My husband and I have been on a vegetarian diet (vegan when possible) for about two months now. You may or may not be wondering what prompted this drastic diet change. You may roll your eyes but…we discovered What The Health on Netflix and we were
severely pretty scarred from it. Have any of you seen it? It is pretty incredible and absolutely horrifying. Don’t get me wrong, we both knew a lot of this stuff already but something about this documentary really affected us. Maybe because it got to us on more of a personal level. Hundreds of carcinogens including ANTHRAX in our delicious chicken? The only “protein” I could stomach during my entire pregnancy? Little did I know, this terrifying chemical (along with TONS of others) were going straight to my little babe in utero. Yes, I realize the traces of these insane chemicals found are so incredibly minuscule but that’s beside the point. Again, I know this isn’t new information but perhaps information I purposely blocked out of my mind. This documentary was a harsh little reminder.
Breast cancer linked to consumption of dairy products? Yet somehow Yoplait is one of Breast Cancer Foundation’s largest corporate donors? What. The. Eff.
Becoming parents, our number one priority is our health. We want to be the healthiest mommy and daddy we can be so we are there for our precious little guy and his future siblings (right, Hunny?) as long as possible.
Implementing this new diet is just one of the ways we choose to live our healthy yet, balanced life. It’s a definite struggle as we have both carnivores for all of our lives; after a recent trip back to the motherland of Ontario, I definitley slipped up a couple of times. I guess just like everything else in life, enjoy things in moderation.
In lieu of these diet changes, I’ve been racking my brain for super easy, delicious and healthy veg dishes. Dishes that can be made in large batches to feed and fuel you and your family for many days (and nights!)
Introducing my tasty tortilla soup. Vegetarian, vegan or carnivore – this soup is for you. You can so easily adjust this recipe to satisfy you and your family!
large can of crushed tomatoes
small can of black beans
small can of chick peas
four cups of vegetable, gluten free broth
eight cloves of garlic finely chopped (I looove garlic!)
half of a large white onion finely chopped
two tablespoon EVOO
two medium sized zucchinis sliced
four bell peppers diced
one jalapeño finely diced
one cup of chopped green onions
one ear of corn (husked, grilled or boiled, then remove corn with a knife)
quarter cup of Daiya Original Cheese
two tablespoons of ground cumin
one tablespoon of garlic powder
two teaspoon of chili powder
handful of Fresh Is Best corn tortilla chips (if you have extra time and the motivation, handmade tortillas would be awesome in this too! I have made these in the past but too time consuming with a teething baby on my hip right now)
1) Bring large pot on stove top to medium heat, add your EVOO, chopped onion and garlic. Allow to simmer on low for about 5-6 minutes, Stirring consistently.
2) Keeping pot on low to medium heat, add your chopped peppers, zucchinis, green onions and corn. Allow to cook and simmer for about 8-9 minutes, stirring consistently.
3) add in your can of crushed tomatoes, beans, broth, cheese and dry spices. Simmer with lid on, at low heat for approximately 25 minutes, until all vegetables and beans are good and tender.
I like to garnish with sliced avocado, fresh cilantro, fresh green onions, a sprinkle more of cheese and a dollop of sour cream!
Best for last, add in a handful of your favorite corn tortilla chips and voila!
This recipe makes enough for 8 servings and is perfect for keeping in the fridge for easy lunches and dinners during the week! It’s also so nice to have a super yummy soup like this with fall just around the corner!
I hope you and your family enjoy my tasty tortilla soup!
As always, thank you so much for reading!