Clean Eating Vegetable Soup


 

Now, I don’t proclaim myself as a full-time Clean Eater, but I do love creating new recipes that are considered Clean Eating.  There is something so satisfying about eating a meal, and knowing that it is completely healthy; but it is still delicious.  Yesterday, while I was working out with my fiancee, I randomly had the sudden urge to eat some soup!  I don’t know if it was the rain, the clouds, or the fact that is is SUPPOSED to feel like Christmas time around here, but I decided I was going to go home and make some.  I’m glad I felt the need to make some soup, because the celery and carrots in my fridge were just about to go bad (and soup is the perfect way to clean out some vegetables in your fridge).  In fact, I don’t think there are many vegetables that could be added to this dish, and it taste bad.  So, without further ado, here is my Clean Eating Vegetable Soup.

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Ingredients
4 stalks of celery, diced
12 baby carrots, diced
1 whole onion, diced
2 cloves garlic, minced
1/4 cup frozen peas
1/4 cup frozen corn
3 medium russet potatoes, peeled and cubed
1 can diced tomatoes, undrained
2 chicken bouillon cubes (or broth)
Dried herbs (Italian seasoning, parsley, oregano, basil)
EVOO

1. Saute the onions and celery in EVOO over medium-heat, stirring occasionally.  2. Once the onions have become translucent, add in the carrots, garlic and potatoes.  Saute these for about 2-3 minutes (or until garlic is fragrant).
3. Season the mixture with your dried herbs.  I never do an exact measurement, because I tend to really love a lot of seasoning, so just season it until you find it tastey. 🙂
4. Add in enough water (or broth) until there is about 1/2 inch of water/broth above the mixture.  Add in the undrained tomatoes, and bring to a boil.  Once boiling, this is a good time to taste the juice and decide if you want to add in some more seasoning; at this point, I added in some garlic powder and onion powder, but I love a LOT of flavor.
5. Once it has come to a boil, turn down to low and cover.  Allow to simmer until the potatoes are soft enough to be crushed against the side of the pan.
6. Add in the frozen peas and corn and allow to cook about 5 minutes long.
7. Enjoy!

You can add pretty much any vegetable you would like with this soup!  Anything you need to get rid of, throw it in!  Green peppers, green beans, spinach, etc!  The great thing about this soup, is the vegetables aren’t as potent after simmering, so even those who don’t like some of the vegetables can enjoy this dish!  My fiancee can’t stand celery or carrots, but he went crazy for this soup!

Potato killed the egg


Lame title, huh?  I couldn’t think of anything else original for this meal.  Eggs in purgatory is already taken and potato hash is too boring.
Anyway, I’m super excited because I planted my herbs into their pots last night!

My mom pulled up some of her chives for me and we decided on planting the basil in its own pot.  Obviously it looks just like dirt now, but the seeds will grow eventually!  I’ll post pictures as it starts to grow.  I’m really excited to document the growth of my herbs with you guys!

This morning my boyfriend and I were starving and I’ve been seeing a million different posts with the potatoes and eggs in the middle.  I have been really wanting to try it, and so we did!  We resisted the temptation of McDonald’s breakfast and donuts and ate some yummy breakfast at home.

Ingredients

Russet potatoes
Onion
Nature’s Seasoning
Cilantro*
Sausage
Egg
EVOO
Salt

*I can’t wait till I can use my fresh cilantro with this!

Directions

1.  Heat a pan over medium heat with the EVOO.  Meanwhile, cut the potatoes into little less than bite size chunks, and add them in.  I then just took some sausage patties and cut them up and added them in.  It made for a great flavor.  (Bacon/turkey bacon would be good as well!)  Then cut the onion in small chops and add them in as well.  Season with the Nature’s Seasoning, Cilantro, and salt.  Let them cook covered for about 10-15 minutes.  Stir a lot or they will begin to stick.

2.  About half way through I added some more EVOO and more seasoning.  The EVOO will need to be added to make sure once the eggs are in, they won’t stick (since you can’t really stir it with the eggs in.)

3.  Make a small little hole in the potatoes where you want to put your eggs.

4.  Crack the eggs into each little hole you made, and cover and cook until the whites harden.

When I made this I let the eggs firm up a little too much, so if you want them not to be runny cook them for about 6 minutes and if you want them to still be runny cook for 3.  Next time we are going to make them runny.

Gurlin’ Potatoes


Who said grillin’ was only for the men?  Hold up, we will get there in a second.

I’ve got a new hobby to look forward to during the summer time!  I used to be a winter-girl, and pray for colder seasons.  Although, living in the south…you don’t get much of those.  So, I’ve begun to embrace the summer and look forward to all it has to offer.  Shedding my cute boots, bright colored peacoats, and leggings and enjoying short shorts, sandals, and tank tops!  Thankfully we live right near a lake, so we don’t have to endure the summer heat without any fun accompaniments.  Now, that new hobby…I’ve decided to start (trying) to grow…

HERBS!  I’m super excited about this and hopefully I can keep them alive and growing!  I’ve bought parsley, cilantro, oregano, and I bought some seeds for basil.  I know it seems silly to buy one herb just as seeds when the rest are already established, but I just want to prove to myself that I can (or prove to myself that I can’t…we’ll see).  I’m going to get some soil today so I can plant them in their cheap pot (hey, what can a college girl do?  It was either this cheap $5 pot or a super cute $20 pot).  I’ll be posting updates on how my herbs are coming along, and maybe if I learn a thing or two, I’ll share some tips!

Now,  back to this nasty matter of men are the only ones who grill!  What’s up with all of these TV shows with only grillin’ men?  Okay, maybe not all these TV shows, but I can think of Grillin’ with Bobby Flay!  The other day when I tried my hand for the first time in grilling, my boyfriend immediately said “when we get married, you can leave the grilling to me.”  He automatically assumed that he would have the grilling duties because it was the manly thing to say.  Well I have other news.  I like to grill, so I think I will have the grilling duties, thank you very much.  (Just kidding baby, you can grill for me whenever you want to!)  Now that I’ve discovered this grilling thing I’ve begun to try just about anything on the grill.

We are a little low on groceries, and I was trying to come up with something to eat besides my go-to meals that get very boring from time-to-time.  So, I came up with a new side dish that I am very proud of.  While I was cutting up the ingredients and putting them in their grill basket, my stepmother said “I don’t think that is going to taste very good” but after they were complete, I made her try one and she said they were delicious.  I am very happy to say I told you so with this one.  This will definitely become a staple in our go-to recipes.

Ingredients

Russet potatoes, chunks
Onion, chunks
Sage*
Oregano*
Parsley*
Nature’s Seasoning
Garlic Salt
Butter
EVOO

Cut your potatoes and onions into chunks and place them in an aluminum foil lined grilling basket.  Then, season the potatoes to your likening with the rest of the ingredients.  I did about five tablespoons of EVOO and 3 tablespoons of  butter.  Cook them over direct medium-heat on grill.  My grill was at about 300 degrees the majority of the time.  Mine took about 30-45 minutes to cook, but as long as the texture is to your likening, that is all that matters!

* You can use either dried or fresh.  I used dried, but next time I think I’m going to take a little from my new fresh herbs!

I just paired these with some more grilled chicken and french-style green beans.  It was delicious!

Potatoes in the Microwave


Potatoes in the microwave?  When reading this, I’m sure that all you first thought “instant potatoes.”  I didn’t believe that anything other than instant potatoes (and I’m not sure if you can consider that a potato) could be made in the microwave with potatoes.  But, I’ve proven myself wrong.  These potatoes are so delicious, and I cannot wait to make them again.  I could probably eat a whole batch all on my own.  They are simple to make, and not many ingredients are involved.  You can use what ever potatoes you have on hand, but red potatoes are the best to use when making this.

Potatoes in the Microwave

Ingredients

Potatoes, washed and cut into small bite sizes
1/2 cup of butter
Greek seasoning

Directions

1.  After cutting potatoes, add them in a microwavable container and add the butter and greek seasoning.
2.  Place in microwave for 10 minutes.  Once the 10 minutes is up, use a spoon and toss the potatoes.  Make sure to coat them with the melted butter.  At this time, you might want to add a little bit more seasoning.
3.  Heat in microwave for 10 more minutes, and perform a taste test.  Decide if they are soft enough to eat.  If not, add more heat to the potatoes in increments of 5 minutes.

——What do you cook that is strictly made in the microwave?——