Cauliflower Soup

Fit From the market

“A simple soup is one of the best ways to show you care.”

So now that it’s spring I’m starting to think ahead to the days when my favorite farmers’ markets will start to burst with the early treats of the field – greens, carrots, and berries will be the first temptations for me. On a damp and chilly day in late March I was inspired by some spinach and baby kale… and I created a very simple yet very delicious soup that will allow those early greens to shine. Plus later in the season when a rare treat appears – a head of cauliflower! – I can revisit this treat. Most cauliflower/broccoli type soups are cream-based, but I prefer a brothy soup with some chunks of veggie you can bite into. I love how this one turned out.

This didn’t take very long at all to prepare and there…

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Ham, Lentil and Potato Soup

Fit From the market

Yeah! More soup!

If you are a regular reader of my blog, you know what a fan of homemade soups I am. Fresh ingredients and a nice soup bone in my crockpot… I’m in heaven! (Check out my recent post on bone broth and vegetable beef soup!)

Some of the very best soups are some of the most simple, in my opinion, which is what clean eating is all about. You don’t need a lot of fancy ingredients or things you’ll use just 1 T. of and then let waste away. It’s the reason your mom’s and grandma’s recipes were always so tasty. The simplicity. The basic wholesomeness.

That leads me to today’s post, Ham, Lentil and Potato soup. I hope you don’t just throw out that treasure that’s left after your make a wonderful ham for dinner – between the juice left from the roasting and the…

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Stuffed Poblano Peppers

Fit From the market

(*NOT your mom’s stuffed peppers!)

It’s late summer. The market is overflowing with tomatoes, zucchini, and peppers. All the peppers.

I am filled with fitspo and I want to cook with everything. I’ve already made sauces and soups and I feel the yen to create something new. Something different. This is what the farmers’ market does to me. Everything is at its fresh peak, inspiring me to combine flavors and ingredients to bring out the best in healthy ways.

And I see the poblano peppers. Sitting next to the cartons and cartons of red and green bell peppers. A little spicier, great for cooking. My mind starts to wonder/wander what I could bring to them to mix up the traditional stuffed pepper. Don’t get me wrong; I am a huge fan of stuffed peppers. My mom’s are the absolute best and I have a recipe  here and another for Stuffed…

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Chicken Potato Soup!

Fit From the market

On the last day of this season’s farmers’ market my favorite farmer brought an extra special treat that he hadn’t delivered the entire year – POTATOES! There were bags full of big, beautiful, lumpy, red and white tubers. I was enticed immediately. I love potatoes; they are the ultimate comfort food. My family feels the same, and this always lets me feel free to bring all kinds of potatoey treats to our table.

Of course now it is fall, and I felt the urge to make soup with those babies. I let my eyes check out the other veggies for sale, all the time feeling the urgency of the LAST MARKET. I grabbed the onion and garlic, then spotted the fresh parsley. A rich broth would come easy. (I personally believe that a nice, homemade stock makes or breaks a soup. It’s not hard, it’s clean, delicious, and SO YUMMY!)…

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Stuffed Pepper Soup

It’s that time of year… gonna buy all the peppers and tomatoes tomorrow at my farmers’ market and make this for dinner!!

Fit From the market

OK, OK, I know I say this a lot, my fit and hungry friends, but I think this is my new FAVORITE recipe I have EVER MADE. OMG if you like stuffed peppers and you like soup you have to give this one a try! It was super easy to throw together, it’s VERY CLEAN and HEALTHY, pretty INEXPENSIVE, and PRETTY. Oh, and did I mention it’s DELICIOUS?!

HEADS UP!! I used barley as my grain, which needs to soak overnight. DON’T freak out; just put it in a pan/bowl on the counter before you go to bed, cover, and THAT’S IT. No time? Forgot? You could sub a nice brown/wild rice easily.

Ingredients:

drizzle of olive oil for pan

2 cloves garlic, pressed

1 small onion, chopped

2 small boneless pork loin chops, cut into bite-sized chunks

about 1/2 pound

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Bone Broth…or, The Key to Great Vegetable Soup!

Perfect for today!!!

Fit From the market

“Soup Saturday,” you say?

It’s no secret that I am a huge fan of soup. On the first cool day in fall I look forward to the first Soup Saturday in my house. Every Saturday after that I make a yummy homemade soup that warms us as well as my kitchen. Everyone has their favorite: my husband always wants chili, my son and daughter love my chicken tortilla, and I… well I have too many favorites and that’s why Soup Saturday lasts until spring! (For another one of my faves check out my ham, lentil and potato soup!)

“Hello, gorgeous!”

I pick that week’s selection based on different factors, but as with most of my meal planning it’s the ingredients I see in the market that week. While visiting my parents for the holidays I made a stop to my favorite local indoor market – Monnettes Market in Toledo…

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Broth Bowl

It’s COLD in Ohio this weekend. I’m so making this!

Fit From the market

So there I was at our local chain restaurant…

and I saw they had broth bowls. With noodles and chicken. Of course I had to order one. It was delicious, I have to say. But as I enjoyed it I thought to myself, “Beth, you can totally make this yourself!”

And so I did.

The broth bowl may be a newish idea for some, based on a classic Asian dish for many. It’s a rich broth filled with perhaps ramen or soba noodles, vegetables and meat if that’s your thing. But the broth, of course, is the highlight. Rich and smooth, you start with a fragrantly seasoned broth and end with one enhanced by the flavors you add to your bowl. Whatever you include in your broth bowl, you should enjoy the juicy slurp of the broth and drink every last drop out of the bowl!

So my regular readers…

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