Soup might be my favorite meal to make, ever. And the only reason I tolerate winter. It’s so easy. Basically you just clean out the fridge with whatever veggies you have and decide what flavor profile you want to determine the herbs and spices that you use. And if you make a big batch, you’ll have lunch or dinner for several days. I love the smell of onions and celery sizzling in a big pot~it takes me back to growing up at my mom’s house and makes me feel warm and cozy.
This soup is just like the classic comfort food, creamy and delicious, but without the crust. This version is also dairy free, so it’s suitable for a paleo, Whole30, or sugar-detox diet, which is how I’m currently eating.
I know what you’re thinking. Broccoli? For breakfast?
But hear me out. I’m a big proponent of broccoli and other green vegetables for breakfast. Scientific studies now show that 8 servings of veggies and fruit per day is the minimum for the lowest risk of chronic disease. Veggies are some of our best sources of vitamins, minerals, fiber, and cancer fighting phytochemicals, so eating plenty of vegetables will benefit your health in many ways. And if you are going to eat 8 servings of vegetables per day, you better start first thing in the morning!
Spring is the time to lighten up and simplify your meals using fresh, vibrant new vegetables. More local produce is becoming increasingly available at farmers’ markets, which makes cooking a little more fun and creative in my opinion. Most spring vegetables have healing and cleansing properties, and because I love to know the specific benefits of eating different kinds of produce, I compiled this spring produce guide. Read on to learn about these rejuvenating health benefits and get my recipe for Spring Vegetable Penne. To get my complete Seasonal Produce Guide delivered to your inbox, sign up here.
Spring is officially here with it’s warm, sunny days, fresh produce, and the scent of flowers in the air-along with the inevitable cloud of ragweed and pollens from trees, grasses, and flowers. For many of us, spring is synonymous with allergies, and that means hiding indoors for the next few months or relying on over-the-counter medication. Your symptoms may include a runny nose, sneezing, itchy eyes, scratchy throat, sinus pressure, headaches (or an uncomfortable combination of all of the above), all of which feel crappy and prevent you from enjoying this long-awaited season. Allergies don’t have to be debilitating and inescapable. Read on to understand the underlying cause of allergies and how you can relieve them naturally.
Sometimes I get in a breakfast rut and eat the same thing everyday for weeks (even months). Does this ever happen to you? It’s just easier that way. You don’t have to plan or think ahead, you don’t have to spend a lot of time prepping because you’ve made it so many times you could do it with your eyes closed. My breakfast lately has been a fried egg, avocado, bacon and salsa on top of salad greens, and sometimes wrapped in a corn tortilla. It’s delicious and fuels me for hours. But that’s not what I’m writing about today because I decided to mix it up a little.
Enter the Spring Vegetable Omelette. A welcome change to my usual breakfast.