I'm going to start sharing with you some of my favorite products that make it easy to eat healthy meals when time seems to be short. I like to have on hand go-to quick foods that can be supplemented with fresh ingredients to liven them up.
 |
| Lunch: Sweet potato soup with vegetarian pizza and maple glazed apples and roasted pecans. |
On this day, I reached for a container of Imagine's http://www.imaginefoods.com light-sodium Sweet Potato soup. While heating in a saucepan on low heat, I added 2 tsp dried curry, 1/3 c chopped sweet pea tendrils, and 2 tbsp fresh chopped dill.
After the soup was warmed, I served it in a bowl and topped it with 2 Friends Farm's http://2friendsfarm.com "The Longevity" sprouted mix of pea greens, buckwheat, kale, and daikon radish. One of the nice things about the microgreens are that they last for quite a while in the vegetable crisper. I add them to smoothies, salads, sandwiches, soups, and just about any dish that needs a little snap of color and nutrition!
While the soup was warming, I sautéed chopped sweet onions, mushrooms, zucchini, and kale. I added the vegetables to Schar's http://www.schar.com gluten-free pizza crusts. I topped with Cabot's https://www.cabotcheese.coop sharp cheddar cheese that I picked up on a recent trip their Vermont store. Baked for 15 minutes @ 425 degree oven.
Dessert of apples picked from our backyard, pan-steamed with Vermont maple syrup and topped with a few toasted pecans.
No comments:
Post a Comment