Healthful Mind Body and Soul

Be Whole Body Healthly!

Worlds Quickest Soup and Tasty Tuesday

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Creamy Summer Squash Soup with Greek Yogurt

This has got to be one of the world’s quickest and easiest soups! I had a late lunch Monday, so I wasn’t very hungry, I had some zucchini and yellow squash in the fridge, wanted something light add easy, so I decided to make soup. Chop, throw into saucepan, season, cook until soft and tender. Transfer to blender, add some greek yogurt and pesto and blend until smooth. Pour into bowl, top with a bit more pesto, sprinkle with parmesan add some crusty bread and it’s time to enjoy. This soup was good, it was very good.  I think you can make with just about any vegetable and if you like a more chunky soup, just reserve some of the veggies before blending to stir in before serving.

Creamy Summer Squash Soup

                                                     Click here for recipe

Welcome once again to Tasty Tuesdays!

Today is my final Tuesday as co-host of Tasty Tuesday, I hope you have had fun. This link party is all about sharing recipes & food-related posts!

Why should you link up to Tasty Tuesdays?

Linking up to parties and leaving comments on other posts is a proven way to increase traffic to your blog and grow your blog’s followers! All Tasty Tuesdays participants get guaranteed Pinterest exposure; we pin every post you share because this party is about everyone getting exposure for their blog! Be sure to follow our Tasty Tuesdays board on Pinterest to see your post and all the rest from the party! All Tasty Tuesdays featured bloggers get added to a beautiful roundup and get followed on Pinterest, Facebook, Twitter, G+, Google Friend Connect and Bloglovin’!

Tasty Tuesdays Link Party Do's and Don't's from www.anyonita-nibbles.com

So follow me to the party!

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WIAW #30 – How I Ate My Leftovers

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Happy Wednesday, I hope everyone is having a great week!

In this weeks WIAW I’m sharing How I Ate My Leftovers this past Tuesday. I have to go out-of-town for business so I’m trying to clear out my fridge. For breakfast I used a leftover focaccia roll to make a banana panini.  On one side I used cocoa almond spread and the other sunflower seed butter and the bananas were smack dab in the middle. If you haven’t already, you have to try this, so, so, so good with a cup of coffee.

Banana Panini

Lunch was leftover black bean and fennel soup  from Sunday and I threw in some leftover roasted sweet potato slices. Yum, yum!

Black Bean Fennel Sweet Potato Soup

For dinner I used leftover grilled tofu on top of a tasty spinach salad with a drizzle of balsamic glaze. I tossed in some dried cranberries and it took the salad from good to grrreat!  I love adding dried cranberries to my salads.

Grilled Tofu and Spinach Salad

My snacks were not leftovers, I tried a new to me yogurt for morning snack, Nostimo greek yogurt, it was the black cherry flavor–loved it. Afternoon snack, string cheese and bottled water.

AM and PM Snacks

Enjoy your Wednesday and check out Jenn and more WIAW at Peas and Crayons.

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Do you like leftovers?

Do you clean your fridge out before going on a trip, or do you wait until you return?

One Year Ago Today – Long Run Saturday!

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A year ago today I clicked Publish for the first time!  I had no idea I would meet so many wonderful people willing to help and encourage me along the way. I have learned that the blogging community is a wonderful collection of people who put heart and soul into their blogs, sharing their knowledge and experiences and are willing to help each other.  I hope that thur my next year I get to meet some of these wonderful people face to face.

Thank you so much for coming back week after week allowing me to share my meals, my ideas, my life and my journey to being Whole Body Healthy!

And now from the archives my very first post: Long Run Saturday!

 

Ready set go! On my way out for a long run. I so look forward to my long run Saturdays, it’s my time to let go, think and mentally prepare for the new week ahead.

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After my runs I blend a power packed green smoothie. Today I used curly kale, lacinato kale also know as dinosaur kale, and spinach as my greens, two cups of almond-plus milk, two bananas, chia seeds and ground flax seeds , Raw Protein Powder and Advocare Spark Powder.

Kale has protein and fiber and is high in beta carotene, vitamin k, c, lutein, zeaxanthin and calcium. Kale like broccoli contains sulforaphane, especially when chopped or minced. Sulforaphane is a chemical with strong anti-cancer properties. Spinach is a good source of niacin,zinc and has some protein and is mildly anti-inflammatory.

I use So Delicious Dairy Free Almond Plus milk,it has 5 grams of protein in each 8 ounces.

Chia seeds is a power packed seed. Chia seeds are the richest plant source of Omega-3 which is a vital fat that protects against inflammation. Chia seeds contains more Omega-3 than salmon and 1 ounce of chia seeds contain 4 grams of protein and chia is also a rich source of calcium. Flax seed is the other tiny seed with a powerful punch.

Flax seeds also high in Omega-3 fatty acids,high in fiber and very low in carbohydrates. Flax seeds are also high in most b-vitamins,magnesium and manganese. Also high in phytochemicals, this may be our best source of lignans, which converts in our intestines to substances that help to balance female hormones. There is some evidence that lignans may promote fertility, reduce peri-menopausal symptoms, possibly help prevent breast cancer and it may also help prevent Type-2 diabetes.

Bananas have B6 a good source of fiber, vitamin c, potassium and manganese.

I blend all of the ingredients in my high-speed blender and a few minutes later I have myself an awesome after workout smoothie.

 

Have a wonderful Sunday.

 

WIAW #9 Eat More Veggies

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wiaw serve up an extra cup button

Happy WIAW!!  Monday I was reunited with my old friend, Mr. Jucier, we used to be the best of friends and then Mr. Blender took its place. Hey, it’s much easier to clean Mr. Blender.  Monday I used both of them, I juiced a golden beet root and tops, swiss chard and carrots. I used this juice as the base for blending more swiss chard, spinach, bananas and two scoops of organic hemp protein in Mr. Blender for a delicious smoothie. Talk about nutrient dense, this was a power packed smoothie.

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I put my two favorite fruits together with a squeeze of lemon for a mid-morning snack. Blackberries and Mango.  Yummeeeee!

Fruit

I had leftover Kale Avocado salad I purchased from Whole Foods on Sunday, to give the salad more of a nutritional and tasty punch, I added chopped tomatoes, sautéed tofu and vegan cheese and that was my lunch.

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Dinner was scrambled egg whites topped with sautéed kale, spinach, baby bella mushrooms and vegan cheese.  OH SO GOOD!!

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Thanks Jenn for this awesome food sharing party.  Check it out over at Peas and Crayons.

Join the challenge this month and add an extra cup of veggies to your day.

Question of the Day

What is your favorite veggie?

What I Ate Wednesday #7

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WIAW GOES GREEN

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Happy WIAW and thanks to Jenn for hosting this awesome party each week!!  So far my week has been splendid, my eats on Monday were not loaded with greens, but they sure were good.  Monday started with a Mango protein smoothie, I used hemp seeds for the protein.  Hemp is one of the best sources of easily digestible plant protein and an excellent source of omega fatty acids.   I purchased mangos over the weekend, which just happens to be my second favorite fruit, blackberries are number one, I used one in my morning smoothie.  During mango season I eat them almost everyday, was so glad to see them again, like seeing a long-lost friend.

MangoProSmoothie

Lunch as leftover Confetti Pasta Salad, the recipe is from the one and only Jenn at Peas and Crayons, our WIAW host. Just look at all those beautiful colors of the rainbow!  I added kalamata olives, TJ’s mini heirloom tomatoes and nutritional yeast in place of the cheese. This salad Rocks The House, give it a try!

Mixed Veggie

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When I got home Monday night I wanted a quick put together meal.  I chopped sweet potatoes and brussel sprouts and sautéed using garlic infused olive oil,  sea salt, cracked black pepper, and allspice. Poured heated TJ’s Sweet Potato Bisque over the veggies and topped it off with vegan cheese. I had originally planned to roast the veggies, but I was hungry and didn’t want to wait that long.  This was my first time putting these foods together and I will definitely do it again, it was so so so good!!!   Late in the afternoon I had a bowl of blackberries with yogurt. (not pictured).

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Later, still hungry I made myself a small bowl of cereal using the almond milk I made Sunday. It was the perfect ending to the day.

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 Hope you’re having a fabulous Wednesday!

Questions of the Day.

How’s your week going so far?

Aren’t you glad Easter is near?


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Stop the Spinning

Sometimes I feel like I’m on a spinning wheel that just won’t stop.  Day-to-day activities between work and home keeps the wheel spinning, I needed  to stop the spinning, get off and do something to relax and recharge.  That something for me was gardening.

So off to Callaway’s Nursery I went, where I picked up some veggies I wanted to plant.  With the weather cooling of a bit, this is the best time to plant leaf veggies.

Back at home I turned on some relaxing music and started planting, it’s nice to know that in a few short weeks I will be preparing  these veggies in my kitchen.

Swiss Chard

Pak Choy

Radicchio Chioggia Red Lettuce

I planted a herb garden earlier in the summer, and  look at how it has grown. There’s something wonderful about eating food from your own garden.

I challenge you to stop your wheel, get off, and do something that brings you joy.  Taking the time to stop, relax, and recharge.  It will make us all better moms, dads, sisters, brothers, husbands, wives, employees, and  just better people!

Good for the Mind, Body and Soul!!


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New Green on the Scene!

WOW, I am so excited!  Trader Joe’s has finally opened its new store in my neighborhood.  I could not believe the price of the organic produce.  I am lovin it!

While shopping for my weekly greens I came across Mache, it’s fairly new to the green scene and not widely found. Mache has a mild nutty flavor, some of you may know it as corn salad, rapunzel, field salad, or lamb’s lettuce, this comes from its resemblance to the size and shape of a lamb’s tongue. It is actually not a lettuce but a herb. ($1.99 a bag).

Mache’s nutritional benefits are that the omega-3’s it provides helps to lower triglycerides and improve HDL (good) cholesterol levels, and this reduces inflammation and helps with the risk of cancer and heart disease. Mache also contains vitamin C, iron, folic acid and potassium.

Mache can be used in soups,sandwiches, rice, sauces, omelets, steamed and served as a veggie side dish much like spinach and of course you can use it in salads and add it to your green smoothies.

I made a tasty veggie pizza.

Tomato Soup

AMT Sandwich (Avocado, Mache and Tomato)

I have also been adding Mache to my daily green smoothies!