Should I change my blog?!

Hi Folks! It's been such a long time since I've posted here. I still pack Rob's lunches, but they are so much the same every day that I got a little bored with the posting :o  I've been more into cooking than Bento here in the last year or so and usually post pictures to my FB account. A couplefriends have asked/suggested a food blog, but there are so many out there from so much more talented folks than I - but maybe I should...  I'm doing Weight Watchers also and am often changing up and creating recipes that fit my plan and are pretty healthy, so I like to share that with my friends and others on the same journey... So folks, what do you think? Change this blog to include the food, create a new blog instead, what should I call it? Would love your input! :)

I think I'll start with a super healthy soup I came up with after reading a number of recipes online. I wanted something I'd never made before and I adore soups, plus a 5 lb bag of carrots was on sale that week - and it turns out, the soup is even Vegan :) I'm not a Vegetarian or Vegan, but a meatless meal a few times a week is a wonderful thing :)

It is based on a Guy Fieri recipe, but of course, I changed it quite a bit... Basically, the idea of adding ground pine nuts was the unique thing in his that I wanted:

Carrot Cauliflower Ginger Soup

1 medium red onion, chopped

1/2 tsp salt

2 tsp olive oil (I used Trader Joe's Organic Garlic Infused)

2 Tbs fresh Ginger root, grated

1 Tbs minced Garlic

5 c Vegetable Stock (I made my own)

2 1/2 pound roughly chopped carrots

2 cups chopped Cauliflower

1 1/2 c Coconut Milk (I used Trader Joe's Unsweetened, not canned)

1 oz pine nuts, ground

a little nutmeg

a little curry powder

more salt to taste

ground pepper if desired

Toast pine nuts and set aside - Saute red onion in olive oil until translucent, add ginger and garlic and saute for a minute or two - add stock and vegetables and simmer covered until carrots are soft - blend with an immersion blender (or carefully, in batches in your blender, vented slightly with a towel on top of lid), add coconut milk, pine nuts and spices to taste; add a bit of water if the soup has become too thick for your taste (or stock or coconut milk, but this could change the PPVs) - Makes 6 servings at 3 PPV per serving

Original Guy Fieri Recipe is here:

http://www.foodnetwork.com/recipes/guy-fieri/ginger-carrot-soup-recipe/index.html

 

I highly recommend an immersion blender - I absolutely love mine and use it often enough - below is the one that I have and love - My husband wasn't sure we'd use the chopper and whisk attachments, but I do, especially the chopper; I used it for the pine nuts in this recipe as a matter of fact. Purchasing through the link will help support my blog, but of course, feel free to shop around for the best deal!