Full Circle Fitness

Healthy Recipe, Minestrone Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling. Ingredients 1 tablespoon vegetable oil... 1 cup chopped onion 2 garlic cloves, minced 6 cups vegetable broth 2 1/2 cups (3/4-inch) cubed peeled butternut squash 2 1/2 cups (3/4-inch) cubed peeled baking potato 1 cup (1-inch) cut green beans (about 1/4 pound) 1/2 cup diced carrot 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 4 cups chopped kale 1/2 cup uncooked orzo (rice-shaped pasta) 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 1/2 cup (2 ounces) grated fresh Parmesan cheese Instructions Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese. Nutritional Information Calories 212 Fat 5g Protein 9.6g Carbohydrate 36g Fiber 3.9g Sodium 961mg Calcium 164mg From Cooking Light

Healthy Recipe, Meatless Shepherd’s Pie Meat substitutes have come a long way, and the Gardein brand makes a line of delicious products available in the frozen foods section of mainstream grocery stores. The company website has some nice, easy recipes, including this one. It subs cauliflower for the traditional potato puree topping. Nutritional information isn’t given for the recipe as a whole, but this is a healthy list. Ingredients... Shepherd's pie mix 1 pckg beefless ground 1 Tbsp vegetable oil 1/2 cup carrots, diced 1/2 cup yellow onions, diced 1 Tbsp tomato paste 1/8 cup flour 1/8 cup soy sauce 1 cup vegetable stock 1bay leaf 1/3 cup peas 1/3 cup corn kernels 1 Tbsp fresh parsley, chopped 1 tsp fresh thyme, chopped to taste salt and pepper Cauliflower puree 1 head cauliflower 1/8 cup vegan margarine 1/2 cup vegetable stock to taste salt and pepper Preparation For Shepherd’s Pie mix Heat the oil in a large saucepot. Add carrots and onions and sweat over medium heat for 5 minutes. Add the tomato paste and cook for 2 minutes more. Sprinkle the flour into the pot and stir to combine. Add the soy sauce to the pot and stir well to avoid lumps. Add the vegetable stock, bay leaf and Gardein Beefless Crumbles. Bring the mixture to the boil, reduce heat and simmer for 20 minutes. Remove from the heat and add the peas, corn, parsley, thyme, salt and pepper. Pour into a deep baking dish. For the Cauliflower Puree Remove the leaves from the cauliflower and discard. Rough chop the cauliflower and combine in a saucepot with the margarine. Place over medium heat and begin to sweat being careful not to brown the cauliflower. After 5-7 minutes, add cup of vegetable stock. Bring to a boil. Cover and reduce the heat to a simmer. Cook until the cauliflower is tender, approximately 15 minutes. Place the entire contents of the pot into a food processor or blender. Puree until smooth, adding the remaining vegetable stock to adjust the consistency. Season with the salt and pepper. Place into a piping bag. To finish Pipe the cauliflower puree on top of the hot shepherd’s pie mix in whichever pattern you desire. Place under a hot broiler for 5 minutes until the top is lightly browned. Serve immediately.

Healthy Recipe, Thai-Style Chopped Salad with Sriracha Tofu Prep four days’ worth of high-protein vegan lunches using just four easy ingredients from Trader Joe's, including the Cruciferous Crunch salad mix as a base. Or mix your own version with kale, brussels sprouts, broccoli, green cabbage and red cabbage, and buy different brands of the ingredients at your grocery. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flav...ors in this healthy chopped salad to marry. 1 (10 ounce) package Trader Joe's Cruciferous Crunch Collection salad mix 1 (12 ounce) package Trader Joe's Shelled Edamame, thawed 2 (7 ounce) packages Trader Joe's Sriracha Flavored Baked Tofu, cubed cup Trader Joe's Spicy Peanut Vinaigrette Instructions 1. Divide salad mix among 4 single-serving containers with lids. Top each with cup edamame and one-fourth of the tofu. 2. Transfer 2 tablespoons Spicy Peanut Vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days. 3. Seal containers and refrigerate for up to four days. Dress with vinaigrette up to 1 day before serving. To make ahead: Refrigerate for up to 4 days. Nutritional Information per serving 332 calories; 15 g fat (2 g sat); 8 g fiber; 26 g carbohydrates; 27 g protein; 258 mcg folate; 13 g sugars; 4 g added sugars; 2,085 IU vitamin A; 68 mg vitamin C; 181 mg calcium; 4 mg iron; 236 mg sodium; 410 mg potassium From Eating Well

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