Move365
Sweat Once a Day, Every Day.
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Lunch (only had coffee for breakfast, bad bad): I whipped up an Asian-style soup with random stuff from the fridge. Organic chicken Better than Bouillon, water, crimini mushrooms, baby bok choy, cellophane noodles, green onion, a splash of toasted sesame oil and I stirred in some organic miso paste too. Yum!
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Dinner. I was in a rush so I just made tacos. Organic ground beef, taco seasoning, raw yellow onion, tiny sprinkle of cilantro, cubed avocado on white corn tortillas. I ate these two and ended up eating a third. Nom.
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Dinner. “Whole Grain Blend” with brown rice, red wheat, etc. it had pecans, and I added chopped dried apricot and green onion. Zucchini sauteed in EVOO with onion and garlic, salad with romaine, carrots, red onion, avocado, sugar snap peas and dressed with Bragg Healthy Vinaigrette. And water.
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Lunch. Salad with kale, avocado, red onion and goat cheese. Add salt and pepper, no need for dressing! And a coconut La Croix.
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Dinner. Spinach and baby arugula salad with crimini mushrooms, red onions, dried cranberries, sunflower seeds and bacon. I fried up some tostones (plantains) in the bacon grease. Then I may have deglazed the pan with balsamic vinegar and poured it over the salad… The spinach, arugula and mushrooms were all local, from my greenling delivery yesterday.
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Dinner! Frittata made with organic produce from my Bountiful Baskets co-op. New potatoes, broccoli, spinach, yellow onion, garlic, yard eggs and topped with goat cheese and chives from my garden. Yum!
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Bountiful Baskets produce co-op produce for the week. I got the organic basket, it had collard greens, potatoes, yellow onion, green leaf lettuce, winesap apples, broccoli, avocados, lemons, sugar snap peas, kiwi, blueberries.
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Lunch. The leftover pasta with zucchini and broccoli rabe from dinner yesterday. And a coconut La Croix.
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I got broccoli rabe in my Bountiful Baskets organic basket yesterday. I had heard of it, but never worked with it myself. I googled and found this recipe, which sounded yummy, so I decided to go for it. I changed the recipe a bit to adapt it to my needs. I wanted to use up some zucchini as well, and serve it over pasta. I prepared everything, and used 1/2 a yellow onion and 2 cloves of garlic. I blanched the rabe in boiling water for 2 minutes, meanwhile, I heated up some oil in a pan and added the garlic, onion and zucchini. After the rabe was blanched, I put it in with the other veggies and stirred, then covered it and let it steam/saute for about 8-10 minutes so the zucchini was cooked through. I also threw in a handful of torn fresh basil at the end. Meanwhile, I just poured the penne in to the leftover boiling water from the rabe and cooked it. Then I plated the penne, added the zucchini concoction, added some salt, pepper and freshly grated parmesan. It was great, the only thing I’d change next time is maybe to squeeze some fresh lemon juice on top.
While I got that ready, I asked my husband to make up some eggplant fries. I had seen the recipe mentioned on a tumblr blog that I follow, and I happened to have an eggplant that I needed to use. We didn’t make the onion sauce that the recipe suggests. They didn’t turn out that well, but I wouldn’t necessarily place all the blame on the recipe. Our breadcrumbs were from a loaf of home made rye that got stale and I placed in the food processor. The crumbs were a bit too big for the eggplant fries, so not much stuck. Secondly, I think they could have used a few more minutes in the oven, the texture was weird and I think they might have gotten softer if they had baked a few more minutes. We seasoned them with pepper and garlic salt. They were ok, we each ate a few, but they weren’t a home run. I’d try them again with fine bread crumbs, or maybe cracker crumbs, and a longer cook time.
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Whoa. Tumblr ate this post yesterday. It was gone, and clicking back didn’t bring it back. And it wasn’t saved as a draft. But I just got home and opened my laptop and this page was up… so strange. But that’s actually awesome, because I was sad that I wrote this whole thing out and it was lost. So, here’s my veggie soup recipe!
I made a rockin’ veggie soup for dinner. My husband had three helpings and I had two! It has a lot of chopping prep work, but once everything is chopped, it goes together quickly. I adapted a recipe I found based on what I had in the fridge, left from my Bountiful Baskets produce co-op. We pick up our next basket tomorrow, so I wanted to use up a lot of what I had on hand. The great thing about veggie soup is that it tastes great with a variety of different veggies. You could use corn, broccoli, squash, spinach etc. in this soup and it’d still be fantastic. Just keep in mind the cooking time on the veggies you’re adding and add them at the appropriate time.
Adapted from Alton Brown’s Garden Vegetable Soup Recipe.
- 4 tablespoons olive oil
- 1/2 chopped yellow onion
- 2 cloves finely minced garlic
- Kosher salt
- 2 carrots, peeled and chopped into rounds
- 2 stalks celery, chopped
- Handful of flour
- 3 quarts chicken or vegetable broth (I used 1/2 veggie from boullion cubes and 1/2 organic chicken Better than Boullion.)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 4 peeled, seeded, and chopped tomatoes
- 1 zucchini, chopped into bite sized pieces
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- 1/2 teaspoon freshly ground black pepper
- 1/2 carton mushrooms, sliced
- 1/2 bunch kale, thick stalks removed and roughly chopped
- 1/4 cup packed, chopped fresh parsley leaves
- Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and saute until translucent, add garlic and cook until fragrant. Add the carrots, celery and flour, stir to coat. Pour in broth and scrape the bottom to loosen flour and browned bits. Add green beans and potatoes, bring to a boil. Once boiling, add the tomatoes, zucchini, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove cover, stir in kale and mushrooms. Replace cover and let the kale wilt and mushrooms soften, 3-4 minutes. Stir in parsley, season to taste with kosher salt and more pepper. Serve immediately.
