I’m looking forward to doing a Taste Test Tuesday series of recipes that I’ve been anxious to try from cookbooks, magazines, Pinterest, etc. So, to kick this off, I chose this Minestrone Soup from Bob Warden’s ‘Great Food Fast’ book of pressure cooker recipes. I made it in my Instant Pot, it’s a multi-cooker: a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one. This recipe worked beautifully using it! I honestly could have soup of any kind every day, all months of the year! I tweaked the recipe slightly using kale instead of spinach and elbow instead of shell pasta, because that what I had on hand. You’ll love that one serving is only 160 calories and 5 Weight Watchers SmartPoints!
extra virgin olive oil
How is your new year starting out? I just love the beginnings of a fresh new year! I’m being extra mindful of what I eat, and scheduling my workouts so I don’t miss them! Choosing seasonal fruits and vegetables is a good way to improve a healthy eating plan, and I love being rewarded with high quality produce that’s packed with nutrition at a lower cost. You’ll notice a difference, and your taste buds will definitely thank you for it! This time of year, pears and pomegranates are in season and very delicious, so, I’m putting them together in this beautiful Pear and Pomegranate Salad with Gorgonzola Crumbles. The textures and colors are amazing!
I’m bringing back this luscious, savory recipe with new photos because, it’s just too good not to! Here we are in the beginning of a brand new year and like many of you, I’m resuming a healthy eating program after the holiday indulgences. These prosciutto wrapped chicken thighs with rosemary are a bit of a departure from your everyday chicken recipe, but easy enough for a weeknight, and elegant and amazingly savory and delicious enough for a special occasion! AND…it’s Paleo, Low Carb/Gluten-Free and Whole30 compliant! Win!!