Happy New Year! We have made it to 2021, which is indeed no easy accomplishment. Way too many have been left behind, and way too many continue to struggle. Hope is seeing that there is light despite all of the darkness. Desmond Tutu. Unfortunately, we cannot control everything in our lives or the lives of others, but we do have power over our thoughts. Stay hopeful. Think positive. Share the love❤️.

Choose to share love and kindness with everyone around you, including yourself. Think positive about yourself. Stay hopeful for yourself. Speak to yourself and to your body as you would your best friend. Be kind. Be honest. Be authentic. Encourage yourself to try your best, but do not expect perfection. Find your strength.

If you love what you are doing, you will be successful. ~Albert Schweitzer. The same is true when it comes to what you eat. You do not have to eat anything you do not love. Eating should bring you joy, keep you smiling😃, and keep you loving yourself.

It does not mean it is not hard-ass work, unfortunately, 🤨, but enjoy the process. Find what you enjoy — is it cooking, buying fresh foods, ordering fresh foods, eating with others, eating alone, eating outside, eating lots of fruits and veggies, eating lean protein, eating healthy fats? All of the above :)? Whatever it may be, I am happy to help you search if needed and make that the healthy focus for YOU for 2021.

An empowering way to start is dousing yourself with bright, nutritious comfort food during these chilly, darker months. We might not be able to hop on a plane and travel the world right now, but we can certainly spice things up by providing our taste buds with a curious and comforting zing💥.

ROASTED CAULIFLOWER AND PARSNIP SOUP
Not everyone gets as excited as I do about cauliflower, and even less likely about parsnips. I challenge you to put any negative thoughts aside and try this warm deliciousness. It takes about an hour between preparation and cooking, but this smooth, creamy creation satisfies the body and mind. Both parsnips and cauliflower are excellent sources of fiber and potassium, with a touch of protein and calcium.

INGREDIENTS
3–4 parsnips, peeled and chopped into coin-size pieces
1 head cauliflower florets, washed and roughly chopped
4 cloves of garlic, peeled and smashed
1 large or 2 small shallots, peeled and roughly chopped
4 springs fresh thyme, plus a teaspoon of fresh leaves for garnish
2 Tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon paprika
1 large or 2 small shallots, peeled and roughly chopped
4 cups vegetable or chicken broth, low sodium
Salt and pepper to taste

PREPARATION
Preheat oven to 375˚F.
Place prepared cauliflower, parsnips, garlic, shallots, and thyme sprigs in a large mixing bowl. Add olive oil and toss until all the veggies are well coated. Sprinkle with cumin, paprika, and pepper and toss again. Spread onto a rimmed baking sheet and place in the oven. Roast the vegetables for 25–30 minutes, tossing them halfway. Remove from the oven and roll the thyme sprigs in your clean hands to remove the cooked leaves. Toss the remaining springs.
Pour 3 cups of the broth into the blender. Add roasted veggies. Remove the plastic center on the blender lid and securely place the lid on the blender. Use a kitchen towel to cover the lid, securing the towel with your hand (this will allow the steam to escape without any explosion…been there, done that ;).
Puree the mixture for about 1 minute or until smooth. Add another 1/2 cup of broth and continue to puree. Repeat with the final 1/2 cup of broth. *Note: Add more broth if desired to achieve a thinner consistency.
Transfer the mixture to a medium sauce pot and bring to a light simmer. (*If you have a Vitamix, use the heating feature.) Taste and adjust seasonings. Garnish with a drizzle of olive oil and fresh thyme leaves. Serve hot. Makes 4–5 servings.

Photo by napolina

SPICY SPINACH AND PASTA SOUP
As spinach is a rich source of fiber, iron, manganese, zinc, magnesium, plus small quantities of vitamin E, A, C, K, folate, thiamine, B vitamins, it is hard not to give it a leading role in most dishes. This tasty soup is no exception, balancing it out with chickpeas and tomato, for some healthy carbs, additional vitamin C, and protein.

INGREDIENTS
1 10-ounce package of fresh spinach (or 2–3 bunches), washed and chopped
2 teaspoons olive oil
1 small onion, finely chopped
2–3 cloves of garlic, minced
7 cups vegetable or chicken broth, low sodium
2/3 cup small pasta (like stalline-tiny stars, or ditalini-tiny tubes, or orzo)
1/4 cup fresh basil leaves, chopped (or 1 1/2 tablespoons dried basil)
1 14.5-ounce can of chopped tomatoes, low sodium
1 15-ounce can of chickpeas, drained and rinsed
1 teaspoon cayenne pepper
Salt and pepper to taste
2 Tablespoons Parmesan cheese (for garnish)

PREPARATION
Place a large pot over medium heat. Add olive oil, onion, and garlic. Cook for 6–8 minutes, stirring frequently, until the onion is slightly browned. Add broth, turn the heat to high, and bring the mixture to a boil. Stir in pasta and continue cooking for 2 minutes.
Add spinach, basil, tomatoes, and chickpeas to the pot. Continue to cook for another 5–6 minutes, or until pasta is tender. Season with salt and pepper to taste (or additional cayenne pepper, depending on the level of heat desired☺️). Ladle into bowls and top with Parmesan cheese, if desired. Makes 4–5 servings.

LOADED VEGETABLE SOUP
This is a soup I created at the very start of my career with a couple of my dietitian mentors. It has evolved over the years by removing and replacing some of the ingredients and adding the beans for a protein source. This is quickly many meals in a bowl, as freezing in single portions works well for any leftovers

INGREDIENTS
1 small chopped onion (about 1 cup)
2–3 celery stalks, washed and chopped (about 1 cup)
2–3 cloves minced garlic (about 2 teaspoons)
2 medium carrots, peeled and chopped (about 2 cups)
2 15-ounce cans of chopped tomatoes, low-sodium
8 cups vegetable broth, low sodium
1 medium sweet potato, peeled and sliced into bite-size pieces (about 3 cups)
1 small head of cabbage, washed and roughly chopped (about 3 cups)
1 red pepper, washed, seeded, and chopped
1 yellow pepper, washed, seeded, and chopped
2 cups cannellini beans
Salt and pepper to taste

PREPARATION
Place a large pot over medium heat. Add onion, carrots, garlic, and tomatoes. Cook for 5–6 minutes or until the vegetables are tender. Add vegetable broth and bring to a boil.
Add sweet potato, cabbage, and peppers. Cook for 15–20 minutes until the potatoes and carrots are tender.
Reduce to low heat. Add beans, tofu, salt, and pepper to taste. Heat until warm. Ladle into bowls and garnish with freshly ground pepper. Makes 10–12 servings.

SNACK TIP ~🍎 🍎 🍏Speaking of cauliflower, don’t fall for the “made with” on a food label without seeing how much is in the package. It might be “made with” a little cauliflower (chickpeas or veggies), but certainly lots of flour. You can’t beat the real thing — cut up raw veggies for an extraordinarily satisfying crunch. Looking for more flavor? Add 1–2 tablespoons of tzatziki, hummus, salsa, etc., to jazz up your snack without adding excess calories. You will get a tasty boost of nutrients, fiber, and fill from your fresh veggies.

And once the storm is over, you won’t remember how you made it through, how you managed to survive. You won’t even be sure, whether the storm is really over. But one thing is certain. When you come out of the storm, you won’t be the same person who walked in. That’s what this storm’s all about.

~author Haruki Murakami

​For comments, thoughts, requests, or anything else you feel the need to share, please do: amy@rebelliousrd.com.