Soup, The Final Frontier… aka – let’s clean out the veggie bin!

There’s something quite comforting about a bowl of hot soup. And today was one of those days….yes, it’s back up to the 80’s in Miami, but I wanted soup, so off I went into the veggie bin.

I sauteed two chopped white onions with a dash or two of freshly grated black peppercorn and a dash of sea salt, and added two chopped potatoes and allowed it to cook until the potatoes were tender in 3 cups of spring water. Then I added about 2 cups of fresh broccoli, and about a cup and a half of riced cauliflower – yes, all the fresh veggies went into this pot of goodness. I couldn’t wait to blend it, put it back in the stovetop pot, and allow it to come up to a gentle boil.

Then I scooped up a bowl and threw some plantain chips on top…..I love a bit of crunch with hot soup, and it was sooooo good! Am actually having a second cup for dinner…..today has been a smoothie kind of day!

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20 Minute Green Lunch!

What happens when I’m hungry, want a light lunch and it needs to be healthy, green and quick?

I run to the freezer! I knew I had chicken breast strips, but also pulled out a bag of frozen spinach, riced cauliflower with garlic, and another of broccoli.

Cooked the chicken stovetop with the freshly squeezed juice of 3 lemons, cracked peppercorn and sea salt, and then mixed together the spinach, cauliflower and broccoli with 1/2 cup freshly grated parmesan cheese and Voila! After chopping the chicken and allowing it to hang out with the veggies, I had my light green healthy lunch finished and ready in 20 minutes!

The great part about this meal is that it will keep well in the fridge or freezer.  If you make a larger amount, you could actually portion it out for your lunch for the week or dinners, with a nice green salad.