Keep your family far from boredom by changing up our curried soup each time you make it. Try stirring in 1 cup of cooked quinoa or brown rice, 8 ounces of cooked and shredded chicken (skinless, of course) or 8 ounces of cubed firm tofu.
They're economical, full of fiber and great for the heart! Learn how to use your beans in Chef Jo's tutorial.
Video: Leafy Green Vegetables
Like mom always said: Eat your greens! Chef Jo gives you the lowdown on super-nutritious leafy green vegetables and how to use them in your cooking.
1 tbsp coconut oil
1/2 medium white onion, diced
1 medium carrot, peeled and diced
2 tsp curry powder
1 1/2 cups BPA-free canned chickpeas (garbanzo beans), drained and rinsed (TRY: Eden Organic Garbanzo Beans)
4 cups low-sodium chicken or vegetable broth
4 cups fresh baby spinach
1 tbsp fresh lime juice
Sea salt and ground black pepper, to taste
2 small whole-grain pitas or Naan breads (each 4 inches in diameter), halved
Heat oil in a large saucepan on medium-high.
Add onion and carrot and cook, stirring frequently, until onions are translucent and softened, about 5 minutes. Add curry powder and cook, stirring until fragrant, about 1 minute. Add chickpeas and broth and bring mixture to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove pan from heat and stir in spinach and lime juice. Season with salt and pepper. Serve immediately with pitas on the side for sopping up soup.
A drop of tasty coconut milk is used in place of oil to brown the chicken in this soup and adds the rich flavor beloved in Indian cuisine. If you prefer a citrusy, herbal taste instead, try swapping the cilantro for fresh parsley and a squeeze of lime.
Frittatas are the quintessential quick meal and perfect any time of day. Try this spinach frittata tonight with a simple green salad, then munch on leftovers tomorrow morning with a side of oatmeal or in a tortilla for a wholesome lunch.