My Saturday started off by “sleeping in” (yes, I consider 7:03 sleeping in now…), putting on my running shoes, and setting out for a leisurely Saturday morning run. The weather was absolutely beautiful, so I decided to go sans-iPod which ended being an awesome choice! Four miles = done before 8 a.m.!
I showered, whipped up some apple pie pancakes, and then headed out with my friend Leslie for a morning of food shopping! We started off at Whole Foods and then made our way to a local Farmer’s Market, which I was really excited for but it ended up being a big fail in the produce world. (Everything ended up being super expensive — no good!) We finished with a trip to Trader Joe’s where I stocked up on a lot of my typical favorites.
I got home around 12:30, made a quick lunch, and then did some major food prep for the rest of the day — and I have some exciting new recipes to share with you later next week! However, first I want to share a recipe that I’ve been holding on to for a while, and it is a good one…
…and as good as it is, it’s quite difficult to photograph well!
Remember when I did some major food prep and promised you the recipe for vegetable crab soup? Well I’m making good on that promise!
Healthy vegetable crab soup
Serves 8
- 1 qt. tomato juice
- 1 can beef broth
- 1 can creamed corn
- 1 can cream of mushroom (OR 1 cup chopped mushrooms + 2 Tbsp. plain greek yogurt)
- 1 large bag soup vegetables
- Salt & pepper to taste
- Old Bay to taste
- 1 can crab (I used Phillips)
- 1 8 oz. package flaked crab
- Combine all ingredients in crockpot and cook on low for 6 hours. Enjoy! (Alternatively, you can combine all ingredients in a large pot and cook on stove until heated through.)
I love this recipe because it’s simple, packed with veggies, and makes a ton! I actually froze half of it to enjoy at another time.
How to level up this recipe:
- Add additional vegetables (I often throw in a bag and a half of vegetables instead of just a single bag.)
- This can pack a lot of sodium though, so use as many no salt added or reduced sodium ingredients as possible.
How to level down this recipe:
- If you don’t like certain soup vegetables, feel free to add in whatever vegetables you do like.
Levels 