Pack your meals in your favourite lunchpail and it makes healthy eating that much more fun!
Okay okay, so Daily Apple partied a little too much over the holidays. But who doesn’t? And why wouldn’t you? That’s what holidays are for–a break from the everyday, a little more spice in your life…a little extra cheese on your dessert table! But now..it’s payback time. I’m not going to complain about it, or write-up a big plan with resolutions and promises. I’m simply just going to tell you what I’m having to eat this week. Soup. All kinds of soup. And lots of it. It’s filling, it’s hearty, it warms the soul on a bleak January day. And it’s low cal. So, here’s the recipe for my husband’s favourite. Some protein for him, some starch for me, tons of veggies and oodles of flavour. And if you’re still REALLY jonesing for that cheese plate, add a dash of fresh parm. I promise I won’t judge. Enjoy.
Greens & beans winter soup
What’s in it
1 yellow onion, chopped
3 cloves garlic, minced
1 head of organic chard, chopped
1 head of organic collards, chopped
1 head of organic kale, de-spined and chopped
4 carrots, chopped
4 stalk celery, chopped
3 sweet potatoes, chopped
1 large yellow-fleshed potato, chopped
4 cups of organic navy beans
Veggie stock – lots of it
Olive oil
Salt, pepper and hot sauce to taste
How to make it
Heat up a good glug of olive oil in a deep stock pot and add onions and garlic. Saute until fragrant. Add potatoes and carrots. Mix and saute for another 2-3 minutes. Season with salt and pepper. Add celery and beans and mix for an additional 3-4 minutes. Season accordingly. Once heated through, add enough stock to completely cover veggies and bring to boil. Simmer for 20 minutes, or until vegetables are soft. Add chopped greens and more stock if necessary. Simmer for an additional 5-10 minutes and the soup is ready to serve! Top with hot sauce and fresh parm if you aren’t going dairy free for a while!