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!

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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.

Crusted Chicken!


There is something comforting about biting into yummy, crusted chicken.  It gives the texture of fried food, but you get the pleasure of knowing that it isn’t lathered in grease and dipped in fat.  I needed to cook something quickly yesterday before work (my training for my second job started) and I still wanted to have some fresh vegetables.  Without anymore explanation, here is the recipe that I created yesterday in a hurry.

Crusted Chicken Pasta with Veggies

Ingredients

thin whole wheat spaghetti noodles
– 3 chicken tenderloin
– 1/4 cup shredded parmesan
– 1/3 cup breadcrumbs, Italian style (or some crushed saltines crackers)
– 1 egg, beaten
– 3 asparagus spears, small pieces
– 1/3 cup of onion, sliced
– 3 cloves of garlic, diced
– 1 can crushed tomatoes
– crushed red pepper
– Italian seasoning
– EVOO

Directions

1.  Cook pasta as directed.
2.  Mix together the breadcrumbs and parmesan.  Dip each tenderloin into the beaten egg, and then roll it around in the breadcrumb mixture.
3.  Heat EVOO over medium-heat and add in the chicken.  You might need to add in some more EVOO as it is cooking, so the crust won’t burn.
4.  Once chicken is done cooking, remove from pan and add in some more EVOO and 1/3 of the garlic.  Saute the onion and asparagus, until onion becomes slightly tender.  Add in the tomatoes and the rest of the garlic.  Season with crushed red pepper and Italian seasoning.
5.  Serve the tomato sauce on top of noodles and the chicken pieces on top.  Serve with shredded permesan cheese on top.

——When having a busy day, do you find time to cook for yourself?——