Happy New Year!!

It’s the last day of 2012! I am so happy to say, this year has been awesome. I have cooked in healthier way, I have enjoyed my family and friends. I have learned more about Jesus than I have known before.

I have also had my fair share of heart break. I lost my grandfather, watched my friends through divorces. Cried for school children and lost pieces of my faith in humanity.

I look into 2013, at my aspirations and I am excited to share them with y’all, but for today I am going to just write out a recipe and enjoy the holiday with my family!!

Veggie Lasagna Soup

2 cupsOnion; chopped
1 cupCarrot; diced
2 TGarlic; minced
4 cupsChicken broth
1 canStewed tomatoes; Italian-style
1 cup spaghetti
2 cupsSpinach; chopped
1 cupProvolone or fresh mozzerella; diced
1/4 cupParmesan cheese; shredded
4 tBasil; fresh, thinly sliced
Preparation

Onion and carrot: saute 3 minutes. Stir in garlic, and saute another 3 minutes.
Add broth and tomatoes: bring to a boil. Stir in pasta and simmer uncooked, about 10 minutes (or according to package directions). Add the spinach and cook about 1 minute, or until wilted.
To serve, place cubes of cheese in each serving bowl, then ladle over soup to melt. Garnish with Parmesan and basil.

Yummy

Oh and for an end of year weigh in!! I have gained 2 lbs but lost 3 inches with a 1/2 in gain in my arms and 1 inch gain in my thighs
Since I am at my starting weight I’m going to put my first pics and pics from today so y’all can see what muscle looks like

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The Girl behind the Blog and a yummy recipe

We got family pics done not too terribly long ago and I wanted to share with y’all who I am and the people I blog about 🙂 I also wanted to share with every one my awesome Black Bean and Rice Recipe (modified from AllRecipes.com

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Done by the amazing Ania Mikol Photography!
Dinner

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup uncooked white rice
  • 1 1/2 cups low sodium, low fat vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 can of canned black beans, drained
  • 1 can of diced tomatoes

Directions

  1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.