Wintry supper: Cabbage lentil soup

Photo via: Lenalampe

Ingredients:

1 cup lentils, dry

2 carrots, diced

2 ribs of celery, diced

1/2 head of cabbage, sliced into 1 inch chunks

1/2 onion, diced

4 cloves garlic, minced

4 cups vegetable broth

2 cups water

1 tbsp. olive oil

1 tbsp. basil

1 tbsp. oregano

salt and pepper to taste

Directions: 

In a large pot, heat 1 tbsp. olive oil over medium high heat and add 1/2 diced onion and 4 cloves minced garlic. Stir frequently to avoid burning. After 1-2 minutes have passed, add your 2 ribs diced celery and 2 diced carrots and cook for an addition 3-4 minutes. Once the onion is tender and/or translucent, add your 1 cup dry lentils, 4 cups vegetable broth, and 2 cups water. While the soup is coming to a boil, slice your 1/2 head of green cabbage into bite sized chunks and add to the pot. Add your remaining ingredients – 1 tbsp. basil, 1 tbsp. oregano, and salt and pepper to taste. Bring to a boil, lower heat, and simmer for about 30-40 minutes, or until the cabbage is tender.

Recipe via: Clean Eating Chelsey

Scrumptious breakfast cookies

Should you find yourself dashing off to class without time to contemplate a decent breakfast, this recipe is simply perfect for you! It is simple to bake in advance and store in the refrigerator for those mornings you find yourself rushing out the door. These cookies are perfectly paired with a cup of coffee and they are easy to slip into your book bag for healthy snacking between classes. As long as you keep the base of oats, bananas and applesauce, you can adjust this recipe to satisfy your taste buds. I am particularly fond of dried cherries myself, but toasted almonds, raisins or chocolate chips could work as well!

Ingredients:
1.5 Cups of oats
2-3 Ripened bananas
1 Cup of unsweetened applesauce
Handful of dried cherries
Dash of pumpkin spice

Directions:
Bake at 350 degrees for approximately 30 minutes.

Adapted from IROCKSOWHAT

Peachey keen

An abundance of fresh peaches means but one thing: peach cobbler!



Ingredients:

8 peaches (about 2 1/2 pounds), cut into 1/2-inch-thick wedges
1/2 cup sugar
1 1/4 cups plus 2 tablespoons all-purpose flour, spooned and leveled
6 tablespoons cold unsalted butter, cut into pieces
1 teaspoon baking powder
1/4 teaspoon kosher salt
2/3 cup heavy cream
vanilla ice cream, for serving

Directions:

1. Heat oven to 350° F. In a bowl, toss the peaches with ¼ cup of the sugar and 2 tablespoons of the flour; transfer to an 8-inch square baking dish.

2. In a food processor, combine the remaining 1¼ cups flour and ¼ cup sugar with the butter, baking powder, and salt. Pulse until coarse crumbs form. Add the cream and pulse just until moistened (the dough will be slightly shaggy). Drop spoonfuls of the batter onto the peaches.

3. Place the baking dish on a rimmed baking sheet and bake until golden brown and bubbly, 50 to 60 minutes. Serve with vanilla ice cream, if desired.

Recipe derived from Real Simple .