Cabbage Soup for Health

The only good thing about being sick this week is discovering this delicious, comforting soup, which not only explodes with flavor but also heals the throat and sinuses. Enjoy.

• 1 Tbsp olive oil
• 1/2 onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 2-3 splashes red wine vinegar

Heat olive oil; add onion and carrots with salt and pepper. Sweat. Add minced garlic cloves. Stir. Let the ingredients brown slightly. There will be a little brown on the bottom of the pot. Add a bit of chicken stock to deglaze. Let the chicken stock evaporate. Add a couple splashes of red wine vinegar. Deglaze again.

• 3 cans chicken stock (or 6 cups homemade)
• 2 cups water
• 1 Tbsp dried parsley (crush in hand)

Bring to a boil.

• 1/2 head of cabbage, roughly chopped
• 1/2 of a 32-oz can of crushed tomatoes (or 14-0z can of diced tomatoes)

Simmer for 20-30 minutes.

Avocado, Leek, and Kale Scramble

My first time eating kale and really liking it.

• 1 tsp olive oil
• 1/4 leek, finely diced
• 2 kale leaves, stem removed, roughly chopped
• 1 roma tomato, chopped
• 2 eggs, whisked until slightly frothy
• 1 snack Tillamook medium cheddar cheese
• 1 small avocado, diced
• salt and pepper to taste

Heat the olive oil. Add the leek and kale. Add some salt to soften them. Cook for two minutes. Add tomatoes. Toss. Add eggs. You can either make this an omelet or scramble it all together, like I did. After the egg is almost cooked through, crumble the snack cheese over the top just enough to let it melt slightly.

I mixed it all together so that I was surprised with melted bits of cheese. There's nothing better!

Dish it up. Add the avocado on top. Add a little more salt and pepper.

Enjoy!

A Breakfast Treat

I am not a breakfast person. Are you?

Well, this little treat has changed me perhaps for life. It's like a dessert but quite healthy.

In fact, if I eat this from now on, I may become a breakfast person.

In a bowl, layer the following:

• Bananas, sliced
• A couple spoonfuls of vanilla Greek yogurt (spread evenly across bananas)
• Favorite frozen fruit (cherries, blueberries, strawberries, etc.)
• Another layer of Greek yogurt
• More bananas
• Dot the top with agave or honey
• Add some dark chocolate chips

It's easy. It's delicious and it's healthy.

And it's getting warm. I was so excited about this dish that I set it aside to write this blogpost. Happy eating.

Homemade South-of-the-Border Hash Browns

I've had a bad day already. It's 9:30 a.m. and after being awake from 3:30-5:30 a.m., I was woken by loud pounding, banging, and smashing on my roof at 7:30. Our apartment roof is being redone, which will be nice when it's finished, but right now, it's just not making me happy.

To top it all off, I'm starving. Starving like I'm going to be sick if I don't eat and nothing sounds good except potatoes. Hot, buttery, cheesy, potatoes.

That's what I'm gonna have.

It's amazing what cooking can do for a stressful life. Seriously. I wish I would cook more because it is truly relaxing. I think I probably will.

Here's the recipe for my husband's awesome hash browns. I made it just for myself, so if you are making it for more than two, you'll want to double or triple the recipe.

{ingredients}

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1/2 onion, diced
• 2 small potatoes, shredded
• 1/2 cup colby jack cheese

Melt butter and olive oil in a frying pan. Sautee the onion for a minute or two on medium high and then turn the heat to medium low and let it caramelize.

Meanwhile, shred the potatoes and squeeze out excess moisture using a few paper towels or regular towel.

Once the onion has caramelized to your liking, add the potatoes and stir to incorporate the butter, oil, and onions. After they've cooked slightly, pat them down flat in the pan and let them cook. This creates a crunchy texture on the outside that is delish.

When the bottom side of the potatoes have turned golden brown, flip them over to brown the other side.

When the hash browns have cooked through, add shredded cheese on top and let it melt. We like to let it melt quite a bit and then just cut it out of the frying pan like a piece of pie.

Top with salsa and sour cream.

It's addicting. I love it. It's perfect for a dreary morning.

What is your comfort food go-to?

healthy avocado salad

This is truly delicious and truly healthy.

• 1 avocado
• 1 roma tomato
• 3-4 Tbsp slivered almonds
• salt and pepper

Dice the avocado and tomato. Combine all ingredients and devour. It is my new snack go-to.

Chickpea Lemon Soup

• Sautee half an onion with two garlic cloves in some olive oil
• When the onion and cloves are softened, add 1 carton of chicken stock (approximately 4 cups)
• Bring to a boil
• Add 1/4 box of angel hair pasta
• Add salt and pepper
• Once the angel hair is nearly cooked, add 1 can of chickpeas
• Sprinkle in dried basil and dried oregano (1/2 tsp each)
• Add the juice of half a lemon
• Simmer

Enjoy the heartwarming, comforting wonder. Yum!

Asparagus Soup

Asparagus Soup

• Melt 1 Tbsp butter in a stock pot
• Sautee 1/2 cup diced onions until soft
• Add 1 can vegetable broth (2 cups) and 1/2 cup water
• Bring it to a simmer
• Remove bottom of the asparagus (1 lb)
• Break asparagus into 1 inch pieces
• Add asparagus to simmering broth
• Cook for 2-5 minutes until asparagus is bright green and tender
• Add 2 Tbsp cream cheese
• Blend with immersion blender or in a food processor