A $15 Produce Refresh + This Week's Food Map

I spent about $15 at the market to refresh my produce and I'll combine that with leftover produce, pantry items/staples to make meals throughout the week. Because of my teaching and coaching schedule I've been eating many, many more veggie based bowls lately. Lots of colors layered with whole grains, sauces for flavor and in the evenings mainly soups/salads and toasts with avocado or hummus.

This is a system that's been working for me and to be wholly honest I probably wouldn't be cooking in such volume for myself if I wasn't trying to keep my food costs down.

The Secret To Eating Well Is Keeping Things Simple + Saucy

Routine is wonderful and keeps us in check, but stepping outside of our comfort zone is essential for growth - in life and food. And keeping things saucy is certainly one of my secrets to making meals consistently fun and tasty. I don’t know if I could eat chicken, rice and broccoli or the same one pot meal over and over again throughout the week - not without some special sauces.

If you like the kitchen and if you don’t mind getting in it, dare to keep it saucy.

When Last Sunday's Soup Is Tonight's Dinner

This spicy veggie powered soup is littered with a lot of goodness and not for the faint of heart in the kitchen.

You can make it as simple or complex as you want and I’m gonna roll out what I did to make this masterpiece in 3 separate posts.

Today’s post: the recipe and info on SOUP ONLY
In the coming days: a recipe for baked tofu which can be added to this soup and is another great weeknight make ahead staple
Also in the coming days: a spicy yogurt sauce for the soup and to be used to top grains, salads, roasted veggie, etc

Now … On with the soup …

Tina To Table