[Food Series] Healthy and Hearty Red Lentil Soup

Posted on by Jennifer Fontaine

In the winter months, you can pretty much bet that at least once a week, soup will be served in our house! I just love soup! There’s something so warm and cozy about snuggling up to a steamy bowl of soup, how it fogs up the kitchen windows and let’s face it, how super easy it is! This red lentil soup is a staple in our house. Enjoy!

Ingredients
2 cups Red Lentils
1 cup Celery
1 cup Carrots
1 cup Onions
1 medium Potato
1 medium Tomato
2 cloves of Garlic
3 Bay Leaves
1 teaspoon Turmeric
1/2 teaspoon Cardamon
1 teaspoon Cumin
1/8 teaspoon Cinnamon
1 tablespoon Salt
1 teaspoon Black Pepper
1 Lemon

To make things really simple, I generally buy a large container of Mirepoix, which is all celery, carrots and onions already diced for you! Genius! If your grocer doesn’t carry this, you’ll just have to do it the old fashioned way. Also, dice the potato and tomato and finely grate the garlic. Now here comes the hard part: Throw everything into a large soup pot. Fill it with halfway with water, cover and simmer for about half an hour, then uncover and simmer for another 30 minutes, making sure to stir every now and then. Ladle the soup in to your bowl and squeeze a quarter slice of lemon to finish. That’s IT! So easy, so nutritious and so delicious! Enjoy!

By Jennifer Fontaine

[Food Series] Chocolate Chip Oatmeal Raisin Cookies

Posted on by Jennifer Fontaine

We aren’t too big on sweets in our house and I am by no means a baker, but every now and then, especially around the holidays, my domestic, nostalgic side kicks in to overdrive! Cue the cookies! I make Oatmeal Banana Bread with some regularity, so this is a variation of that recipe. I tried to stay away from too much dairy and keep it as healthy as possible, that’s why I was shocked when they turned out soooo yummy! The perfect healthy Christmas Cookie alternative! Enjoy!

Chocolate Chip Oatmeal Raisin Cookie Recipe

Ingredients
1 1/2 cups oats
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup raisins
1/2 cup semi sweet chocolate chips
1/2 teaspoon vanilla
1/4 cup Olive Oil
1/4 cup half & half
1/4 cup water

In a large mixing bowl, add all of the dry ingredients and stir well. Then add the wet ingredients and make sure that everything is fully incorporated into the dough. Preheat the oven to 350 degrees. Let the dough sit on the counter for 10-15 minutes. On a lined baking sheet, drop 1 ounce spoonfuls of your dough on to the pan, spacing them about 1 inch apart. Make sure the cookies are about half an inch thick and about an inch in diameter. Bake them for 15 minutes. Allow them to cool for a minute or two, then devour!

By Jennifer Fontaine

[Food Series] Roasted Cauliflower, Brussel Sprouts & Leeks

Posted on by Jennifer Fontaine
It’s pretty common knowledge that our household is cauliflower-obsessed and leeks are something I always have on hand. It goes without saying, we are veggie eaters! If you have veggie eaters in your house, this one couldn’t be any easier or more delicious and nutritious! Enjoy!
Roasted Cauliflower, Brussel Sprouts & Leeks Recipe
Ingredients
1 medium Leek
1 head of Cauliflower
2 cups Brussel Sprouts
1/2 cup Olive Oil
Salt & Pepper
Watch how easy this is… Preheat the oven to 425 degrees. Give a rough chop to the leeks and cauliflower. Shave the brussel sprouts. Fully coat the veggies with olive oil and sprinkle with salt and pepper. Spread them evenly out on to a baking sheet and bake for 30 minutes. Stir them, then put them back in the oven for another 30 minutes, then serve with Roasted Chicken or your favorite protein! Enjoy!
By Jennifer Fontaine