Lentil Soup!

Lentil Soup!

This recipe is one of my regulars.  I really got into it when I first started eating gluten free and needed the fiber and protein.  I also love that it is warm and spicy and goes with everything!  We eat this as a soup or throw in chicken or hamburger.  Some times if the lentils have soaked up a lot of the broth we will use it on toritllas in place of beans.  


Wish you could smell my house right now....mmmm!

Ingredients: 

1 large onion, diced
4 cloves of garlic, pressed
2 quarts gluten free low sodium chicken broth
1/2 cup extra-virgin olive oil
1 can Italian-style diced tomatoes.  
1 lb. lentils 

Directions:

Soak lentils in water for 3-4 hours ahead of time for best results.  (You can surely make the lentils without soaking but you will have to add more broth so they won't be as tastey.)

Saute onions and garlic in olive oil for 2-3 minutes in a large soup pot.  

Add all other ingredients and simmer for 2-3 hours. IT"S THAT EASY!

My young lady wanted to eat this for breakfast... I told her only if she let me take a picture first!  Love her!!! 

Last but not least...divide the leftovers into individual sized glass containers and freeze for another day!

Special Hints:  

**Go for organic if you can here - Garlic, onion and lentils are sooo much better tasting organic and they aren't expensive.  Open Harvest often has cheap organic lentils in their bins. 


**You don't have to use Italian style tomatoes, you can use Rotel if you want it spicy but regular diced tomatoes are great too.  I usually use the small can but this time I used a large can because that is what I had...whatever you have is great.


**I like this spicy but my family does not.  So I make it mild and then add spicy salsa or green chile when I heat mine up. 


This recipe makes my home smell good and makes me feel a little bit like Rachel Ray...I'm so not an excellent chef...but I will take the "feeling" for a day!  Hope you can too...

Happy Friday! - I haven't fallen off the face of the earth!

I just wanted to drop in and let you know I have not fallen off of the face of the earth!  (the picture is old but made us laugh yesterday...and resembles my week in so many ways!)  


Maybe your week has been like mine...catching up from having children home for Spring Break, being ill and now trying to get life back on track!  Needless to say, I've been away from my computer!  


I pray you have a blessed Friday and an AWESOME weekend!  


I Hope to be back next week with: 
A Great Lentil Recipe, Protein Snack Ideas, and a P90X Hybrid Workout Schedule for those who love Insanity & P90X!  


Happy Friday!!!

What We Do Eat - Healthier Blueberry Muffins

These blueberry muffins are loved in our house!  

So much so that Macey made them on her own this week!  

This recipe is a great example of moving toward healthier eating.  You can start with a good solid recipe and change it a little at a time.  Note that these muffins are not gluten free or dairy free, but with a little work they sure could be.  

Wheat-Oat Blueberry Muffins

The basic recipe: 

1 Cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1 Cup sour cream

5 Tbsp unsalted butter

1 Cup light brown sugar

1 Cup Old-Fashioned Oats

1 Cup frozen or fresh berries

     (if frozen don't defrost)
Walnuts if desired

2 tbs sugar for topping if desired

Directions:

Preheat oven to 375 degrees

Line muffin tin with liners

Combine flour, baking powder, baking soda & salt

In a large bowl beat eggs & sour cream

In medium saucepan on medium heat, melt butter & brown
     sugar together.  Beat this mixture into the egg & sour
     cream mixture

Stir in oats

Fold in flour & optional walnuts

Fold in berries 

Fill muffin cups 2/3 full

Drop a generous pinch of sugar on top of each muffin

Bake for 25-28 minutes

Cool for 5 minutes then remove from pan & finish cooling on rack

Makes 12 muffins

Changes in recipe you can make...


Not a fan of whole wheat? 
Start with 1/2 Cup whole wheat flour and 1/2 Cup regular baking flour.  Then next time you make them switch it up to all whole wheat! 


Want Healthier Yet?
Substitute a better oil such as coconut in place of the butter.
Substitute real yogurt for the sour cream - I do this in other
     recipes and it works great!
Substitute applesauce for half of the brown sugar