Two a Healthy Life

One couple on a mission to become healthy


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Healthy Mexican Inspired Veggie Soup

 

 

Nathaniel and I used to eat fideo a lot. For those of you who don’t know, fideo is a Mexican soup that has pasta in it. Since step one of making fideo is stir-frying the noodles we haven’t had it since I moved back to California.

I wanted to make a healthier soup that had all the flavors of fideo in it: onions, cilantro, garlic, tomato etc. and this is what I came up with.

Also- I made the decision to use canned beans and corn for convenience to our readers. I understand sorting and cooking beans for hours is something I am used to doing but that many of you are not.

Makes 4-6 servings.

At 4 servings (using chicken broth) it is 217 calories per serving with only 2.25g fat

Next time I am going to make it with vegetable broth.

If you aren’t counting calories as much as we are corn tortilla quesadillas and avocado would make a nice side.

Ingredients:

½ Tbsp. Olive Oil

1 small onion diced

4 small zucchini cut into bite sized pieces

Handful of cherry tomatoes cut in half

1 tbsp. of loosely packed and torn cilantro

15 oz. can Black Beans (drained)

15 oz. can corn (drained)

8 oz. tomato sauce

32 oz. chicken or vegetable broth

½ tsp. Chipotle Chili Powder (or something else you prefer like cayenne)

2.5 tsp. garlic salt

**Suggested but not necessary: Limes can be served on the side

  1. Heat ½ tsp Olive Oil on medium heat in a large pot. Once hot add onions and stir frequently.
  2. Once onions are soft add all other ingredients to the pot – turn up heat and bring to a boil
  3. Remove from heat once zucchini is tender (less than 10 min.).
  4. Blend half of soup and then pour back into a pot – let cool slightly and serve.
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Best Vegetarian Sandwich

How to make the most delicious vegetarian sandwich you will ever have…

About a month ago I visited Outerlands in San Francisco with my friend Lauren and had a delicious almost vegetarian sandwich. I wanted to re-create it home but Nathaniel insisted I stick to our vegetarian Monday-Friday routine.

In doing a version of the Outerlands sandwich I invented one of our favorite healthy meals although today was only the second time I’ve made it.

I will list the steps separately but if you can multi-task with two skillets by all means do it. 8 steps looks like a lot of steps but it’s really not – I was just really detail orientated in how I broke it down.

Ingredients:

2 small zucchini

1 small yellow onion

1 granny smith apple

5 oz. shitake mushrooms

4 slices of low fat cheese

2 large slices of sourdough bread from a round loaf (or whatever bread you prefer)

Olive oil

1 tablespoon of butter

Salt and Pepper

***Pre-heat oven to 350 degrees

  1. Thinly slice one small onion as you melt 1tbsp of butter on a skillet (low heat). Once the butter is melted toss in the onion and stir it every once in a while as you do steps 2-6.
  2. Slice your zucchini into ¼ inch wide strips or ¼ inch rounds and place on a baking sheet that has been sprayed with PAM
  3. Slice an apple into 6 ¼ inch rounds and place on another baking sheet that has also been sprayed with PAM
  4. Pour about 1 table spoon of olive oil onto a small plate, dip a fork into the oil and use the fork tongs to lightly dot olive oil on top of the apple slices and zucchini.
  5. Salt and pepper the zucchini before sliding the two trays into the oven. Zucchini and apple can be taken out of the oven when they are easily pierced with a fork (10-15 minutes).
  6. After you get the zucchini and apples into the oven your onion should be almost done. When the onions have caramelized to your liking place them off to the side in a small bowl.
  7. Add the shitake mushrooms to the same pan you cooked the onions in and cook on medium-low until soft (5-6 minutes)
  8. Once the zucchinis, apple, onions and mushrooms are cooked you are ready to layer them on top of your bread with cheese and broil for 10-15 minutes.

From the bottom layer up I constructed them: bread, cheese, apple, onions, mushrooms, zucchini and cheese. Each piece of bread only had 2 slices of low fat cheese on them and as you can see by the photo it was more than enough.

I washed dishes as the cheese melted atop the sandwiches so after dinner we only had two plates to wash.

Total time: 40 minutes and I wasn’t hurrying.

Makes 2 servings. Each Serving: Approx. 400 calories and less than 10g fat.

We paired ours tonight with a salad.

Enjoy!