This morning was the first cool morning in awhile. The past few days have been hot with high humidity, not a favorite for me or my bernese mountain dog, As I rolled out of bed to silence my alarm, I checked the weather on my phone, hoping for a little relief. And there it was – 59F! Immediately I thought of my dog. She suffers through the hot summers with a smile on her face, but when the weather turns she is thrilled. The first morning she feels the turn of the season is adorable to watch.
Sure enough, she did not dissapoint. As I opened the door, she trotted out to the grass to relieve herself. She stood up for a moment, nose in the air, realizing the change. Throwing her head towards me, she bounced back across the driveway, prancing, a look of sheer pleasure on her face. We spent a sweet moment of celebration there in the quiet dawn. Her happiness is contagious.
I want to feel that happy about all the little things in life. To feel happy is to feel gratitude, and to feel gratitude is to acknowledge the universe and it’s kind energy towards you. I want to celebrate the crispy cool morning air, a delicious treat. I want stare at my loved ones and to greet my friends who I haven’t seen in awhile with exuberance. I want to light up with joy like my dog. I’d like to be that free with my happiness and gratitude.
Continue reading for easy healthy work lunches!
This soup is amazing. I was inspired by a recipe in Joy of Cooking, which I’m currently obsessed with. I added my own Mexican-fusion flair, I can’t get enough of these flavors! Topped with yet another current obsession, charred corn, the bowl had Kenny and I going back for seconds.
The recipe makes a lot of soup. After eating our share, I divided it into containers for easy healthy work lunches during the week. I can’t tell you the lunch room envy I got each day! Things have been so crazy at work the past couple weeks that I have literally poured the soup into a coffee mug, microwaved it, and drank it while running around getting things done. I couldn’t have been more glad I planned ahead on Sunday. Easy healthy work lunches for the win!
Now, in the picture you’ll see I also made a guacamole grilled cheese. I did the to appease the husband – he likes a little more than soup for dinner. The sandwich was the perfect compliment, the cheese and bread being the only thing in the meal not plant based. The decision is yours!
To make the sandwich, scoop out the flesh of an avocado into a bowl. Squeeze the juice of one lime. Finely dice about 2 tbsp of red onion and add to the bowl with salt. Mash. Heat a pan over medium heat and butter the bread. Place bread, cheese (I used cheddar), guac, cheese, bread in a stack. Cook covered until toasted on the bottom and then flip. Make sure everything is melted in the center – you might need to cover and cook over low heat for a few more minutes.
Other make-ahead easy healthy work lunches you’ll want to check out are Chilled Coconut Ginger Sweet Corn Chowder, Kimchi Fried Cauliflower Rice, Baingan Bharta & Grilled Whole Wheat Naan Bites and my personal favorite, Pisto Manchego.
Happy, healthy cooking!
Spicy Roasted Red Pepper SoupPrint Recipe
- 2 cups chopped sweet onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 6 medium red peppers
- 4 cloves garlic
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp coriando
- 1 jalapeno, half seeds removed
- 2 tbsp balsamic vinegar
- 5 cups vegetable broth
- 1 14oz can full fat coconut milk
- 2-3 ears of corn, kernals removed
- 1 tsp coconut oil
- Salt and pepper to taste
- Microgreens to garnish
First, roast the red peppers. Over an open flame, roast the peppers until charred and blackened, rotating to evenly char all sides. wrap in pairs of two tightly in foil. Allow to sit for 20 minutes.
Chop onions, carrots, celery. Separately, chop garlic and slice jalapeno.
Heat a large soup pot over medium high heat. Add a little olive oil and the onions, carrots and celery. Salt. Cook, stirring every couple minutes, for 10 minutes.
While the mire poix is cooking, remove the peppers from the foil. Run them until cold water, removing the charred skins. Cut out the core and rinse the seeds off. slice into strips.
After 10 minutes, onions should be translucent. Add chili powder, cumin, coriander, garlic, and jalapeno. Stir and cook for about 2 minutes.
Add the vegetable broth and bring to a boil. Lower heat and simmer for 20 minutes.
Add the coconut milk and salt and pepper to taste.
Remove from heat. Stir in vinegar. Allow soup to cool a bit while you prepare the corn.
Heat a skillet over high heat. Remove kernels from cob. When skillet is hot, add the kernels. Cook for about 3 minutes until kernels are browning. Add coconut milk. Stir kernels, scraping up bits on the bottom of the pan. Cook for 2 more minutes, then remove from heat. Salt and pepper to taste.
To serve, top a bowl of soup with toasted corn and microgreens.
This dish is great with a guacamole grilled cheese. See instructions above.