I need something sweet and good for my body

I have been feening for something sweet lately and looking at making good for the good alternatives. Today has to be one of the best sweet foods I have made in a while besides those amazing energy balls. This was super easy to make as well. Are you ready for your sweet taste buds to be satisfied?

Easy Now Sweetie: 

1 1/3 cups of halved strawberries
1 1/2 tablespoon of ricotta cheese
and 1 teaspoon of maple syrup

Cut the strawberries in half as stated above. Place into a container. Then add the ricotta cheese and maple syrup. I shake the container gentle when the lid was on to mix the ingredients. That's it. Enjoy!

Candy's Ham and Green Bean Soup

This is a super easy soup to make when you have no time or energy.

There is a lot of about's when it comes to measurements for this recipe. Why you ask? Well I add what I like and if I like it a lot (ahem GARLIC), I will add a lot of it. That's why I love this recipe it can be tweaked just for your taste buds!

 

Ingredients:

About 3 cups of cup fresh green beans
2 cans of low-sodium chicken broth
2 cups of water
about 1 1/2 cups of Quinoa noodles
About 1 cup of roughly chopped onions
5 huge garlic gloves chopped
About 2 1/2 cups of chopped ham
Salt and Pepper for taste
Spinach and Herb mix from Tastefully Simple

Boil the water and chicken broth. Once boiling lower to a simmer and add the quinoa noodles. While the noodles are cooking chop up the onion, green beans, ham, and garlic. Rinse off mushrooms. Once the noodles are 'al dente' (soft and hard at the same time) add the chopped and rinsed goodies to the soup. Cook on simmer for about 10 minutes. Add salt, pepper, and tastefully simple's spinach and herb mix. Spoon into a bowl and ENJOY! So easy your husband can do it.


 

Meal Prep: Potato Soup with Shrimp

Let me tell you first off this soup is so tasty and amazing. I tweeked a few of the ingredients from recipe since it was written by Paula Deen from foodnetwork.com.

I decided that I wanted seafood for lunches this week. So glad I found this recipe and decided to give it a try.

Potato Soup with Shrimp

Ingredients:
1/2 stick of butter
1 small onion diced (I used a medium purple onion)
2 medium carrots diced
5 cloves of garlic chopped (I added this because you can not have soup or shrimp without GARLIC)
2 tablespoons flour.
8 medium russet potatoes, peeled and cubed (I used 3 medium/large potatoes)
4 cups milk (I used Hood Milk)
1/2 cup Chicken Broth (instead of 2 chicken bouillon cubes)
1 cup half and half (I actually mixed 1/2 cup heavy whipping cream and 1/2 cup chicken broth)
Salt and Pepper to taste
1 lb of cooked, peeled, and cut in half shirmp
crumbled bacon for garnish
grated sharp cheddar cheese for garnish

Directions:
In a 4 quart saucepan, melt the butter. While the butter is melting saute the onion, carrots, and garlic until they are slightly tender. Stir in flour and cook for one minute. Add the milk, chicken broth, and potatoes. Cook over medium heat for 15 minutes. Add the 1/2 heavy whipping cream and 1/2 cup of chicken broth, salt, and pepper. Add the shrimp to the soup and stir well. Serve soup sprinkled  with bacon bits and grated cheese.

Paula says you can add corn instead of shrimp.

I hope you guys enjoy this recipe and the special tweeks I did to it. Have a great one and keep it healthy!

Meal Prep Sunday 15 Apr 13

 

On Saturday I was sitting cruising facebook trying to decide how much my body wanted to do since it was hit hard with a cold or as my co-worker likes to call it: The Bionic Plague. I was really deciding to take a long hard nap when my phone rang. Picked up that damn phone to find out that the Cooking Class I signed up for started and I was tardy. So I brushed my teeth and headed out the door sickness and all. Heck, I paid twenty dollars to get my cooking on. Boy, am I glad I went because one of the recipes we learned because my Meal Prep for the whole week. It is called 'Salad in a Jar' and the recipe is by  Kelly Wisner. Who is an amazing woman. She is so passionate about food and the bees that we get along quite well. If you haven't had a chance to do any of the classes then let me tell you, you are missing out. Check them out here. You won't be disappointed and you will learn how to cook vegan and raw foods!

 

 

Salad in a Jar
by Kelly Wisner

Dressing Ingredients:
1 tablespoon Tahini Butter (or any nut butter)
1 tablespoon Apple Cider Vinager
1 tablespoon Maple Syrup
1/2 tablespoon of Soy Sauce (next I will be using Miso)
Ginger to taste

Salad Ingredients:
Snap Peas
Tomatoes
Beans
Red Pepper
Red Onion
Feta Cheese

Mix all the dressing ingredients in a blender. Chop all the veggies or fruits that you want in your salad. I actually chopped up all the ingredients listed in the salad ingredients section. Then leave over night in the fridge or use that day. Just pour over some greens and you have a meal fit for a Green Goddess!

HINT: Freeze your ginger and then just grate it. It comes out like powder and stays fresher longer.



 

This Lady Eats Roasted Asparagus Soup

I am the soup queen. If you follow this blog you will see a lot of homemade soups that were just inspired by my creative brain. I am on an adventure into eating what my body needs for energy and to heal it's self. We are not prefect when eating foods in this world but I can at least try to be and hopefully this will inspire you to be just as healthy. This was my lunch yesterday. I have had many requests for the recipe so I thought I would create a blog to be able to share recipes of my good eats!

This Lady Eats Roasted Asparagus Soup:

Ingredients:

2 bushels of asparagus
1 whole yellow onion
1 package of portabella mushrooms
3 huge garlic cloves
4 slices of pickled jalapenos
1/3 cup of unflavored almond milk
1 can of chicken stock
1/3 cup of yellow onion
Salt and pepper to taste
3 thick slices of ham

 
Heat oven to 350 degrees; Place asparagus, onion and mushrooms on two trays for the oven. Drizzle Olive oil on top and roasted for about 35 minutes. Beware your mushrooms will sweat so placing them on their own tray is idea.

 
Once the asparagus, onion, and mushrooms let them cool; Place the onions, mushrooms, and diced ham in a pot. Put your roasted asparagus in your Vitamix, Blendtec, or blender of your choice. I used my Vitamix which I love dearly! Add, the 1/3 cup of raw onion, 3 garlic cloves, 4 slices of pickled jalapenos, 1/3 cup of unflavored almond milk, and pour the can of chicken stock into the blender. BLEND until smooth or the consistence that you want. Pour the GREEN liquid into the pot and heat to eat tonight or store them in plastic containers for lunch the next few days! Freezes well! Add salt and pepper for taste.

 
This recipe only took me about 15 minutes to whip up since the roasted produce was done 2 days ago. :D All I had to was pop everything in the Vitamix and place the ham, roasted onions, and roasted mushrooms in my little plastic containers!

Enjoy this flavor filled soup! Follow me on instagram: LadyCandySparks