My Healthy Life: A Recipe

my healthy life

Last week, I decided to try the Vegetarian Lentil Soup that I shared from Relishing It. Turns out, I didn’t have all the ingredients listed in the recipe. Also, I might have forgotten that I needed to cook the dry lentils before adding them to the soup, which led to quite the experiment in lentil extraction. Needless to say, I had to improvise a little. And the soup turned out good. So good, in fact, that I decided to share my version of the recipe with you.

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  • 2 cups dry brown lentils, rinsed – let’s not revisit the lentil mishap
  • 2/3 cup dry red beans (or 1 can), rinsed – (1) 16.5 oz can of kidney beans – don’t drain it
  • 2/3 cup dry black beans (or 1 can), rinsed – (1) 16.5 oz can of black beans – again, don’t drain
  • (1) 16.5 oz can of pinto beans – you catch my drift
  • 4 potatoes – peeled and diced
  • 1 cup of carrots – chopped
  • 2 celery stalks – chopped
  • 2 tablespoons olive oil
  • 1/2 cup chopped white onion
  • 3 garlic cloves, minced
  • 1 quart puréed or crushed tomatoes
  • 1 quart vegetable broth (or use chicken, if you’re not trying to stay vegetarian)
  • 1 heaping cup frozen corn – (1) 16.5 oz can of corn
  • 1/2 cup chopped fresh cilantro
  • juice of one lime
  • handful of spinach
  • scallions, jalapeños, sour cream (if vegan isn’t your aim) and limes as garnish options

The taco seasoning recipe is below. After all the lentil drama, I was pretty beat. So, I did a few shakes of:

  • ground cumin
  • paprika
  • garlic powder
  • chili powder
  • allspice
  • salt
  • black pepper

For the Taco Seasoning:

(makes a scant 1/2 cup)

  • 2 tablespoons ancho chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 2 teaspoons coarse black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground allspice

You can find the entire recipe by visiting Relishing It here. I did not use a dutch oven – just a regular soup pot. I threw the potatoes and carrots in first, since they take the longest, and I threw everything else in as I chopped it. I also topped mine with fresh avocado…which of course was perfect…because it’s avocado. We decided that, again, it could use a little more of a kick so I will add some chilli peppers next time. We also reheated it up today and threw in a cup of rice to add a little variety to it. Few days later, and it was still just as good and hearty. I love soup season!

Do you have a favorite healthy soup recipe? Or did you give this one a go? Share in the comments and on Facebook, Instagram and Twitter with the hashtag #myhealthylife. You can also find more healthy inspiration on my Pinterest! I will continue to share more recipes, exercises and blogs that I find awesome and worthy of sharing…so please let me know of any that you would love to see on the blog!

My Healthy Life: A Journey

my healthy life

With a couple birthdays in one week, it has been a little challenging staying on track with my healthy plan. But, I told myself a long time ago that I would not force myself to be perfect 100% of the time. Sometimes your family will have Mexican food multiple times in one week, and heck…you might feel rebellious and go for the beans and Spanish rice. As long as it doesn’t become a normal thing, and you stay active…you will be just fine. This is preparation for Thanksgiving, anyway. That said, between chasing after my baby and going on weekly walks with my friend, I haven’t seen an increase in my weight. Hooray for that!

Since this is the perfect weather for some soup, I thought I would share a couple healthy soup recipes that I got from Greatist the other day. I love soup so much, and it’s an easy way to stay healthy. The only issue can be making sure you get enough flavor. I’m pretty stoked to give these recipes a try.

Photo from Cookin Canuck

Photo from Cookin Canuck

Hearty Chicken Stew with Butternut Squash and Quinoa from Cookin Canuck – I’m literally staring at my butternut squash that I haven’t had a chance to do anything with, so this would be the perfect recipe for that. I also have some quinoa that I am always trying to hide in our meals, so it’s a double bonus! I have shared a recipe from Cookin Canuck before, so obviously I’m already a fan.

Photo from Relishing It

Photo from Relishing It

Vegetarian Lentil Taco Soup from Relishing It – I must admit, after being a vegetarian for several years (I had to stop when I got pregnant due to some issues I had and now cooking for two meat lovers, I’m vegetarian for 2/3 meals), it can be hard to get flavor out of vegetarian soups. But this taco soup looks delicious, and I think the boys might even eat it, too. Once I saw the jalapenos and cilantro, I knew I would be good. Laurie, who runs Relishing It, is a mama of two, a foodie and an organic cook. She has a lot of good recipes on her blog!

While I was on Greatist’s site, I found a Here’s to Healthy contest, that you can enter right now. All you have to do is follow Greatist on Pinterest (done) and pin things that inspire you on their #healthyishappy board (um, done). Click on the “Here’s to Healthy” link to enter!

Are you ready to take this pledge with me? To include healthy and real ingredients in our food and to remain active – no matter what the activity is? I would love to get this healthy party going. I will be sharing more and more healthy recipes, workouts and yoga routines that I feel are worth sharing, and introducing more real food bloggers. If you would like to join me on this journey, I would love to have you. Connect with me on Facebook, Instagram, Twitter and Pinterest and share your journey with me by using the hashtag #myhealthylife or tag me in the post.