The Exercise Coach Bentonville

(Recipe of the Week) This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Seriously Good Vegetable Soup

(via: https://bit.ly/4dCssmk )

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
½ teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

Instructions

Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

Most people spend decades planning financially for retirement.

But very few prepare physically for it.

The ability to travel, carry groceries, get up off the floor easily, play with grandkids, maintain balance, and stay independent doesn’t happen by accident. It’s built over time through consistent movement and strength.

The goal isn’t just adding years to life. It’s adding life to those years.

Your future self will thank you for the work you put in today.

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(Recipe of the Week) These tasty meatballs are bursting with flavor and come together in no time! Serve with zoodles or over roasted spaghetti squash for a great meal idea.

Baked Meatballs (Dairy, Grain, & Sugar Free)

(via: https://bit.ly/4d8YyY4 )

Ingredients
▢1 cup packed fresh basil, plus more for serving
▢3 garlic cloves
▢1/2 cup raw cashews
▢zest of 1/2 lemon
▢2 strips no sugar added bacon, finely diced
▢1 pound 85/15 ground beef
▢1 pound ground pork
▢1½ teaspoons kosher salt
▢1/2 teaspoon ground black pepper
▢1/2 teaspoon crushed red pepper flakes, optional
▢1/2 teaspoon dried oregano
▢2 large eggs, beaten
▢2 tablespoons arrowroot flour
▢1 tablespoon extra virgin olive oil
▢1 (32-ounce) jar marinara sauce, such as Rao's
▢2 tablespoons freshly chopped flat-leaf parsley, for serving

Instructions
Preheat the oven to 425°F.
In a food processor or blender, add the basil and garlic. Turn on low speed and blend until finely chopped, 15 to 20 seconds. Add the cashews and lemon zest and blend until cashews are finely chopped and the mixture has a crumbly, dough-like consistency.
Transfer the cashew-basil mixture to a large mixing bowl. Add the bacon, ground beef, ground pork, salt, pepper, red pepper flakes, dried oregano, eggs, and arrowroot flour. Using clean hands, mix the meat until well combined.
Coat the bottom of a 9×13-inch baking dish with olive oil.
Use an ice cream scoop to gather and form a 2-inch round meatball. Place the meatball in baking dish and repeat with the remaining meat.
Transfer the dish to the oven and cook, uncovered, until the meatballs are browned, about 20 minutes.
Remove from oven and reduce the oven temperature to 325°F. Pour the marinara evenly over meatballs. Return the meatballs to the oven and continue to bake, uncovered, until the meatballs are tender and the sauce is hot and bubbly, about 45 minutes.
Remove from the oven and let cool for 5 to 10 minutes before serving. Garnish with freshly chopped parsley and basil. Serve as desired and enjoy!

Note: This dish is approved for the 30-Day Metabolic Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT