It’s SOUP weather again! And nothing says love in the belly like some warm soul food in a bowl. This is my FAVORITE tomato soup. Probably because in my opinion garlic should be its own food group. Enjoy this dairy-free and gluten-free goodness.
2 bulbs garlic
1 tablespoon olive oil (plus a little extra for the garlic)
1 cup long-grain brown rice (make sure to use long grain and not short grain)
2 bay leaves
2 teaspoons dried thyme
2 teaspoons salt
several pinches of freshly ground pepper
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can navy beans, drained and rinsed
Preheat the oven to 425.
For the roasted garlic: Cut about 1/2 inch off the top of each garlic bulb, drip a bit of olive oil on each of the garlic bulbs, wrap in aluminum foil and roast in oven for 45 minutes until soft.
While garlic is roasting, preheat a soup pot over medium heat with tablespoon of oil. Add the rice, bay leaves, thyme, salt and pepper and cook, stirring, for about 2 minutes. Add the crushed tomatoes, then fill up the can with water twice and add the water.
Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 45 minutes. Remove the garlic from the oven. When it is cool enough to handle, squeeze the roasted garlic out of its skin and into a small bowl. Use a fork to mash garlic to a smooth consistency, then add to soup once the rice is nearly tender.
When rice is completely cooked, add the beans and heat through. Then it’s ready to serve – just remove the bay leaves beforehand. It makes a lot and freezes well so you can enjoy leftovers.
I am a proud stay at home mom of twins plus one and a loving wife to my best friend and husband. This is a part of my story, but it’s not my whole story. Inside of me exists this whole big world filled with dreams of traveling, learning, and writing books. Since becoming a mom it’s been a struggle to imagine how any of it could come true because of how busy life has become! Until I realized that I could stay committed to my passions, while being flexible with my approach. This is where my journey to find balance began. Becoming a health and lifestyle coach has opened my eyes to the power of having a supportive community to back up my dreams!
My vision is to help women stay connected to every part of themselves. In order to honor ourselves those around us we need to take care of ourselves! By inspiring our minds, fueling our bodies, and building our strength we will create the inner and outer space we need to thrive.
OPPORTUNITY ALERT: I’m looking for 5-10 fellow moms who are looking to get healthy and take back their life.
Giving and positive moms who could benefit from finding a balance between their have-to-do’s and their want-to-do’s, getting support from others, learning time management tips, and more.
A mom who is willing to INVEST IN HERSELF. That could dedicate 30 minutes a day to working out, improving her nutrition, saving time with a superfood shake, and learning all about portion control with healthy, family-friendly meals. Because she knows when she is happy and feeling good, it makes her family happy too.
Join me MOMS!
Email me at firstname.lastname@example.org or fill out this form:
The little man got his first cold of the season so it was a watching movies and baking kind of day. He wanted a cookie, but I didn’t want to load him up on sugar! I made these 21 Day Fix approved healthy oatmeal craisin cookies and they were a perfect amount of chewy and a just a little sweet. Next time I might even add some dark chocolate chips! These were great as a little breakfast bar too since they aren’t super sweet. Two of these cookies equals 1 yellow container for 21 Day Fix.
Here is the recipe:
1 1/2 cups rolled oats
1/2 cup almond flour
1/2 cup no sugar added applesauce
1/4 cup unsweetened almond milk
1 T honey
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 cup craisins
Mix it all and drop 12 cookies, BIG ones onto a baking sheet. These don’t puff up TOO much so you can put them pretty close! Bake at 350 for 12-15 minutes (mines was 12).
“We first make our habits and then our habits make us.”
Last night the hubs and I were talking about how to make our mornings feel less stressful. We always set our alarm to wake up early to have some time to breathe before the rush of kids, showers and work begins, but every morning we choose those extra few minutes of sleep instead.
We both listen to business podcasts and there is one thing that a lot successful people have in common. They all get up earlier than they have to and they all have a morning routine that they stick to. My ideal morning would start an hour before the kids get up, I’d write for a little bit, get my 30 minute workout in and then have my shake.
In reality I wake up to baby cries and a four year old jumping on me ready for breakfast, playtime, a 5K run…you get the idea. I drag myself out of bed and head straight for my cup of coffee. I know I NEED a little me-time before the day begins, but not sure how to get out my own way and just get up a little earlier!
Do you have a morning routine that works for you? Or does my scenario sound familiar? (Tell me I’m not alone!)
I was out of town for a wedding so I’m posting this a little later than I would have liked, but here is this week’s meal plan! Some followers of my Facebook page had shown interest in my meal plans. Let me know if this is helpful I’ll keep on sharing them!
This particular plan leaves a lot of room for some creativity, because I know everyone has different preferences. For example, there is fish for dinner on Monday night, but I didn’t include what type of fish…just pick something you enjoy! The recipe for the chili is here. And this is the link for the pumpkin protein bars. The rotisserie chicken is referring to the pre-cooked ones you can get at the store! If your grocer doesn’t have them then any chicken will do. I recommend making the pumpkin protein bars ahead of time so they are ready to go! Make sure you are considering how many servings you need based on how many people are in your family when you go grocery shopping. Let me know if you have any questions!!
You know a recipe is a hit when your four year old asks, “Mommy, can I have more chili? Because that was yummy!” Chili is one of my favorites to make because you can really get creative! You can add veggies, meats, and make it as hot or as mild as you’d like! This is a simple, kid-friendly version that can be whipped up in no time.
28 ounce can crushed tomatoes
1 can black beans (drained and rinsed)
1 can white kidney beans (drained and rinsed)
8 ounces of frozen bell peppers or 2 fresh, any color
1 tsp minced garlic
1 tsp cumin
1 tsp cayenne pepper
1 TBS oregano
1 TBS extra virgin olive oil
pepper, to taste
In a large pot saute the peppers and garlic in the olive oil for a few minutes (if the peppers are fresh saute until soft). Add the rest of the ingredients and let everything simmer on low-medium heat for 30 minutes, stirring occasionally. I like to serve over a bed of spinach!
Trader Joe’s carries tri-color frozen peppers and I love them. That’s what I use in this recipe!
If you want to add more heat feel free to amp up the seasonings and/or add a jalapeno. My son isn’t a fan…yet 😉 If you cook up this recipe please let me know how you like it.
21 Day Fix
One serving would be 1 cup and I would count it as 1 yellow, 1/2 purple, 1/4 green (if you serve over spinach count that as a green too or you could add more peppers too!)
I’m bringing back meatless Mondays! I adopted a veggie-centric diet about five years ago and haven’t looked back. Sometimes people have the idea that a meal without meat will leave you hungry, but that’s just not the case! On Mondays I’ll be sharing delicious vegetarian meals that the whole family will love. This is one of my favorite summertime meals, especially because it incorporates the grill!
Grilled Portobello Margarita
2 Portobellos-stems removed
olive oil-enough for basting, season with fresh or powdered garlic and oregano
mozzarella- fresh/buffalo or shredded
1 ripe tomato
basil for garnish
1. Combine oil, garlic and oregano
2. Heat grill or pan to med-high
3. Brush portobellos with oil mixture
4. Grill mushrooms about 4 minutes per side
Meanwhile slice tomato and cheese.
5. When mushrooms are done, top with cheese and grill ( covered) till cheese melts.
6. Top with tomato and basil.
Notes: You can serve this on top of greens and it’s delicious with a black bean and corn salad on the side.
21 Day Fix (You’ll need to measure per your plan)
Green: Mushrooms, Tomatoes
Tsp: Olive Oil