Stuffed Pepper Soup

I'm so happy with this soup, that I simply have to share. It has been the oddest winter here in Upstate NY. We've had very little snow, more spring like weather than cold ... and no great opportunities for yummy, tummy-warming soup.

Until today.

Today has been blowy and snowy and all kinds of winter, all day long. On my way home from another kick-butt kettlebell workout at my favorite gym, I knew that this was the day for soup. I had a vision in my head of a Stuffed Pepper soup I once tasted in Sault Ste. Marie, MI. With no recipe in hand as I browsed my local supermarket, I could only hope that what I was choosing would work.

I have been avoiding gluten and sugar as much as possible. I am also trying to purchase grass-fed meat and organic vegetables whenever possible. Therefore, I believe the final result is a healthy, hearty and mighty tasty soup option for a cold winter's eve.

Stuffed Pepper Soup

* Tropical Traditions - Organic Palm Oil Shortening, 2 tbsp
* Yellow Bell Pepper, 1 Large
* Spanish Onion - Med,
* Fresh Garlic, 2 Medium Clove
* Zucchini, includes skin, 2 medium
* Sea Salt, 2 teaspoon
* Muir Glen Organic - Tomatoes Fire Roasted Diced, 28-oz. can
* 1 lb. Organic Grass Fed Ground Beef, 93/7
* Imagine Organic - Chicken Cooking Stock, 4 Cup
* Pacific Natural Foods - Organic Free Range Chicken Broth, 4 cups
* Water 4 cups
* Lundberg - Organic Long Grain Brown Basmati Rice, 3/4 cup dry
* Chipotle Powder, 1 tsp
* Coriander, Ground, 1 tsp.
* Rapunzel - Vegetable Bouillon With Sea Salt, 1 cube
* Sazon Goya - Coriander and Annatto, 1/2 tsp

Heat Palm Oil in a large stock pot. Add diced onion, diced bell pepper and diced zucchini. Cook until slightly softened, then add the garlic cloves, run through a press. Sprinkle with sea salt, then mix together well. Add tomatoes, place lid over stock pot and cook on medium-low.

In a large frying pan, brown the grass fed ground beef. Crumble into large chunks and cook until no longer pink. Drain fat from the beef, then add to the vegetable mixture. Add broth, stock, water and all seasonings; mix well. Add rice and replace lid. Continue to cook on medium low until rice is fully cooked, about a half hour.

(I actually cooked mine for about an hour on the stove, because it wasn't quite time to eat, but it didn't need to simmer that long.)

Garnish as you like. I chopped up a fresh jalapeno and put it in my bowl along with the piping hot soup, and topped with some diced avocado. By the time the soup was cook enough to eat, the jalapeno had softened just enough and added a wonderful kick. Other ideas are shredded cheese, black olives, sour cream ... be creative!

Calories Per Serving: 218 (without garnishes ...)

Coach's Tuna Sandwich

I know, right? Ordinary tuna sandwich ... but this one tastes pretty spectacular and does NOT include all that nasty mayo, or cheese ... or anything bad. I stole this from my boxing/kettlebell coach, Dom Arioli. I had to make a couple of little changes, because mine wouldn't blend well. I am pretty sure that is because I shouldn't have drained the tuna quite so well.

If you are looking for a tasty, clean alternative to the Classic Tuna Sandwich, look no further!

Coach Dom's Tuna Sandwich
(makes 3 sandwiches)

* 1- 6 oz. can of White Albacore Tuna
* 2-3 tbsp. Hummus, there are different flavored hummus (I used a classic, traditional flavor, but think Chipotle will be yummy too!)
* 1 tbsp. Organic Flax Seed
* squirt of fresh lemon juice, to taste
* 3 Arnold select Sandwich Thins, Whole Wheat

In a blender or small food processor add tuna, blend till chopped up, add Hummus and Flax Seed. Mix in blender or food processor until it turns into a paste. spread mix onto Arnold select bread. Add lettuce and sliced tomatoes to make a delicious sandwich.

In a Pinch Chicken Chili

It's 14 degrees outside and dropping fast. I have an hour before I have to leave for the gym and I need to eat something healthy for lunch. As I watch the snow blow off the roof, blanketing me in a world of white, the last thing I want to eat is a salad. Yet, the canned soups in my cupboard hardly qualify as Clean Eats. I decided that I needed a last minute, super fast healthy chili ... and the recipe below is the result. Rinsing both the chicken (I know, odd) and the kidney beans helps to lower the sodium content significantly, so don't skip that step.

This is basic, high protein food, folks. I won't win any chili cook offs with the recipe. However, it tastes good, it warmed me up and it is healthy. And THAT hits the spot!

In a Pinch Chicken Chili

Ingredients

(2) 4.5 oz cans Swanson's Premium White Chunk Chicken, drained
(1) 15.5 oz can dark red kidney beans, drained & rinsed
1 cup salsa
1 10-oz can Ro*Tel Original Tomatoes
Seasoning to taste (I prefer Frontier All Natural Mexican Seasoning, Salt Free Blend)

Directions

Add ingredients together, cook until heated through. Lower heat and simmer until flavors are well blended. Enjoy!

Number of Servings: 3
Nutritional Info
Fat: 1.5g
Carbohydrates: 31.5g
Calories: 265.0
Protein: 26.3g

Healthy Snack Cookies

I LOVE No-Bake Cookies. For so many reasons, they are the perfect guilty pleasure. Chocolate, peanut butter, oatmeal ... all without turning on the oven! I decided that there should be some way to make these healthier, using Clean Eating ingredients such as Sucanat, Coconut Oil & Milk, Sea Salt, Protein Powder, Natural Peanut Butter, etc. and so forth. After a couple of tries, the recipe below is pretty fantastic (If I do say so myself!) My favorite part? They are so filling! One cookie really does satisfy that need for a sweet treat ... with a little less guilt!

Healthy Snack Cookies

Ingredients
2 scoops chocolate protein powder (I prefer Jay Robb)
3 c. sucanat
1 c. unsweetened coconut milk
1 c. coconut oil
1 c. cocoa powder
1/2 tsp. sea salt
1 cup natural peanut butter, crunchy
1/2 cup dried cranberries
4 tbsp flax seed, ground just before using
2 cups unsweetened coconut flakes
3-1/2 c. quick oats

Directions
In a large pot, heat coconut oil, sucanat, coconut milk, protein powder, sea salt & cocoa powder. Stir frequently. Allow to come to a rolling boil, then while continuing to stir, cook at rolling boil for 1 minute.

Lower heat, then quickly stir in Peanut Butter, stirring until well mixed. Turn off heat. Stir in cranberries, coconut flakes, quick oats and freshly ground flax seed. Mix well. (It will be very hard to stir, but don't quit!) Once well mixed, quickly roll into approximately 96 balls (maybe about a tbsp. each) and place on waxed paper. Allow to cool, then store in a cool, dry place. (I generally store mine in the fridge.)

Number of Servings: 96

Nutritional Info
Fat: 4.6g
Carbohydrates: 10.2g
Calories: 87.2
Protein: 1.9g

My Favorite Chicken Vegetable Soup

I've gone uber clean as of late, so I haven't had the privilege of cooking any scrumptious recipes. I am also the most lackadaisical of blog-recipe-sharers, resulting in a fairly anemic "Re-thinking Food" blog. I feel the need to remedy this situation and here's what I propose:

Once a week I will update with a delicious, healthy and clean recipe, whether it is one I am currently using or not. For example, I haven't been able to eat a lot of soup lately, due to, well, too much salad. On the menu, that is. Not on the plate ... sadly ... I could always do with more there. Yet, the recipe I want to share today is my absolute favorite Chicken Vegetable Soup recipe.

I won't share anything that I have not tried (unless I am intending on trying it that very same night and just have a premonition it will be wonderful and share-worthy.) I really do want to make this particular blog more robust, and especially more tasty. Hope you enjoy the Chicken Vegetable Soup!

My Favorite Chicken Vegetable Soup

Ingredients
- 1 lb. boneless, skinless chicken breast, cut into strips
- 1 Tbsp. Good Quality Olive Oil
- 2 cloves garlic, minced
- 7 cups fat free chicken broth
- 1 cup tap water
- 1 can Ro*Tel Original Diced Tomatoes & Green Chilies
- 3 cups Rutabagas, diced
- 4 cups Minestrone style vegetables, diced (potatoes, zucchini, leeks, carrots, celery, onions & cabbage)
- 2 vegetable bouillon cubes
- Salt & Pepper, to taste

Directions
Heat Olive Oil in soup pot. Add chicken and cook until white. Add garlic and saute until fragrant. Add broth, water, diced tomatoes, diced vegetables, bouillon cubes and salt and pepper to taste. Cook until vegetables are softened. Serve hot.

Number of Servings: 6

Whole Wheat Pasta Recipe

When Maureen and I were coming up with my new food rotation, we decided that I should be allowed one "Carb-Happy" meal. There are those who ascribe to the meat is best, carbs are evil theory. I am not one of them. I don't eat a lot of carbohydrates, and I certainly don't eat the really bad for you ones (carbs truly are evil in the white form of sugar, rice and bread!) I was thinking something along the lines of brown rice, black beans, cilantro and salsa, however, this little gem of a recipe popped up in my inbox the same day via Clean Eating Magazine.

This is healthy carb meal at its best. Even my husband, whose Italian roots refuse to accept whole wheat as "real" pasta, thought it was fantastic. My son declared it one of my best meals ever. I ate just the pasta dish, but I served grilled Italian sausage and a sprinkling of Parmesan cheese for those not eating "Clean". Give it a try - it's a great recipe!


Whole-Wheat Spaghetti with Sun-Dried Tomatoes & Pine Nuts
Serves: 4.
Hands-on time: 15 minutes.
Total time: 30 minutes

INGREDIENTS:

* 8 oz dry whole-wheat spaghetti
* 1 cup low-sodium vegetable broth
* 2 tbsp fresh lemon juice
* 3/4 cup sun-dried tomatoes (not packed in oil)
* 1 tbsp lemon zest
* 1/4 tsp sea salt
* 1/4 to 1/2 tsp crushed red pepper flakes (depending on how spicy you like it)
* 4 sprigs fresh parsley, chopped (1 tbsp)
* 1 tbsp unsalted pine nuts, toasted

INSTRUCTIONS:
ONE: Cook pasta according to package directions; drain and set aside.

TWO: In a small saucepan, combine broth, lemon juice and tomatoes. Bring to a boil over high heat and cook for 5 minutes. Reduce heat to low and simmer for 5 more minutes or until mixture reduces to 3/4 cup.

THREE: In a large bowl, combine spaghetti, broth mixture, lemon zest, salt and pepper flakes, tossing well. Top with parsley and pine nuts; serve immediately.

Nutrients per 1-cup serving:
Calories: 264, Total Fat: 6 g, Sat. Fat: 1 g, Carbs: 44 g, Fiber: 9 g, Sugars: 7 g,
Protein: 11 g, Sodium: 384 mg, Cholesterol: 0 mg
Recipe and photo by Alison Lewis

Off the break

Isn't it funny how the holidays swoop in and virtually take over your life? I have felt, for the past 2 months, that I am simply a passenger in this car called *My Life* and the driver has been some sort of NYC speed demon taxi driver! I haven't added many blogs ... I have been too busy to think! But I am hoping to get caught back up on my life now that 2009 is only 2 days away. I do have some outstanding recipes to add and promise to get to that shortly.

Resolutions are not something I do often. I spend more time breaking them than actually on them ... but I did make a few this year. First, to learn to forgive myself and to become the best *Me* I can. It might sound fairly easy, but so far I have not been very successful at it, so I guess it is deceptive. Second, to work out more. And I mean a lot more. I plan to get regimented again. Softball season is coming and this flab is not going to make it around the bases very quickly. So I aim to fix that. Third, and finally, I intend to get us out of as much debt as possible. We are in much better shape than most of the country, but I want the credit card debt gone and to be working on paying off the mortgage.

So those are my resolutions. Welcome, 2009!