Aprés Ski- Winter Vegetable Soup- Welcome to January Clean Eating Month

Eat your colors.

In the cold, bleak winter out here in Montana, we need to take very good care of our bodies to fight off cold & flu season. Daily exercise, drinking plenty of fluids and eating lots of fruits and vegetables is the perfect way to boost the immume system. Too often, people think “healthy” means a cold salad with off season hot house tomatoes- wrong!

For my 3nd Annual January Clean Eating* month, I wil be sharing lots of great recipes that are simple to make, super heathly AND delicious: soups, warm wraps, risottos, and vegetable based entrees that aren’t just salads. Each Friday I’ll continue my Cocktail Hour, although we may pop in a mocktail or two and on Sundays- a break from clean eating for Sumptuous Sundays– a dessert or baked good that will challenge your baking skills.


Be well-

2022 is finally here!

Eating healthy & drinking plenty of fluids throughout the winter will boost your immune system.

Aprés Ski WInter Vegetable Soup- serves 4

  • 4 TBSP olive oil, divided

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 4 medium carrots, rough chopped

  • 3 cups Baby Yukon Gold potatoes, quartered- skins on

  • 4 celery stalks with leaves, chopped

  • 2 leeks, white part only, cut into circles and rinsed well

  • 1- 10 oz bag frozen kale

  • 1 cup frozen peas

  • 1- 15oz can diced tomatoes

  • 1 heaping TBSP Herbs de Provence

  • 1/2 tsp red pepper flakes

  • 2 tsp kosher salt

  • 1 heaping tsp black pepper

  • 2 sprigs fresh thyme

  • low sodium vegetable or chicken stock

Candlelight and a cozy bowl of soup

Method- 1 hour total time

  • In a large stock pot, heat 1 TBSP of OLIVE OIL. Sauté the ONIONS until translucent- about 5-7 minutes over medium high heat. Add in the GARLIC and cook for another minute. Stir constantly so garlic does not stick and burn.
    Add another TABLESPOON of OLIVE OIL. Add in the POTATOES and cook stirring often until the potatoes begin to brown around the edges.
  • Add in the remaining OLIVE OIL and stir in the CARROTS, LEEKS and CELERY. Cook on medium high heat for 5-7 minutes until vegetables are softened. Enjoy the smells coming from your kitchen.
  • Pour in the CANNED TOMATOES with their JUICE to DEGLAZE the pot. Cook for 1-2 minutes until heated through.
    Pour BROTH or STOCK over entire pot of vegetables.
    Reduce heat and simmer for 35 minutes.

    After 35 minutes, add in PEAS and KALE. Warm though for 5- 10 minutes more. Check for seasonings. Add more salt or pepper if desired.
    Serve with crusty french bread for dipping. Sprinkle with Pecorino Romano cheese if desired.
    Remove thyme stems before serving.
Leeks need to be sliced, rinsed and drained very well prior to cooking.

*Check my Instagram stories each Sunday afternoon for a shopping list for each week’s menus. Follow me at Pine and Palm Kitchen.

Simple Daily Habits for Healthy Living:

Change just one of these each day and at the end of the month you’ll have replaced bad habits with these good ones.

  1. Use antique plates instead of modern dinner size plates. They can hold much less food which helps with portion control. Antique plates are up to 4″ smaller in diameter.

2. Drink a glass of sparkling water before dinner. It will make you feel full.

3. Keep a pitcher of citrus or cucumber infused water in a beautiful pitcher on your kitchen counter each day so you’ll drink more water.

4. Set a timer for moving every hour.

5. Talk a 15 minute walk after lunch and at 3:00 each day.

6. Leave screens off , electric devices outside of your bedroom and read before going to bed.

7. Eat and apple or a serving of berries every day to increase brain health.

8. Get 8 hours of sleep.

9. Practice “The Upward Spiral” – making a persons day better by smiling or engaging with them- these good moods are infectious and increase serotonin production.

So nutritious.
When it’s cold out, all I want is a hot bowl of comfort.

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