Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

The One Pot Wonder: Rice & Veggie Detox Soup

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Yesterday was such a gross Monday and today is a rainy, dreary Tuesday. I made a big ol’ batch of this Brown Rice Veggie Soup last night using some pantry ingredients and some of the veggies I need for slow cooker buffalo chicken bowls tonight (recipe coming soon!). The soup just came together with no real plan. It’s so fun to toss in a little of this . . . a little of that . . . and watch everything come together. I added a little vindaloo curry to taste since the soup already smelled like these flavors would compliment the garlic and ginger well. The brown rice and copious amount of veggies make a hearty soup you can’t wait to have.

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"How To" Guides, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

A Practical How To: Homemade Veggie Stock

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The most practical how to ever. How to make Homemade Vegetable Stock. I saw this on BuzzFeed’s Tasty and it’s been a repeat offender for me this winter, so I thought I’d post about it. The ziplock bag fills up quick! Well, maybe quick for me. The first time I made this, I had many stems from basil and the broth had a hint of that. This next few times, I tried to add ginger skin, garlic, more herbs and mushroom to add a more savory aspect. I also really like adding sweet potatoes since they naturally make the broth sweet, as do zucchini, carrots, squash and kale. I don’t add anything else to the broth, i.e. salt — I’m looking at you, since it’s much easier to salt the batch of what you make than try to rectify an overly salty mess. It’s kind of fun to see what you can save and so have fun turning your scraps into something useful. Waste not!

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Dairy-Free, Entrée, Italian, Lightened Up, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Raving for this Veggie Ravioli Soup

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Happy Soup Sunday! You know when it’s still kind of chilly out, but you also want it to be warm and you still want your meals to mesh? I’m feeling the same way. It’s “spring” in New England, but not super. The daylight is longer and the snow from a late storm is melting, but it’s not quite light jacket weather. I think of spring and summer as lots of fresh garden veggies — tomatoes, zucchini, peppers, leafy greens, etc. I wanted a hearty “winter” soup that began to bridge the gap to spring. My mom and aunt always made a tortellini soup that’s extremely easy, but also satisfying. I chose to stick with peppers, zucchini and fire-roasted tomatoes for an added a flavor. (You can also add spinach, kale, carrots or potato.) Alas, the Beacon Hill Whole Foods has a bigger ravioli selection, so I chose to swap ravioli for tortellini. Again, using the rest of the homemade vegetable broth from the Buzzfeed’s Tasty recipe that I froze, I tossed all the ingredients in and had Vegetable Ravioli Soup piping hot in about 20 min.

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Dairy-Free, Dessert, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Down to Detox Winter Veggie Soup

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I made my own vegetable broth! It’s so easy thanks to Buzzfeed’s Tasty. Save veggie scraps, toss them in the freezer in a ziplock, and once the bag is full, you add the scraps, fill with water and simmer your broth to perfection. I’ve also done this in a slower cooker with a chicken carcass, carrots, onion and celery to make chicken stock — another easy 8 hr option. Plus, it’s great since you can manage how much sodium is in the broth; I added 1 teaspoon of salt for the whole batch, which is about 150 mg of sodium per cup of homemade veggie broth. I made this broth during the week while studying and I’ve been accumulating excess veggies leftover from Slow Cooker Sesame Chicken Brown Rice Bowls and Spaghetti Squash Lasagna ever since. I decided it was Soup Sunday and made a Winter Veggie Detox Soup with what I had piling up in my fridge. Winter produce that’s in season are lemons (or any citrus), kale, and sweet potatoes. I used fresh and ground spices to rev up metabolism, aid with digestion and help with inflammation. Not sure if it’s so tasty from sautéing lemon slices in fresh garlic, ginger and coconut oil or if it’s the flavors from the turmeric, cayenne and cinnamon, but for totally winging this soup, it’s pretty darn good.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, One Pot Dish, Soup

Beefed Up Pho

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Happy snowy day in Boston! Vietnamese Pho Soup may look intimidating (or strange), but it’s so simple. You make a broth, cook the rice noodles and assemble. I originally made a Vegan Pho with tofu because it’s easy to use and requires no prep, but, like the rest of you carnivores out there, I knew I needed to try a try meat lover’s option… with BEEF. I swapped vegetable for beef broth and did a 1:1 ratio of rice noodles to zoodles. As always, pho is light, refreshing and just what the doctor (or nurse) called for on a cold day. The sriracha and jalapeños add just the right amount of spice, the herbs contribute a freshness and the spices just the right flavor. Dish up a heaping bowl of Beef Pho with Zoodles.

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Better Than Takeout, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Soup

Buff Chick Chili FTW #TB12

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I was debating licking my bowl since this Buffalo Chicken White Bean Chili is THAT GOOD. I love checking recipes on Skinny Taste, and this chili seemed like a good one to try during and maybe make again for Super Bowl Sunday, since everyone in New England will be anxiously watching this weekend. This chili version is packed with veggies (obviously carrots and celery and I snuck in some puréed pumpkin as well) and with all of the taste of buffalo chicken, but in a more “guilt-free” packaging. I used  a plain, organic rotisserie chicken so then I could use the remaining meat for salads, sandwiches and bowls. (I also saved the carcass to try my hand at making homemade stock! Stay tuned…)  The only downside of this recipe is that it’s on the higher end for sodium, which is why I don’t add any extra salt and chose toppings like plain, non-fat Greek yogurt and chopped celery versus cheese, but do whatever floats your boat — just indulge in moderation!

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Asian, Better Than Takeout, Dairy-Free, Entrée, One Pot Dish, Soup, Vegetarian

Ra Ra for Revitalized Ramen Bowls

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I’ve been craving ramen. (If anyone wants authentic ramen in Boston, head to Porter Square and go to Yume Wo Katare. Be warned it’s cash only, the portions are huge and it’s definitely not healthy, but some of the best ramen I’ve had.) After having that this summer, I wanted a healthier, at home twist. This ramen (thanks to Lotus Foods at Whole Foods) was really fun and easy — plus it’s gluten-free, since it’s made with rice. I chopped up the veggies while the egg was heated to a soft boil, dumped in the veggies with the ramen noodles,  waited 5 minutes, topped with the egg and sesame seeds and dug in. Side note, but you can tell I struggggggled peeling that soft boiled egg. Lotus Foods had a much lower sodium content then other brands. (To ditch the high sodium altogether, I’d recommend making your own broth, but that gets a bit more complicated than “easy” ramen at home.) Regardless, these Black Rice Ramen Bowls hit the spot when you want the ease of takeout, but the “healthiness” of homemade.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Side, Soup, Vegetarian

Coming in Hot with Hot & Sour Soup

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In the wise words of Flo Rida, “Oh, hot damn.” This is AMAZING(ly easy). I saw this recipe recently posted on Gimme Some Oven and was so excited to try this. I’ve always wanted to make this at home, but never quite new where to start. This soup is surprisingly simple and not too unhealthy for you if you overlook the sodium — hence why I try to use low sodium options and add soy sauce accordingly. I’m not a big fan of mushrooms so I chopped them into small pieces vs. keeping them in long slices; I didn’t want to skimp on these to keep the flavor authentic. This recipe lets you play around with how hot, sour or salty you like. I kept mine plenty sour and plenty spicy. Plus, I had a cold when I concocted this and it’s a sure way to clear the sinuses with the extra kick of sriracha. I love this. Can’t wait to add Hot & Sour Soup to my recipe arsenal.

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Asian, Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup

The Best Chicken “Noodle” Soup You Haven’t Had (Yet)

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Guuuuuys, this soup is sooooo goooood. And it’s Dee approved (aka my roommate had a bowl with me for dinner tonight). It’s a one pot recipe so quite easy to make and easy clean up. It’s been rainy, chilly and windy in Boston this week (happy first week of May?) so a warm soup was in the cards, but one that was still light and fresh and indicative of the warmer weather that should be here. I’ve never bought bok choy before, but it was addition and a welcomed break from kale or spinach. I’ve also been slightly obsessed with sweet potato noodles lately, so I swapped rice noodles for some more hearty veggies. Dee and I may or may not have had seconds of this Sesame Chicken Soup with Sweet Potato Noodles. And by “may,” we definitely did!

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Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Sinfully Satisfying Sweet Potato Soup

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Ermahgawd, I can’t even sum up all of my emotions triggered from this soup. I’ve never made a bisque without heavy cream, but coconut milk is just as much a wow. It still adds a subtle flavor that’s not too overwhelming. I am also still on cloud 9 after buying an immersion blender so get prepared for some squash curry kale soup coming up. I added cooked carrots for more color and substance and the flavors of the sweet potatoes stand on their own. This Sweet Potato Bisque will be a lunch and dinner favorite this week.

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