Healthy Vegetable Soup

Nothing satisfies on a chilly day like a hearty homemade soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 8 servings, about 1½ cups each

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 cloves garlic, chopped
1 cup white corn kernels
1 (14.5 oz) can diced tomatoes, no salt added
3 cups low-sodium organic vegetable broth
1 tsp. dried ground thyme
2 bay leaves
1 cup broccoli florets (or cauliflower florets)
2 medium red or white potatoes, cut into ¾-inch cubes
1 medium yellow squash, cut into ¾-inch cubes
1 cup medium zucchini, cut into ¾-inch cubes

Preparation:
1. Heat oil in large stockpot over medium-high heat.
2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Black Bean Chili Recipe

It's National Vegetarian Day! To celebrate, I'm sharing a Black Bean Chili recipe! Also 21 Day Fix friendly, this would count as 1 red, 1 green, and 1 orange per serving!

This hearty chili is great for dinner and reheats wonderfully for lunch.

Total Time: 29 min.
Prep Time: 10 min.
Cooking Time: 19 min.
Yield: 6 servings

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, chopped
3 cups low-sodium organic vegetable broth
4 oz. all-natural tomato paste
1 (4-oz.) can diced green chiles (with liquid)
½ tsp. ground cumin
½ tsp. chile powder
1 (16-oz.) can black beans, drained, rinsed
1 (16-oz.) can cannellini (white) beans, drained, rinsed

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring frequently, for 3 to 4 minutes, or until tender.
3. Add broth, tomato paste, chiles, cumin, chili powder, black beans, and cannellini beans. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 15 minutes.
4. Ladle evenly into six serving bowls.

7 Summer Salads

When the temperature rises, the last thing anyone wants to do is stand over a hot stove to cook dinner. Summer salads to the rescue! Here are enough salad recipes to keep your menu fresh all week. Seasonal ingredients are the stars of these gorgeous, no-cook meals that can be prepared in minutes. If you are lucky enough to have a local farmer’s market, take advantage of the abundance of extra-flavorful produce that is at available right now.

Sliced Peach and Heirloom Tomato Salad

If you’ve never tried ripe summer peaches and tomatoes together, you’re in for a treat! These two ingredients make a perfect sweet and savory pair. In this recipe, they get extra zing from feta cheese and fresh mint. Heirloom tomatoes can be found in a variety of colors, from yellow and green to deep purple! Choose a mixture of colors for an even more appealing plate. Get the recipe.

Spinach and Berry Salad with Strawberry Vinaigrette

Sweet blueberries and strawberries make this salad burst with summer flavor, while orange bell pepper and almonds give it a satisfying crunch. A tangy homemade vinaigrette makes it taste gourmet! Get the recipe.

Greek Salad

Our version of a Greek salad has everything we love about this classic dish—refreshing tomato and cucumber, crunchy bell pepper, olives, and feta—and is low in fat and calories!

Grilled Chicken Caesar Salad

Have your croutons and eat them too with this lighter version of Caesar salad that’s high in protein but low in calories. Pair it with our creamy lemon Caesar dressing and use leftover cooked chicken to make this meal in minutes. Get the recipe.

Arugula Salad with Peaches and Mozzarella

This recipe is one of my favorite ways to eat the sweet, juicy peaches that are filling the farmers markets right now. Slice them and toss with some peppery arugula, fresh mozzarella, and a drizzling of good balsamic vinegar. Not all balsamic vinegar is created equal, aged balsamic has a sweeter, more complex flavor that makes this salad sing. Get the recipe.

Blackberry Spinach Salad

Blackberries have one of the highest antioxidant levels of all fruits, and their seeds are packed with fiber.  We’re used to seeing them in oatmeal and baked goods, but did you ever think to add them to a salad? Get the recipe.

Spinach and Avocado Salad

We love sweet and tart dried cranberries paired with creamy avocado in this delicious salad. Poppy seeds give it extra texture and peppery flavor. Get the recipe.

What are your favorite summer salads?

Fish Tacos

Fish tacos can be a healthy meal option for the whole family! It's easy to prepare & very delicious!

I didn't follow an exact recipe, so here's what I did. I have a family of 5 so adjust up or down as you need to.... 2 lbs of tilapia (you can use any fish you want), drizzled with coconut oil and Magic Seasonings {Chef Paul Blackened Redfish Magic}. Add fish to a glass baking dish (sprayed with Pam) & cover with foil. Baked at 425 for 20 min or until fish was flaky and white. While fish was baking, I threw together a fresh mango pico de gallo. 2 tomatoes diced, 1/2 onion diced, fresh cilantro diced, 1 mango diced, and 1 lime fresh squeezed over the top. Toss and let sit. 

Now it's time to assemble the tacos! I layered my tortillas with shredded lettuce, fish, and the fresh pico....wrap it up and serve with a side of dirty rice or quinoa.

 Simple, yummy, & healthy! My kids even asked for more :) WIN for mom! There was plenty for dinner and even lunch the next day. A definite favorite here in this house.