October 31, 2019
When I think of Fall, the first things that pop into my mind are the beautiful Fall foliage, cozy sweaters, the crunching of leaves under my feet and warm comfort foods. This is of course, after I have mourned the end of my favorite season – Summer. Don’t get me wrong, I do like the Fall season and do appreciate the changing seasons, but Summer will always have my heart.
Since I am a foodie nerd, I love to experiment with all the healthy seasonal & fresh produce. Zucchini is really a Summer and Fall veggie so it made sense to add this to my latest recipe. Soup is the perfect Fall food and for so many reasons. It gives you that warmth comfort factor going into those crisp, chillier days and nights. Soup pairs well with a leafy green salad and possibly with a slice of homemade gluten free bread. You can have it for lunch and dinner and is ideal for leftovers on those nights where time doesn’t allow for a homecooked meal.
So, let’s define comfort foods. Some may define them as unhealthy foods that help fill a missing void in their life. I have a different perspective. Comfort foods and healthy food can still taste pretty darn amazing. Many people have the notion that if it’s healthy, it’s not going to taste good. Well let me tell you something, I won’t eat it if it doesn’t taste good. That is number 1 on my priority list when preparing meals and a driving force into why I love to cook. I see it as a challenge. There has to be a way to make kale, spinach or zucchini taste good so I can benefit from all the nutrient dense benefits it provides. My definition of “comfort foods” – nutrient dense food that tastes delicious and makes me feel good during and after I am done eating it. Key phrase is “after I am done eating it”. There are so many comfort foods out there that may taste good eating it, but make you feel pretty awful a few minutes later. They can bloat you, weigh you down and make you feel down-right uncomfortable. Hmm, now isn’t that the opposite of “comfort food”?
This brings me to my very first blog post and with a feel good, comfort food kind of recipe – Minestrone Soup.
This one is packed with so many great veggies such as rainbow carrots, portabella mushrooms, zucchini, spinach and more! A healthier spin on the old school Campbell’s minestrone I would have as a child. And this recipe was a hit with the family – especially my pescatarian (vegetarian but eats fish) daughter! My recipe is for 8 servings since it is the perfect option for leftovers. Just be sure to keep the pasta on the side and add to your soup bowl when about to eat it. Otherwise it gets absorbed into the sauce and can get mushy. Most gluten free pastas tend to do this. I was pleasantly surprised how quickly this recipe came together considering it’s a scratch soup recipe. Healthy doesn’t have to take long! I have already had clients make this recipe in their own kitchens and it’s getting rave reviews. Give this one a try and your family will be sure to ask for it again and again.
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I am now taking new clients. I am extending a special offer on my 90 Day Program – 25% off through the end of 2019. Let’s get those good habits started now before the holiday foods arrive into your kitchen and life. If you are feeling frustrated with no energy or drive to make the necessary changes and optimize your health, I can help you get on track – find amazing energy and get you craving healthy foods. I do this by slowly integrating habit changes that will stay with you for the long-term without feeling deprived or overwhelmed.
Contact me today for a Free Discovery Transformation Consultation to see if we are a good fit together!