper in small bowl.
3. Drizzle over salad and mix together.
4. Top with chicken (optional)

**Note: I toasted pumpkin seeds to give a bit more crunch! I did this by putting about 2 tbsp in a cast iron skillet on medium heat for about 4-5 mins (until they turn brown and start popping.

Kale, Pineapple and Almond Milk Smoothie!

I DID IT! 

Well, I did two things....

First, I did a RIDICULOUS workout this morning from the website Daily Burn called INFERNO.  And yes, it is as intense as the name.  I thought I was in pretty good shape, but my LORD, this was challenging.  It is a 21 day challenge where you do insanity-like workouts every two days with yoga in between for recovery.  I thought I wasn't going to make it through but I did! I definitely recommend this site if you want variety and some motivation for working out (there are cool points features where you get awards and points for doing workouts and earning achievements).  I sometimes feel like a kid with this where I just want my sticker!!!

Okay, second, and more importantly....I made a green smoothie that is ABSOLUTELY delicious!  

I am so proud of myself, that it doesn't taste like seaweed or bitter vegetables.  I think I may have this everyday! Truth is...I didn't really come up with this myself.  I stole it.. I mean...I altered the recipe from Whole Living.  Here is the original recipe.

I changed it a bit because I wanted to add some more fiber and protein...and I didn't have a banana (silly husband took it this morning!).

Please try it yourself and let me know what you think! My only dilemma is...is there too much sugar and carbohydrates from the fruits? Mah...who cares, I'm eating a cup of kale in this baby and I barely taste it :)

Ingredients:

• 1 cup of unsweetened almond milk
• 1 cup of kale
• 3/4 cup of pineapple (with juices)
• 1 pear
• 1 tbsp of chia seeds

Directions:
Put it all in a blender and VOILA! delicious smoothie that tastes like heaven! :)

And BTW---Here are the nutrition facts :) I used Daily Burn Tracker to calculate.

P.S. I put morning snack because I drank this after my intense workout.  I felt great!