Our week 2 Fruit and Vegetable Champion ….drumroll…. is Heidi Christensen with 43 points!  This fabulous prize (a citrus zester) is on the way to Heidi’s kitchen.  

And it’s officially Week 3, grab your tracker and join us for some friendly competition!

January is flying by – some days have not felt like January but today …. Well its the kind of day thats calls for a crockpot full of soup, a fuzzy blanket, and a good book!

Here’s a quick soup recipe that I found in Runner’s World a couple years ago.  Definite keeper.  Gets points for being quick and easy,  nutrient dense, and DELICIOUS!  You’ll have to find your own fuzzy blanket.

  Tomato Chickpea Lentil

Dice 1/2 medium onion and sauté in a saucepan till softened.  Add 1 minced garlic clove and cook another 30 seconds. Add a 28 oz can of fire roasted crushed tomatoes and 1/3 c water and bring to a boil.  Add 1 t sugar, 1/2 T salt, and a dash of black pepper.  If you like smooth soup, transfer to a blender and purée till smooth.  Transfer back to saucepan and add 1 – 15 oz can of drained chickpeas.  Cover and simmer for 10 minutes.  

Enjoy!  And … Did you know that a study published in 2010 in the journal Appetite reported that participants who added a half can of chickpeas to their daily diet ate less junk food and felt fuller compared to days when they didn’t eat chickpeas:)