 Eating a diet completely free of added sugars is all the rage right now, and justly so - finally a health trend that's actually based in science! Unfortunately even foods that might seem healthy, such as granola, can have way more sugar than you'd ever imagine. On top of that, homemade granola is SO easy to make, so it begs the question why to even bother spending more on packaged granola when homemade is fresher, tastier, easier on your wallet, and more nutritious too. While companies might take shortcuts to increase their profits, you and I can easily afford to throw in some extra nutritious ingredients like hemp seeds, chia seeds, and walnuts to make this granola truly slammin'.
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 Winter isn't over yet, and so soup is still on the menu! I've been making this decadent soup over and over all winter long. The best part about this soup is that it's packed with veggies - NINE different ones, to be exact - but it brings such a great flavor that it's an easy sell to friends and family alike. This soup has passed muster with my picky father, my veggie-loving but not spices-loving grandma, my partner who (claims to) not like coconut, and almost every other mouth that's come in its path. This soup takes a bit of prep work, but cooks together really easily once all the chopping is done. I almost always make double the recipe because it's just that good - it freezes well too, so save some for later! This recipe was adapted from this recipe of Dr. Mark Hyman. |
eat yer veggiesCaylee Clay is a Registered Dietitian-Nutritionist & yoga teacher specializing in psoriasis & food sustainability. By following her own health path with a goal of naturally putting her psoriasis into remission, she is a top resource for other psoriasis sufferers. Also, she believes that healthy living & sustainability go hand-in-hand — every bite you take has the power to improve both the world and your health! Archives
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