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The Art of Running in the Rain

"To give anything less than your best, is to sacrifice the gift." -Prefontaine

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Vegan & Gluten-Free White Bean & Kale Soup

It’s the time of year when soup sounds amazing to me ALL the time. The temperature has been in the low 30s in Seattle, and although I know there are places that are much colder, it’s just down right frigid for this PNW girl. So soup it is.

I think I mentioned this already on the blog, but during my pregnancy with Mira my body started craving meat. It was a shock to my system to crave meat after 13 years of not eating any; however, I felt I needed to listen to my body. It was a real Pheobe moment.

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Oddly enough during this pregnancy I haven’t craved meat as much, as a matter of fact at times it repulses me. I think the ups and downs of this are really playing with Dave’s emotions; however, he is super supportive no matter what.

We’ve been playing with a variety of vegetarian recipes, but like I said, lately I’ve been craving soup. For this recipe I took inspiration from Jillian Michaels’ app and made a few modifications. It is extremely tasty – Mira gives it two arms up (she’s not quite doing the thumbs yet, and most food ends up on her head). I also think it would make a great freezer meal, which is a great thing to learn about during pregnancy.

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This soup was a big hit with the whole family (Mira has had two big bowls – yay for toddlers eating vegetables).

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The recipe is vegan, gluten free, and high in protein, which is awesome because it helps this pregnant lady feel full.

I’ve been craving the heat throughout this pregnancy, and what I love to add to this dish is my nonna’s peppers. I haven’t tried my hand at making these peppers yet, so I will cherish this jar until it is no more. Dave and I are pretty excited to give it a shot and I’ll let you know how it goes.

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A little bit goes a long way when it comes to nonna’s hot peppers, so watch yourself.

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White Bean & Kale Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Vegan, Gluten-Free, White Bean & Kale Soup.

Inspiration: Jillian Michaels

Ingredients

  • -2 tbsp apple cider vinegar
  • -1 tbsp lemon juice
  • -1 head of kale
  • -1 bunch of fresh spinach
  • -4 tbsp olive oil
  • -black pepper to taste
  • -salt to taste
  • -4 cloves of garlic
  • -7 cups of water
  • -2 Knorr vegetarian bouillon cubes
  • -1 large carrot thinly sliced
  • -1 yellow onion diced
  • -1/2 cup of white wine
  • -2 tbsp of fresh thyme
  • -6 ribs of celery thinly sliced
  • -1 (15oz) can of butter beans
  • -2 (15oz cans of cannellini beans

Directions

  1. Heat olive oil in a large pot, combine garlic, celery, onion, and carrot. Cook for about 10-15 minutes or until the aromatics have become translucent.
  2. At this point add the white wine and cook until mostly evaporated.
  3. Add water, beans, kale, spinach, and spices. Once this comes to a boil add the vegetable bouillon and stir until completely dissolved. Once this occurs reduce heat to low and allow to cook for 40-45 minutes.
  4. To finish the soup add apple cider vinegar and lemon juice.* Allow to simmer until ready to eat.

*if you prefer a smooth soup at this point you can slowly blend portions of the soup by 1.5-2 cups at a time.

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I highly recommend that you make this soup to get you through the cold winter months!

Be well.

Protein Packed Pumpkin Spice Banana Muffins

Hello!  Hope everyone’s had a great Monday so far, and that your weekend was fun and relaxing!  Our’s was filled with (of course) the dog park…

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You just really can’t deny this guy what he loves, and what he loves is to arrive at the dog park, wander the perimeter sniffing and eating grass, and ultimately sitting in the shade.  It’s a complex life Charlie leads.

We also visited grandma and took care of her dog, Scooter’s, flea problem, which reminds me that I wanted to tell you all how amazing Advantix II is!  Charlie and Oliver received a dose on Monday and we went to see grandma and Scooter on Friday (he was swimming in fleas, gross I know) and both boys remained flea free, even after spending the night!!!  I highly recommend it if your doggo sees other dogs or goes to the dog park.  I’m definitely not a vet though, so ask yours if it’s right for your dog.  Hopefully Scooter is better fast!

While we were at grandma’s I tried out a new to me product, Kodiak Cakes.

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I see the hungry runner girl post about this mix a lot so I really wanted to try them!  Let me tell you they were delicious.  I didn’t snap any photos of the pancakes, but I did decide I wanted to create a recipe with them.

So I made ‘Protein Packed Pumpkin Spice Banana Muffins.’  They were super easy to make, and turned out delicious!

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Protein Packed Pumpkin Spice Banana Muffins

  • Servings: 14-18 muffins depending on size
  • Difficulty: easy
  • Print

Ingredients

  • 2 cups Kodiak Cakes Flapjack & Waffle mix
  • 1 cup organic soy milk (or other milk alternative)
  • 1/2 cup of brown sugar
  • 1 egg*
  • 1/2 cup Earth Balance unsalted butter
  • 2 ripe mashed bananas
  • 2 tsp pumpkin spice mix
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup milk chocolate chips**

*If you are egg sensitive or vegan you could substitute flax

**For a vegan option use dark chocolate chips

Directions

  1. Preheat oven to 350 degrees
  2. Combine all ingredients in a medium sized mixing bowl
  3. Fill greased or lined muffin pan with the batter (I usually try to grease, you know save the whales and all, but this time I was out of my nonstick spray).
  4. Cook for 10-12 minutes (check at 10 minutes with a tooth pick).

Nutrition 

per muffin (based on a yield of 17 muffins)

  • calories: 153
  • fat: 6g
  • carbohydrates: 26g
  • fiber: 3g
  • protein: 3g

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Mangia!

French Onion Soup

The other night I made French Onion Soup and man oh man was it aaamazing (if I do say so myself).  I wanted to share with you all the order of operations and the edible images (well some of them) that I captured.  I’m waiting until after the wedding (25 days!!) to purchase myself a nice camera.  I’m gonna take that thing all over Japan, and then share all the beautiful images with you!  But I digress.  I used Tyler Florence’s recipe because it was the first one that popped up on my google search which sounded delicious, wooow that sounded super lazy.  Well let me tell you, making this recipe was anything but lazy.

So you start by melting a stick of butter in a large pot:

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After that you add onions, garlic, bay leaves, thyme, and salt and pepper. Cook for roughly 25 minutes, or until onions look all caramelized and shiz.

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I’m gonna tell you the honest to goodness truth, I sometimes don’t use red onions because I don’t think they’re very pretty.  This time I used them because it was all I had, and honestly, who cares?

After this you add red wine and bring it to a boil.  Reduce to a simmer and cook until all the liquid is gone, or about 5 minutes.

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Then remove the bay leaves.

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Dust the onions in flour and give them a stir (yup that’s Dave’s hand, he’s a good sous chef).  This is my first time adding flour, and I think it really made an amazing difference.

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Turn the heat down to low and cook for 10 minutes to cook off the raw flour taste.

Now add the ‘better than bouillon’ fake beef broth bring to a simmer for about 10 minutes and add salt and pepper to taste.

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Now when it’s time to eat preheat the broiler.  I like to place a slice of french bread on top of the soup (in an oven safe bowl) and add a slice of provolone.  Then place in the oven for 3-5 minutes.

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I was really happy with how it turned out.

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Another nice thing about this soup is that it tastes just as good without the bread and cheese and is roughly 80 calories per cup!

Here’s the ingredients you’ll need:

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
Slice of provolone

Be well.

 

 

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