{Gluten and Dairy Free Banana Chocolate Chunk Muffins}

Hi, Friends!

It has been a while since I last shared a recipe with you all.  I believe my last food post was back in April when I shared the recipe for these amazing Turkey Taco Salad Bowls, Yum!   I will admit I have been in a bit of a food rut, and Derek and I have been eating basically the same meals week after week (think grilled chicken, steamed veggies, baked chicken etc.), not very exciting!  

But, that is all about to change because today I am bringing you the recipe for these sweet little Gluten and Dairy Free Banana Chocolate Chunk Muffins!  Recently I have been playing around with my diet in hopes of soothing some of my food sensitivities and stomach discomfort I experiences when running longer distances (all you runners out there know what I am talking about)!  Anyways, in experimenting with my diet I have dropped dairy completely and am now experimenting with being gluten free.  With these changes came new experimenting in the kitchen, and that is where these sweet little muffins come in!  These are a dairy and gluten free spin off of my favorite Banana Chocolate Chip muffins, and they are slowly becoming one of my favorite afternoon snacks or after dinner treats!   They are slightly sweet, perfectly portioned and studded with chunks of chocolate, what more could you ask for?  I currently have a stock pile of ripe bananas in my freezer so I feel like I have been making these little muffins weekly!

Make them today, I swear they will become your new favorite and  you will find yourself making them again and again and again!

Gluten and Dairy Free Banana Chocolate Chunk Muffins

Brunch N'Cupcakes 

Makes 12 Muffins 

Ingredients: 

2 Ripe Bananas 

3/4 Cup Oatmeal

1/4 Cup Unpacked Brown Sugar 

1 Egg 

2-3 Tablespoons Dairy Free Chocolate Chunks (I love Enjoy Life Brand)

Directions: 

1- In a medium bowl mash bananas, add brown sugar, and egg and mix until well combined.   Set aside. 

2- In a small food processor or high power blender, blend oats until a fine flour has formed. 

3- Dump oat flour into a small bowl.  Stir in baking soda and baking powder. 

4- Slowly add your oat flour mixture to your banana and brown sugar mixture.  Stir until well combined. 

5- Mix in chocolate chunks and stir till combined. 

6- Divide muffin batter among 12 lined muffin tins and bake in a 350 degree oven for 15-18 minutes or until muffins are baked through. 

Check out these other delicious recipes from around the web! 
Cooking Light Almond Coffee Cake Muffins (use a vegan butter substitute to make dairy free)
Minimalist Baker - Vegan/GF Carrot Apple Muffins 
Maple Pecan Muffins - All Recipes 

Enjoy! 

{Post Run Summer Smoothie}

Hi All! 

Sharing one of my favorite post run treats over on the Girls on the Run blog, Remarkable! today!  Go snag the recipe, it's delicious and chocolaty, Click Here!  Also check out these other great smoothies from around the web!

Cooking Light Tropical Smoothie 
Fit Foodie Finds Avocado Mint Smoothie

Enjoy! 

{Stillwater Half Marathon Recap - My 5th Half}

It has been about a week since the Stillwater Half Marathon and I am still a swirl of emotions as I sit here and reminisce about my 5^th half marathon. Last Saturdays half was tough, it was the type of race that people say will make you stronger.   It was/is a race that I should be proud of, yet in some ways I am not… in some ways I am utterly disappointed. 

What started out as a promising race (pace felt good, legs felt good) quickly turned sour.  Around mile 7.5 I felt myself coming apart, stomach cramps, slight nausea, and exhaustion (you know all the things runners dread in a run).  I had to mentally tell myself I was "OK" and to just keep moving forward, my great pace unraveled and I quickly went from “let’s crush this race” into “let’s just finish the race” mode.  Multiple times I thought about stopping, especially when I saw Derek and my parents at mile 8.5.  I remember seeing them all standing there cheering for me and thinking… I could just end all this pain now and be done!  But I didn’t stop, I kept going, I pushed on, I persevered.  Looking back on the race I am so glad I did not give up.  While I am disappointed in my time (this was my slowest half marathon) and wish I could have performed better, I am thankful for the experience.

(Well earned medal!)

While it may not have been the race that I set out to run, it was a race that taught me many things.  It taught me that my drive and desire to finish something I started is much stronger than I ever thought.  This last race showed me what it means to be a part of a running community as I cheered and encouraged a first time half marathoner across the finish line (seriously coolest experience EVER)!  But most importantly this last half taught me that sometimes going out and having fun is more important than setting a personal record.   As a runner and a slight perfectionist I am guilty of getting wrapped up in the training, getting faster, and beating old race times that sometimes I forget to have fun while running.  This last race was a good reminder to not take myself so seriously, and to remember that there will be good days and bad days in running, but that is just the nature of the sport I have grown to love.  There will be other races, other triumphs, and other failures, I just have to remember to keep moving forward and enjoy the run! 

Happy Running Friends! 

{Turkey, Black Bean and Sweet Potato Taco Salads Bowls}

May is right around the corner… literally, May 1^st is tomorrow How crazy is that?

Time seems to be moving at warp speed, and I need it to stop!  However I am excited for the hopefully warmer weather that May should bring. I am ready to say good riddance to the cold chilly April days!  

In the latest issue of the Cooking Light Magazine, Cooking Light featured a segment on healthy one bowl dishes, my favorite!  I think anything taste better when it is thrown all together in one bowl.  I will admit I probably eat some form of quinoa/rice/farro bowl at least 4-5 (ok maybe 8) times in a week, because they are so simple to make and the flavor combos are endless!  What I love about the Cooking Light segment was the unique out of the box flavors they paired together!  I never thought to do a BBQ grain bowl with pickles!  Check out the full segment here! 

And in honor of my favorite type of meal (grain bowls) and the fact that Cinco De Mayo is coming up I thought I would share the recipes for these delicious Turkey, Black Bean and Sweet Potato Taco Salad Bowls!  These little bowls are jam packed full of flavor, and super easy to prepare!  Enjoy!

Turkey, Black Bean and Sweet Potato Taco Salad Bowls 

Brunch N'Cupcakes 

Serves 4 

Ingredients: 

1 Medium Sweet Potato Chopped 

1 Lb Extra Lean Ground Turkey 

1 - 15 Oz. Can Black Beans Drained and Rinsed 

2 Tablespoons Tomato Paste 

1/2 Large Onion - Chopped 

1/2 Cup Chopped Fresh Cilantro 

1/2 Tablespoon Chili POwder 

1 Tablespoon Nutritional Yest 

1 Tablespoon Cumin 

 Salt and Pepper to Taste 

For Serving: 

Cooked Brown Rice - Usually make enough to serve 4 (1 cup dry)

Spinach 

Chopped Tomatoes 

Chopped Green Onions 

Taco Bowls - Followed this Recipe

Salsa, Avocado, Sour Cream/Greek Yogurt 

Directions:

1- In a large skillet coated with cooking spray saute onions until soft.  Add in chopped sweet potato and cook until tender - about 10 minutes.  Remove onion and sweet potato from skillet and set aside. 

2 - Re-spray skillet with cooking spray and add your lean ground turkey to it.  Season with cumin, chili powder and salt and pepper.  Cook until meat is no longer pink. 

3- When meat is done add your sweet potato, and onions back into the skillet along with the black beans, tomato paste, water and nutritional yeast.  Cook for about 5 minutes.  Stir in fresh cilantro and serve.

To assemble the bowls: 

1- Take one taco shell bowl and fill bottom with as much brown rice as you like.  Top with spinach and taco meat.  Top your bowl with toppings of choice.  I love salsa, avocado and fresh cherry tomatoes! 

Enjoy! 

{Zucchini Muffins}

Zucchini Muffins are one of my favorite sweet treats to whip up in the Spring and Summer!  I love them as a great grab and go breakfast, as part of a leisurely weekend brunch or as a sweet little afternoon pick me up.  I recently shared my go to Zucchini Muffin recipe on the Girls on the Run International Blog, Click Here. Go snag the recipe, they would be a perfect little treat for any mom on Mother's Day (yes, Mother's Day is just a few weeks away)! 

Enjoy! 

Want more delicious muffin recipes?  Check these out! 

Banana Chocolate Chip Muffins - Brunch N'Cupcakes 

Morning Glory Muffins - Cooking Light 

Carrot Cake Muffins - Ambitious Kitchen

{Tangy Turkey Meatloaf}

Growing up my mom never made meat loaf.  Meatloaf just wasn't my families thing.  So the fact that I have grown to absolutely adore meatloaf baffles me!

Growing up though my mom did make some pretty killer meatballs - I have blogged about them here.   What I love about my Mom's Tangy Meatballs is the crazy delicious sauce that you get to smother the meatballs in!  It is sweet, tangy and just down right finer licking good!

I used my mom's tasty meatball sauce as an inspiration for this delicious Tangy Turkey Meatloaf.  This meatloaf is packed with flavor, and veggies!  It is great served with steamed veggies, over quinoa, or with a simple salad.  I personally like to enjoy it cold the next day as a salad topper (is that weird?)!

This meatloaf can be made days ahead of when you are going to bake it for easy meal prep!  Use unsweetened almond milk to keep the meatloaf dairy free!    Make this your next family supper, it will not disappoint! 

Tangy Turkey Meatloaf 

Brunch N'Cupcakes 

Serves 6-8 (depending on how you cut it)

Ingredients:

1 Cup Rolled Oats 

1 Lb Lean Ground Turkey 

3-4 Carrots Finely Chopped - I used my Ninja Blender, a food processor would work great. 

1 Cup Mushrooms Finally Chopped 

1/2 Medium White Onion Finally Chopped 

1/2 Cup Chopped Red or Orange Bell Pepper 

1/2 Cup Unsweetened Almond Milk 

1 Tablespoon Italian Style Seasoning 

1/2 Tablespoon Onion and Garlic Powder 

Dash of Pepper 

Ketchup Topping Ingredients: 

1/3 Cup Organic Ketchup 

3 Tablespoons Apple Cider Vinegar 

1/2 Tablespoon Honey 

Directions:

1- In a large bowl combine rolled oats, ground turkey and vegetables.  Mix well until everything is incorporated together. 

2- Carefully add your egg white, almond milk and seasoning to the meat mixture.  Give the mixture a good stir, until all ingredients are well incorporated.  

3- Place turkey mixture in a greased loaf pan and bake in a 350 degree oven for 45 minutes. 

4- While meat loaf is cooking whisk together your ketchup topping ingredients.  I doubled my ketchup sauce the last time I made this and used half to top the meatloaf and the other half was used as a dipping sauce if people wanted more! 

5- Once the meatloaf has been baking for 45 minute pull it out and top with the ketchup topping.  Place meatloaf back in the oven and bake an additional 5 minutes. 

6- Remove meatloaf from oven and let stand for 5 minutes before slicing. 

**Serve with simple steamed veggies, rice, quinoa, or a simple green salad!  Serve with additional ketchup topping/sauce for dipping or just plain old ketchup! 

Check out these other delicious healthy meatloaf recipes from around the web! 

Cooking Light - Mini Turkey Meatloaves
Ina Graten - Turkey Meatloaf 
Martha Stewart - Simple Turkey Meatloaf 

Enjoy! 

{Savory Crock Pot Turkey Tenderloin with Vegetables}

Crock pot meals are the best.... unfortunately I don't make them enough.  I mean who doesn't love   throwing everything into one pot, flipping a switch, and magically 8 hours later you have a delicious and healthy meal! I mean come on, whats not to love?

The problem I have with crock pot meals is I don't plan them well.  I either decide to late that I want to make something in my crock pot (think like an  hour before I want to eat) or I give myself ample time to cook something delicious and then... don't have all the ingredients!

But that all changed with this delicious Savory Crock Pot Turkey Tenderloin with Vegetables... because I planned ahead!  And let me tell you that this meal was worth the planning.  The Turkey Tenderloin was flavorful, and juicy and the vegetables soaked up all the turkey goodness.  This truly is a simple yet delicious meal.

I used a Jenni-O pre-marinaded Savory Roast Turkey Tenderloin and added a few seasonings of my own and used a combination of sweet and russet potatoes.  Serve with a simple salad to complete the meal.  Added bonus, the leftovers are absolutely delicious!

Savory Crock Pot Turkey Tenderloin with Vegetables 
Brunch N'Cupcakes
Serves 4-6

Ingredients:

1 - Turkey Tenderloin  - I used Jenni-O's Savory Roast Turkey Breast Tenderloin 

2 Medium Sweet Potatoes peeled and cubed

2-3 Small Russet Potatoes - peeled and cubed 

4 Medium Carrots - Peeled and Chopped 

1/2 Medium Onion 

2-3 Cups Low Sodium Chicken Broth 

1 Tablespoon Savory Italian seasoning

Directions:

1- Remove turkey tenderloin from packaging and remove unwanted fat.  Sprinkle turkey tenderloin with savory Italian seasoning, set aside.  

2- Place sweet potatoes, russet potatoes, carrots and onions in the base of a crock pot. 

3- Carefully place turkey tenderloin on top of vegetables in crock pot.  Pour chicken broth around turkey tenderloin (so you don't wash off all the Italian seasoning) until vegetables are covered. 

4- Cook on low for 2.5 hours or until turkey tenderloin reaches an internal temp of 165 degrees. 

5- Remove tenderloin from crock pot and slice.  Serve atop vegetables. 

More delicious Turkey Tenderloin recipes from around the web:
Spice Rubbed Grilled Turkey Tenderloin - Cooking Light 
Slow Cooker Turkey Tenderloin with Wild Rice and Butternut Squash - Fountain Avenue Kitchen
Crock Pot Cranberry Turkey Tenderloin - Food.Com
Enjoy!

{Peanut Butter Banana Protein Cookies}

Sometimes you just want to eat cookies for breakfast, lunch and maybe even dinner… and that is ok when said cookie is packed with good for you ingredients, protein and healthy fats!  

Yes, I am talking about these Peanut Butter Banana Protein Cookies, and they are the bomb!  What i love about these little gems is the flavor.  Straight from the oven these beauties remind me of a warm slice of banana bread, studded with walnuts that has been slathered in peanut butter.

Another perk to these cookies... . they are healthy enough to be eaten as a grab and go breakfast, but sweet enough to satisfy my post dinner sweet tooth!    Now thats what I call a win win!  Are you ready to make up a batch for yourself?  

Peanut Butter Banana Protein Cookies 
Brunch N'Cupcakes - Inspired by Running on Veggies 
Makes 20 Cookies

Ingredients: 

Wet:

2 Bananas Mashed 

1/3 Cup Unsweetened Almond Milk 

1/2 Cup + 2 Tablespoons Peanut Butter 

1 Egg White 

Dry:

1 Scoop Protein Powder - I used Vega Sport Vanilla 

1 Tablespoon Unsweetened Cocoa Powder 

1 Teaspoon Baking Powder 

1/4 Cup Chopped Walnuts 

1 1/2 Cup Rolled Oats 

1 Teaspoon Cinnamon 

Directions: 

1- In a large bowl mash bananas with a fork.  Add almond milk, peanut butter and egg white to mashed bananas.  With a hand mixer lightly beat wet ingredients together until well combined.  Set aside. 

2- In a large bowl combine all dry ingredients.  Stir until well combined. 

3- Carefully pour wet ingredients into dry ingredients and stir together until a thick dough forms. 

4- On a parchment lined baking sheet drop about a tablespoon of dough and gently press down to flatten the cookie, repeat until you have 20 cookies. 

5- Bake in a 350 degree oven for 15-20 minutes or until cookies are fully cooked. 

6- Allow cookies to cool before storing in an air tight container.  They keep for about a week. 

Enjoy!

Check out these other delicious and healthy cookie recipes from around the web:
Breakfast Fig and Nut Cookie - Cooking Light 
High Protein Chocolate Peanut Butter Cookies - Fit Foodie Finds 
Vegan Everything Breakfast Cookies - Minimalist Baker 

{Pumpkin Quinoa Chicken Chili}

I know what you’re thinking…. Not another chili recipe…

What can I say, I love chili and when its 5 billion degrees below zero I crave chili.  Plus,  if I make a huge vat of chili on Sunday night… I can shamelessly eat said chili all week long and not have to cook!  And no cooking means no dishes… and no dishes makes for a very happy Hilliary (well and Derek too)! 

I got the inspiration for this chili a few weeks ago when I I whipped up Damn Delicious' Quinoa Chili in Indianapolis for Derek and my friend Kate (Hi, Kate come visit the frozen tundra soon!)!    We loved her chili so much that I decided to make it again... only this time with a few tweaks of my own! First off I made this a chicken quinoa chili to please my meat loving husband, and then I added my secret chili ingredient... pumpkin! I love adding pumpkin to chili for many reasons, but here is just a short list - 

 1) Pumpkin helps thicken the chili. 

2) pumpkin adds a nutritional punch (it is rich in Vitamin A, Fiber, Potassium and Beta-Carotene)

 3) Pumpkin provides a great depth of flavor. 

Trust me, adding pumpkin to your chili is not that weird, and no it won't be orange, and no you won't really taste it!  All the pumpkin will do is give you a kick butt thick chili with tons of nutrients!  Serve up this super thick hearty chili with thick tortilla chips, and your favorite chili toppings.  I love slices of avocado on top of my helping with lots and lots of hot sauce.  Check out more serving suggestions below, and enjoy! 

Pumpkin Quinoa Chicken Chili 

Slightly Adapted from Damn Delicious 

Serves 10 

Ingredients: 

1 Pound Chicken Cut into 1 Inch Cubes 

1 - 15 Ounce Can Pumpkin 

2 - 15 Ounce Cans Fire Roasted Tomatoes - Undrained 

3 Cloves Garlic - Minced 

1 Small Can Green Chilies 

1 Jalapeno Pepper - Chopped 

1 Red Pepper - Roughly Chopped 

1 Medium Onion - Roughly Chopped 

1 - 15 Ounce Can Black Beans - Drained and Rinsed 

1 - 15 Ounce Can Dark Kidney Beans - Drained and Rinsed 

1 Cup Quinoa - Dry 

2 Tablespoons Chili Power 

1/2 Tablespoon Cumin 

1/2 Tablespoon Cinnamon 

Dash of Red pepper flakes 

Salt and Pepper to Taste 

1/2 Cup - 1 Cup Water 

Directions:

1 - Cook Quinoa According to package directions.  Set aside when finished cooking

2 - While quinoa is cooking season chicken with salt and pepper, then cook in a large stock pot coated with cooking spray until cooked through. 

3- Add  your pepper, onion, jalapeno and garlic to the stock pot with the chicken and saute until tender.  Once vegetables are tender carefully pour in diced tomatoes pumpkin, green chilies, 1/2 cup water and spices.  Bring to boil.  Once boiling reduce heat and simmer for 20 minutes.  

4- Carefully stir your quinoa and beans into the chili and simmer for 5 more minutes.  Taste and adjust seasoning as needed.  Serve immediately.  

Topping Suggestions  - 

Cheese (Dairy or Vegan) , Avocado, Tortilla Chips, Sour Cream, Greek Yogurt, Chopped Green Onions, Hot Sauce. 

Serving Suggestions - 

Use Chili as a topping for baked sweet potatoes

Serve chili on whole grain tortilla chips as "nachos."  

Top a simple salad with a scoop of chili, guacamole and salsa for a healthy take on taco salad.  

Serve over Corn Bread 

Check out these other delicious chili recipes from around the web: 

Damn Delicious - Quinoa Chili 
Cooking Light - Quinoa and Roasted Pepper Chili 
Rachel Ray - 3 Bean Chili 

{Asian Quinoa Salad}

Two weeks ago Derek and I road tripped down to Indianapolis to attend a basketball game at my Alma Mater, Butler University (Go Dawgs)!   It was the first time I had been back to Butler for a game, and Derek’s first time cheering on the Bulldogs at Hinkle Fieldhouse!  To say I was excited for the weekend would have been a huge understatement… I was ecstatic. 

We (my sorority sisters and I) had a full weekend of fun activates planned!  Catching up while making dinner, the Butler Basketball Game (we won BTW),  checking out a few new bars on our old college stopping grounds and a fancy dinner to wrap up the weekend at Harry and Izzy’s!  It was a fun jam packed weekend!

But let’s back track and talk about Harry and Izzy’s for a hot minute, because I absolutely love that restaurant (and not even because of their steak).  I love the atmosphere, the service, and their famous shrimp cocktail.  Harry and Izzy's was the perfect way to end a perfect weekend with friends.   As part of my meal I had the most delicicous Asian Quinoa salad that I paired perfectly with my grilled salmon!  Harry and Izzy's Asian Quinoa salad was filled with edamame, red pepper, and kale and had a light dressing that was slightly sweet but absolutely magical!   After my first bite of the salad I was in quinoa heaven and knew I needed to recreate the salad at home... so I did! I guess you can say I brought a little bit of Indianapolis home with me in this recipe, I hope you enjoy! 

Asian Quinoa Salad 

Brunch N'Cupcakes - Inspired by Harry and Izzy's 

Serves 4-6 

Ingredients: 

Salad:

1 Cup Quinoa Cooked According to Package Directions 

1 Cup Shelled Edamame - Thawed if Frozen 

1 Red Pepper Chopped 

2 Green Onions Chopped 

2 Cups Chopped Kale 

Dressing:

1 Tablespoon Low Sodium Soy Sauce 

1 Tablespoon Honey 

1 Tablespoon Sesame Oil 

4 Tablespoons Rice Wine Vinegar 

1 Teaspoon Ginger - Freshly Grated 

1 Garlic clove minced 

Sesame Seeds for Garnish 

Directions: 

1- In a large bowl combine cooked quinoa, edamame, pepper, onion and kale.  Toss until well combined and set aside. 

2- In a smaller bowl whisk together dressing ingredients until well combined.  

3- Carefully pour salad dressing over quinoa and vegetables and toss until salad is evenly coated in dressing.  Serve immediatly. 

Note - will keep in fridge for up to a week, kale will soften as salad sits.  

Enjoy! 

{Chicken Sausage Skillet with Peppers and Onions}

Guys, I have a confession to make... Derek and I still have our Christmas tree up, and all our Christmas decorations!  I just haven't had the time (or energy) to take them down, and I still feel like I am playing catch up from the holidays.  Anyone else feel like that?  Or is it just me?

Anyways, these days I am all about simple meals with big flavors.  The type of meal you can make in one pan and take under 20 minutes to prepare.  That way I can spend less time in the kitchen and more time enjoying a lovely meal with Derek.  

This delicious Chicken Sausage Skillet with Peppers and Onions has become a favorite for Derek and I and has been making a regular appearance in my weekly menu planning.  I love how simple yet delicious this meal is and absolutely love all the bright colors this dish offers.  I use spicy chicken sausage, because I absolutely love spice and by Trader Joe's Frozen Organic Brown Rice to help keep this meal quick and simple!  

Chicken Sausage Skillet with Peppers and Onions

Brunch N'Cupcakes 

Serves 4-6

Ingredients: 

1 Package Chicken Sausage Sliced (Pack of 5, I use Trader Joe's Jalapeno Chicken Sausage) 

1 - 15 Oz Can Fire Roasted Tomatoes - Undrained

1 Yellow Pepper Roughly Chopped (or any color you like) 

1 Onion Roughly Chopped 

2 Cups Spinach 

1 Cup Black Beans 

1-2 Bags Trader Joe's Frozen Organic Brown Rice (or quinoa)

Directions: 

1- In a large skillet coated with cooking spray saute peppers and onions until tender, about 5 minutes.  Add garlic to skillet and cook an additional 2 minutes. 

2- Add chicken sausage to skillet and saute for 5-8 minutes until chicken sausage is warmed through and slightly browned. 

3- Carefully pour tomatoes and black beans into the skillet and stir until well incorporated with the peppers, onion and chicken sausage.  Add paprika, pepper and chili powder to skillet and simmer for 5 minutes. 

4- Add spinach small handfuls at a time to skillet and allow to wilt.  While spinach is wilting heat rice. 

5- Serve immediately once spinach is wilted and rice is warm, spooning sausage, pepper and onion mixture over brown rice.  

Check out these other great one pot recipes from around the web:

Chicken Rice and Parmesan Skillet - Cooking Light 
Zucchini Black Bean and Rice Skillet - Ready Set Eat 
Curried Butternut Squash and Brown Rice Skillet - Naturally Ella 

{Tortellini Vegetable Soup}

Happy New Year, yes I am a few weeks behind... but better late then never!  

2016 is already off to a busy start, but I love it!  I spent the last few days of 2015 and the first few days of 2016 reflecting on where I had been and where I wanted to go in 2016.  2015 was a big year for me.... there was good, bad, happy and sad.  I married my best friend in April, transitioned to married life, started a new job, and saw successes and defeats in my running.  Derek and I celebrated new beginnings and witnessed loss but all in all 2015 was a good year. 

I opted not to make New Years resolutions this year... instead I decided to pick a few words that I wanted 2016 to be shaped by, they are strength, determination, love, and faith.  I want to use these words to define my daily actions in my relationships, career, running and personal life.  I will still set smaller monthly goals, but overall I want these 4 words to define my year and help me grow!  Will see how that goes! 

So now that I have told you where my head is at for 2016 how 'bout I share a delicious veggie packed soup that will warm you up from the inside out!  This Hearty Tortellini Soup is everything I want to eat in 2016!  The soup gets a nutrition punch from all the veggies, and great flavor from the tortellini, plus it is the perfect meal to warm up with during these chilly winter months!  The addition of chickpeas adds protein and keeps this yummy soup vegetarian!  Make a big pot on Sunday and enjoy for lunch/dinner all week!  Enjoy! 

Tortollini Vegetable Soup 

Brunch N'Cupcakes 

Serves 6-8 

Ingredients: 

1 Large Onion Coarsely Chopped 

4 Medium Carrots Peeled and Coarsely Chopped 

2 Medium Zucchinis Chopped 

4 Garlic Cloves Minced 

2 Cups Baby Spinach 

2 - 15 Oz Can Diced Tomatoes with Onion and Garlic 

4 Cups Low Sodium Chicken Broth 

1 - 16 Oz Package of your Favorite Tortellini (Dairy Free or Vegan - Toffuti has a variety I like)

1 Cup Chickpeas

1 Tablespoon Italian Seasoning 

Cooking Spray 

Directions:

1- Sautee onions and carrots in a large stock pot coated with cooking spray until tender.  Add zucchini into pot and cook 3 minutes or until zucchini is tender.  Add garlic and cook until fragrant (about 2 minutes). 

2- Carefully add canned tomatoes and broth to the stock pot with Italian seasoning.   Bring to a boil, then turn down heat and simmer for 5 minutes.  

3- Add tortellini to the stock pot and cook tortellini according to package directions. 

4- Once tortellini is cooked add spinach and chickpeas to the pot and simmer until spinach is wilted.  Serve immediately. 

Other great recipes from around the web! 

Cooking Light - Winter Vegetable Soup
Brunch N'Cupcakes - Chicken Noodle Soup 
Oh She Glows - Spiced Red Lentil, Tomato and Kale Soup

Enjoy!