MarketWatch With Timaree Hagenburger: Green Garlic
This soup is all about color—and when it comes to veggies, color is all about protecting our cells. “More color means less cancer, heart disease and hypertension,” says Timaree Hagenburger. For complete recipe, visit
Quick and Easy Tomato Soup - - FALL SOUP FRIDAY
Friends, today I am bringing you Brackston’s FAVORITE soup ever. The best part is it’s literally SO easy!
2 small cans diced tomatoes
1 small onion
1/2 tbsp garlic
1 tsp salt
1/2 tsp pepper
3 cups chicken broth
Boil all together until softened. Blend with an immersion blender or in your kitchen blender!
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Brackston
Amanda - 15 weeks pregnant
Emilynn - 11
Chloe - 8
Lucas - 5
Caleb - 1
Plant based FALL DEliGhTs!!! (Easy nutrient rich meals)
Created by InShot:
Meal Prep 1: Pumpkin black bean soup
**prep time: 10 mins
Cook time: 30 mins
Ingredients: 1 organic sweet onion (chopped fine-medium)
2 tsp organic minced garlic
1 tsp organic minced ginger or fresh ginger
3 organic sweet potatoes (rinsed and chopped into halves)
1 can of organic fire roasted diced tomatoes
5 cups of organic vegetable broth
1 organic can of unsweetened coconut milk
2 cans of organic Pumpkin puree
1 1/2 cans of organic black beans (drained and rinsed)
1 tbsp lime juice
Cumin, salt, pepper
Nutritional yeast
Cooking instructions: First chop the onions. In a pot, add 2 tbsp of olive oil to pot on medium heat, add onions, ginger and garlic. Sautee for a few minutes until soften. Next, add the veggie broth, coconut milk and tomatoes. Add salt, pepper, cumin and Nutritionalyeast. Bring liquid to a boil, then add sweet potatoes. Stir well and reduce heat to a simmer, covered for 15-20 mins. Pierce potatoes with a fork to check if done. Next add the Pumpkin puree, black beans and lime juice. Stir well and simmer for another 10 mins covered. Let cool and transfer to jars evenly. *optional: you can top off soup with Avocado, cilantro or pepitas! Yum! ???? Complete/enjoy!!!
Meal Prep 2: Mediterranean Nutty Salad
**Prep time: 8-10 mins
Dressing : 2-3 mins
Ingredients: 1 10oz tub of organic spring mix salad
1 can if organic kidney beans (drained and rinsed)
Good handful of pepitas
1 organic English cucumber (sliced and cut into quarters)
1 organic bell pepper (any color, chopped medium)
1 container of organic heirloom tomatoes (rinsed/cut in halves)
Dressing:
2 tbsp lemon juice
2 tbsp honey Dijon mustard organic
1 tsp organic minced garlic
3 tbsp of organic olive oil
Salt/pepper
Cooking instructions: Rinse and cut all the veggies. Disperse salad mix evenly into jars. About 3 cups each. Next transfer all veggies evenly to jars. Optional: you can sprinkle a little salt on the tomatoes and cucumber to absorb extra flavors, after cutting) In a separate bowl, add Dijon mustard, garlic, salt, pepper and lemon juice whisk well. Slowly add the olive oil to bowl and whisk well. Store in a separate air tight container in fridge and use dressing when ready to eat the salad. Lastly, sprinkle pepitas in each jar to desired amount. *Optional:you can top off salad with Avocado, mint, or cilantro. Complete/enjoy!!!
Meal Prep 3: Creamy chickpea Pasta w/ BBQ jackfruit
**Prep time: 5 mins
Cook time: 15-17 mins
Ingredients: 2 boxes of BANZA Shells (cooked al dante)
1 jar of SIETE cashew queso mild nacho
1 10oz bag of organic frozen broccoli
1 bag of follow your heart mozzarella shredded cheese
1 10oz bag of BBQ jackfruit (pulled apart )
Nutritional yeast
Salt/pepper
Cooking instructions: First bring water to a boil in a pot then add pasta. Cook for 9-11 mins. Making sure not to overcook. More al dante) meantime, in a separate bowl, separate jackfruit by pulling apart with two forks, to shred it. Set aside. Next in a saucepan, bring 1/3 cup water to a boil, add broccoli, cook covered for 5-6mins. Set aside. After pasta is done, rinse in cold water, and transfer pasta back in the same pot. Add the broccoli, jackfruit, cashew queso cheese and mix well. Add the shredded cheese, salt, pepper and Nutritional yeast. Mix well and warm thoroughly for a few minutes on low-medium heat. Let cool and transfer evenly to jars. Yum! Optional: you can add cilantro, parsley or Avocado! Complete/enjoy!!! ????????
***Thank you so much for watching my channel and for your support! Subscribe to my channel to get the most recent updates on plant based meals each week! Don't miss out on all the delicious recipes coming your way, for more inspiration!! Til next week, thank you and see you soon!***
TACO SOUP with fresh Cilantro
TACO SOUP
1 pound Hamburger Meat
1 small onion, chopped
1 tablespoon Garlic, chopped
olive oil
1 can Whole Kernel Corn, drained
1 can Black Beans, drained
1 can Pinto Beans, drained
1 can diced tomatoes
1 can tomato sauce
1 can enchilada sauce
1 can beef broth, reduced sodium
1/2 package ranch dressing mix
1/2 package taco seasoning
1 tablespoon Chipotle peppers in sauce, chopped
1 to 3 tablespoons Cilantro, chopped
SALT and PEPPER to taste
SMOKED PAPRIKA to taste
saute onions and garlic in a tablespoon of olive oil. add hamburger and brown. season with salt and pepper to taste. then add all the other ingredients. simmer for 30 minutes to reduce the liquid. serve with cheese on top and fresh cilantro.
can also top with avocado and sour cream. enjoy!
Vegan Sweet Potatoes, Mushrooms and Avocado over Black Beans
Ingredients
-One can organic black beans
-Half of onion- diced
-3 cloves garlic- minced
-2 sweet potatoes- cut into thin cylinders- halved
-Truffle oil (any kind)
-Seasoning blend (I like African Smoke)
-Olive oil
-Salt
Directions
-Toss sliced sweet potatoes with olive oil and seasoning blend
-Bake at 400 degrees for 30 minutes or until soft and tender
-Saute onion and garlic until onions are translucent; add black beans
-Season with salt and pepper
-Plate
For full recipe and more...