Rosemary & Orzo Protein Packed Soup

Rosemary & Orzo Protein Packed Soup:

96 oz organic low sodium vegetable broth
1 package extra firm organic tofu, pressed well
15 oz organic garbanzo beans, drained and rinsed
4-5 servings organic orzo
5 sprigs fresh organic rosemary (put in cheesecloth bag before adding to soup)
3 tsp organic dried thyme
3 organic dried bay leaves
1 medium organic yellow onions, diced
3 large organic celery stalks, chopped
4 organic carrots, diced
4 organic garlic cloves, diced
juice from 1/2 organic lemon
1 mini cheesecloth bag


First, set the tofu to be pressed and then put aside to drain while you prep the veggies.

In a large soup pot over medium heat add the broth, veggies, thyme, rosemary, and bay leaves and bring to a low boil. Cover and let simmer until veggies are soft and cooked. About 20-30 min.

After the soup has been cooking about 15 min, begin cooking the orzo according to directions on package, then add the cubed tofu to the soup.

Finally, once the veggies are cooked, turn the heat to low, add the garbanzo beans and lemon juice, and cook for another 5 minutes.

Add a serving or 1/2 serving of orzo to your bowl, top with the soup, and enjoy!


Healthy Life Tip: For extra protein and whole grains and protein, sub out the orzo for some quinoa!

Healthy Green Smoothie!

This smoothie is a fast, easy, and VERY tasty way to add 1.5 servings of vegetables, 2 servings of fruit, and 8g fiber into your day! Perfect for getting kids to eat healthy!!

Find out how many vegetables and how much fruit you should be eating. 

Green Smoothie:

1/2 cup of water (or more, depending on your blender)
2 cups organic spinach
1/2 cup organic broccoli florets
1/2 cup organic green grapes
1/2 organic orange (peeled)
1/2 cup organic pineapple chunks
1/2 organic pear
5-6 ice cubes

If your blender is made to handle this amount of food, follow your normal instructions and if using a Vitamix, remember to build with the smallest items first (i.e. spinach on the bottom).

For other blenders, and for definitely for convenience, it helps to make spinach cubes or spinach and broccoli cubes (coming soon) ahead of time, and to also cut up the fruit into small pieces your blender can handle. It may help to blend 1/2 of the ingredients together first and then add the remaining half and finish blending.

Spinach Cube Instructions:

Nutrition Info:

168 cal, 0.5g fat, 0.1g sat fat, 0 cholesterol, 87mg sodium, 40.3g carbohydrates, 9g fiber, 32g sugar, 6g protein

Remember, the sugar is naturally occurring from fruit. It is important to meet your fruit requirements each day, and this smoothie will help do so, and for many, may meet the minimum requirements. This is where your sugar should be coming from, not artificial sources. 

A Look Back: Top 5 Recipes of the Year!

Mediterranean Pasta Salad 

A fresh, convenient, and healthy option for an easy dinner or a perfect dish to serve to a large group. Easy to prepare extra for a healthy lunch to pack as well. 

BBQ Tofu Sliders 

A fun, healthy option for lunch or to serve at a party. Make these into a meal by pairing them with some mixed greens and fresh veggies.

Southwest Veggie Burgers

These tasty burgers are low in sodium and high in fiber! They have great texture and remain intact when you eat them. They freeze very well for saving, so make extra for an easy meal the following week.

Protein Packed Pancakes 

Pancakes can be filled with sugar and carbs. Try these for a healthy and filling start to your day! Don't forget to add the fruit!

Healthy Tofu Parm

Whether you're looking for a healthier version or a vegetarian option to Chicken Parmesan, this is a great choice! The tofu is baked, crispy, and full of flavor. Serve over whole wheat pasta with a side salad and this makes a great option for an easy meal.

Super Easy Hummus Recipe!

Super Easy Hummus Recipe!

Ingredients:

30oz organic Garbanzo Beans, rinsed and drained
6 tblsp organic olive oil
1/8 tsp sea salt
juice from 1 organic lemon
1 1/2 tsp organic ground cumin
2 tblsp organic tahini

Place all ingredients into a food processor and blend until smooth. If you need, add an additional 1-3 tablespoons of warm water to help with blending.

Nutrition Info (serving: 4 tablespoons)

93.5 cal, 8.7g fat, 1.2g sat fat, 0g trans fat, 0mg cholesterol, 24.2mg sodium, 4.2g carbohydrates, 1.25g fiber, 0.25g sugar, 1.25g protein

Quick, Clean, and Easy Marinara Sauce!

Quick, Clean, and Easy Marinara Sauce!

1 Can 365 Organic Whole Peeled Tomatoes
Organic:
Parsley
Oregano
Basil
Fresh Ground Black Pepper
Red Pepper Flakes

Place whole tomatoes in blender and add seasoning. I usually use about a teaspoon of each of the herbs (fresh basil whenever possible), 1/4 teaspoon of fresh ground black pepper, and 1/2 teaspoon red pepper flakes (more depending on how spicy you may like it).

Pulse blender several times to reach desired sauce consistency. Add to a mildly heated sauce pan on the stove and cook on medium stirring occasionally for about 20-25 minutes.

Nutrition Info (1 cup serving):

40 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 440mg sodium, 460mg potassium, 10g carbohydrates, 4g dietary fiber, 6g sugar, 2g protein.

Easy Greek Salad Appetizer Bites!

Greek Salad Appetizer Bites:

Organic grape tomatoes
Organic vegan Feta cheese block (not crumbles) - Here's a vegan feta cheese recipe. I haven't tried it yet, but didn't want to remove the recipe because I love this ease and versatility of it.
Organic cucumber
Organic olives of your choice (pitted)
Organic extra virgin olive oil
Decorative toothpicks

First, slice cucumber into 1/2 inch slices then quarter each slice. Next, cut the feta into 1/2 inch squares, halve the grape tomatoes, and rinse your olives. Drizzle small amount of olive oil onto the serving dish/tray. Enough for dipping, but not so that each bite is soaking in oil. I pour the oil into a tablespoon first and use that to spread onto the dish.

Finally start by putting each ingredient onto the toothpick; olive followed by tomato, feta, and cucumber, in that order. Putting the cucumber on the bottom ensures they have a stable base and stand straight up.

So Easy! Enjoy!


Healthy Lifestyle Tip: If you're going to a party and are worried about snacking on some unhealthy apps, bring your own! This is a great option and can be made easily in large quantities! Being prepared and planning is half the battle!

Linguini with Rainbow Swiss Chard and Cannellini Beans

Linguini with Rainbow Swiss Chard and Cannellini Beans:

4 servings 365 organic whole wheat linguini 

2 bunches (about 6-8 large leaves) organic rainbow Swiss chard 

4 servings 365 organic cannellini beans packed in water

1 1/2 pints organic cherry tomatoes, quartered 

1 organic garlic clove, minced

1 1/2 tsp organic olive oil

1/2 tsp organic red pepper flakes

Set pot of water to boil for pasta and cook as directed without adding any salt or oil to water. Rinse Swiss chard then separate, by slicing, leaves from their stems. Cut leaves crosswise into about 2 inch cubes, chop stems, and set aside. Drain beans, rinse thoroughly, and set aside. Heat the oil in a large pan over medium heat then add the garlic, stirring for about 1 minute. Do not let the garlic turn brown. Add the tomatoes and sauté for about 3 minutes or until they begin to release their juices. Next, add in just the chard stems and continue to stir until they begin to soften but still have a slight crisp, about 3-4 minutes. Finally, add the chard leaves, red pepper flakes, and beans, and stir until leaves become tender, about 3-5 minutes. Divide pasta onto plates, and top generously with chard mixture. 

Makes 4 servings.

Nutrition Info per serving:

390 calories, 3.15g fat, 0.35g sat fat, 0g trans fat, 0mg cholesterol, 497mg sodium, 75.6g carbohydrates, 19g fiber, 8.3g sugar, 20g protein

Mediterranean Pasta Salad

Mediterranean Pasta Salad with Grilled Balsamic Tofu:

Makes 3 Servings:

1 1/2 servings of your favorite whole wheat organic pasta (365 organic rigatoni pictured above)
4 servings organic extra firm tofu
1/2 cup 365 Organic Balsamic Vinaigrette Dressing
20 grape tomatoes, halved or quartered
1 organic cucumber, diced
1/2 organic yellow pepper, chopped
1/2 organic orange pepper, chopped

Cook pasta according to directions. While water is heating, drain and cube tofu and place into a bowl with dressing to marinate, then set aside. Begin to prepare vegetables until water begins to boil.

Once you place the pasta in the water, begin to heat grill pan on medium and place the tofu cubes onto the center of the pan using a pair of tongs. Once pan is heated, tofu should begin to sizzle. Keep the tofu on the same side moving occasionally and adding more dressing to prevent sticking, but do not flip. While tofu cooks, continue to prepare vegetables and place into a separate large bowl. Add 1-2 tablespoons of dressing from tofu bowl and toss into vegetables. You won't need more than this.

Once one side of the tofu is light-medium brown (2-5min), use the tongs to flip it to the opposite side. Add some of the extra dressing to the tofu and onto pan so that it sizzles around the tofu. Let sit for another 2-3 minutes allowing this side to brown also.

Once pasta is complete, drain and add to large bowl with vegetables and toss, allowing the dressing to spread over everything. Separate onto plates and once tofu is complete, add tofu and enjoy!

This dish works great cold also, just rinse and place pasta in refrigerator for several minutes and allow tofu to cool before serving.

Healthy Life Tip: Cook extra servings and save for an easy lunch or dinner later in the week.