One Pot Farro Veggie Loaded Minestrone Soup

One Pot Farro Veggie Loaded Minestrone Soup Recipe | Healthy Eats by Jennie

I love Minestrone Soup! This Minestrone Soup Recipe is delicious and is packed with a lot of veggies! To boost its health factor, it includes farro instead of pasta! Farro is amazing in soups, so you won’t even miss the pasta! This Minestrone Soup Recipe may take some time to make, but it is a perfect meal to make ahead. It is easy to reheat for lunches / dinners and freezes well.  Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot! read more

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Instant Pot Broccoli and Pearl Couscous

Instant Pot Broccoli and Pearl Couscous – Instant Pot Broccoli Recipe | Healthy Eats by Jennie

This Instant Pot Broccoli Recipe is healthy, delicious and comforting! With the Instant Pot, this recipe comes together quickly for an easy weeknight meal. I think pearl couscous is fun to eat, and this Instant Pot Broccoli Recipe is loaded with nutrient packed broccoli, making it a healthy and fun eat! read more

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Kick My Cold’s Ass Veggie Soup

Kick My Cold's Ass Veggie Soup – Immune System Boost Recipe | Healthy Eats by Jennie

It’s cold season, so we all need an Immune System Boost Recipe to either kick that cold’s ass or prevent a cold from kicking your ass! During the holiday season, we were not eating as much healthy eats as we normally would with all the holiday parties and holiday fun! So of course, both Jimmy and I caught colds! Starting this year off, and since cold season and winter will still be in effect for a few months, I wanted to create an Immune System Boost Recipe to Boost our immune systems and keep those colds away! I pretty much googled foods to either kick a cold or prevent a cold and put as many of them in a soup that I could. Big ones that kept on coming up in my search were red peppers, celery, carrots, garlic, ginger, broth, chick peas, dark leafy greens and citrus. This Immune System Boost Recipe has all these foods and turned out both delicious and comforting! read more

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Thai Green Curry with Veggies and Roasted Sweet Potatoes

Thai Green Curry with Veggies and Roasted Sweet Potatoes

This Healthy Green Curry Recipe goes out to my sister Becky! Me and Becky LOVE eating Thai food together! She LOVES Green Curry! Thai curry dishes may not be the healthiest for you though. I wanted to come up with a Healthy Green Curry Recipe, that is just as delish but is also healthy. This Healthy Green Curry Recipe uses reduced coconut milk rather than the full fat version, and rather than chicken or other type of meat, loads this up with sweet potatoes and veggies. This Healthy Green Curry Recipe is delicious! Becky – I hope you LOVE this as much as I do!
Course Main Course
Cuisine thai
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 medium sweet potatoes cut into ½ inch cubes should be 2 cups
  • ¼ teas salt
  • ¼ teas black pepper
  • ¼ teas chili powder
  • 2 T olive oil
  • 1 cup of rice optional
  • 1 T olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1 cup of chopped carrots
  • 4 cloves of garlic
  • 3 T green curry paste
  • 1 13.5 oz can reduced fat or light coconut milk
  • 1 ½ cups vegetable or chicken broth
  • 2 cups of fresh spinach chopped
  • ½ cup of chopped cilantro plus 1-2 T extra for topping if desired
  • ½ cup of chopped peanuts plus 1-2 T extra for topping if desired
  • Limes for garnish / serving – optional

Instructions

  1. Preheat oven to 425 degrees.
  2. In a medium sized bowl, mix together sweet potatoes, black pepper, salt, black pepper, chili powder and 2 T olive oil.
  3. Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
  4. Meanwhile, cook your rice (if serving over rice).
  5. In a Dutch oven or stock pot, over medium high heat, sauté the peppers, onions and carrots for 5 minutes with 1 T olive oil.
  6. Reduce heat to medium, add garlic and sauté for 1-2 more minutes.
  7. And then add curry paste, combine and cook for another minute.
  8. Add coconut milk, broth and roasted sweet potatoes, cover and simmer for 15 minutes.
  9. Remove cover and turn heat down to medium low, add spinach, peanuts and cilantro and simmer for 3-5 minutes.
  10. Portion onto bowls, over/alongside of rice, top with cilantro and peanuts, and serve with wedges of limes (optional).

Recipe Notes

This Healthy Green Curry Recipe tastes delicious leftover.

If you like it spicy, top it off with a little sriracha!

Also check out my Healthy Red Curry Recipe: Thai Red Curry Coconut Veggie Noodle Soup.

thai veggie green curry

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Heartburn Relief Veggie Soup

Heartburn Relief Veggie Soup

Course Main Course, Side Dish, Soup
Cuisine American, Comfort food
Keyword Heartburn Relief Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups finely chopped celery
  • 1 large white onion chopped
  • 1 cup carrots chopped
  • 2 T olive oil
  • 7 cloves of garlic chopped
  • 1 teas freshly grated ginger
  • 6 cups vegetable or chicken broth
  • 1 teas salt
  • 1/2 teas black pepper
  • 2 teas turmeric
  • 1 1/2 teas fennel seeds
  • 1/2 teas cumin
  • 1/2 cup fresh chopped parsley
  • 1/2 cup brown rice (I used Rice Select Jasmati Brown Rice – http://www.riceselect.com/products/jasmati-and-kasmati/ I get mine at Wegman’s)
  • 1 cup fresh spinach chopped

Instructions

  1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté celery, onions, and carrots for 10 minutes.

  2. Turn down to medium and add garlic and ginger and sauté for 2 more minutes.

  3. Add broth, salt, black pepper, turmeric, fennel seeds, cumin and chopped parsley.

  4. Turn heat back up to medium high and simmer for 5 minutes uncovered, and then 5 more minutes covered.

  5. Remove the lid, and add the rice, and stir and bring to a boil.

  6. Turn heat down to medium-low, put the lid back on and simmer for 35-45 minutes (until rice is fully cooked).*

  7. When rice is cooked, remove lid and add spinach, and cooked for a few more minutes until spinach is wilted.

Recipe Notes

*Cooking times may take a little longer, depending on your brand of rice.

Celery is great for heart burn! For another tasty Heart Burn Relief Recipe, check out my Instant Pot Celery Zucchini Soup Recipe!

heartburn relief veggie soup

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Steamed Broccoli and Carrots Siracha Teriyaki Bowl

Steamed Broccoli and Carrots Siracha Teriyaki Bowl

Steamed Veggies are amazing and perfect to make for a quick healthy meal! Over the weekend, Jimmy made Steak Teriyaki with Wasabi Mashed Potatoes (which was awesome!) and made the Siracha Teriyaki Recipe from my Broccoli Pepper Bowls with Siracha Teriyaki recipe.  We had sauce leftover, so I decided to use that sauce with some Steamed Veggies!  This is a quick, delicious and healthy meal! I love Steamed Veggies!
Course Main Course
Cuisine Japanese
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Bowl Ingredients:

  • 1 cup of rice uncooked
  • 3 cups broccoli florets
  • 1 ½ cups of baby carrots
  • 3 stalks of green onions/scallions chopped

Siracha Teriyaki Ingredients:

  • 2 cloves garlic chopped
  • ½ cup reduced sodium soy sauce
  • ½ cup water
  • 1 T ginger grated
  • 1 T rice wine vinegar
  • 1 T brown sugar
  • 1 ½ T corn starch
  • 1 teas siracha sauce or more if you like it spicier

Instructions

Begin with rice:

  1. Cook rice according to package directions (the brand I used took 20 minutes)

Prepare teriyaki sauce:

  1. In a mixing bowl, whisk together soy sauce, water, ginger, vinegar, brown sugar, corn starch and siracha
  2. With about 1 teas. olive oil, over medium heat, sauté garlic in a small sauce pan for 2 minutes
  3. Add contents of mixing bowl to pan and bring to boil
  4. Reduce heat (be sure to stir while it is reducing) and let simmer on low (stir occasionally) until ready to use.

Prepare steamed veggies:

  1. In a medium sauce pan/pot – fill up to an inch of water and bring to boil
  2. Place broccoli and carrots in a steamer basket and place on top of the pan and cover, steam for 7 minutes. Note – steamer basket should be above the water, not submerged in water.

Assemble / Serve:

  1. When everything finishes – assemble / portion into bowls, rice and steamed veggies
  2. Drizzle teriyaki sauce over top or serve on the side and garnish with green onions

Recipe Notes

This makes 2 big servings or 3 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for chicken or steak teriyaki or use it as a dip for dumplings or other veggies. Or you can make the sauce ahead of time and reheat when you are ready to make this. If you like thinner sauce, you can add more water. If you do not like spicy, you can reduce or leave out siracha or add more if you love it!

broccoli carrot bowl

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Carrot Ginger Fried Rice

Carrot Ginger Fried Rice
Prep time: 20 minutes
Cook time: 10 minutes

Carrot Ginger Fried Rice - Vegetarian Recipes
This is one of those better than take-out vegetarian recipes! Jimmy will usually put soy sauce on any Asian dish and said that he didn’t need to put any soy sauce on this because it was perfectly flavored!  We have been searching for a great take-out Chinese restaurant around where we live in Philly but haven’t been successful yet. This dish satisfies that Chinese take-out fried rice craving! read more

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