Grubbin'

Along with leftovers galore, here are some highlights of my meals:

Pumpkin Spice Latté

Ezekiel 4:9 (Low Sodium) Toast topped with Almond Butter, half a banana, a drizzle of Agave and a sprinkle of cinnamon.

Tex-Mex Soup

Serves 6-8

You'll need:

2 onions, diced

2 cloves garlic, minced

1 jalapeño, seeded, if desired & minced

1 green bell pepper, seeded and diced

2 Tbsp. Olive Oil

1 cup uncooked brown rice

2 tsp cumin

1 tsp thyme

1 tsp oregano

1 tsp garlic powder 

1/4 tsp cayenne pepper (optional)

26 oz chopped tomatoes in juice

(I recommend Pomì. Their packaging is BPA-free.)

1/2 prepared salsa 

1 quart vegetable broth

1 15 oz can kidney beans, rinsed & drained 

(Eden Organic is also BPA-free.)

1 15 oz can black beans, rinsed & drained

1 15 oz can whole corn kernels

To garnish:

Avocado slices, chopped fresh cilantro, sliced green onions.

Sauté the vegetables in olive oil on medium heat until soft, about 5 minutes. Season with salt and pepper if desired. 

Add the spices and rice and stir about 1 minute to toast the rice. 

Stir in tomatoes, salsa, broth, beans and corn. 

Bring to a boil and reduce heat, cover and simmer about an hour. 

As always, enjoy!