Recipes
Italian Wedding Soup
Italian Wedding Soup
Ingredients
- 2 32oz Vegetable stock cartons low sodium if possible
- 3 large carrots, peeled and chopped
- 1 large onion, chopped
- 3 large celery stalks, chopped
- 2 tbsp tomato paste
- 1 14oz can chopped tomatoes
- 1 cup cooked pasta of choice ditalini
- 5 cups swiss chard, chopped can also use kale
- 10 small turkey meatballs Use my recipe on this site!
Instructions
- Add 1 tsp oil to a large pot, cook the onion, celery and carrots until softened
- add a little salt and tomato paste and swirl around. Add the chopped tomatoes, vegetable stock and bring to a boil. Then turn to medium low heat.
- Add swiss chard (or other greens)and cooked pasta. Reduce to simmer and cook until the greens are reduced and soft in the pot.
- Add the meatballs and let it simmer for a few minutes! you can add some hot pepper here if you choose for this to be spicy!
Video
Notes
Have a large bowl as a main dish! If having this as a side, have 1 cup of the soup with 1 meatball.
Calories (if having large bowl with 3 meatballs) 297
Protein: 25.7
Carbs: 30g
Fiber: 3.5
Pumpkin Bread
Pumpkin Bread
I’ve been making this recipe for about 15 years! It’s the first thing I ever baked. It’s been tweaked a few times to be exactly what I want….
Ingredients
- 1 3/4 c all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tbsp Pumpkin Pie Spice
- 1 c sugar
- 1/2 c oil
- 2 eggs
- 1 16oz can of Libby’s pure pumpkin puree
Instructions
- Preheat oven to 350 degrees F
- Coat 9" baking loaf pan with baking spray
- Combine flour through pie spice in one bowl. Whisk dry ingredients together and combine well. Add sugar, water, eggs, oil and pumpkin to another bowl and combine well.
- Add the wet ingredients to the dry ingredients but don't over mix. Mix it slowly.
- Add the mix to the loaf pan and bake about 50 minutes
Notes
Nutrition Facts:
Calories 224kcal
Protein 3g
Carbs 35g
Fiber: 1g
Fat: 10g
Breakfast Sorbet
Breakfast Sorbet
My kids nicknamed this when they thought they were eating a delicious sorbet for breakfast! My daughter wanted it with some toasted coconut on top. Delicious healthy treat!
Equipment
- blender
Ingredients
- 1 cup Beets cooked
- 1 cup frozen strawberries (or mixed berries)
- 1 small frozen banana
- 1 tbsp almond butter or 1/2 cup greek yogurt
- splash oatmilk or other milk make sure just a splash
Instructions
- Blend all ingredients together adding small amount of liquid first. Use a tamper to ensure all the ingredients get blended. Don't over blend after smooth or consistency will thin out. I recommend not using much liquid and adding a bit as you need it.
Video
Notes
Calories: 145
Protein: 3g
Carbs: 26g
Fiber: 5g
