Eat Right: Soup’s On for a Healthy New Year

With every new year, eating better is something New Jammies can really get behind as a resolution. One easy way to eat healthier without the pressure of a resolution commitment is to make a warm batch of soup for the family using fresh, vitamin-packed vegetables and nutritious, low-fat ingredients. Light a fire, stay warm, dress the kids in comfy New Jammies, and enjoy these soup recipes to feel great in the new year:

Hearty Greens SoupHearty Greens Soup with Bowtie Pasta and Tomatoes
wholefoodsmarket.com

With only 200 calories, 5 grams total fat and 7 grams of protein, this vegetarian soup recipe from Whole Foods incorporates hearty greens such as Swiss chard or kale, escarole, garlic and fresh tomatoes for a low-sugar protein punch for an easy dinner with leftovers for a quick lunch. Serves 6 to 8.

Ingredients:
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 bay leaf
Salt and pepper to taste
4 plum tomatoes, cored and chopped
2 carrots, chopped
1 bunch Swiss chard (about 3/4 pound), roughly chopped (and/or kale)
1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped
1/2 pound dried bowtie (farfalle) pasta
1 (3-inch) Parmigiano-Reggiano rind, plus grated Parmigiano Reggiano for garnish
1/4 pound baby spinach

Instructions:
1. Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes.
2. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more.
3. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.
4. Stir in chard, escarole, pasta and Parmigiano-Reggiano rind.
5. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes.
6. Stir in spinach and season with salt and pepper.
7. Remove and discard bay leaf and cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.

Rustic Italian Tomato SoupRustic Italian Tomato Soup
goredforwomen.org

As part of its Go Red for Women campaign, the American Heart Association offers this low-calorie, low-sodium soup to help beat heart disease. It’s often called the Silent Killer because heart disease victims often don’t even know they have it, so they aren’t treated or make healthy lifestyle changes. The AHA reports that 80% of heart disease in women is preventable, and more women are beating heart disease than ever before. So fix this heart-healthy soup for the women you love in your life. Serves 4; 1 cup.

Ingredients:
16 ounces frozen mixed bell pepper strips (may be labeled stir-fry mix)
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 3/4 cups fat-free, low-sodium chicken broth
1/2 15.5-ounce can no-salt-added navy beans, rinsed and drained
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1 medium garlic clove, minced
1/2 teaspoon dried oregano, crumbled
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil (extra virgin preferred)
1/4 teaspoon salt

Instructions:
1. In a food processor or blender, process the bell pepper strips, tomatoes with liquid, broth, beans, basil, parsley, vinegar, garlic, oregano, and red pepper flakes until slightly chunky or smooth.
2. Pour into a large saucepan.
3. Bring to a boil over high heat.
4. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended.
5. Remove from the heat.
6. Stir in the oil and salt.

California Avocado Spiked Corn SoupCalifornia Avocado Spiked Corn Soup
californiaavocado.com

Using fresh California avocados, and a kick from white and cayenne peppers, this corn soup from the California Avocado Commission is low in sodium and a great source of potassium, fiber, protein, Vitamins A and C, calcium and iron. Serves 4.

Ingredients:
1 medium onion, chopped
2 small celery stalks, diced
1/3 cup coarsely shredded carrot
1 Tbsp. canola oil
8 oz. yellow corn kernels
3/4 tsp. chopped fresh thyme
2 cups water
As needed Salt, to taste
As needed Freshly ground white pepper, to taste
As needed Cayenne pepper, to taste
1 Tbsp. fresh lemon juice, or more to taste
2 ripe, Fresh California Avocados, peeled and seeded
As needed Carrot threads*, as needed for garnish

Instructions:
1. Sauté onion, celery and carrot in oil until soft, about 10 minutes.
2. Stir in corn, thyme, water and a little salt; simmer 20 minutes.
3. Coarsely puree mixture; return to pot.
4. Stir in salt, white pepper and cayenne to taste.
5. Remove from heat; stir in lemon juice.
6. Dice half of the avocados and stir into soup. Slice remaining avocado.
7. Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.

Serving Suggestions:
Stir in diced roast chicken or turkey for a main-meal entrée. To make carrot threads, pull a zester down a large carrot. Try with a glass of Pinot Noir.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Sweet Coconut Tapioca Soup with Bananas Sweet Coconut Tapioca Soup with Bananas (Che Chuoi)
Cooking Light, myrecipes.com
Photo by Karry Hosford

This traditional dessert soup called Che Chuoi, made healthy with low sugar, tapioca, light coconut milk and fresh bananas, is a favorite for kids of all ages as a feel-good soup after dinner or a tasty after-school snack. According to myrecipes.com, it can be eaten hot, at room temperature, or chilled, and the cooler it gets, the thicker it becomes. Serves 4.

Ingredients:
2 cups water
1 (14-ounce) can light coconut milk
1/2 cup sugar
4 cup uncooked granulated tapioca
1/2 teaspoon salt
2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon sesame seeds, toasted (optional)

Instructions:
1. Bring water and coconut milk to a boil in a medium saucepan.
2. Stir in sugar, tapioca, and salt. Reduce heat to medium-low; cook 30 minutes, stirring frequently.
3. Stir in bananas. Remove from heat; cover, and let stand 15 minutes.
4. Serve warm, or chill 3 hours. Sprinkle with sesame seeds, if desired

Eat Right: Healthy Fall Recipes for Football Season

Football FieldNew Jammies celebrates the start to the football season each fall with playful designs for the tiniest of fans. Our navy-and-kelly-green Football Field collection is always a fan favorite. And this autumn, we’ve introduced the fun Football Tough design for a new twist on our gridiron action prints.

With every new football season also comes the chance to try new tailgating recipes. And New Jammies found these healthy alternatives to game-day snacks that will make football fans of all ages happy:

Oven-roasted CauliflowerOven-roasted Cauliflower Bites with Cilantro Yogurt Dip
Courtesy Simply Organic

Simply Organic organic spices, seasonings, and baking flavors provides this spicy oven-roasted cauliflower recipe featuring freshly grated ginger and organic turmeric for a golden texture perfect for fall. This easy Greek yogurt sauce with green onions, cilantro and garlic adds a burst of cool flavors.

Cauliflower
1 large head of caulilfower
2 tablespoons extra light olive oil, plus more for the pan
2 tablespoons melted butter
1 tablespoon freshly grated ginger root
1 teaspoon Simply Organic Turmeric
1/2 to 3/4 teaspoon Simply Organic Red Pepper Flakes
1/2 teaspoon Frontier Sea Salt
1/4 teaspoon Frontier Organic Black Pepper
Juice from half a lemon

Dip
1 cup Greek yogurt
2 whole green onions, minced
1/4 cup minced fresh cilantro
3/4 teaspoon Frontier Sea Salt
1/2 teaspoon Simply Organic Garlic Powder

Directions
1. Preheat your oven to 425 degrees and lightly oil a rimmed, aluminum baking sheet.
2. In a medium bowl combine the Greek yogurt, minced green onions, cilantro, garlic powder and salt. Stir to combine; cover with plastic wrap and refrigerate until ready to serve.
3. Meanwhile, in a large bowl combine the oil, butter, ginger, turmeric, red pepper flakes, black pepper, salt and the juice from half a lemon. Whisk to combine.
4. Cut the cauliflower into bite size pieces (not too small) and toss them in the spicy ginger-turmeric dressing until evenly coated.
5. Scatter the cauliflower on the lightly oiled baking sheet and slide them into your preheated oven. Roast the cauliflower for 20 to 25 minutes until golden, rotating the pan halfway through. Do not toss or flip the cauliflower or you will not achieve a good caramelization.
6. Once the cauliflower has finished roasting, let it cool for 5 minutes before serving.a

Avocado BruschettaBruschetta with California Avocado and Basil
Courtesy California Avocado

Whip up these fresh and savory bite-size snacks from California Avocado. Place the thin slices of avocado on the toasted bread first so the tomato-avocado mixture stays on the bread better and is deliciously moist. If you prefer a drier bruschetta, omit half the avocado. Also try the tomato-avocado mixture over pasta, rice, grilled chicken or beef. Serves 8.

Ingredients
1 to 2 ripe Fresh California Avocados, seeded and peeled
1/2 lb. Roma tomatoes, sliced lengthwise and diced
1/4 cup diced red onion
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil leaves, plus additional for garnish
1 to 2 medium cloves garlic, minced
As needed freshly ground pepper and salt, to taste
1 sourdough baguette (about 10 oz.), diagonally cut into 1/2-inch slices and lightly toasted

Directions
Thinly slice half of the avocados, then cut the slices in half crosswise. Reserve.
Dice the remaining avocado.
In medium bowl, lightly combine the diced avocado, tomatoes, onion, olive oil, basil, garlic, pepper and salt.
Top each slice of toasted bread with 2 or 3 of the reserved avocado slices. Top with about 1 heaping Tbsp. of the tomato-avocado mixture.
Garnish each with small leaf of basil, if desired.

Green ChilesTex-Mex Squash Casserole
Courtesy Mountain Harvest Organics

Mountain Harvest Organics is an organic farm based in the Appalachian Mountains whose website, mountainharvestorganic.com, features a blog about the farm-to-table lifestyle and a section with recipes. From Swiss Chard and White Bean Stew to this quick-and-easy Tex-Mex Squash Casserole and a sweet oatmeal Pear Crisp, there’s an abundance of options for healthy fall eats on the inspirational site.

Ingredients
2 small yellow squash, sliced
1 teaspoon cumin
2 small zucchini, sliced
4 ounces green chilies, chopped
1 medium onion, sliced
2 cups yellow corn
1 teaspoon garlic, minced
1/2 cup cheddar, grated
2 tablespoons oil
1/2 cup Monterey jack, grated

Directions
Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients.
Place in a lightly oiled 2-quart casserole dish.
Bake at 400 degrees for 20 minutes. Serve warm.

Pear Crisp
Courtesy Mountain Harvest Organics

Ingredients
6-7 pears
1/3 cup all-purpose flour
2/3 cup oatmeal
3/4 cup brown sugar
1/2 cup raisins
1/2 cup butter
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Directions
1. Preheat oven to 375 degrees. Slice pears and combine with 1/4 cup of the brown sugar, lemon juice and raisins. (The brown sugar is optional and used to sweeten the fruit some. The raisins are also optional).
2. Combine flour, oats, 1/2 cup of brown sugar, cinnamon, nutmeg, salt together in bowl. Cut butter in with the dry ingredients until mixture is crumbly.
3. Cover bottom of buttered cake pan with fruit mixture (square 8 inch pan that holds 6 cups). Sprinkle flour/oat topping over fruit and bake for 30 minutes. Serve warm, plain or with whipped cream or vanilla bean ice cream.

PumpkinPumpkin Cookies
Courtesy EatingWell

Those familiar tastes of fall, cinnamon, nutmeg and allspice, make for a rich and flavorful pumpkin cookie to top off any game-day tailgating spread. These cookies are packed with Vitamin A in the pumpkin puree — a 1-cup serving contains more than seven times the daily value — which is great for vision, a healthy immune system, and proper functioning of the heart, lungs and kidneys. And the cup of raisins provide fiber, vitamins, minerals and poly-phenol antioxidants. Makes enough for a football team at 3 1/2 dozen cookies.

Ingredients
3/4 cup canned organic pumpkin puree
3/4 cup packed brown sugar
1/2 cup nonfat plain yogurt
2 tablespoons canola oil
1 teaspoon vanilla
1 cup raisins
2 cups sifted cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Directions
Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.