Looking for guest bloggers!

As most of you know, I am expecting my first child in the next couple weeks (I'm 37 ish weeks along) and I would love to have a few guest bloggers lined up for once the baby comes.! I would really like for the posts to follow along the same lines as what I post (healthy, minimally processed and easy to make). I'm open to recipes, articles or whatever you might have in mind. If you are interested, please e-mail me at nourishingmyselftoday@gmail.com. 


Love you guys and thank you for your on-going support. 


-Laurie

Strawberries N' Cream Oatmeal

I grew up eating flavored instant oatmeal and one of my favorites was strawberries n cream. Of course I now know how processed those little packets are (not to mention, way to sweet!). So instead of never eating it again, I made my own version of Strawberries n' Cream. Luckily strawberries are now in season, so finding great tasting fresh strawberries is easy and inexpensive. This is a very basic recipe and can be customized according to your liking. I prefer a thick oatmeal, but if you'd like to thin it out some more, just add a little more almond milk. You've got yourself a nice, simple breakfast or even a nice post workout snack.


I didn't sweetened this oatmeal, I didn't think I need any sweetener. If you are more of a sweet tooth, try adding a touch of coconut sugar, honey or maple syrup. If you prefer softer strawberries, add them to the oats during the cooking process. The heat will soften them slightly. I prefer a fresh bite to mine. Also I used Soyatoo - a dairy-free whipped topping, but if you'd like to use regular whipped cream/topping, but all means do it. I'm sure it will be just as tasty!

Cook Time: < 5 minutes
Prep Time: < 5 minutes
Serves: 1


Ingredients:

• 1 serving of cooked steel cut oats (or 3/4c of cooked oats)
• 1 tsp ground organic flaxseed
• 1/4 cup unsweetened vanilla almond milk
• 3 large organic strawberries, sliced
• 1 dollop of dairy-free whipped topping

If you are not using the steel cut oats recipe, add 1 splash of vanilla and a pinch of salt to oats as they cook. 

If reheating the steel cut oats - add the almond milk and flaxseed during the reheating process. Make sure to stir well. 

If the oat are freshly cooked - top with the almond milk and flaxseed and stir well. Let the oats absorb the liquid.

The top the oatmeal with the sliced strawberries and a small dollop of whipped topping. Easy enough and very filling. 

Nutritional Info for entire recipe:

Calories: 200 ; Fat: 5.5g ; Carbohydrate: 34g ; Fiber: 7g ; Sugar: 4g ; Protein: 8g

Italian Rainbow Chard & Bean Soup

Sometimes after a long day, a warm bowl of soup is what helps me unwind from the hustle and bustle. Even though it is summer time, I still enjoy warm meals every so often. This soup has a nice Italian flair, kind of like a minestrone, minus the pasta. Letting the Parm rind simmer in the soup, gives it amazing flavor and a nice saltiness (so try to not over salt). Rainbow Chard is a denser green(compared to spinach) that holds up well to the cooking process and maintains a nice bite, even when reheated. Also it is absolutely beautiful! Eat the rainbow... that's where you'll be sure to get a variety of nutrients that your body needs. By adding the chard leaves towards the end, you retain most of the nutrients. This soup has plenty of protein, veggies, and fiber. Definitely filling! 


I only used 2 of the 4 stems in this recipe because the stems have a bit of a woody taste and too much can give it an off taste. You could omit the stems completely if you'd like - but I  like to try to use everything (no waste). By substituting the chicken stock for veggie stock and omitting the Parm rind, this is an excellent Vegan main dish. This soup freezes well and makes for a great next day lunch. So no waste here :)

Italian Rainbow Chard & Bean Soup

Cook Time: 30 minutes
Prep Time: 10 minutes
Serves: 4-6 


Ingredients:

• 1 tsp olive oil
• 1 large onion, diced
• 4 cloves of garlic, minced
• 1/2 tsp of red pepper flakes
• 4 organic rainbow chard, stems (2, diced) and leaves (chopped into bite-sized pieces) separated 
• 1 1/2 tbsp italian seasoning
• salt and pepper, to taste
• 1-14.5oz can of organic diced tomatoes, drained
• 2 tbsp organic tomato paste
• 2-15oz cans of organic pinto beans or cannelloni, drained and rinsed
• 3 cups of chicken or veggie stock
• 1/4-1/2 tsp cayenne pepper (optional)
• rind of Parmigiano Reggiano (any size)
• juice of 1 lemon

• fresh Parmigiano Reggiano, grated (optional)

In a large pot, heat the oil over medium heat. Add the onion, garlic, red pepper flakes and 2 of the rainbow chard stems only (add more if you'd like, but I find it makes the soup a bit too woody). Saute for about 5 minutes or until softened. Stirring often. Add salt and pepper to taste.

Add the rest of the ingredient except the rainbow chard leaves and the lemon. Raise the heat, bringing the mixture to a boil. Cover and lower the heat to a simmer. Stir occasionally. Allow the soup to simmer for about 15-20 minutes.


Then add the rainbow chard leaves, stir well into the soup. Cover and let simmer for 5 minutes. 

Add the juice of the lemon, stir well. Taste the soup and adjust seasonings as necessary (more salt or pepper).


Serve piping hot with crusty bread for sopping up the soup. Top with Parmigiano Reggiano. 

Nutritional Info per Serving (assuming this makes 4):
Calories: 255 ; Fat: 2g ; Carbohydrate: 46g ; Fiber: 15g ; Sugar: 7g ; Protein: 13g