Celebrate the holidays this year by hanging your favorite food on your tree in the form of an adorable foodie Christmas tree ornament! These charming renditions of your favorite foods, kitchen appliances and tools will delight your guests or gift recipients.
This hearty Italian Minestrone Soup With Gluten Free Pasta is full of healthy veggies and zesty herbs.
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This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans, and pasta.This dish is a great way to use up any extra fresh herbs and vegetables you have available. Although this recipe is delicious as written, don’t be afraid to experiment a bit with the ingredients. I used gluten-free fusilli here, but any variety will work. Here are a few gluten-free pasta options:
I like to make this soup in my dutch oven. I do, however, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup, especially if you’re using gluten-free pasta. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.
1 15.5 oz. can cannellini beans, drained and rinsed
4 c. organic vegetable broth* 2 whole bay leaves
1 T. fresh rosemary leaves, finely chopped (or 1 t. dried)
1 T. fresh thyme leaves (or 1 t. dried) 1 T. fresh oregano leaves (or 1 t. dried) ½ T. crushed red pepper flakes Sea salt and black pepper, to taste Optional: 3” Parmesan cheese rind 2 c. Fusilli pasta 2 c. fresh green beans, cut into ½” pieces 2 c. fresh arugula Optional Garnish: ¼ c. fresh parsley leaves, chopped
Freshly grated Parmesan cheese * Use additional vegetable broth to reach desired consistency, if needed
Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.
Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!
Spice up your home this winter with a delicious-smelling scented candle. Here’s my list of the best holiday scented candles that will bring a touch of warmth and spice to your home or office.
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The holidays are known for spicy and wintery smells, and what better way to cozy up your home or office than with holiday-scented candles. These make great gifts, too! Images are clickable. Descriptions are down below.
Classic holiday spices enhance and flavor this Healthy Gingerbread Protein Smoothie.
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Ah! The warm and spicy flavors of gingerbread are a holiday favorite. Whether you like yours in cookie form, bread, or brownies and bars, give this healthy gingerbread smoothie a try this season. It’s so easy to make.
I use unsweetened almond milk, although coconut milk (from a carton) will work, too. The secret ingredient that really kicks it over the top for that classic gingerbread flavor is molasses. You’ll need just a little, so don’t panic! Molasses is fairly strong in flavor, so a little goes a long way. I also like to use fresh ginger if I have it on hand, but powdered ginger will do the trick, too. Ground cinnamon and cloves round out the spices that you’ll need.
There’s rarely a smoothie that I make that doesn’t have frozen banana in it. I always have frozen bananas in my freezer. You just peel the bananas, break them into bite size chunks (makes it easier on the blender!) and throw them in a ziplock bag and put it in the freezer. I typically have two or three bags in my freezer at a time since I make several smoothies during the day. You’ll also need almond butter. This is another staple that usually ends up in my smoothies.
Smoothies, as I always mention, are best blended in stages to allow all the large and frozen chunks to blend nicely. Also, a high-powered blender, such as a Vitamix, will be able to handle frozen and large chunks more elegantly than a blender with less sturdy blades.
Add this yummy and healthy gingerbread protein smoothie to your morning rotation this holiday season. I actually make it throughout the year so it feels like Christmas even in July!