Why do we always think of what we can’t have when we talk about eating good food or when our doctor talks to us about changing the way we eat? I guess that is human nature, but guess what? I have GOOD news! This post is all about what you CAN have! I think a shift needs to come in the way we think when it comes to eating food that is good for us. Yes, it is true that a few things may need to stop making its way into your hands and stomachs but in the end I think the freedom you will find will be reason enough to Eat Clean!
It really isn’t as hard you might think it is – start thinking of shopping around the perimeter of the grocery store. That gives you a rainbow of fresh fruits and vegetables, lean meats and cheeses, low-fat dairy, and whole wheat breads and leaves out all the processed food, sugar filled products and empty calorie laden boxes. There is no substitute for real food and your body will thank you for it by getting stronger on the inside and healthier day by day.
It is time to shop outside your comfort zone and try something new, yes new. I cook for families that want to eat clean but find it hard to break out of the rut they have found themselves in. With a little bit of education and an open mind I am happy to report that my clients find time and time again new and delicious options for their families. You have to think of eating clean for life as a journey – and today can be Day 1 of your journey. Let’s do it together, won’t you decide to come along?
Try this delicious and nutritious meal, it is perfect for a cold winter night and very hearty! A stoup is between a soup and a stew. Make a big batch and put half in the freezer for dinner on another day. I portion them out in individual sizes and then freeze for an easy lunch that can be taken to work. Not only will your taste buds thank you but it will keep your body fueled up for these busy weeks before Christmas. I promise when you eat this you will NOT feel like you are missing out on anything!
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, chopped
- 1 medium eggplant, peeled and diced
- 2 small zucchini, diced
- Salt and pepper
- 1 teaspoon dried Italian seasonings
- 1 can diced tomatoes (28 ounces)
- 6 cups chicken stock
- 1/2 pound small cut whole grain pasta
- A handful of flat leaf parsley, finely chopped
- A few leaves fresh basil, torn or shredded
- Heat a deep pot over medium-high heat with three turns of the pan of EVOO, about three tablespoons.
- Add the onion, peppers, garlic, eggplant and zucchini.
- Season the vegetables with salt, pepper and thyme.
- Cook until softened, about 7-8 minutes.
- Add the tomatoes and chicken stock, bring the soup to a boil, then turn it down to a simmer.
- Stir in the pasta and cook to al dente, with a bite to it.
- Stir in parsley and basil, adjust salt and pepper and serve with parmesan cheese if desired.
This stoup could easily be gluten-free. Try using Ancient Grain Quinoa Pasta and make sure the stock you use is gluten-free.
Also, this could be vegan by using vegetable stock in place of chicken stock.