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Potatoes

Easy Winter Vegetable Soup

Easy Winter Vegetable Soup

Cooking has always been a form of meditation for me. Fueling up on nourishing foods always feels right.

Lately, I’ve been doing plenty of that, enjoying simple, healthful meals, including this warming winter soup.

Nutritional Yeast

The broth is light. And you can swap the water for bouillon cubes if you have them.

But the variety of veggies naturally fills this with flavor.

Top each bowl with a sprinkle of nutritional yeast. It adds a slightly nutty and almost creamy finish to every bite.

You’ll also want a slice of crusty bread to pair with it.

Easy Winter Vegetable Soup

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Quick Spring Eats

Spring so far has been more about cleaning than cooking. It’s been all about salad days — Mac DeMarco included. Morning runs — some in shorts and a t-shirt!(!!)  And quick, unplanned dinners. It’s been about leisurely minutes spent outside, explorations with friends, and cleaning my psyche. (I hope you didn’t think by cleaning, I meant my apartment. Currently, my laundry’s flooding my room, and likely covering up the dust that’s swimming down beneath it. Hey – that could be considered laundering the floor though, right?)

Sometimes, when spring calls, you’ve just got to shift your priorities a bit and soak up all that sun that bright sky is shining down. However, that doesn’t mean turning your diet to crap. Short on time certainly doesn’t mean pizza night should be every night.

Let's eat

For Lunch/Dinner: When you can have a few quick and easy recipes up your back sleeve, your spring cleaning will feel so much more CLEAN. As I said, I’ve been doing a lot of salad. Raw greens are my go-to, largely because their heartiness can take on a lot, and because they’re easy to make a meal out of. Add grains. Add beans. Maybe add herbs or cheese. Add nuts. Add other veggies. Definitely add avocado. Create a salad that feels like much more than a salad, so you can feel both healthy and excited. The best part? When you start with a base of raw kale or collards, you can make a huge bowl on Sunday night, and have something already made you can munch on all week. Throw this Tahini Dressing on it, and you’ll be golden.

Chia Overnight Oats

For Breakfast: If you’re like me, and you’ve been using the spring weather to get up early and bike/run/read/whatever — or if you’re not, perhaps consider doing so; it feels great  — it’s ideal to have a breakfast that’s both energizing and quick. I HATE rushing around in the morning. It starts my day off on a stressed out note. But when going for a run in the morning, I can’t say I love waking up extra, extra early either. My solution? Have breakfast prepared the night before.

Here’s where overnight oats comes in. I’ve definitely featured a few of these recipes before on my blog. I’m still eating it on the regular, and am still loving how satisfying it is. Plus, it’s made in advance so you literally need just one minute in the morning to pull it out of the fridge, top it with nuts, and drizzle maple syrup on top — leaving all your other morning minutes to relax and fuel up. See below for the recipe to my latest chia seed rendition.

Curried Ketchup Cabbage and Potato Stir-Fry

For Lunch/Dinner: Another go-to is breakfast-for-dinner. Pack your breakfast with veggies, and this becomes an incredibly quick health-for-your-buck kind of meal. My breakfast of choice this past week? Eggs a la Curried Ketchup Potato Cabbage Stir-Fry.

There’s a beer garden in Philly that turns simple snacks into memorable menu items solely by the curried ketchup they offer on the condiments table. I’m pretty sure all they do is add a little curry powder to regular store-bought ketchup – which is what I do with my potato/cabbage breakfast-for-dinners.

There’s no set recipe here. Dice 1 large onion and 1 large potato, and saute in some olive oil until the onion is caramelized. Meanwhile, slice up about 1/2 head cabbage. Add 1/4-1/3 cup of ketchup to the pan, along with a palmful of curry powder. Stir, and then add the cabbage. Add a splash or two of apple cider vinegar, and cook over medium heat. If cabbage begins to stick, add 1/3 cup of water, and cover pan with a lid. Finish cooking until cabbage is tender, 8-10 minutes in total, adding a few red chili pepper flakes if you want it spicier. Top with a pan-fried egg, and serve.

Don’t worry. I’ll be back to cooking up slightly more elaborate meals pretty soon once the novelty of spring wears off. And if that doesn’t happen, then the abundance of early season veggies on their way is bound to get me back in the kitchen. I’m getting antsy just thinking about it.

What’s your favorite spring meal? Or your favorite quick meal to make?

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Saucy Cabbage and Potatoes with Chickpeas

Saucy Cabbage and Chickpeas

As I walk to yoga class, I’m getting showered in sun(burn). As I’m in yoga class, I’m showering in a naturally 90 degree sweat bath. As I leave yoga, it’s pouring out, aka, the sky’s sign it’s time for a real shower.

Alas, summer is officially showering my life. And I love it.

I’ve expressed before, I’m a warm-weather kind of girl. A runny red nose and frigid fingertips just aren’t for me. I prefer spending my free time outdoors in flowy dresses and shorts. And if that means a little bit of sweat, so be it.

The beginning of summer also means that the first heads of cabbage are starting to bound themselves in the garden. Layer after layer of leaves, one of these heads can whip up a huge, budget-friendly pot of food. The recipe below can certainly attest to that. A few humble, kitchen staples like chickpeas, onion and ketchup (trust me, it works in this), combine to create this saucy cabbage dish. I like to top it with a sharp cheese to compliment the kick of the Sriracha, but that’s totally optional. An unpretentious meal that plays off of just-picked garden ingredients – for me, that’s what summer eating’s all about.

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Minestrone Soup

Minestrone Soup

Fifteen baguettes later, I’ve arrived home to Philly after a two week excursion in France and Belgium. There was a serious amount of baguette action on this trip. And brie, and pastries, and bottles of wine, and poorly accented bonjour’s and bon appétit’s. You can expect a food-related post on my trip soon. First, however, I need to sort through my 1,000 photos, memories and jetlag, stalk the chef I met on Facebook, and remind myself life will be okay without cute French boys on every block. I also need eat some greens and whole grains. And grab this soup from the freezer.

Wanting to clean out my refrigerator, I whipped this up just before heading to France.  It was literally the perfect light and veggie-packed meal I needed before jetting off to a foodie haven of artisan cheeses and pistachio macaroons. Luckily, some soup still remains waiting for me…waiting for my detox of daily croissant consumption. I admit, the thought of saying farewell to that makes me want to cry.

Oh well. Oatmeal simmers away, energy-restoring smoothies whiz in the blender, and breakfast and life goes on — with or without pain au chocolats. On the bright side, I’ve come home to ridiculously lovely weather in the midst of my favorite season. For that, I will continue to ride my life high. Come home in the winter, on the other hand, and I’m sure this would not’ve been the case. Good thing its springtime. Cheers to that. I also stumbled home to my tax return in the mailbox yesterday afternoon. After Paris, it needn’t even be mentioned I’m cheersing to that too.

Minestrone Soup

If the thought of soup and warm temps makes you want to slap me and proceed to go flag down the ice cream man, well, then bookmark this one for later. But considering it’s still May and sweat-drenching days have yet to arrive, I’m going to argue on behalf of this meal. This minestrone is certainly not a hearty, gut-warming winter stew. Rather, it’s a light soup, fit for a wide range of seasons, and packed with tons of nutrition. Given what was in my fridge the day of its creation, this also happens to be heavy on the green beans. If green beans aren’t your veggie of choice, feel free to add in a handful of spring greens or any other seasonal ingredient that might sound good to you.

Make this minestrone a meal by simply serving it with a slice of crusty bread and a side salad. That’s what I’ll be doing — baguette on the side, pretending I’m still in Paris. Au revoir.

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Rosemary Garlic Roasted Potatoes

Roasted Rosemary Potatoes

Word is that rosemary can boost your memory, according to a recent study presented at the Annual Conference of the British Psychological Society in Harrogate. It’s being speculated that the eucalyptol compound within the herb has an affect on the brain and our memory systems. I’ll take it. A little freshening up never hurt my brain, especially when it results in a bonus for my tastebuds too.

Regardless of its potential magical powers, I’ve always loved the natural fragrance of rosemary. In honesty, I don’t utilize it enough. I think this is largely because rosemary’s most often paired with meats. But of course it goes well with vegetarian cuisine too, crispy potatoes especially.

I absolutely adore this simple combination, and as mentioned in previous posts, can never get enough of roasted garlic. I contributed this dish for a family dinner the other week. As straightforward as it is, it surprisingly got a round of comments from the table. I was worried it’d be masked by all the other seemingly elaborate dishes on the table. There’s something about potatoes, however, that nearly always bring high fives.

Healthier, and much more elegant, than a deep-fried french fry, this is a classic side suited for numerous occasions. I always opt for a red-skinned potato for the touch of color they add to the bowl, but feel free to experiment with other varieties.