9 Resolutions for You – 2012
I have a lengthy list of resolutions for myself this year: eat less meat (and better quality when I do), plan weekly meals to save time and money, spend more time walking my dog, ski more, sew more, adventure more… the list goes on. However, my list of resolutions for you is an entirely separate list; created not to tell you what to aspire to this year, but to tell you what you can expect to read, learn and see here on Good Food Health.
As part of a larger goal here at Full Circle, I have been listening to and learning from my readers and have a few goals I want to share that I hope will help you make the best of your food, your health and your life this year. With these goals I want to give you things to look forward to, challenges to undertake and knowledge to absorb, all of which will keep both you and I on track to creating a healthier, happier and more delicious life this year.
So, here is what you have to look forward to:
2. Healthy recipes you can make on a tight budget
4. More vegetarian recipes
6. More vegan recipes
8. Approachable and understandable information on health and cooking
9. Seasonal, fun and creative ways to fuel your body and use the ingredients in your Full Circle box
I would love to hear from you on what you want to read, see and learn too! Please leave a comment and I will add it to the list.
To start the year off on a good foot, here is one of my all-time favorite healthy recipes – Unbeatable Veggie-Bean Soup. I have heard a lot of talk about 2012 being “the year of the bean” and, for some reason, it sounds pretty enticing.
Beans are packed with fiber and antioxidants, help stabilize blood sugar, are nutrient dense and cholesterol free and are a lean source of protein. Their affordability and versatility make them a perfect item to keep in your pantry. Buy them dried in bulk (much healthier than their canned counterpart) and soak them in water for a few hours before cooking them.
- 1 Tbsp coconut oil or butter
- 1 large yellow onion, diced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp ground mustard seed
- 1 tsp salt
- Freshly ground pepper to taste
- 1 large yam or sweet potato, peeled and cut into ½ inch cubes
- 4 cups vegetable broth (plus 1 cup water for a thinner soup if desired)
- 1 cup crushed tomatoes
- 1 cup black beans, cooked
- 1 cup cannellini or kidney beans, cooked
- 1 cup edamame beans (I use the blanched and frozen out of the pod ones for ease)
- ½ cup dry red wine (optional)
- ½ cup chopped cilantro (optional for garnish)
- In a large heavy -bottom pot, melt the coconut oil or butter over medium heat. Add the diced onion and sauté until translucent – about 8 minutes. Add the spices, salt and pepper and sauté for another 3 minutes. Add the yam or sweet potato pieces, broth and tomatoes and bring to a simmer. Lower heat and cook for 10 minutes. Add all beans, edamame and wine if using. Simmer for another 5 minutes until heated through. Serve hot, with cilantro for a garnish if desired.