Help us out! We recently added a Facebook page for our healthy vending business riiiiight HERE. There’s not much action goin’ on over there yet, so head on over and give us some love! ; ) Thanks for all your support, it’s greatly appreciated!
And since you haven’t seen enough vegetables sitting on my kitchen counter lately, here’s some more! Ha.
By Lesley Lifting Life standards, highlights of this week are the two squash (butternut and acorn), the fact that we had regular potatoes AND sweet potatoes, followed by the zucchini squash. And just for fun’s sake, some random items from our recent grocery store visit:Quinoa = a given.
Chocolate chip Larabars = a nice break from normal Larabars. I’m sick of date-based bars, but these Laras with chocolate chips are my only exception.
Chobani = my current favorite Greek yogurt
Go Raw ginger snaps = good, but too much ginger fro me. I’ve decided I don’t think I love a really strong ginger flavor.
And finally, onto dinner!
I decided to utilize our awesome veggies to make a simple, delicious soup. It’s a very similar version as the crock pot stew I made a couple weeks ago, just a few minor changes, and cooked in a stock pot on the stovetop.It involved the following:
- Regular potatoes
- Brown rice
- Little olive oil
- Little balsamic vinegar
- Chili powder (generous amount)
- Salsa (I put in about a cup, just for some tastiness good measure)
- Sea salt, to taste
- Water (as much as you want, depending on how thick you prefer your soup) Perfect for a windy fall evening!
What did you have for dinner??