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The days have gotten colder and the desire for hot, chunky soup has gotten stronger. Yesterday, after a week of freezing rain, was the lucky day. I chopped and chopped until I had a huge pot of fresh veggies, then I added some veggie broth (low sodium) and a few spices. After simmering on the stove for a while I was left with this colorful, cozy bowl. Lentil Veggie Soup 4 stalks of celery, chipped into small pieces 3 
Do you pack your lunch everyday? What do you like to make or bring? Are you someone who uses lunch as an easy time to eat healthy because your food is ready to go, or do you like to treat yourself to snacky foods that are easy to pack? Brady packs his lunch everyday, with the exception of a few days when I make it for him. (I used to make if all the time when we were first married 
Back to the grind of teaching spinning today. I taught a great group at the JCC and left class soaked. It felt good to be on the bike tonight! Now, onto the recipe I promised. This dinner or appetizer recipe is like a party in your mouth. It is packed with flavors and nutrition. It’s bright and beautiful color make it perfect for serving guests and entertaining. This dish is vegetarian but can be easily modified to feed a meat-eater 
This was a delicious spring dinner! It’s simple to make and has WAY less butter and oil then regular shrimp scampi. It reminds me a recipe I saw in Cooking Light a while ago. Let me know if you try it! Light Shrimp Scampi 1-2 lbs. cooked, deveined and shelled shrimp 1 Tbsp. butter 2 Tbsp. EVOO 3 – 4 Tbsp. fresh squeezed lemon juice 2 big Tbsp. minced garlic 1 tsp. Italian seasonings fresh basil salt and pepper 
Brady got out of work early today so we took Anna for a walk in the sunshine! It was still pretty cold out, but at least we were outside! On our walk we debated going to dinner, ordering in, and cooking. We decided we would order some sushi and make stir fry veggies to go with it. The sushi was from a new place we had not been to, and we were not impressed. He ordered a spicy yellow tail 
Tyler made this fresh veggie side dish (idea from Everyday Food mag) when we were at Brady’s parents the other night for dinner. It was really good and had tons of flavor! Tyler’s Green Beans and Tomatoes 1 – 2 lbs. fresh green beans4-5 fresh tomatoes, diced2 T. EOOsalt and pepperfresh parmesan cheese Snip the green beans and then simmer them in EVOO until they have softened and their color has brightened. Add diced tomatoes and cook until the tomatoes |
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