A DIY look at fast and easy ways to infuse your salts.
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So this week, I've been on a little bit of a soup kick. As in, I've made so many different types of vegetable soup that I can't even keep track. But I wanted to share the best of the best, so here we are - a hearty, easy, and quick dinner that's healthy and focused on IN SEASON vegetables, which is so important to your health and the quality of the vegetables.
Lately, I've been testing different bouillons as bases for my soups and have loved the bouillons by BOU. You know how traditional bouillon is a thick paste? BOU found a way around that and created a cube that packs all of the flavor without any of the unhealthy additives. It has 30% less salt, no artificial ingredients, it's non-GMO and gluten free (what more could you ask for?).
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As fall approaches and days get shorter, so does your time to make dinner and pull together whatever is left in your fridge to resemble any sort of nutritious meal, especially when you're busy working and traveling.
I wrote these 3 short recipes to be easy, quick, and convenient, and can be used with organic canned or frozen veggies, for a beautiful dinner in under 30 minutes.
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The past month I've received some feedback for more content focused on product reviews. I spent the past 2 weeks taste testing, reviewing, and using these 5 Bob's Red Mill products in different meals to try out variations and see what worked and didn't work.
I would love to know your feedback on different products, and if there are other brands you'd like me to review, please let me know here!
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