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The cold of winter is here – we love to get our veggies for the day by making SOUP. Broth, diced tomatoes, and any other veggies in the fridge (peppers, onions, carrots, broc., …). Add herbs. Leftover rice or pasta optional. VOILA! Lots of veggies, filling broth. Just don’t lose yourself in sides of bread and boxes of crackers – set limits ahead of time.
Good Day #WalkOnWalkStrong Team! I thought I’d start this thread off by posting one of my favorite free online recipe resources and collections. I’m looking forward to adding some more recipes to my collection from your favorites too so please feel free to post and share as often as you like 🙂
400+ Healthy Recipes That Won’t Break The Bank – This massive collection is separated into meals (breakfast, lunch, dinner) even soup and salad and snack and dessert (yum!) ideas too. What I love about this resource is the variety of options and ingredients that are simple and affordable (and mostly family friendly!).
*Please note we’re not affiliated with this website and do not endorse or recommend their additional content.
I don’t have a recipe to share. I just wanted to jump in and suggest using a calorie tracking app. I use one, and I’ve made a commitment to myself to lose a few pounds. My goal is to do it in a healthy, attainable, and maintainable way. I’m eating things I still like, just smaller portions, and I’m adding in more veggies, more protein, and more fruit. I figured out that my approach to diet needs to be the same as it has been for exercise: what works for me. And it needs to be small steps. I’m at week 2 of “healthier eating,” and I’m feeling great!
I love the following chili, I did find it following one of Jessica’s links a few months back, but the recipe has been tried and approved by family.
It’s also very good once reheated so don’t hesitate to make large quantities to last for more than one meal.
This has become one of my favorite things to eat (and cook because it is so easy!). Please note it does have pasta in it (I know pasta can be a trigger food for some people, including me), but I think it would still be delicious if the pasta were swapped for another whole grain like barley or even a whole wheat pasta. The key is to keep the grain or pasta small in size.
It is a vegetarian dish but you can easily swap chicken broth for the vegetable broth if you choose and add some shredded chicken if you like in place of one can of beans. This is a pretty versatile dish!
Pasta Fagioli Soup
Add all in a soup pot and simmer for one hour.
1 large onion diced
2 cloves garlic, minced
1 (15 oz) can petite diced tomatoes
1 (15 oz) can tomato sauce
4 cups vegetable broth
1 1/2 cups water
1 Tbsp. dried parsley
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper
1 (15 oz) can cannellini (white kidney) beans, mostly drained
1 (15 oz.) can light kidney beans (mostly drained)
1 (15 oz.) can navy beans
After an hour, Cook 1/4 or 1/2 of a box (or, cook 6-7 oz) of Ditalini pasta for 8-10 minutes and add to soup. Optional: add chopped (large pieces) of baby spinach at the end of cooking time. Sprinkle parmesan cheese in servings.