Through the winter season, it is so tempting to rely on fatty foods that have no real nutritional value. In turn, we gain weight in the winter and then hate ourselves for it in the summer. Quit doing that crap and make sure your meals are nutritious and don’t contain tons of unnecessary fats and empty carbs.
When it get’s cold, I get out my favorite stock pot and whip up a delicious mess of vegetable stew. Since I’ve been attempting to decrease my meat consumption and increase me veggie intake, I’ve started following quite a few blogs that offer vegan/vegetarian options.
As I was searching, I stumbled across Cookingclassy.com and found an amazing Kale and Quinoa Minestrone recipe that is Vegan and Gluten Free (I really couldn’t care less if it was gluten free or not FYI). So I set out to the grocery store to buy all of my ingredients and then got ready to cook.
Preparing the vegetables was the most time-consuming part of this recipe. The rest is a piece of cake!
Once you’ve cleaned and prepared all of your veggies you’ll have a beautiful array of colors on your cutting board :).
Once all the veggies have cooked for the proper time you add in the quinoa. Allow the quinoa to cook for 15-20 minutes. Then, you add the kale! Once the kale has withered a bit, the soup is ready to be served!
If you are poor, like me, this recipe is a great one to make because..
A) it’s healthy
B) It’s filling
C) You can eat it for an entire week.
Here is the recipe and the link to the recipe on the Cookingclassy website!
I hope you enjoy it!