I tweaked my back again this morning while making Sweet Daddy’s lunch. All I did was bend over to put the lunch in his cooler and *snapo-fooey* out it went. The simplest thing like that will have me in pain for a week. For those of you who don’t know, I have a lot of back problems that I complain about mention from time to time.
I’ll be taking it easy today as much as possible. I need to get things cleaned up from the weekend, but I’m only going to do what my back can handle. That means Jadon might be the lucky recipient of the dish chore today. Either that or Pryce can help unload it for me. He LOVES to help with the dishes.
And right after I finish this post, when our backyard is in full, beautiful sunshine, I’ll be going out to soak up a little vitamin D while reading my new copy of Crazy, Sexy Diet by Kris Carr.
Ever since Kris Carr was on Oprah years ago, I’ve been fascinated with her and her story. Since Jr. High, I’ve read anything and everything nutrition related that I could get my hands on, so I knew I had to read this book. I’ve always been passionate about nutrition.
**Random fact–I was briefly a nutrition major in college (I switched from a business major in my 3rd year), until the birth of my precious son Jadon.
Since I knew I wasn’t going to feel up to going to the grocery store today, dinner tonight needed to be something that I could make with ingredients already on hand. My sister’s friend Lacey sends her recipes from time to time that she thinks Jen or I would like. Last week she sent a recipe that I put to good use today. I didn’t have all of the ingredients and I wanted to veganize it, so I came up with my own version. I made it midday and we’ll heat it up come dinner time.
Pumpkin, Bean, and Quinoa Soup
- 2- 15oz. cans black beans, drained and rinsed
- 1- 15oz. can kidney beans, drained and rinsed
- 1- 15oz. can diced tomatoes
- 1- 15oz. can pumpkin puree
- 1/4 cup Earth Balance
- 1 cup chopped yellow or white onion
- 4 cloves garlic, minced or pressed
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 cups vegetable broth
- 3 Tbsp. sherry vinegar (I didn’t have any, so I used cooking sherry)
- 1/4 cup nutritional yeast
- 1 cup quinoa
- 2 cups water
Pour the can of kidney beans and one can of black beans (both drained and rinsed) into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
Melt Earth Balance in a large pot on the stovetop over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, vegetable broth, pumpkin puree, nutritional yeast, and sherry vinegar. Mix until well blended. Bring to a boil, reduce heat, and simmer uncovered for 25 minutes, stirring occasionally.
In the meantime, add the quinoa and water to a medium saucepan on the stovetop. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Let cool 5 minutes. Take lid off and fluff with a fork.
When the soup is done, stir the quinoa into the soup until well blended.
In case you didn’t already know, nutritional yeast (nooch) and quinoa add a lot of nutrients to meals. Nooch is a good source of protein, fiber, and B vitamins, and is one of the only non-animal sources of vitamin B12. It also adds a cheesy flavor to whatever you add it to. Quinoa provides all of the eight essential amino acids and therefore is a complete protein. The National Academy of Sciences classified it as one of the best sources of protein in the vegetable kingdom. So, make yourself a pot of this soup and be happy with the fact that you’re feeding your body something not only delicious, but nutritious!