Tag: Farm to table

Creamy Spinach Soup Recipe for a Hot Summer Day

This CREAMY SPINACH SOUP is so delicious and satisfying!  It’s hard to believe it’s so good for you!

When I set out to create recipes for my clients, friends and family members, I want to make sure that I bring the freshest ingredients and a delicious mixture of flavors together.  The past few weeks, I have been sharing information about my Clean Eating Lifestyle Program that launched this month.  This is one of the MANY recipes I share in the program.

Growing up as a child, I always thought of soups as”fall foods.”  Soups, stews and chili dishes definitely scream “fall foodie,” but there are so many soups that you can make and enjoy throughout the other seasons.  It’s another great way to use and utilize fresh, seasonal goodies.

I love a deliciously chilled, creamy soup on a warm spring or summer day.  Especially when I can use ingredients that are fresh from the garden.  Eating seasonally is really beneficial to your body and health.  In addition, you are saving money on your produce, giving back to the community and supporting local farmers.  Thanks to my sister, I’ve had an abundance of kale and spinach.  Two of my favorite leafy greens.  If they are not in your daily or weekly meal plan, I highly recommend adding them.  They are amazing and have SO many benefits!  Go Green, Girlfriend!

Creamy Spinach Soup #farmtotable #cleaneating #summersoups #healthcoach @nutritionschool

Click To Tweet

This delicious recipe is sure to help with digestion and cleansing. Two things that we often need this time of year.  Have you been living it up on the weekends, having fun at the beach or enjoying too many summer nights with friends?  Simple recipes like this one will help to provide good quality nutrition with health benefits. Plus, it’s simple and easy to make!

You should be able to find young coconuts in most health food stores.  I haven’t been as lucky in the grocery store, but they are around this time of year.  Please be very careful when cutting the top open.  Please contact me if you have additional questions about opening your coconut.  You can also find demonstrations online.

This recipe is very simple and lasts for days, when stored in the fridge.  Even with the avacado, it still keeps and has a beautiful green color.  If you try the recipe, I would love to hear your feedback.  Enjoy, gorgeous!

SPINACH SOUP

Serves 2
  • 2 cups spinach
  • 1 young coconut (water and meat)
  • 1 apple, cored and chopped
  • 1 avocado
  • Juice of 1 lemon
  • 3 teaspoons fresh dill (or 1 teaspoon dried dill)
BLEND THE SOUP: Add all the ingredients to a high-speed blender. Blend until smooth. Serve in a bowl.

P.S.  Are you interested in learning more about clean eating? Looking for more clean recipes to add to your recipe box?  I will be sharing my FREE Clean Eating challenge next month.  it’s a smaller version of the plan i launched this month, and i have a challenge and winner’s gift to share. If you’re interested in learning more and jumping on my waiting list, please click on the link below.  let’s glow and be gorgeous together!

click here to join!

Healthy Honey Glazed Carrots

Oh. My. Carrots!

Every time I shop at the local farmers market or grocery store, I am always on the lookout for a beautiful bunch of fresh organic carrots. There is something so gorgeous about the color, stems and the way they bunch together.  The bright orange color shouts vitamins and health!

A lot of people prefer to eat carrots in the fall and winter, but I love them ALL year round.  This is a popular menu option in our home when we plan and prepare our Sunday Food Prep.  They reheat very easily and still hold the slightly firmer bite.  Don’t worry about a soggy vegetable with these babies.    You can also under-cook them a little if you plan on reheating them and want a harder vegetable.  It’s all about preference.

We LOVE to grill (all year), so that’s usually my first GO-TO option for preparing these beauties.  They are just as delicious when roasted and served fresh out of the oven.  There are so many additions that you can add to this side dish.  I keep my recipe simple, but you can try all kinds of spices and other root vegetables.  This dish pairs well with all kinds of meats and vegetarian dishes.

Honey Glazed Carrots #cleaneating #farmtotable

Click To Tweet

IMG_0362

Prep:

Preheat your grill while you are preparing your food.

If you wish to roast the vegetables, Preheat your oven to 400 degrees.

Thoroughly scrub your carrots with water.  After cutting off the leafy tops (I like to leave some green), scrub around the top of the carrot.  Make sure the carrots are thoroughly dried.

 

IMG_0302 (2)

Ingredients:

2 pounds of fresh, organic carrots

Extra virgin olive oil

1.5 Tablespoons of Raw Honey ( You can substitute a honey of your choice)

 

Let’s Get Grilling~

When we grill at home, we use foil for an easy clean up.  If you’re going to roast your veggies, I recommend a baking sheet.  You may want to oil the sheet or use foil.  The carrots may stick a little with the honey.  Once you prepare your choice, spread your carrots out along the sheet or foil.  They should lay next to one another and not stack.

First, lightly drizzle your EVOO over your prepared carrots.  Massage the oil into your carrots with your hands.

Once the oil is thoroughly coated on the carrots, drizzle the honey over top.  Massage them around the same way you did with the oil.  You want to make sure the carrots are thoroughly coated with both ingredients.  Some people like them with a little pepper, but I enjoy them as simple as this.

Spread them side by side on the sheet or foil.  Place on the grill (or in the oven).  Toss the carrots a couple of times while they cook.  This allows even cooking time and prevents additional sticking.  Cooking time is approximately 20 minutes depending on your desired texture.  You can test your carrots by piercing them with a fork.

 

IMG_0377

I love the blackened look and taste from the grill!  Simple, Healthy and Delicious!  Enjoy!!

What are your favorite ingredients to combine with carrots?  I welcome you to comment below.