Change Your Breakfast, Change Your Life: The Ultimate Smoothie Bowls

I'm very excited to share with you guys something that's changed my mornings! As some of you know, I was never a big fan of breakfast. I love the idea in theory, but I'm usually rushing around in the mornings, or start my days with a yoga practice, so I'm cruising on an empty stomach until almost lunch time. Then, one day, about a year ago, my body needed more. I started to crave a steady morning ritual, so I began with a cup of hot water, lemon and honey, then moved onto chia seed pudding, homemade green juice, then green smoothies, and gradually became drawn to creating these elaborate, colorful, beautiful SMOOTHIE BOWLS! When I'm traveling in Mexico or Hawaii, these bowls are everywhere. It's such a perfect way to get in all your nutritional needs, start your day with loads of delicious superfoods, and feel full on the go. 

Here at home in San Diego, I realized I've been spending $8 - $12 a day on satisfying my cravings for acai, pitaya, and green smoothie bowls every day, so I decided to give it a try in my very own kitchen. The result = so easy and fun! 

The key is to remember it's not the same consistency as a typical smoothie, it's a lot thicker, more like an ice cream. Use very little, if any, liquids and if it comes out too watery at first, just throw in more frozen fruit or stick it in the freezer for a few minutes to harden up. 

Acai is the typical smoothie bowl you'll see around, which is a dark purple/reddish berry color. Pitaya is more my style -- that's the bright pink dragon fruit with less sugar than Acai. Lastly, the best invention ever -- GREEN smoothie bowls, which is a base of either acai/pitaya or just straight up frozen bananas, then you mix in a scoop of either moringa or spirulina and you have an instant energy-boosting, perfect protein packed bowl of deliciousness, straight from the Earth. 

Here's my go-to recipe for a classic Pitaya bowl: 

• two handfuls of frozen bananas 
• one packet of Pitaya Plus 
• one scoop of almond butter 
• blend these three ingrediants together until it becomes ice-cream texture
• pour into bowl 
• top with whateva! my favorite toppings are: granola, fresh pineapple bits, sprinkle local bee pollen, and drizzle honey overtop (to help with these crazy spring allergy attacks)

Number One rule of thumb when making Smoothie Bowls: DON'T GET INTIMIDATED! These photos I chose are beautiful and inspiring, but many times my bowls come out looking crazy with half of the toppings sinking to the bottom. So don't even worrry about that. Eventually you will find your rhythm, but just have fun with it! And make sure to cut up and freeze your bananas the night before so you're all set in the morning. A cupcake tray is the best thing to freeze banana slices in so they don't stick to each other and you'll have them perfectly portioned out. HAVE FUN! 

Do you have an amazing smoothie bowl recipe? If so, share it here! 

source >  plant fueled

source >  me! made this in my kitchen :)

source >  life of goodness

source >  ultima replenisher

source >  shape magazine

Why Sunday Picnics are Good for your Soul

They say the way you spend your Sundays is the way you spend your life. 

Growing up in Europe, Sundays were a big deal. No work, no obligations, no distractions, just pure unfiltered downtime with your loved ones. I always envisioned my adult life centered around this magical day-long pause where the hours seem to linger a little bit longer and you really take the time to be present before Monday comes rushing in.

Living close to the beach here in San Diego gives us the opportunity to gather with friends out in nature and watch the waves crash while we prepare meals together. As the sun goes down and the stars begin to peak out one by one, we light a bonfire and put the finishing touches on the feast. Sometimes, our gatherings are quite large with 20 - 30 friends. Other times, like last night, we threw it together last minute with an intimate group of 6 of us. For larger gatherings, I typically pre-make a Paella and bring it down to the beach, that's a perfect way to feed a hungry crowd. (and side note: fun fact paella rice "bomba rice" is gluten-free)

Last night, we went with a charcuterie board of meats and cheeses to snack on, then grilled a locally-caught whole octopus and roasted potatoes + veggies over an open flame. We sipped on a special elixir of fresh squeezed grapefruit, beet, and lemon juice with a splash of Pellegrino.  I woke up this Monday morning with so much peace, love, and gratitude in my heart. So much so that I'm convinced this will make our world a better place. Less separation, less distractions, more human connections.

Summer is nearly here and the weather is starting to get perfect for dining al fresco. Here's my challenge to you: choose a Sunday, gather all your friends, set a theme, pick an awesome outdoor location, have everyone contribute a dish, and make it happen! You will get addicted to these gatherings like me and my friends are, I promise!

Sunday Picnic Checklist 

long table // 8 big blankets // outdoor throw pillows // bottles of wine and sparkling water // mason jars // serving ladle // cutting board // good knives with blade covers // lemons // guacamole // tongs for the bbq // big serving spoons // biodegradable plates // forks + knives // bonfire pit // charcoal // lighter fluid // starter log // firewood // extra sweaters and socks to stay cozy after sunset

All photography taken by our beautiful creative friend Rozy, aka Rozanne Edwards Media. 

How to Make Chia Pudding

I wanted to share with you all my current obsession, something I literally cannot live without! Every Sunday night, I make a batch of Chia Pudding for the week and it's completely changed my mornings. Naturally, I'm not a big breakfast eater. I love to move my body first thing in the morning, then get on with my day, so typically I'll go until 12 or 1pm without eating. I'll have a glass of warm water with lemon, followed by a green smoothie or green juice, then get caught up in my day and forget to eat until the afternoon. I felt pretty good, but never great, and intuitively knew that my body needed something different to function at a higher level. Yoga has taught me so much about listening to my body and being present and aware of its changes. Over the last few years (and especially in the last few months since turning 29), I noticed that my digestion had been getting worse and worse. I experienced frequent stomach aches, food sensitivities and just an overall feeling of being bloated and weighed down. I started asking my girlfriends and yoga students what their morning food routine looked like. To my surprise, I found that most women I talked to had similar digestion issues and often went until 1 or 2pm in the day, subsisting solely on coffee.

Then, as luck would have it, my assistant Rozy and I were prepping to lead a 3 day bachelorette party yoga retreat in Mexico for 10 women and brainstorming healthy breakfast options. I picked custom Acai Bowls for the first morning and Rozy suggested Chia Pudding for the second morning. She explained to me that they are super simple to make, easy to prepare in bulk and packed full of FIBER, which women can never get enough of. It would be the perfect Sunday morning breakfast to help them digest all the delicious food, wine, and tequila from the weekend!

source: a million miless

After trying Chia Pudding for the first time on our yoga retreat in Baja Mexico, I was ready to start incorporating it into my life at home. The Sunday night that we got home, I made my first batch and ate it throughout the week. Almost immediately, I started feeling better in my body, like everything was moving around again, as it should. My favorite part is that it's portable and easy to take on the road, which I need for my lifestyle. Now, every Sunday night, it's become my ritual to take 5 mason jars, make my Chia Pudding for the week, then grab and go when I head out on Monday morning.

Here's my super simple recipe for a single serving -- 

• 1 mason jar
• Fill up 1/2 way with milk of your choice
  (I use unsweetened Hemp Milk, but can also use: Almond milk, Coconut, milk, etc.)
• Pour in 1/3 cup of chia seeds, stir vigorously for 30 seconds 
• Put mason jar lid on, seal up, leave in refrigerator overnight
• Take out in the morning, then add toppings of your choice.

My favorite toppings this month are: a spoonful of local honey, then add banana or blueberries, then sprinkle local bee pollen and cinnamon on top.

source: yummy-healthy-easy

source: sweet sugar bean

From chocolate to walnuts to passion fruit to figs, the options are limitless, and can be modified to utilize ingredients honoring every season of the year. Need more inspiration? Click here to learn 22 Easy and Delicious Chia Pudding Recipes.

Do you have your own special recipe or favorite toppings? Comment below and share your secret sauce with us!

Sippin' on Zen and Juice: re-cap of my first 3 day cleanse

"So, you're gonna drink only green juice for three days straight? WHO DOES THAT to themselves?!" my sister inquired as I explained to her how excited I was to start my very first cleanse. Clearly, my idea of fun and her idea of fun were on completely different planets. Nevertheless, I was signed up, paid, and committed to this challenge. It was happening. No matter how crazy it seemed to the rest of the world, I was MORE than ready for a re-boot. It was the third week of April, everything was in full bloom all around me, but I felt lethargic. Heavy. Weighed down. I felt out of sync with nature and Zen Girl don't roll like that. Everything about the timing felt perfect and divine -- it was definitely time for change. 

Lucky for me, some of my very best girlfriends just opened a green juice bar in Mission Beach, San Diego at the beginning of April. Their green juice food truck, Juice Wave had a wildly successful first year providing our city with the freshest farm-to-cup juices and smoothies and it was time to expand. They asked me to be a part of their first 3 day cleanse with their staff to test the recipes and document the experience. 

Here's the inside scoop from my very first green juice cleanse experience --

- 3 days, 6 juices each day

- Tuesday through Thursday. I loved this set-up so we could ease into Monday and then add the cleanse into our week. For me, would have been too intense to start on a Monday morning.

- My favorite parts of the cleanse

• I didn't have to ever think about what to make/purchase for lunch or dinner = HUGE!
• Delicious flavors, some of the best I've ever tasted. I never was not excited to open a bottle.
• Each juice was intelligently formulated to help with your energy levels throughout the day (like lots of ginger in the morning juices and chia seeds in #3 for a mindful mid-day pick-me-up)
• Ended each day with almond milk with lavender to fill you up and calm your belly before bed
• You could literally taste the freshness -- all of Juice Wave's produce comes from San Diego's local farms, no further than 25 miles away, picked within a day or two, so you could literally feel the amazingly fresh prana (life force) inside of you. I never felt more alive! 
• I had a huge amount of energy! Everyone I ran into commented on how "vibrant and glowing" I looked.

Here I am half way through the Day 2 feeling strong and free!

My thoughts toward the end of Day 2, when I had a work meeting at a pizzeria . . . 

Of course, there were a few "downsides" to the cleanse . . . 

Naturally, there were a few things that took some time getting used to. I could honestly drink green juice for breakfast and lunch and into the evening, pretty much most of the day, every day, I would be stoked to live on fresh organic produce in liquid form. Except at night. Nighttime is a different story. It was definitely weird having only liquids post-sunset. It helped that the last juice was actually a tummy-settling nut milk, but still weird. Equally strange was cooking my husband chicken tacos for dinner while I sipped my zen and juice. And declining happy hour and restaurant dinner invitations was definitely a bummer. But honestly -- it's only 72 hours of your life. And I would 100% do it again. In fact, going forward, I'll probably step it up and do the 5 day cleanse next to really give my digestive system a total re-boot. For now, I'm super proud of myself for stepping out of my comfort zone and taking on this challenge. I hope you consider treating yourself to a detoxifying cleanse when your body asks for it. 

If you live in San Diego, I would highly recommend joining the next Juice Wave cleanse. Use the promotional code "ZENGIRL15" for 10% off any cleanse package. They offer 1, 2 or 3 day options -- more details here. The best part?? Your cleanse package includes a free health consultation with the most adorable Holistic Health Coach, Sarah Andersen. Sarah sends out pre and post cleanse emails with all the information you'll ever need, plus is available for additional support and guidance throughout the duration of your cleanse. I loved this perk, she was a huge help!

for more information and guidance

send an email, or call 240-246-5126

or order your cleanse online.

 Tell them Zen Girl Mandy sent you!

Healthy Horchata Green Smoothie

Here in southern California, we are blessed with a melting pot of foods and flavors at our fingertips. One of Mexico's most delicious drinks that we are lucky enough to see regularly on San Diego menus is called horchata. When prepared traditionally, horchata is an ice-cold refreshing drink infused with cinnamon and lots of sugar. While tasty, it's not the most healthy beverage. My friend Alyson (founder of wellness blog Simply Alyson) is an avid green smoothie maker and decided to re-mix the traditional horchata with some farm-fresh ingredients. Here's her take on a Healthy Horchata Green Smoothie, which is the ideal healthy elixir to indulge in this Winter, as it features pears and Swiss chard, which are perfectly in season right now!

Ingredients

• 2 cups of unsweetened vanilla almond milk
• 2 pears (remove cores)
• 1 banana (frozen will make for a thicker creamier smoothie)
• 1 teaspoon of cinnamon
• 1 Tablespoon of chia seeds, optional
• 2 to 3 big leafs of swiss or red chard without the stems (you can of course use two handfuls of spinach)
• 1 handful of ice

Directions

1. Add all ingredients in order listed above into high-speed blender and blend until liquid! If you don’t have a high-speed blender first add all liquid ingredients and greens then blend until liquid. Next add all other goodness and continue to blend (if you slice your banana before freezing it, it will work nicer with a regular blender).
2. Pour into two cups, share and enjoy the tastes of Fall with a friend!

Note: If you are having trouble staying warm this winter, add a teaspoon of maca powder into the mix. Maca naturally warms your body from the inside out and has a nutty flavor, which compliments cinnamon. Also, it's just super fun to say MACA HORCHATA. Thanks Alyson for the kitchen inspiration. Visit her blog for more!

Pumpkin + Maca = Healthy Halloween Superfood Smoothie

Not sure what to do with all that left-over pumpkin pulp after carving your jack-o-lanterns? If you're feeling adventurous and ready to tap into the abundant flavors of fall, here's the superfood smoothie for you! 

As we transition into Autumn here in San Diego, one of the best natural supplements to add into your diet in autumn is MACA. It's a root vegetable that has been grown in high-altitude Andes mountain ranges in Peru for the last 3000 years. Maca has a long list of health benefits and is used medicinally to treat lots of ailments like: osteoporosis, hormone imbalance, depression and chronic fatigue syndrome. On a daily basis, especially during the colder months, Maca can be used to increase energy, enhance memory, strengthen your immune system and slightly raise the overall temperature of your body, creating a warming effect. 

Have you heard of Juice Wave yet? It's San Diego's first (and still only!) green juice food truck. My yoga student Chef Arleigh Rose created this concept in the fall of 2013 and within six months, the truck was in existence and serving up healthy juices and smoothies all over town. Lucky for us, Juice Wave has agreed to share one of their top-secret recipes exclusively with the Zen Girl community!

Highlighting fall flavors and the healing power of Maca, here's Juice Wave's 

signature seasonal smoothie, The Smashing Pumpkin:

The Smashing Pumpkin
Pumpkin pulp / Orange / Carrot / Apple / Maca powder/ Almond milk 

Use approximately one cup of pumpkin pulp, one cup of almond milk, and one tablespoon of maca to make one large personal smoothie serving. Start by juicing or blending 2 medium sized raw carrots, one delicious red apple, and the juice from one ripe orange. Blend with pumpkin pulp, almond milk and maca powder and enjoy this healthy Halloween-inspired superfood smoothie!

[follow Juice Wave's local adventures on facebook and instagram]

Simple + Sweet: Blueberry Green Smoothie

My friend Alyson has an awesome blog which she calls the guilt-free guide to an eco-friendly lifestyle. Her latest summertime smoothie caught my eye and I just had to share this simplistic sweetness with you all. I've started my mornings with a green juice or smoothie almost every day for the past few years and love trying new creative recipes. This one's a keeper! 

Direct from the Simply Alyson blog, here's her BLUEBERRY LOVE green drink . . . .  enjoy!

Ingredients

• 2 cups of unsweetened almond milk
• 1 cup of fresh blueberries
• 1 frozen banana
• 2 small handfuls of greens (I used spinach)
• 1 handful of ice

Directions

1. Add all above ingredients in order into high speed blender and blend until liquid! If you don’t have a high speed blender first add all liquid ingredients and greens and blend until liquid. Next add all other goodness and continue to blend (if you slice your banana before freezing it, it will work nicer with a regular blenders).
2. Pour into two cups, share and enjoy the taste of summer abundance!

Easy, Healthy Turmeric Turkey Burgers

Summer is in full swing which means bikinis, beach days and bar-be-ques with friends! 4th of July just passed and I whipped together these easy, healthy Turmeric Turkey burgers for my friend Chantel's party and they were a huge hit! It took me less than 5 minutes to prep them and about 10 minutes on the grill. OK, not gonna lie, the boys were manning the grill while we were sunbathing, so I can't give you an exact estimate but it was quick :)

I've been eating mostly plant-based and pescatarian for the past 4 years, but this summer, I've been teaching a lot of yoga and out on the ocean mermaid-ing it up more, and find myself craving lean animal protein more often than usual. If there's one thing I've learned from yoga, it's that we need to listen to our bodies. And last Friday, on the 4th of July, my body said - give me a delicious turkey burger, now!

photo source 

Lean turkey is naturally low in fat and high in protein, while turmeric is a potent anti-inflammatory. Together, the two make a powerful duo that will keep your nourished and strong from the inside out. Here are the ingredients I used:

1.5 lbs organic ground turkey
1 organic brown egg
1 bushel of cilantro
1 tablespoon of turmeric, in powder form
1 cup of chopped red onion
cracked black pepper
low sodium Worcestershire sauce (or Braggs liquid aminos)
*2 whole avocados for topping

In a mixing bowl, place the ground turkey and crack the egg overtop. Mix together with your hands until the turkey is moist. Then, add the Worcestershire sauce. At this point, the turkey should be plenty moist and able to stick together into patties. If not, add more liquid or a 2nd egg, if needed. Fold in the chopped onions, cilantro and spices. If you eat cheese, a fun compliment is to shape the turkey into patties, then press a bit of cheese into the middle of each one. My favorite is a honey goat cheese made locally here in San Diego. Put on the grill until fully cooked then enjoy!

*zen girl time-saving tip: I generally like to make double what we will eat. You can re-heat the left overs and make turkey tacos for the next day's lunch or dinner. 

Mermaid Medicine

I am a big believer that green juice is good for your soul. When you select fresh, organically grown vegetables from the Earth and blend them together into a cleansing cocktail, you nourish not only your body, but also your mind and your spirit. I've been drinking green juice almost every morning for the past two years and can't begin to tell you what great benefits it's had on my overall health and well-being. Green smoothies, along with healthy eating habits, yoga and time on the ocean each day are my preventative health practices and {knock on wood!} I haven't been truly sick in over four years.

Starting your day in this healthy way sets the tone for a vibrant, fulfilling day ahead. My thoughts are sharper, my body feels lighter and my spirit becomes a little more in sync with the natural world around me. In short, green juice is the perfect Mermaid Medicine. 

Here's my favorite go-to green juice recipe:

1 whole cucumber, chopped

3 stalks of celery

2 handfuls of spinach leaves

2 whole lemons, squeezed

small scoop of ground flax

pinch of unsweetened shredded coconut

small scoop of chia seeds

1.5 cups of coconut water

Blend in a Vitamix or other high powered blender for 30 seconds and enjoy!
For 13 of my other favorite green juice recipes and other healthy inspiration, click here.

My #1 Natural Remedy This Winter

Turmeric is my go-to spice, especially during these chilly winter months when our immune systems get compromised and we are prone to getting sick. If you only have one spice in your spice drawer, it better be this magical one! Turmeric is an orange colored spice grown in India and other tropical locations. It is considered one of the most potent anti-inflammatory agents available today and is referred to as the Queen of Spices. For Ayurveda and Chinese medicine practitioners, turmeric is the natural remedy for clearing infections and inflammations on both the inside and outside of the body.

According to Dr. Andrew Weil, the father of modern Integrative Medicine and brain behind the popular True Food Kitchen restaurants....

“Following an anti-inflammatory diet can help counteract the chronic inflammation that is a root cause of many serious diseases, including those that become more frequent as people age. It is a way of selecting and preparing foods based on science that can help people achieve and maintain optimum health over their lifetime.”

Due to its anti-inflammatory properties, Turmeric's many benefits include: Cancer Prevention, Arthritis Reliever, Diabetes Control, Heals Wounds, Alzheimer's Disease Prevention, Improves Digestion, Natural Liver Detoxifier, Maintains Ideal Body Weight, Reduces Cholesterol Level, Boosts Immune System

There are a few different ways to consume Turmeric:

  - Root form: put a chunk in juicer to compliment your favorite green-juice recipe

  - Powder form: sprinkle on food as you are cooking
(at least one big, heaping tablespoon)

  - Liquid form: herbal tincture; use dropper to add to your tea

  - Capsules/Supplement form: take with your other vitamins to decrease internal inflammation

My favorite Turmeric recipes:

· Healthy Turmeric Tea
  Mango Berry and Turmeric Smoothie
  Thai Curried Noodles with Broccoli and Tofu
  Cauliflower & Cheese
(healthy, vegan take on classic mac-n-cheese)

Lastly, I’ll leave you with this awesome article: 22 Surprising Uses for Turmeric, which includes some totally unexpected uses like teeth whitening and remedy for swimmer’s ear. 

Adventures in Juicing: Parental Edition

I am so proud of my parents! After years of listening to me talk about juicing and all the great benefits I've seen in my life from it, they finally got on board! Three weeks ago, when I was visiting them at their house in Virginia Beach, I put the life-changing documentary "Fat, Sick and Nearly Dead" into their Netflix queue. Yesterday, I received a text from my dad exlaiming, "Guess what we had to eat today?" with this picture attached.....

Their faces made me laugh out loud!

My Mama - excited, but a little nervous.

Dad - "I can't believe you talked us into this!" :)

For their first adventure in juicing, they used a Breville juicer
(as seen in "Fat, Sick and Nearly Dead") and made these 2 recipes: 

Drink #1: carrots, red apple, celery, pear.

Drink #2: cucumber, green apple, lemon.

Of course, my Mama, the creative chef that she is, came up with a way to re-use all the leftover pulp by turning it into a Veggie Soup! Brilliant idea! It always pains me to throw away that precious pulp, as it is rich in fiber and nutrients. Here is my Mama's Veggie Pulp Winter Soup recipe:

Soup base: Water, Knor Veggie Bouillon cubes, 1 can of fire-roasted tomatoes and green juice pulp (add in 1/4 cup amounts at a time, let it cook down, then add more gradually to your desired consistency)

Veggies: Zucchini, green beans, carrots, onions, garlic,

sweet potato

In honor of  my parent's new journey into the wonderful world of juicing, here is a collection of my favorite ways to re-purpose that precious veggie pulp:

Pizza Crust
Chocolate Muffins
high-fiber Dehydrated Crackers
healthy Mac & Cheese
and my all-time favorite: Banana Carrot Zucchini Bread

Cheers to health, happiness and loving our bodies, from the inside out!

Zen Girl Raw Energy Balls

These are my new favorite treat! I take them on-the-go when I need a healthy mid-day snack or eat them fresh and cold straight out of the fridge at home. Delicious, easy to make, 100% RAW and so so so good for you.....Enjoy!

BENEFITS 

- DATES: cholesterol-free, low-fat, high in protein, fiber, iron; great for digestion and natural energy

- CASHEWS: rich in magnesium for bone health; contain high levels of proanthocyanidins 

which starve tumors and stop cancer cells from dividing

- FLAX: contains cancer-preventing lignans; prevents inflammation and constipation

- CHIA: high in omega-3s, fiber, minerals, antioxidants; reduces inflammation; natural energy boost

The story behind Zen Girl Raw Balls

Last Sunday, I was woken up by the best text message ever: "Making green juice - come over!" This text from my best friend Kristy started our Sunday off to a very healthy start, which led to a full day of healthy, fun adventures. Post-green juice, we decided to visit the La Jolla Farmer's Market and stock up on something yummy for lunch. Dates are in abundance here in San Diego and Kristy was lured to a market stand selling giant, locally grown Medjool dates. She purchased a large bag of them and we started to brainstorm what we could do with them. "Raw Balls!" I exclaimed in the middle of the crowed market. We got a few strange glances and skipped home to experiment. Most recipes for Raw Balls (including this one I picked up on my honeymoon in Thailand) call for cocoa powder, but since we didn't have access to any, we decided to improv with what we did have on hand. Most recipes also called for a food processor, which we also did not have access to, but I was confident my new baby, the NutriBullet could do the trick!

INGREDIENTS

• 20 medjool dates
• handful of cashews
• chia powder
• flax meal
• shredded unsweetened coconut
• splash of almond milk

*Note: you can swap cashews for any other nut: pecans, walnuts, almonds, etc. 

Here are some other fun toppings:

• dried cranberries
• rolled oats
• almond butter

DIRECTIONS

Mix all the dry ingredients except coconut in NutriBullet (dates, cashews, chia and flax). Add in almond milk - just a splash to start. Check moisture level. Should have a somewhat solid consistency, not gooey or soft. Scoop out and shape into a circular ball. Roll around in coconut. Place in refrigerator to eat later or in freezer for 15 minutes then consume.

*Note: We made one batch rolled in coconut (100% gluten free) and another batch adding in cranberries and rolling them in oats (not gluten-free). Both were delcious and passed the taste tests from our boys! :) The chia can be a lot for your stomach to handle if it's not already a part of your diet, so enjoy just one or two balls at first, then pack them into some tupperware and enjoy throughout the rest of the week.

Winter Soup Recipe: Cioppino

This recipe is for a deliciously warm and comforting Cioppino, or Italian Seafood Soup. Growing up, my mom would make this on cold days and now I find myself craving it when the winter months approach. It is super filling and can easily be eaten as a full dinner itself....with some cheesy garlic bread on the side, of course!

 

 

 

This recipe makes 4 heaping bowls of soup. Perfect size for dinner for 2 people, or used as a side dish for 4 people. Ready in about 30 minutes.

 

Ingredients

 

64 oz Chicken Broth (two 32 oz containers)

1 can - Organic vined-ripened tomatoes from Trader Joe's (no salt added - 28oz.)

1 lb mussels, scrubbed, debearded

3/4 lb cooked large shrimp, peeled and deveined

1/2 lb white fish - cod, halibut or mahi mahi (make sure all the little bones are out)

1 white onion, chopped

Butter (preferably unsalted)

Garlic, chopped (probably about 3 big cloves)

Parsley

Red pepper flakes

Sriracha sauce

White wine.......some to sip, some to cook with

*Optional: can also add 1lb. of manila clams

 

Directions

1) Coat the bottom of a saute` pan with olive oil over medium heat. Once hot, place chopped onion in pan and saute` with butter for about 5 minutes. Add chopped garlic, keep stirring around. Add can of tomatoes , with all the juices, and stir for one minute, then taste. Add sea salt, red pepper flakes and/or sriracha depending on what flavor you are looking for. Add the white fish, in bite-sized bits. Now, add the shrimp (de-veined and tails removed) to the pan. Over top of the shrimp, pour a bit of white wine, add the chopped parsley and allow everything to simmer together for about a minute. *Very important: Do not let the protein (shrimp and fish) over-cook!*

 

2) In a separate medium-sized pot, bring one inch of water to boil. Place mussels (and clams if you're including those) into the pot and cover. Check in on them every few minutes, they should all be opened in about 5 minutes. Discard any mussels or clams that did not open fully.

 

3) In a separate big pot, bring the 2 containers of chicken broth to boil. Put all of the ingredients from the saute` pan into the big pot with the broth. Under medium heat, allow it all to mix together for a few minutes. *Again, very important! Do not let the protein over-cook!*

 

4) Place the soup into bowls and add the mussels and clams on top. Sprinkle some more parsley over the soup. A yummy addition is to toast some cheesy garlic bread and serve on the side to dip into the soup. Bundle up with a blanket and enjoy! :)