Loaded Veggie Soup

Loaded Veggie SoupLots of you have been asking for my vegetable soup recipe after posting it many times on my Instagram story. During the winter months, I make this soup probably every two weeks at least. During the colder months, I find it harder to get all my veggies in, because I don’t crave salads as much. I love making a soup that packs as many vegetables as possible. I basically end up with more of a stew than a soup because my veggie to broth ratio is always completely off! What I love most about this soup is that it really can be altered anyway you like. You can add or remove ingredients without changing the taste. The key is knowing when to add in the veggies so nothing turns into complete mush. Remember you can always add beans, quinoa, rice or even tofu to add extra protein and fibre. Hope you love it!

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tsp salt
• 1 tsp dried oregano
• 4 carrots (diced)
• 4 celery stalks (diced)
• 2 sweet potatoes (diced)
• 3 quarts organic low sodium chicken or veg stock, homemade is best
• 1/2 green cabbage (shredded)
• 2 cups brussels sprouts (chopped)
• 2 cups green beans (chopped, 1/2 inch)
• 1 cup cauliflower (chopped)
• 2 zucchini (diced)
• 1 cup broccoli (chopped, can also throw in stems!)
• 1 cup fresh spinach
• 1/4 cup fresh dill (minced)
• 2 tbsp fresh parsley (minced)
• salt and pepper to taste

Directions:

1. Heat oil over medium heat in a large pot. Sweat onion for 5 minutes then add garlic, salt and oregano. Stir for 30 seconds.
2. Add carrots, celery and sweet potato. Cook for another 5 minutes.
3. Add chicken stock and bring to a boil.
4. Reduce heat to low, add cabbage, brussels sprouts and green beans. Cover and allow to cook for 7 minutes.
5. Add cauliflower and zucchini, cook for another 3 minutes. Check to see that the carrots and sweet potato are cooked through, then turn off heat.
6. With heat turned off, add broccoli, fresh spinach, dill, and parsley. Taste and season to your liking.
7. Serve!

Loaded Veggie Soup

Healthy Carrot Soup

Carrot SoupI don’t know about you, but between the darkness, cold weather, shorter days etc. my whole system just feels kind of off. My body is needing more sleep than usual, and needing a lot more warming foods – hello carbs! I think it is so important to be in tune with our bodies and give them exactly what they are asking for and also ask ourselves why? I have been so incredibly busy (in the best kind of way) that my body is just telling me I need to slow down slightly, get an extra 30 minutes of sleep and ease up at the gym. The cold weather makes me crave soups, granola, bread, muffins and anything else that sticks to the bones! Am I alone here? Luckily there is this great community that allows us to eat all these delicious treats in the healthiest way possible. I have been making my goddess granola and homemade almond milk on repeat for the last two weeks. I don’t feel guilt for the added carbs or extra sleep ins, rather I feel good that I am giving myself what I need for this particular moment. Like everything, pushing yourself is good thing, so long as it is in moderation. Knowing when to take a few steps back can sometimes be the hardest part.

If you’re feeling even slightly how I have been feeling, I wanted to share this recipe to help keep you warm and cozy. After sharing my carrot soup pictures and videos on Snapchat and Instagram stories, lots of you wrote in that you’d love the recipe. Although I prefer chunky soups, pureed soups are definitely the easiest. It doesn’t matter how perfect your produce looks, or how nicely you chop it because in the end, it all gets blended together. Pureed soups are also a great way to add in extra nutrients that maybe your significant other or child doesn’t particularly like (think spinach, celery, broccoli). Because I love multiple textures, I like to add crunchy chickpeas, crushed tortilla chips or some nuts and seeds on top! Enjoy this recipe, stay warm and give your body what it needs and DESERVES!

Ingredients

• 2 tbsp extra virgin olive oil
• 2 shallots
• 3 garlic cloves
• 12-15 carrots (side note: I actually used purple carrots in this recipe, despite the orange colour!)
• 1 peeled and cored apple (add a second for a sweeter soup)
• 2 litres organic veg or chicken stock
• salt and pepper (to taste)
• pinch of chilli flakes (optional)
• 4 tbsp freshly chopped dill

Directions

1. Roughly chop all of your ingredients. Size doesn’t really matter here because it will end up in your blender anyway!
2. Heat oil in a large stock pot over medium heat. Cook onions until translucent, add garlic and cook for another 30 seconds.
3. Add your carrots and apple, sauté for 5 minutes. Add your stock, salt, pepper, chilli flakes and dill. Bring to a boil, then reduce heat to a simmer. Cook until the carrots are cooked through.
4. In small batches, transfer mixture into your blender. Blend until smooth (may need to do this more than once) then transfer into a container. You can also use an immersion blender for this. Top with fresh dill.
Carrot Soup

Superfood Hot Chocolate

Superfood Hot Chocolate
So it’s now two weeks into 2016 and I figured it is a good time to check in on your resolutions and share some of my own. As we settle back into our routines after a relaxing holiday, it is a perfect time to think about the goals we have set out for in 2016. One of my (many) New Year’s resolutions is to take a big step away from screens. Between cell phones, iPads and television I find that most of us have lost the ability to be fully present in our everyday lives. We feel insecure or lost without our gadgets, even when sitting at the dinner table. So to unplug in 2016, I have made a rule with my fiancé that there are no gadgets (including cell phones) after 10pm! I’m really ruining his score on Candy Crush but he hates to admit that he truly does enjoy a few hours of email-free serenity before bedtime.

​Another great way to replace some of that Netflix time (I repeat, only some) is to read. Yes reading for pleasure! With that cold winter chill and snowy roads nothing sounds better than curling up on the couch with a hot beverage and a book. A hot tea or lemon water is always a good idea but sometimes we crave something more luxurious and comforting. Remember that sugar doesn’t always go hand in hand with comfort. Actually, a sugary drink might leave you feeling tired halfway through that book. I am so excited that I have partnered with Truvia sweetener to bring you a superfood packed hot chocolate without any sugar. This stevia-based sweetener provides you with the sweetness of two teaspoons of sugar without added calories or the dreaded blood sugar swing! With the help of turmeric, cayenne and coconut oil this beverage provides anti-inflammatory, metabolism boosting and anti-bacterial benefits. So it’s time to order that book you’ve been meaning to read, and drink up this good-for-you hot chocolate.

Ps. For free samples of Truvia Calorie-Free Sweetener head to Truvia.com/Canada/products/free_sample
Superfood Hot Chocolate

Ingredients:

• 1/2 cup coconut milk
• 1 cup almond milk or non-dairy milk of choice
• 2 tbsp raw cacao powder
• 1 tsp maca powder
• 1 tsp coconut oil
• 1/4 tsp turmeric powder
• 1/2 tsp cinnamon
• pinch of cayenne powder
• 2 packets Truvia Calorie-Free Sweetener

Directions:

1. In a small saucepan over medium heat, bring almond and coconut milk to a simmer.

2. Add cacao, maca, coconut oil, turmeric, cinnamon, cayenne and Truvia Calorie-Free Sweetener. Whisk until well combined (about 2-3 minutes)

3. Carefully add mixture to a high speed blender. Blend for 30 seconds and pour into mugs. Sprinkle with cinnamon and serve immediately.Superfood Hot Chocolate