January Foods + Carrot Boost Soup

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Let's jump in with my favorite foods for January. I'm hoping to make this a monthly video feature where I rummage through my cupboards and refrigerator and share with you the stuff I'm loving to eat that particular month. As mentioned yesterday, I'm doing Weight Watchers -- so some of these foods are particularly friendly for that program.

JANUARY FAVE FOODS

// If you aren't watching the video: PB2 Premium Chocolate, Kodiak Cakes in PB Protein, Grillo's Pickles, Republic of Tea Gingerbread, carrot soup (below), and Poor Gal's Kombucha.

Our family has r.e.a.l.l.y taken to this carrot soup. It's full of immune-boosting ingredients. Stephen has been making a carrot soup for quite some time, actually. In a way, this is his recipe. Ada and I keep getting sick. And I decided I wanted to see what I could add to the mix that might help matters.


Immunity-boosting ingredients, according to Healthline:

• Ginger
• Garlic
• Lemon
• Turmeric  

We actually made a TRIPLE batch of this soup recently. Feel free to play with the recipe and make more if you want to stock up. Though I'm still new at it, I'm thinking this soup has only 1 point for WW people who are tracking. We ate the first bit for dinner and then packed the rest for lunches. It's easy to sip down soup even when you have a Velcro-baby.

See?

CARROT BOOST SOUP

What you'll need . . . 

• 1 medium onion, chopped
• 2 pounds organic carrots, scrubbed and chopped into 1-inch coins
• 2 tablespoons olive oil
• 3 large cloves garlic, chopped
• 1-2 inch piece of ginger, peeled and grated
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 5-6 cups water, depending on how runny you like your soup
• Juice of one lemon 
• Pinch salt and pepper

Method . . . 

1. Heat oil in a large stock pot over medium-high heat. Add in onions and cook until softened.
2. Add in the garlic, ginger, and spices. Cook for a minute or so. 
3. Then add your carrots and water. Increase heat and bring to a boil.
4. Lower to a simmer and cook for 30 minutes. 
5. Then let cool for a little while before blending until smooth. Feel free to add more water, if necessary.
6. Return to stove to season with the salt and pepper + stir in lemon juice.

Enjoy!

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Mexican Quinoa Salad

Happy voting day, NY-ers! I was all ready to cast my ballot when I dropped Ada off for preschool . . . only to realize the polls don't open till noon. Oops. In the meantime, I'm working on a few freelance pieces and thought I'd pop on to share this really simple dinner recipe we've been eating quite frequently.

File this beauty under hectic weeknight meals. Seriously.

ONE POT MEXICAN QUINOA SALAD

Here's the original recipe, but we've modified it to suit our pantry contents.

What you'll need . . .

• 1 cup uncooked quinoa
• 1-1/2 cup water + 2 teaspoons Better than Bouillon (Veggie)*
• 1 can black or pinto beans, drained + rinsed
• 1 cup salsa of choice
• 1-1/2 cups frozen corn/onion/bell pepper mix**
• 1 teaspoon garlic powder
• Black pepper -- to taste

* Or 1-1/2 cups veggie broth
** Or just frozen corn -- but consider adding some bell pepper

Method . . .

1. Put all ingredients in a large pot. Bring to a boil and then drop heat to a simmer for 20 - 25 minutes.
2. Let sit another 5 minutes and then fluff before serving.
3. You can also chop up avocado and mix it in, add a squirt of lime juice, serve over a bed of arugula, and top with shredded cheese + sour cream.

I feel like this mix tastes even better the next day. We sometimes make a double batch and eat it all week for lunches. I've filled tortillas with it, too. And -- uh -- I even topped our Friday night pizza with some leftovers last week. Yum. You can also feel free to add jalapeno pepper or more spice. My heartburn these days doesn't permit me to do that. Sigh.

Enjoy!

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Miso + Peanut Noodles

When I lived in Ithaca, there was this awesome shop at the farmers market that sold these delicious peanut lime noodles. And I was absolutely hooked. Saturday morning would come, we’d hop on our bikes to go shopping by the shore of Cayuga lake, and I’d always get those noodles.

It’s funny how when you go through something difficult in life, you resort back to your comforts from old times. Food is a big one for me. I finally got my appetite back (I feel like a new person), I wanted to create something similar in my kitchen. I used to eat these noodles a decade ago, but the flavors are still on the tip of my tongue.

MISO + PEANUT SAUCE

What you’ll need . . .

• 1 large clove garlic
• 1/2 cup smooth peanut butter
• 1 heaping tablespoon white miso paste
• 1/2 cup hot water
• 2 tablespoons lemon or lime juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon low sodium soy sauce
• dash ginger powder
• dash red pepper flakes

Method . . .

1. Pulse the garlic to mince in your food processor. Then add the peanut butter, miso paste, and hot water and blend until smooth.
2. Add the rest of the ingredients and blend until well incorporated.
3. Alternatively, you can mince the garlic and then whisk together the peanut butter, hot water, and miso paste. Then whisk the rest of the ingredients in until smooth.
4. Store in an air-tight container for up to one week.

// To make the noodle dish:

I simply boiled half a package of Ezekiel 4:9 spaghetti (you can use similar noodles -- even soba would be great -- at around 8 ounces) and shredded a couple carrots and half a small onion. I mixed those tougher and then dumped 5 big spoonfuls of the sauce on top. Eat hot or cold. I even like my noodles super al dente.

Peas, cubed tofu, even raisins would be good add-ins as well.

Serves 2-4, depending on appetite.

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Spinach Zucchini Pesto with Walnuts

Continuing with our zucchini theme this week -- I bet you didn't think I could possibly have another pesto recipe up my sleeve. Pesto has definitely become my favorite spread over the last several years. And ever since I discovered I could make it without any cooking or basil or whatever else I used to use with more traditional recipes -- I've been mixing it up weekly.

This is a great recipes to make with leftover zucchini and spinach!

ZUCCHINI PESTO
Use up veggie leftovers in this zesty pesto!

What you'll need . . . 

• 1 medium zucchini (about 1-1/2 cups grated)
• 1/2 cup spinach (you could sub in other greens, like kale, too)
• 2-3 cloves garlic
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/2 cup parmesan cheese*
• 1/4 cup walnuts
• salt + pepper to taste
• water to achieve desired consistency

Method . . .

1. Put all ingredients -- except water -- in a food processor and blend until smooth.
2. Then add water 1 tablespoon at a time until you reach your desired consistency.

* Vegans can experiment with using nutritional yeast to substitute. I would have done it, but we're out + have some parmesan leftover.


In all, this recipe mixes up about 2 cups of pesto. We used ours in some delicious Pumpkin Pesto Rolls last night. Today we might use the rest atop pizza. It's tasty spread on sandwiches, in French toast, and so on.

// ALSO TRY

Vegan + Gluten Free Zucchini Burgers
Vegan Chocolate Chip Zucchini Bread
Pesto + Avocado Sauce (Video!)
Pumpkin Pesto Rolls
Garlic Scape + Swiss Chard Pesto, 2 Ways
Steamed Pesto Dumplings
Pesto Pizza Dough
Baby Kale Pesto
Walnut Basil Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

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Slow Cooker Cheesy Potato Soup

Thanks for all your enthusiasm about my Aldi posts. I'm feeling really good about finding a less expensive food source for my family. One of the most requested additions to this series has been recipes -- so I thought I'd start posting some of the foods I'm making that use Aldi ingredients entirely.

I make at least two soups/stews a week in the crock pot. One is usually a crazy mix of whatever veggies and beans we have left over. I make it before heading to the grocery store + it helps me get a handle on exactly what I need to put on my list that week. The other is usually something a little more creative or experimental.

Like this lightened-up Cheesy Potato Soup!

CHEESY POTATO SOUP
a lighter, veggie-filled option for this old favorite

What you'll need . . .

• 3-4 large potatoes (sweet potatoes would work, too!), peeled + cubed
• 1 onion, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 10-12 white mushrooms, chopped + stems removed
• 8 ounces cheese of choice, cubed -- I used mostly Colby-Jack
• 1 cup nonfat Greek yogurt
• 1-1/2 cups almond milk (or substitute)
• 4-5 cups water, whatever fills up the pot
• Salt and black pepper to taste
• I also think smoked paprika would taste great!

Method . . .

1. Toss all solid ingredients in your crock pot and then pour in the Greek yogurt, almond milk, water, and spices.
2. Mix to incorporate everything fully, then set on HIGH for about 4 hours. Soup is "done" when potatoes are softened. 
3. Simply let cool a bit and then transfer into your blender (we use a our Ninja) and blend until smooth.

And after you blend . . .


A crockpot full of this soup is enough for a hearty lunch-side for two people all week or at least several good-sized dinners. I love sneaking in extra veggies for both flavor and nutrition -- all on the cheap. To read more of my Aldi posts (which are totally #notsponsored), click here.

I'll be back next week with our favorite Aldi meal -- loaded quesadillas. Don't forget to check out my Whole Wheat Naan recipe + cooking video. And if you have kids, today I wrote some tips for how I keep up with Ada.

HAPPY FRIDAY!

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Pesto + Avocado Sauce // Cooking Video

Sauces can make or break a dish, am I right? For example, we've been making a lot of quesadillas with beans, peppers, onions, zucchini, etc. -- but without the salsa and Greek yogurt (which we use instead of buying additional sour cream to save $), it's just not as interesting.

I think you've gathered by now that pesto is my all-time favorite spread. Plus, it's so easy to make. I used to go with more complicated recipes, but over the years, I've discovered that the simpler the better.

I gave you guys a similar recipe for pesto in our Lentil + Quinoa Burgers post, except that time I had used baby kale versus spinach. Today I wanted to simplify it even more -- seriously, this recipe takes just 5 minutes to mix together and will spice up a variety of meals from burgers to pizza to pasta.

Here's how it's made -- no cooking or roasting, just blending:


// 5-MINUTE SPINACH PESTO

Combine the following ingredients in your food processor until smooth.

• 2 (heaping) handfuls fresh spinach
• 1/4 cup almond meal
• 1/4 cup Parmesan cheese or nutritional yeast
• 2 large cloves garlic
• 1/4 cup olive oil
• 1-2 tablespoons water
• salt + pepper, to taste

// CREAMY AVOCADO PESTO SAUCE

Then I took half of that pesto and blended it even more with the flesh of one avocado and a few more tablespoons water until I made this creamy, alfredo-like sauce. It's great spread onto some toast or on the side with homemade quesadillas (I literally just licked some off my fingers before typing this post).

Or you can just coat a bit of pasta in it.

Maybe serve with a fried egg.

Definitely some salsa.

And Sriracha?


// GREEN PASTA WITH EGG

• Cook pasta to the package directions. These shells boiled for 30 minutes. Then I drained and rinsed them so they cooled off a bit.
• Then scoop a couple tablespoons of your green sauce onto them and mix around until well coated.
• Fry an egg (or make it any style you like best) and place atop the pasta.
• Top with salsa and Sriracha sauce, or whatever other condiments you want on there.
• Enjoy!

Basically, this Avocado + Pesto mix is your new favorite sauce.

Period.

If you'd like to make the pesto first -- I'd even freeze half of it (so 1/2 cup of pesto for later use) by either placing it in a plastic bag and freezing flat or even putting it in an ice cube tray for smaller chunks.

OTHER PESTO RECIPES

Pumpkin Pesto Rolls
Garlic Scape + Swiss Chard Pesto, 2 Ways
Steamed Pesto Dumplings
Pesto Pizza Dough
Baby Kale Pesto
Walnut Basil Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

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Brie-Stuffed Pumpkin Garlic Rolls

Finally got a chance to make the last dish for our Thanksgiving Brunch special. So far, we've served up Soft-Boiled Eggs atop Spinach Toast, a Bittersweet Pumpkin Pie, and Maple Roasted Fingerling Potatoes. There were a lot of directions I wanted to go with another selection, but I simply couldn't choose between sweet + savory.

So I settled on these guys.

This recipe is incredibly easy to make. So much so, you'll want to eat them again and again. If you've been reading for a long while (in which case, I'm thankful for you!), you've already got the basics down. You can even mix your dough together today, let rise, and refrigerate for use tomorrow.

Get going!

:: Make up a batch of Pumpkin Garlic Knots dough + let rise for 2 hours.
:: Then consult the Pumpkin Pesto Rolls post for some method illustrations.

The real difference with these rolls versus the others is the filling.

Check it out:


BRIE-STUFFED PUMPKIN GARLIC ROLLS

You'll need . . . 

• 1 wedge buttery brie, cut rind off + chop
• 2 tablespoons maple syrup 
• 1 handful baby kale or spinach, chopped 
• 2 cloves garlic, minced 
• Salt + pepper to taste
• Jam for topping

Method . . .

• Preheat your oven to 425 degrees F. Lightly grease a standard muffin tin, like this one.
• Once you've chopped the garlic and kale, just toss everything into a bowl and mix by hand until well incorporated.
• Then roll your dough atop a floured work surface into a long log. Divide into 12 equal portioned pieces of dough.
• Take each piece and roll out into an oval-ish shape, spread your cheese mixture inside, then roll and place in your muffin tin.
• Continue with all remaining pieces of dough and until you run out of brie mixture.
• Then bake in the oven for 15 to 17 minutes. Until golden brown and bubbling. Let cool before eating.

We then topped ours with some delicious Hot Pepper Raspberry Preserves. You can eat them however you like. But consider this your alternative to boring stuffing. Or just eat them whenever. I mean, these rolls are quite literally stuffing, so we have you covered in that regard!

I wish you luck with all your final shopping trips + tweaks with recipes for the big day tomorrow. I'd love to know what's on your menu this year. As well as if you celebrate with traditional Thanksgiving dinner or do something a little different like brunch.

Happy Thanksgiving!

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Diet Thoughts + Basil Hummus

The process of eating well can be transformative. After all, we're continually told "you are what you eat." But what they don't tell you? It isn't the sole catalyst for lasting change. In the past, I thought modifying my diet would change my life. That eating clean meant not only a clean body, but also a happy mind and satisfied soul.

As I have found out through much trial + error, that's only half true . . . at best.

Still, I think a lot of us use our diets as our adult report cards. There aren't too many other ways to grade how our lives are going, how we're dealing with physical and emotional contentment or, in turn, turmoil. Diets are (somewhat) easy to change, track, and control, too. They allow us focus on something external -- food + drink -- to lay blame outside our inner selves. To celebrate successes or, ultimately, punish failures.

Unless there's a large amount of weight to lose or some other quantifiable, measurable goal, the changes a diet provides can range from significant to imperceptible. And that's where the focus on food fails to deliver. Even if we "eat like adults," we can remain in a funk. Unfulfilled in so many ways.

What's even more perplexing is how we can be privy to all of what I just wrote and still choose to harp on diet every time our lives get out of control or we desire big change. I'm writing to myself here, can you tell? Understandably, it's a kick-start. After, that's when the "lifestyle" component factors in, which I'll get into another time. What the term encompasses, though, we typically interpret to mean exercise only. There are still multiple pieces of the pie missing.

Enough food for thought.
Now time for some actual food.


BASIL HUMMUS

What you'll need . . .

• 1 can chickpeas
• 1/2 cup packed basil leaves
• 1/2 cup water
• 1 tablespoon tahini
• Squeeze fresh lemon juice
• 1 clove garlic
• Salt and pepper to taste

//  Place all ingredients in your food processor and blend until smooth. Add more/less water depending on how you like the texture of your hummus to be. Then use as a dip or spread. I topped toast with it and added slices of heirloom tomatoes that looked quite a bit like lox, no?


Slice!


Have you been frustrated when a diet hasn't provided the change you needed?
Or perhaps quite the opposite?

Still, I believe taking the time to cook gives the mind more room to think. A critical slowing down that we're often taught to overlook (I skipped enough lunches while working my desk jobs, for example). And keeping recipes simple and full of nutrient-dense whole foods can help lead us in the right direction, wherever that may be.

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Pesto Pizza Dough

I told you I'd be back with more pesto-riffic ideas for you. I'm pretty sure this is my favorite way to use homemade pesto in bulk -- and it works no matter what ingredients (think GREENS) you end up using. This basic pizza dough works great for, well, pizzas + calzones, but also a sweet modification of one of my favorite recipes: Pumpkin Pesto Rolls.

Now make some PESTO garlic rolls!

PESTO PIZZA DOUGH
Vegan optional, depending on your pesto.

What you'll need . . .

• 2-1/4 teaspoons yeast
• 1 cup warm water
• 1 tablespoon sugar or honey/maple syrup
• 2 tablespoons olive oil
• 1 cup Garlic Scape + Swiss Chard Pesto
• 3+ cups bread flour
• pinch salt

Method . . .

1. If you haven't already, make your pesto. As I've said in the past, you can sub in most leafy greens you have around your kitchen -- so feel free to get creative. We've used anything from swiss chard to kale, etc.
2. Then in a large bowl, combine the warm -- not hot -- water, yeast, and sugar. Stir and let sit until frothy -- around 5 to 10 minutes.
3. Add the pesto and olive oil. Stir well.
4. Then add in the bread flour + salt -- at first just 2-1/2 cups. Knead and add more flour 1/4 cup at a time until the mixture forms an elastic ball. Not sticky. Cover with plastic wrap and let rise for 2 hours until doubled in bulk. 
5. Then punch down and divide into two balls. Store one and divide the other again -- but into between 6 and 8 balls. Then follow the instructions in the Pumpkin Pesto Rolls post for the rest.

Like I said, making a simple + satisfying pizza is always great, too. Tomorrow I'll share this beauty with you -- homemade kalamata tomato sauce and all!


Have I convinced you to eat pesto with every meal yet?

What's your favorite use for the gorgeous, surprisingly healthy green spread?

MORE THINGS PESTO:

Steamed Pesto Dumplings
Garlic Scape + Swiss Chard Pesto
Pumpkin Pesto Rolls
Spinach Pesto
Vegan Walnut Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Garlic Scape + Swiss Chard Pesto, 2 Ways

It's CSA season, so our fridge is teeming with beautiful seasonal produce. So much of it, in fact, that I'm frantically trying to come up with good ways to use it all. Maybe "frantic" isn't the right word, but I hate wasting food we get from the hands of farmers we know + love.

Pesto is a favorite of mine because it's adaptable and forgiving. You can use so many different nuts, greens, and other additions to make it new and different. You can add flavor a bit at a time so it doesn't get out of control. It freezes well, too. So, though this recipe makes four 1/2 cup servings -- I kept two in the fridge for the week and sent two down to our upright freezer for safekeeping.

Bring on the greens!

GARLIC SCAPE + SWISS CHARD PESTO
// 2 ways // feel free to use other nuts, greens, or seasonings!

What you'll need . . .

(vegetarian version)

• 5 garlic scapes, chopped
• 1 cup swiss chard, leaves only, cut off stems
• 1/4 cup coarsely processed almonds
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• 1/2 lemon, juice only
• salt + pepper, to taste

(vegan version)

• 5 garlic scapes, chopped
• 1 cup swiss chard, leaves only, cut off stems
• 1/4 cup coarsely processed almonds
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1/2 lemon, juice only
• 1 tablespoon red pepper flakes
• 1 teaspoon smoked paprika
• salt, to taste

Method . . .

1. Prepare all your ingredients. (Or just half if you want less or just one type of pesto.) The great thing with this recipe versus some of my others? You don't need to cook anything.
2. Make your first batch by tossing all the ingredients (except the salt, pepper, and other seasonings) into a food processor and pulsing until you reach your desired consistency. I left this pesto pretty chunky because we're going to be using it on pasta and on pizza -- if you're like it drippier, add more olive oil, 1 tablespoon at a time.
3. Set aside + repeat same process with other pesto ingredients, from start to finish.
4. Then divide your finished pesto into two portions each and store in airtight containers. (Alternatively, you can place in freezer bags and freeze for up to 6 months or more.) 

MORE THINGS PESTO:

Pumpkin Pesto Rolls
Spinach Pesto
Vegan Walnut Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Carrot Soup w/ a Kick

From start to finish, this recipe takes about 30 to 40 minutes of chopping, stirring, seasoning, blending, and taste testing. As far as soups go, it's pretty basic. We have made variations using different seasonings, so I encourage you to play around.

Ginger goes famously with carrots, though. I highly recommend using fresh whenever possible. Our ginger was moldy, however. Story of my life this week.

But enough about me. Soup's on!

CARROT SOUP w/ a Kick

What you'll need . . . 

• 8 medium-large carrots, peeled + chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Earth Balance (or olive oil)
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1/2 teaspoon ground ginger
• 32 ounces vegetable stock
• 1 tablespoon raw sugar
• salt + pepper to taste

Method . . . 

1. Place the Earth Balance in a large saucepan over medium heat. When it's melted, saute the onions and garlic until they become glassy. Then add the carrots and cook for another 5 minutes. Then add the paprika, thyme, and ginger. Cook another five minutes. 
2. Then pour in the vegetable stock, bring to a boil, and lower to a simmer for 15-20 minutes. Until the carrots are tender.
3. Let cool for 10 minutes and then blend in your blender. Return to the stove over low heat and season with the sugar, salt, and pepper.
4. Serve immediately or store in the fridge for a week. Freezes great, too!

In other news, Stephen and I both dropped to the half marathon from the full for Wineglass last night. I'm simultaneously disappointed + thrilled. My goal is to get as close to 1:40 as possible. But I'll be writing more about this decision and my training plan soon. Ultimately, I know it was the right decision.

I've also recovered really well from the half marathon last weekend. My IT band is all better -- even after a few recovery runs. I think it was a warning sign. I don't take it lightly . . . but I am definitely on the mend. Still stoked about my 2-minute PR, too! I think trying to take 4+ minutes off this time is ambitious, but possible. Who knows!

Stay tuned for tomorrow's Weekend Things post. My favorite of the week :)

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!.

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