I mean, really, this should be no surprise since not too long ago, I rocked the scales at 250+ lbs but the big difference is NOW I make wholesome, quality food choices.
I gave up processed foods, take-out and junk food in exchange for fruits, veggies, whole grains and lean proteins. One of my favorite things to do is take a not-too-good for you recipe and tweak it into a cleaner version. I love bouncing around online searching for new, healthy recipes-twitter, blogs, etc.
Last week I hit the jackpot with a couple vegetarian recipes that I wanted to share with you-
While I was on Twitter, Erin (fellow triathlete/Mom/foodie) was Tweeting about a soup she was making which lead to her posting a link to the recipe on her blog: Chipotle And Roasted Garlic Butternut Squash Soup
I love spice and chipotle is one of my favorite flavors, so add in the sweetness of Butternut squash and roasted garlic and I could smell a winner.
From THAT Tweet, to another Tweet linking me to a recipe for Navajo Stew from Moosewood Restaurants in Ithaca, NY
Here is the recipe as it appears on the Moosewood website: