Creamy, Healthy, and Easy Soup du Jour!

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Hi friends! My second video blog is here for you today. I made a delicious, healthy, and easy soup that you will enjoy making almost as much as you’ll enjoy eating! Here’s the recipe:

Creamy Cauliflower Soup

4 cups chicken stock

1 cauliflower

1 brick cream cheese

1 tablespoon Dijon mustard

4 oz butter

Salt and pepper

1/2 lb bacon

Paprika

1/2 cup chopped walnuts

Chop the cauliflower into small florets, add to the stock and boil until tender. Cut the bacon into small pieces and fry until crispy. Drain and set aside. Add the mustard, cream cheese, and butter to the cauliflower in the stock. Use a hand mixer or a blender to combine until smooth. Add the bacon crumbles, paprika and walnuts as a garnish. It’s creamy and has so much flavor. You’ll love it! Eating low-carb soups like this will help you live a life of vitality- with Valerie!

Eating Healthy Starts with This! Part One

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My kind of messy, but well stocked pantry!

My kind of messy, but well stocked pantry!

Hello friends! We all want to eat healthy, don’t we? At least most of the time, that is. ­čÖé Here is one of my most important healthy secrets that I’m going to share with you right now, because I’m that kind of a nice person! Eating healthy starts with having the proper ingredients readily available. That means having a healthy pantry and fridge/freezer. If you don’t have the right kinds of things to eat in your pantry and fridge/freezer, you will never be able to eat healthy, at least at home that is.

If I've got the pantry door open, Chewie is in there checking it all out!

If I’ve got the pantry door open, Chewie is in there checking it all out!

And we all know it’s easier to eat healthy at home versus a restaurant, and it’s cheaper too. So, I’m here to guide you to stock the right things in your pantry and fridge/freezer to live a super healthy life. Today, we will talk about the pantry, and in part 2 we will talk about the fridge/freezer. I’m including pictures of my pantry, but please don’t judge me for the messiness, just the quality of ingredients in there! ­čÖé As always, all items are organic if possible.

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1. Nut butters/Coconut Oil– I have cashew, peanut, and almond butters in my pantry, along with a few different types of coconut butters and oils. These are super crucial for my family both to make a quick snack- nut butter on an apple or banana is a family fave, and to make my super healthy protein shake (see my previous post, “SHAKE your way to a life without sugar”). Both nut butter and coconut butter/oil┬áare essential.

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Pantry10

2. Beans, tomato products, and sauce basics– Probably┬áthe most utilized area in my pantry is my middle shelf which contains numerous types of beans┬á(red kidney, white kidney, garbanzo, black, and pinto) and canned tomatoes (crushed, pureed, chopped, and whole tomatoes). Almost every recipe I make contains either beans or tomatoes, or both, so having different options for both beans and tomatoes adds variety to my recipes. I have many different sauce basics too, like chicken broth, verde sauce, Better than Bouillon, Barbeque sauce, Annatto paste (used in Mexican cooking) and red pepper paste (for Korean recipes). I make many tasty dishes with these pantry staples.

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3. Potatoes, dried herbs, and onions– I usually have a few different types of potatoes, red, Yukon gold, fingerling, and Idaho among others. There are always onions in my pantry because almost every recipe I make contains them. I also have oregano, basil, and rosemary that I dried myself (see my previous post for more information, “Herbaceous, Wonderous Herbs! DRY THEM YOU’LL LIKE THEM!”), which makes for much more tasty dishes.

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4. Oils, vinegars, and salsas– I have canola and extra virgin olive oil, balsamic, white, red wine, and white wine vinegars, and my favorite Herdez medium salsa. I use EVOO in most of my cooking, and I love experimenting with vinegars to make my own salad dressings. I also love salsa to make tacos, breakfast scrambles, and just to dip tortilla chips into.

Pantry8

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5. Quinoa, rice, and pastas– Many of my recipes contain quinoa so I usually have a few different kinds in my pantry. I love brown rice and it’s super healthy too so I always have that. I also make risotto so I have Arborio rice for making that dish. Because I have a gluten allergy in the house I always have gluten free pasta, but there are a few different types of pasta my significant other uses to make his famous pasta and filet mignon dish (I’ll see if he will let me share the recipe in a future post!).

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6. Nuts, crackers and tortilla chips– My family is NUTS about nuts so I usually have a few different types for a quick and healthy snack. I usually have a few types of crackers though we really don’t eat them very often. I bought this new type that was made with cheese only, no flour at all, which was tasty so maybe we will switch to those, since I don’t like to have too many types of non-whole grain carbs in the house. I always have a few types of tortilla chips in the house to make nachos with, or just to dip since they’re gluten free. My favorite type is a brand called The Better Chip and they’re beet tortilla chips. It’s a blend of beets and corn, and they’re delish! Even people who don’t like beets like these chips.

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7. Baking ingredients– I stock many types of flours, almond, oat, rice, and wheat for baking. I also have your basic baking powder and soda, chocolate chips, chopped walnuts and pecans, brown and white sugar, honey, agave nectar, and coconut flakes. I don’t bake very often but we make pancakes and bake┬áevery once in a while so I like to have everything at hand just in case.

My chocolate stash- yummm!!!

My chocolate stash- yummm!!!

8. Chocolate of course– We have many types of chocolate bars and chocolate items for a SMALL treat- always dark chocolate though. Dark chocolate is VERY healthy in small amounts (see my post, “Dark Chocolate- A HEALTHY indulgence” for my information.) so I like to have that available when we need our chocolate fix. It’s essential to my life!

My spice rack- I love it!

My spice rack- I love it!

I keep my spices in a pull out cabinet next to the stove and though they’re not in a pantry, I can’t live without them so they deserve a mention. My essential spices are Himalayan sea salt, peppercorns, garlic powder, red pepper flakes, Italian seasoning, Herbs de Province, chili powder and cumin, among MANY others. I use them constantly and the great thing about spices is that they really SPICE UP your meals (LOL!). If you’ve read any of my past posts in which I provide a recipe, these spices are almost always in them.┬á I also love cinnamon, nutmeg and pure vanilla for sweet recipes.

I found him on the shelf one day and thought it was adorable so I am including it. I don't recommend stocking him in the pantry, though!

I found him on the shelf one day and thought it was adorable so I am including it. I don’t recommend stocking him in the pantry, though! ­čÖé

These are the basics for a well stocked pantry, which will provide you with the ability to make many healthy meals for you and your family and friends. Please excuse┬ámy less than perfect organization and neatness, that’s not one of my strengths! Keeping healthy meal essentials close at hand is┬ácrucial to making healthy meals quickly and easily, and that is one of my strengths! ­čÖé┬á Eating healthy meals and snacks will help you live a life of vitality- like Valerie!

Herbaceous, Wondrous Herbs! DRY THEM, YOU’LL LIKE THEM!

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These were my herbs at their peak last summer!

These were my herbs, purple basil and oregano,  at their peak last summer!

Hi All! Well I’m super excited today because spring is here and it’s almost time to plant my herbs and veggies for the year. But, I get super frustrated because it seems to take FOREVER for them to grow enough so that I can pick the leaves to use in my cooking. So, you know what I did this past fall? I┬ádried my own herbs and used them in my cooking all fall and winter long. In fact, I’m still using them as I have plenty to last me until my fresh ones are ready this summer! And here’s the thing, my friends, it’s SO EASY TO DO- otherwise I wouldn’t do it :). I wanted to share with you today how I dried my own herbs so that as you’re planning your spring gardens you can think about growing enough herbs to dry for your families. Even if you don’t grow herbs, you can use the organic dried herbs from the grocery store and that’s just fine, but the taste of the ones you dry yourself is SO SUPERIOR to the taste of the grocery store version, it’s not even close. Again I reiterate that It’s super simple, in fact, read on and see!

Basil happily drying in my basement!

Basil happily drying in my basement!

1. Pull the plants out of the ground BEFORE THE FIRST FROST and store them in a cool, dry place. I used my basement and I laid down paper grocery sacks so the plants wouldn’t make a mess on the counters while they were drying.

2. This is the easiest step- leave the plants alone for about 2-4 weeks until the leaves are completely dry and brittle to the touch. I would check them every week until I felt they were dry enough.

Basil all dried and ready to go!

Basil all dried and ready to go!

3. Next take the plant and pick all the leaves off of it. I did green and purple basil, rosemary, sage, oregano and thyme. Make sure to┬ákeep the sticks and dirt┬áout of the dried herbs. I picked VERY GENTLY so as not to add stuff into┬ámy herbs that wouldn’t taste good. Then, you discard all the sticks, dirt and things you don’t need anymore.

All bagged up and ready to be used in my cooking!

All bagged up and ready to be used in my cooking!

4. Take the herbs and bag them up, putting the date and type of herb on the baggie, because believe me they all start to look alike after a while and you’ll be glad you did. Now just use them in your cooking where the recipes call for dried herbs and you won’t believe how much more flavor you will get from these herbs.

Oregano is one of my favorite dried herbs, it's so flavorful!

Oregano is one of my favorite dried herbs, it’s so flavorful!

Each plant yielded about 2 cups of dried herbs which has been more than enough for my fall, winter and spring cooking. Since this was my first time doing this and I didn’t realize how much each plant produced, next year I’ll definitely have enough to share so if you want some, let me know! But really, if you grow your own herbs, you should try drying the plants in the fall, it’s just so easy and the taste is far superior to anything you can buy. In addition, because I grew and dried them myself I know there┬áare no pesticides or herbicides used on my herbs ever, which helps promote the health and welfare of my family. Try it and let me know how you do! Or as I said in the title of this post, dry them, you’ll like them! Drying your own herbs will help you live a life of vitality- with Valerie!