Tag Archives: healthy

Kale Salad

Kale Salad - In Her Chucks

This summer I fell in love…with kale.

Since subscribing to my CSA 3 years ago, I have been slowly warming up to this leafy green vegetable.  But over the last few months, my affection for kale has reached a whole new level.  Whether I am munching on kale chips, drinking kale juice, or dipping some sliced cucumbers in kale pesto, I just can’t get enough.  But this salad is definitely my go-to recipe.  And I have been going to it A LOT this summer.

What makes this recipe so good is the bright and complex flavors.  There is something about the mixture of sesame seed oil and soy sauce that sends me over the edge.  Add a few squeezes of fresh citrus and minced garlic and the dressing is nothing short of a party in your mouth.  And then of course, who doesn’t love the extra texture of toasted sesame seeds and perfectly ripe avocado perched on top of these leaves of glory.  Do you catch my drift?  It really is a healthy slice of heaven ;)

Ingredients

1/2 cup fresh orange juice

3 tbsp fresh lemon juice

2 tsp soy sauce

1 clove garlic, minced and smashed into a paste (or use a garlic press)

4 tbsp toasted sesame oil

3 avocados, peeled, pitted and chopped

2 tbsp toasted sesame seeds

1 bunch kale, stemmed and chopped

Salt and pepper to taste

Preparation

Place kale into a large serving bowl.  Add remaining ingredients (except for the avocado) and toss to coat.  Gently fold avocados into the salad and season with salt and pepper to taste.

This recipe makes a good portion of salad.  If you are anything like me, you might be able to scarf it all down in one sitting.  But if you find yourself with left overs, the good news is that it keeps well in the fridge overnight.  So feel free to enjoy it the next day for lunch.  However, if you plan on sharing it with friends for a bbq or potluck, you might want to double the recipe because I can promise you the salad will be gone within minutes.

I have to admit, I feel terrible that it took me so long to befriend kale.  But now that we are clearly BFFs I have no doubt we will be making up for lost time.

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Raspberry Chicken with Homemade Rice Pilaf

Raspberry Chicken with Homemade Rice Pilaf - In Her Chucks

Fresh fruit.  It’s one of my weaknesses.  I can’t won’t go a day without it.  In fact, I love it so much, I do my best to incorporate it into every meal of the day.  Breakfast…Homemade crepes topped with fresh berries.  For a snack…Apples slices with cheese.   Lunch…Strawberry Salad with Grilled Chicken.   A meal isn’t complete without a piece of fruit in the mix.

But when it comes to dinner, some people might find incorporating a piece of seasonal fruit into their meal prep a bit of a challenge.  Sure, you can enjoy a piece of fruit as a healthy dessert but I’m talking about throwing sweet and delicious fruits right into your savory dishes.  I tend to have a habit of it (Braised Pork with Fuyu Persimmons, Sole with Grapefruit-Thyme Butter, Citrus Crusted Tilapia with Blood Orange Salsa, and the list goes on and on) but this is the dish that started it all.

My mom has been making Raspberry Chicken for us as long as I can remember.  It’s one of my most requested dishes when I go to visit.  Not only is it absolutely delicious but it is the perfect way to celebrate the beauty of one of my favorite summer fruits…raspberries!

And because this meal wouldn’t be complete without a side of homemade rice pilaf, I have included that recipe for you too :)

Raspberry Chicken

Ingredients

4 boneless, skinless chicken breasts, flattened

2 tbsp butter

1/4 cup onion, chopped

4 tbsp raspberry vinegar

1/4 cup chicken stock

1/4 cup heavy cream

1 tbsp canned crushed tomatoes

1 cup fresh raspberries, plus more for garnish

Salt and pepper to taste

Flat leaf parsley, chopped

Preparation

1.  Melt butter in the skillet.  Season chicken breasts with a bit of salt and pepper and cook for about 3 minutes per side or until lightly browned.  Remove from skillet and keep warm.

2.  Add the onions to the skillet and cook covered over low heat until tender (about 15 minutes)

3.  Add the vinegar to the skillet with the onions and raise the heat cooking uncovered (stirring occasionally) until vinegar is reduced to a syrupy spoonful.

4.  Whisk in the chicken stock, cream and crushed tomatoes and simmer for 1 minute.  Return the chicken breasts to the skillet and gently simmer in the sauce basting often.  Cook until the chicken is done and sauce is reduced and thickened (about 5 minutes).

5.  Remove the chicken with a slotted spoon and keep warm.   Add the raspberries to the sauce and cook over low heat for 1 minute.  Do not stir the berries with the spoon, just swirl them in the sauce.

6.  Serve the chicken on a plate with the sauce along with the rice pilaf (recipe below).  Garnish with flat leaf parsley.

Recipe slightly adapted from the Silver Palate Cookbook

Rice Pilaf

Ingredients

1 tbsp vegetable oil

1 tbsp butter

1 medium yellow onion, minced

2 cloves of garlic, finely minced

2 cups of chicken broth

3/4 cup basmati rice

1/4 cup spaghetti sticks, broken into 1-1 1/2 in pieces

Salt and fresh ground pepper to taste

2 tbsp flat leaf parsley, chopped

Preparation

Heat oil and butter together in a large skillet.  Add onions and cook 2-3 minutes.  Add garlic and cook for one minute, stirring frequently.  Season with salt and pepper.  Add rice and spaghetti, stirring to combine with garlic and onions.  Cook for 2-3 minutes until rice and pasta begin to lightly brown.  Stir in chicken broth and bring to a boil.  Once the liquid is boiling, turn heat down to simmer and cover, cooking for 15-20 minutes or until liquid is absorbed.  Add a pinch of salt and pepper if needed.  Fluff the cooked rice mixture and add chopped parsley.

What I love most about this meal is how simple and easy it is to make.  However, the complex flavors and beautiful presentation are sure to impress both your family or favorite dinner guests.

So hurry out to your local farmer’s market and pick up a pint (or two) of raspberries and get cooking.  Your taste buds will be sure to thank you :)

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What’s in the Box? Recipe Roundup #11

What's in the Box? After 3 weeks of traveling, Harper and I have made it to our last stop of our “tour de familia”.  Our journey started in Ireland, then took us to Georgia, and now we have the pleasure of hanging in Missouri with my aunt, uncle and cousins before we head back to California.  Harper has been the absolute best traveler and an awesome helper!  Her favorite part of packing up and moving to a new location is definitely the perks of a luggage cart ride or two :)

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So for a few more weeks I will be without a box.  But I am having a blast sharing some of my favorite recipes from the past (and hoping to post some new ones soon too).

This week, my recipe roundup was inspired by YOU!  With all the delicious recipes that were shared last week, there were 3 that immediately jumped out at me and they were all breakfast favorites of mine.  So for this week’s recipe roundup, I will be sharing how I like to incorporate my CSA into the most important meal of the day.  But before I do, let’s drool over Kirsten’s Sweet Corn and Blueberry Waffles, Have Dessert First’s Red, White and Blue Crepes, and The Novice Gardner’s collection of fresh egg recipes.  *Drool*  Ok, now wipe your chins and get ready for some more breakfast recipes that are sure to knock your socks off…

Strawberry Scones

Strawberry Scones - In Her Chucks

Being on the Emerald Isle for a few weeks, I learned how much the Irish love their tea and scones.  And no disrespect to “the motherland” (as my mother calls it) but these homemade scones blow any authentic Irish scone out of the water.  They are moist, sweet and incredibly flavorful.  And SO easy to make!

Leek and Goat Cheese Quiche

Leek and Goat Cheese Quiche - In Her Chucks

If you are more of a savory person during the morning hours, then this quiche is sure to be your new favorite breakfast of champions.  I love the idea of cooking it up over the weekend and enjoying it throughout the week.  Pair it with a salad and you now have yourself lunch or dinner too :)

Apple Pie Muffins

apple muffins

I have always preferred to eat a big breakfast in the morning.  My mom, not so much.  Give her a scone or a muffin and a cup of coffee and she is a happy camper.  In fact, I would go so far as to refer to her as the “Muffin Queen”.  Growing up she used to buy muffins by the dozen from our favorite local bakery and freeze them so that they would last her a while.  And although these muffins might not be as healthy as the ones she used to enjoy, they are definitely tastier.

Your turn: What are your favorite ways to incorporate your CSA fruits and veggies into fun and filling breakfast ideas?  Looking forward to drooling over your dishes.  

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!

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What’s in the Box? #74

What's in the Box?

 

One of the things I loved most about gardening, was that seeing all the time and effort that went into planting, watering and growing my own food, helped me to appreciate my harvest so much more.  It’s no secret that I have a deep affection for my CSA box, but after last week’s visit to my CSA farm, I appreciate it so much more!    

For one, the property was just breathtaking…

 

CSA Farm

Rows and rows of luscious fresh greens, just waiting to be picked and devoured.  

 

CSA Farming

 

I was so grateful to be given a personal tour by the director of the CSA program.  We walked through the entire journey of the veggies from the ground, to the cooler, to the delivery truck.   

CSA

 

And it all happens in one day.  Now that’s fresh!  

Harper and I had such a blast on our tour.  Looking forward to heading out for another visit soon :)

Now let’s take a look at what type of freshness the party goers have been whipping up.  Last week there were 8 link ups.  And my oh my are there some yummy dishes to brag about.  As much as I love my produce, I also love me some bacon.  Thanks to Jess from Hesitantly Healthy, I can enjoy some Easy Baked Brussels Sprouts, Red Potato and Bacon from the comfort of my computer screen…drool!  And Tammy from Agrigirl shared a beautiful and colorful Yellow Squash Gazpacho.  Finally, I am loving the simple and clean flavors of Brian’s Avocado Toast from Lettuce Never Squash our Love.  Thanks to everyone for linking up and sharing their delicious goodies.  You continue to spoil me :)

You know who else keeps spoiling me?  My freakin awesome CSA!  Check out this week’s haul…

What's in the Box? #74- In Her Chucks

Raspberries AND blackberries…SCORE!  And let me tell you…they are perfectly juicy and sweet.  Simply irresistible.  But I am working my self-control like never before because I have some delicious savory dishes planned for these little gems.  Hoping to get the chance to share them with you :)

Next up are the zucchini.  A HUGE favorite of mine.  Mostly because I can’t get enough of these Turkey Burgers with Homemade Zucchini Fries.  And getting another bunch of crunchy carrots worked out well too, since the burgers aren’t complete without them.  I topped the patties with white cheddar cheese and half of an avocado.  Oh, and some of that crispy green lettuce.  Dinner tonight was heaven.

There is no produce more beautiful to me than golden beets.  They are vibrant, bright and when the dirt and residue are washed away, they almost resemble a glistening gem.  My recipe of choice for golden beets is my Roasted Beets with Walnuts and Gorgonzola because they make the dish sparkle, but this week, my husband has requested beet fritters.  So fritters it is.  And with the fritters I will be serving a perfectly grilled rib eye steak and some of those enormous artichokes, which will also be grilled.

And finally, the leeks.  I am torn with the leeks because I have so many delicious recipes to choose from.  So I guess we will have to see where my taste buds take me this week.  

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!


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March Foodie Pen Pal Reveal

The Lean Green Bean

If you haven’t already noticed, I LOVE to go crazy with themes.  Whether it is for Lindsay’s Foodie Pen Pal Program, or a birthday party, if there is a need for a theme, I am there 150%.  So after all the fun I had last month with my Valentine’s Day box, I was excited to throw something together for St. Patrick’s Day.  See what I put together for Brie over at A Foodie’s Recipe Box.

This is my fifth month participating in the Foodie Pen Pal Program, and it is fun, fun, fun! If you want to learn more, check out my first Foodie Pen Pal Post.  It will give you all the details you need to know to sign up :)
For the month of March, I received my package from Katie of Baking and Swimming.  She put together a small collection of her favorite things which ended up being a perfect balance between sweet treats and heathy snacks.
FPP March
Most of what Katie packed in the box was new to me (except for the Girl Scout Cookies, of course).  So each and every bite was an adventure.
I was most excited to try the White Chocolate Peanut Butter.  I have seen so many different versions of this stuff around the blogosphere but have never had the pleasure of picking up a jar for myself.  And let me tell you, this stuff is AWESOME!  Pretty much tastes like Nutter Butters, especially when you spread it on graham crackers.  Divine :)  And to wash it down I took a sip of the Sparkling ICE Pomegranate Blueberry flavored water.  So delicious and refreshing!  I am going to have to be on the lookout for this stuff.  All of their flavors sound amazing.
Next, Harper and I dug into the Peanut Butter filled Pretzels and Girl Scout Cookies (though not at the same time).  Both were scrumptious and a big hit with the entire family.
Katie also included a few meals of convenience, which as a mommy of an adorable toddler and a part time music teacher, I extremely appreciate these days.  Since Katie is from Texas and is a self-proclaimed Tex-Mex lover, she sent me a package of her favorite tortilla soup mix.  I am looking forward to jazzing this up with some shredded rotisserie chicken and topping it off with some grated cheese and sour cream….yum!  Katie also sent me her favorite muffin mix for an easy breakfast on the go.  This is going to be a great activity for Harper and I to enjoy together.  All you need to do is add water and bake.  Doesn’t get more simple than that :)
Finally, Katie indulged my S’mores addiction by sending me a delicious and nutritious Pure Protein Bar (which came in very handy the other day when Harper took an unexpected nap in the car on the way to the grocery store.  Hungry mama locked in the car until sleeping baby wakes = potentially cranky mama.  Thank God for snack stashes!).
Thanks Katie for an awesome box! I hope your pen pal was as generous to you as you were to me :)

Interested in becoming a Foodie Pen Pal? CLICK HERE to fill out the participation form and read the terms and conditions. Who knows, I might be your next Foodie PenPal :)

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What’s in the Box? #64

boxquestionintrowhite

Today was a big day!  Today, Harper and I dropped off all the paperwork for her preschool.  Which means her first day will be Friday.  I can’t believe my little girl is going to start school already!  Where did the time go?

I actually hadn’t planned on Harper starting school until the fall.  When looking into preschool options after Harper was born, I learned about some co-op preschools in town and loved the concept of being able to work at the school one day a week.  However, those programs start when they are 2 years, 9 months.  Which, to be honest, sounded perfect to me.  But Harper had other plans.

Ever since her first experience with daycare at church, Harper asks if she can go to “church tomorrow” everyday.  Through a mommy friend of mine, I learned that the church offers a preschool as well.  So we went ahead and looked into it and were very happy with the program.  After two weeks of working on the large packet of paperwork, we finally turned it in today.  Which means, it’s official.  My baby is going to school.

So in the spirit of celebrating this important milestone, let’s get wild and crazy with another weekly produce party :)

Last week we had 6 link ups!  And from the looks of it, everyone is ready for St.Patty’s day.  Greens all around.  There was Green Eggs No Ham, Kale Pesto, and a delicious Broccoli and Cheese Pizza.  My Irish roots have me doing a little jig over these delightful dishes.  Thanks ladies for sharing your festive eats :)

Now let’s take a look at what I will be working with this week…

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After 2 years of participating in my CSA, it is rare that I receive a veggie that I have never tried before.  So this box will go down in history for my introduction to Romanesco broccoli.  Thanks to this party, I have seen other folks get it in their box before, but I have never had the pleasure of trying it for myself.  I can’t wait to start looking up recipes.

I am also excited to see another 2 lbs worth of red garnet sweet potatoes.  I was immediately inspired to whip up another batch of this Sweet Potato Turkey Shepherd’s Pie.  We have company coming over for dinner on Friday and this will be the perfect meal :)  I plan on serving it with a side salad using that gorgeous head of red leaf lettuce.

Apparently I am on a comfort food kick because those turnips make me want to spend my weekend cooking up this Beer-Braised Beef with Onion, Carrot, and Turnips dish.  It is DIVINE!  I would love to make this for my company except for it takes hours to cook, and on a Friday night after a day of music classes and toddler fun, I just don’t have the time.  So I like to save these recipes for the weekend, when I can start preparing it early enough that dinner can be served at a decent hour.

Speaking of the weekend, I love to juice on the weekends.  And those grapefruits, apples and beautiful bunch of kale would make a killer combo.  I might even have a few carrots left over from last week to throw into the mix too :)

I have been on a Greek yogurt kick lately (maybe because they were on sale at Ralphs and I bought a boatload).  And I love the addition of fresh berries sliced on top.  It is a delicious daytime snack or after dinner treat.

Finally, I will be making this Apricot Pork Chops recipe and serving the sugar snap peas on the side.  I like to give them a quick boil and then toss them in butter, lemon zest and garlic.  Yum!

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS: Don’t forget to enter the giveaway!  You only have until March 11th to get your entries in.  Remember to leave a comment on the original post letting me know that you have completed the tasks.  Your comments act as your entry into the giveaway.  Good luck!

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Homemade Granola Bars & A Giveaway!

Homemade Granola Bars- In Her Chucks

I love a good, healthy, and hearty snack.  It curbs my hunger between meals and helps perk me up during a midday slump.  Unfortunately, many of the “healthy” snacks you find at the grocery store aren’t really healthy at all.  Instead, they are full of unnecessary ingredients such as corn syrup, preservatives, and artificial flavors.  You might as well make a beeline for the donuts (a personal weakness).  Or, to ensure that you are giving your body the fuel it needs to get through the day, make your favorite snacks at home.  And these Cranberry Almond Granola Bars are a great place to start.

Ingredients

2 cups old-fashioned rolled oats

1/2 cup raw sunflower seeds

1 cup sliced almonds

1/2 cup ground flax-seed

1/2 cup honey

1/4 cup packed dark brown sugar

1-ounce unsalted butter, plus extra for pan

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

6 1/2 ounces chopped dried cranberries

Preparation

Butter a 9 by 9-inch glass baking dish and set aside.  Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and ground flax seeds into a half-sheet pan.  Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat.  Cook until the brown sugar as completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F.  Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.  Turn the mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.  Remove from the oven and allow to cool completely.  Cut into squares and store in an airtight container for up to a week.

Recipe slightly adapted from FoodNetwork.com via Cupcakes and Cashmere

Not only are these bars super delicious, they are super simple to make!  In fact, I might even go as far as saying they will have you swearing off packaged foods forever (Unless of course you are starving and stranded at a gas station in the middle of nowhere without your homemade stash.  Then you might make an exception).  And like my homemade granola, the possibilities are endless.  So you will never get bored with all the combinations you can think up.

Hungry for more healthy snacking ideas?  Conscious Box is full of them!  In fact, they were the ones who introduced me to Amazing Grass which sparked my Fresh Start Challenge.  They are always inspiring me to live a healthier, happier, more sustainable life.

There are lots of exciting things happening over at ConsciousBox.com.  For starters, they have a brand new website.  One of my favorite features is that you can earn points for rating the samples in your box which can then be used towards some great discounts on your favorite products.

And in celebration of their new site launch, Conscious Box is giving away a 3 month subscription (a $59 value) to one lucky reader.  

Here’s how to enter…

1.  Head on over to ConsciousBox.com and create a profile (this is totally free) and leave a comment here telling me you have done so.

2.  “Like”  ConsciousBox and In Her Chucks on Facebook and post a comment on their wall telling them what you thought about their new site (ps: don’t forget to tell them “In Her Chucks” sent you!).

3.  “Share” Conscious Box’s new page with your FB friends and leave a comment telling me you have done so.

4.  Subscribe to this blog and leave a comment telling me you have done so.  If you already subscribe to my blog, then leave me a comment telling me that you are already subscribed (and thanks for the support!).

5.  Pin this giveaway and comment here with a link to your post.

The more entries you have, the better your chances are to win.  The giveaway will close at 12:01 am on March 11th.  A winner will be randomly selected and announced on March 12th.  Make sure to include your email address with your comment so that I can contact you if you win.

Good luck!

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February Foodie Pen Pal Reveal

It’s been a while since I have participated in Lindsay’s Foodie Pen Pal Program.  I took a break during our big move until I felt settled and organized again.  I missed getting and giving my monthly boxes.  It feels so good to be back ;)

This is my fourth month participating in the Foodie Pen Pal Program, and it is fun, fun, fun! If you want to learn more, check out my first Foodie Pen Pal Post. It will give you all the details you need to know to sign up :)
For the month of February, I received my package from Jennifer of Food Gourmet the Healthy Way.  She was so thoughtful to include all local goodies from our shared state of California.  There was also a nice balance of sweets and healthy treats.
fpp- february
After two weeks of clean eating, I was looking forward to a some sweet indulgences, but nothing that would throw me completely off my routine.  So Jennifer’s box was the perfect balance.
I was most intrigued by the big bag of salt water taffy.  So many beautiful colors and yummy flavors to choose from.  I grabbed a handful while I continued to open up the rest of the box.
The next thing to catch my eye was the jam.  There is nothing more delicious than homemade jam.  And anything strawberry is an immediate favorite.  I can’t wait to spread this on everything from bagels, to muffins, to toast.
I recently fell in love with Hail Merry Chocolate Macaroons and these Coco-Roons could be its identical twin.  Soft and chocolately, it’s hard to keep my hand out of the bag.  I can’t wait to try some of the other flavors.  Hello Almond and Strawberry PB & J!
And finally, a bag of local dried apricots.  My favorite snack.  So sweet and chewy I love to pair them with a salty counterpart like a handful of nuts.  Get’s me excited for summer and the prospect of fresh apricots.
Thanks Jennifer for an awesome box! I hope your pen pal was as generous to you as you were to me :)

Interested in becoming a Foodie Pen Pal? CLICK HERE to fill out the participation form and read the terms and conditions. Who knows, I might be your next Foodie PenPal :)

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Tomato Basil Bisque

Tomato Basil Bisque - In Her Chucks

I am a meat eater through and through.  No meal is complete without a big lump of protein on my plate.  So when I went through my Fresh Start Challenge meal plan and saw that there was a vegetarian soup on the menu, I was skeptical.  I mean, I love veggies, and I love soup, but can’t we toss some chicken in there to boost up the heartiness factor?  Well let me just say, this soup is perfect just as it is!  Not only was it incredibly delicious, but it was definitely hearty!  The quinoa and goat cheese help to bulk up the texture and give it enough protein to keep you full and satisfied without weighing you down.

Ingredients

4 large carrots, chopped,

1 medium onion, chopped

2 tsp Tamari

2 tbsp coconut oil, divided

1/2 red bell pepper, chopped

1 stalk celery, chopped

3 cloves fresh garlic, minced

28 oz can whole tomatoes, drained

1 cup organic marinara sauce

1 1/2 cups fresh basil leaves, chopped

2 tsp honey

1 1/2 cups coconut milk

1/4 tsp Celtic Sea Salt (more or less to taste)

Fresh ground pepper to taste

Dashes of dried thyme, rosemary and oregano

2 tbsp nutritional yeast

2 cups chicken broth

Prepared quinoa

Goat cheese

Preparation

1.  In a large soup pot, heat the Tamari and 1 tbsp coconut oil over med-high heat.

2.  Stir in the chopped onions, celery and bell peppers and sauté for about 5 minutes before adding the garlic, carrots and about 1/2 cup chicken.  Sauté another 5 minutes.

3.  Add the tomatoes, coconut milk, basil, broth, salt, marinara sauce and remaining spices (wait to add the remaining 1 tbsp coconut oil and nutritional yeast until the very end before pureeing).

4.  Let soup come to a boil and cook on low-med heat for about 1/2 hour, allowing all of the flavors to meld together.

5.  Pour all of the contents from the soup pan into a blender, along with 1 tbsp coconut oil and the nutritional yeast.  Blend on high for about 30 seconds until smooth and creamy.

6.  Portion out soup into bowls and add prepared quinoa, mix until combined.  Top with crumbled goat cheese.

Recipe slightly adapted from Amazing Grass:  Fresh Start Challenge

What I love most about this dish is how super duper easy it is to make.  Just throw everything in a pot, let it hang out for a bit and then toss it in the blender.  And with enough soup for 4-5 servings, there is plenty to share or hide away in the freezer for later ;)

PS:  Congratulations to Tiffany T for winning the Amazing Grass Giveaway!  And a big thank you to everyone who participated.  Cheers to a Fresh Start!

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