healthy smoothie and leftover ham stewy soup

18 Apr

photo 1I can’t believe this semester is almost over. if you have ever been in graduate school, you will know how grueling it is. The term “poor graduate school student” really is true. Even if you are working full-time and going to graduate school, like I am, you still spend every dime you have to make sure that you can pave your way. With being in Hell, oops, I mean class, 3 nights a week, and trying to fit in homework and working out (which dangit, isn’t happening as much as I would like lately) in, and working full-time, I try and make meals that I can eat for a few days, or even for a full week. I prep all the berries I want to eat for the week, and any veggies, and make meals that I can eat throughout the week on Sundays when I can. This may not be the funniest post I’ve written, but it has been QUITE the semester. I just turned in two papers and am waiting on edits for my last paper. Then I can break lose and have fun again. SO….as I was saying, in order to make sure I have healthy, or relatively healthy food for the week, I make meals that are easy to eat for the week. That was the inspiration for this stewy soup! I also had saved the ham bone from Easter (this recipe was made closer to Easter than I am posting it now) and wanted to make sure to utilize all of that delicious meat and flavor from it! This soup is super yummy, I hope you like it and it makes a ton!

SPINACH COCONUT OIL AND BERRY SMOOTHIE

  • 2 handfuls of fresh spinach
  • 8 strawberries, tops removed, use more if you’d like
  • 2 cutie tangerines or 1 large orange
  • 1.5 tablespoons coconut oil
  • 1 cup coconut milk
  • 1 tablespoon fresh, local honey
  • you can add frozen blueberries or another frozen fruit if you like

This is SUPER easy. Add it all to the blender and blend away! You can add more coconut oil, or even coconut water if you need more liquid. This is aphoto 2 super fast, easy and yummy snack. The benefits of coconut oil are numerous. You can use it not only to eat, but as a conditioner for your hair, you can take a spoonful by mouth a day to aid digestion and skin and hair growth and strength, you can use it as facial lotion, body lotion, really you can use coconut oil for anything! LOVE it!

HAM AND BEAN STEWY SOUP WITH FRESH SPINACH

  • mirepoix (this is onion, celery and carrot diced up small. you can cut your own or trader joe’s and other stores have containers of it now!)
  • 2 tablespoons coconut oil
  • 1 tablespoon black pepper
  • your ham bone with all that yummy ham left on it
  • 2-3 quarts of chicken stock or vegetable stock (I had my own frozen that I had made, but any organic would do well)
  • 1 can of garbanzo beans
  • 1 can of cannellini beans
  • 1 can of black beans or another can or cannellini beans
  • 1 teaspoon dried thyme (if you don’t like thyme, omit this, but you can’t really taste it in the soup, it just adds something special)
  • 1 tablespoon dried parsley
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste

photo 3This may be the EASIEST soupy stewy yummy dish to make. It smells and tastes AMAZING. In a large pot, add your coconut oil and melt on medium to high heat. Next, add your mirepoix mixture and cook until the veggies are soft. Add 1 tablespoon of black pepper. Next, add your ham bone, then add your stock. The stock should cover the ham bone completely. Use your discretion. you may need two quarts, you may need 3, I needed 2 and a half to do this. Next, rinse and drain all of your beans and add them to the soup. Add all of your spices and bring to a boil. NOTE: do NOT add your salt and pepper to taste yet, the ham is salty, so you very well may not need more salt. Cook this down for 3-4 hours. You’ll notice it is done because all of the ham will be off the bones, and you will have to take the bones out. The beans will also make this soup rich and thick. It’s really delicious. Lastly, add your spinach. Now if you are like me and was putting this in the fridge right away for a later meal, add the fresh spinach and just stir it in, let the soup cool and put it in the fridge. No need to cook the spinach because it’ll get wilty and yucky. The fresh spinach will cook nicely when you reheat it. If you ARE serving this right away, then cook the spinach in the soup until it is bright green and a little wilty, but not mushy and gross. Serve up your soup and bowls and enjoy!

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