Tag Archives: Soup

WIAW Post-Vacation

12 Mar

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It is definitely an understatement when we say it is a little difficult to get back into the swing of things after spending seven days away on vacation. After being in 70-80 degree temperatures, 30 degree temperatures were no longer considered “warmer days”. However, hopefully we will see some warmer days ahead! Each day we are counting down the days left until spring! Eight to go! We cannot wait.

Although it was wonderful to have someone cook and serve us dinner for seven whole days, we would be lying if we said we did not miss cooking in our own kitchen. We could not wait to get home and purchase some of our favorite basics we missed during our trip! Heres what was on our list.

1. Plain Greek Yogurt
2. Mixed Greens
3. Hummus
4. Oversized Carrots
5. Sweet Potatoes 
6.  Flavored Coffee
7. Kale
8. Strawberries

We were planning to stop at a Costco on the way home, but instead we passed a Trader Joes so of course we just had to stop! Thankfully our mom picked up a few things at Costco for us anyways, but we were also able to get our favorite hummus, pink lady apples, a few jars of our favorite unsalted peanut butter, and trail mix! What is your favorite thing to purchase from Trader Joes?

We used these groceries to get us through the next few days until we are onto our next adventure. We wanted to link up with Peas and Crayons to give you a closer look at what we have been enjoying these past few days. Don’t forget to check out the rest of the What I Ate Wednesday party over on her blog!

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Nature Path Cereal with Bananas and Strawberries.

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Cinnamon French Toast Flavored Coffee.

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Panera’s Multigrain Bagels with Cilantro Hummus and Pink Lady Apples.

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Greek Yogurt Parfaits.

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Dishing up the Dirt’s Butternut Squash and Black Bean Soup.

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Pumpkin Cornbread from the Nutritious Kitchen.

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Grapes, Bananas, and Pears.

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And Carrot Cake Doughboy Smoothies (recipe to come soon).

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We definitely missed our favorite foods during our Spring Break getaway, but enjoyed all of our time unplugged, relaxed, and soaking up the sun! Can you tell we got a little burnt?

WIAW [2/12/14]

12 Feb

We have come to realize over the past few years that life is just way too short to eat crappy food.

Here is a recap of yesterday’s eats! ‘Twas a good food day indeed. No crap food in sight.

We started off Tuesday with a throwback breakfast. KERF whipped banana oats with cottage cheese mixed in. We topped our oatmeal with toasted coconut and coconut peanut butter. It was definitely a rocking combination and a fabulous way to start off the day. 

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Lunch was some of our lentil salad we prepped on Sunday afternoon. 

 

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Paired with a red delicious apple. 

 

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and a Synergy Trilogy to wash it all down. 

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Our afternoon snack was consumed between classes and went unpictured. We have also come to the conclusion that we could eat a banana with peanut butter every single day and not get sick of it. Anyone else with us? . 

 

Dinner was a comforting bowl of homemade soup. 

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With an XL piece of maple pumpkin cornbread on the side! 

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Finally, we ended this extra long Tuesday with a Noosa yogurt and granola.

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Another WIAW in the books. We hope you all have a fabulous day and remember to check out what everyone else is eating over at Peas and Crayons! Thanks Jenn for hosting such a fun link up. Wednesday blog posts sure are our favorite!

 

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Meal Prep 101

11 Feb

If you took a look at our planners you would probably be a little overwhelmed. We are busy girls. Between our 5:30 am workouts on Monday, Wednesday, Thursday, and Friday, our 8 am classes every day, and meetings for our sorority on Tuesday, Thursday, and Sunday evenings, we barely find time to sit down and relax from early Monday morning to Friday afternoon.

We both try to fit in as much schoolwork as we can between Monday morning and Friday afternoon so we can spend the weekend relaxing, catching up with friends and family, cooking, and simply just enjoying our morning cup of coffee without having to glance at the clock every five seconds.

One thing we have found to be extremely helpful for us is to prep a bunch of food one day to help us get through the busy week. There is nothing more convenient than being able to have lunch on the table in less than 10
minutes on a busy afternoon thanks to meal prep. Plus, a steaming bowl of homemade soup and fresh corn bread for lunch sure does make any crazy busy day 100 times better.

If you feel like you are always rushing around during the week and spending way too much time cooking or even resulting to unhealthy options just because they are convenient in a hurry maybe you should consider doing some weekly food prep.

Although some weeks we have more time than others we usually do some type of meal prep on Sunday. This is how we prepped for the upcoming week.

On Sunday afternoon in less than two hours we made a Moroccan and chickpea soup, a lentil salad, and maple pumpkin corn bread from Nutritious Kitchen.

These three items will come in handy for quick lunches and dinners on days this week we really do not have time to spend cooking. Although prepping food for the week consumed a small portion of our Sunday, we think it is worth it in exchange for the less amount of time spent later.

A couple of our favorite blogs got us hooked on the convenience of meal prepping. Our favorite inspiration by far is definitely, the Lean Green Bean. Lindsay is awesome and preps just about everything she will need for the week ahead on Saturday or Sunday!

We hope you consider giving  meal prep a chance especially if you are a busy college student, a mom with a full time job, or even a frustrated person who is trying to eat healthy but just cannot find the time. If you are new to this whole food prep thing you may just be surprised how easy it is to put together breakfast in the morning when your strawberries are already cut and your yogurt is already measured out.

How do you prepare on Sunday for the upcoming week?

Weekend Shots [2/10/14]

10 Feb

Another weekend in the books. We spent this past weekend soaking up as much family and friend time as possible. Between a Pho dinner date on Friday night with a sweet new friend, a Chipotle and Corona girls night on Saturday, and homemade pizza and craft beer on Sunday with our mom and Lou it was definitely a marvelous weekend.

Here are some shots to sum up our weekend, enjoy!

Leftover jars.

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Roasted Vegetable Salad. 

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Homemade Soup.

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Beer Flights. 

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Sleeping Beauty.

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Crumbled Banana Bread. 

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Cheers to Girls Night.

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Shrimp Pho. 

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Cottage Cheese Oats. 

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Egg and Hummus Wraps. 

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Homemade Pizza and Craft Beer. 

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WIAW [2/5/14]

5 Feb

After a busy last week it was quite nice to have a snow day on Monday.

A full day of catching up on work, staying warm inside, and tons of time to meal prep for the next few days!

Yesterday we made a big batch of chili in the crockpot, a large freekeh, chickpea and roasted vegetable salad for lunches, and homemade whole wheat banana bread! The smells coming from our kitchen were to die for.

Here are our eats from Tuesday, enjoy!

We started off the day with a big bowl of oat bran, enjoyed leftover butternut squash and black bean enchiladas on mixed green salads for lunch, and for dinner we had some chili topped with greek yogurt and avocado. A smoothie held us over in the afternoon and we ended the day with a mug of plain greek yogurt topped with a crumbled piece of banana bread.

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We just received an e-mail that our classes today are cancelled again due to the snow and freezing rain! Cheers to another snow day! This week is turning out to be quite fabulous. Make sure to check out what everyone else is eating lately on this snowy Wednesday over at Peas and Crayons. 

Moroccan Chickpea Soup

19 Dec

If you haven’t noticed yet, we love soup.

Both of our Pinterest accounts have their own board just for soup, to keep track of our favorite recipes and the ones we want to try ASAP.

Kayla’s board can be found here: soups, stews, and chili!

Devon’s board can be found here: soup, soup, and more soup!

With so many new recipes pinned on both of our boards, choosing the next soup recipe to make is always a challenge. After lots of discussion we finally chose a soup from one of our new favorite blogs, The First Mess.

This soup is super flavorful and a fun twist on the typical chickpea soup recipe. The spice combination of cinnamon, cumin, and coriander make for a mind blowing flavor explosion in your mouth.

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If you’re looking for a new soup recipe to try, we promise you won’t be disappointed by this one. Head on over to her blog to check out this amazing soup recipe. While you’re there make sure to check out a couple of other recipes were just dying to make over the next few weeks.

The first, is this raw breakfast crumble. It’s a mix of almonds, dates, cinnamon, honey, and fruit that we think would make the perfect breakfast bowl.

Next up, is a stuffed sweet potato with almonds, brown rice, and roasted chickpeas. We love sweet potatoes, we love chickpeas, and we can’t wait to try this combination. It’s one of Laura’s favorite post-workout meals, with a mix of both carbs and protein.

The last, is this chia seed pudding recipe. We found two combinations on her blog, a vanilla raspberry and chocolate version. The raspberry chia pudding recipe, incorporates almonds, chia seeds, raspberries, vanilla, water, and agave to serve a whole bunch of people. The other, is a chocolate chia seed pudding with cacoa powder, maple syrup, and milk with a handful of wholesome granola. This version, perfect for Devon, and the other perfect for Kayla.

So who’s coming over to make a few recipes with us next week? Both chia seed recipes serve more than one!

xoxo

Sister Chili

9 Aug

Over the course of the last few weeks Devon and I have come to the conclusion that cooking by ourselves just isn’t as much fun as cooking together.

The worse part about cooking by yourself is the fact that there’s nobody to help you wash the dishes after. Lets be honest, washing the dishes sucks. Life would really be perfect if we could all just buy robots who would clean up the kitchen after us, right?

That’s why we decided to “cook together” half way across the world style by making the same meal for dinner this week! Although it’s 95 degrees and sunny in Pennsylvania, it’s about 50 degrees in Australia which is where the dinner inspiration came from…chili!

Chili is awesome.

Chili is easy.

Chili is delicious.

[Although we do realized that we cannot actually “eat” this meal together unless one of us wants chili for breakfast]

Sister Chili (Serves 2; huge McKain sized servings)

Ingredients:
1 can of Red Kidney beans, drained and rinsed
1 can of organic corn kernels (or fresh depending on the availability)
1 tsp. of chili powder
1/2 red onion, chopped.
1 can of diced tomatoes

Directions:
1. Throw ingredients in a crock pot or low for 4-6 hours OR combine all ingredients in a sauce pan and bring to a boil, reduce heat and simmer for 10-15.
2. Serve with avocado and tortilla chips for dippin’

Devon added some summer squash to her’s because she had a bunch leftover that she did not want to go to waste. She also forgot to pick up some red kidney beans, so she subbed white ones instead!

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Kayla followed the recipe posted above and topped her chili with leftover brown rice and avocado!

 

 

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Although we’d much rather be eating together, this is definitely the next best thing.