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Posts Tagged ‘Soups’

March 26, 2014

WIAW #47: Dinner Snacks

Good Afternoon! Today put us right back into a busy week with a home game both tonight and Friday. I leave for Florida on Saturday morning, so there is a lot to do on this girl’s to-do list before then!

I only have a few minutes to put this post together, so lets get right down to business and talk What I Ate Wednesday.

This week I am covering a full day of snacks and meals that took place on Monday. While I normal highlight Tuesdays, Scott and I had a dinner date at a nice steakhouse last night, and I knew I would feel a bit silly whipping out my camera to take pictures of our meal there. (It was phenom, by the way.)

All right, before I start rambling… here’s this week’s extra snack-y eats!

What I Ate Wednesday Monday

Breakfast came together in a pinch, thanks to the preparation of a batch of overnight oats Sunday night.

This time I changed it up a little by leaving out the chia seeds and substituted Super Oats (<- the same bag used in yesterday’s recipe!) instead of regular rolled oats.

overnight super oats with blackberries

I think it is time for me to dedicate an entire post to overnight oats and the concoctions I come up with to create them. There’s a ton.

Until then, please refer to Julie’s recipe to get the gist!

overnight oats with super oats and greek yogurt

I felt content and full enough to skip a morning snack, then ended up turning to lunch early right a Noon.

I had one thing and one thing only on the mind, which was a Monster Salad.

monster salad with beans feta and olives

Spring mix, baby spinach, warm black beans, tomatoes, carrots, black and green olives, feta cheese, ground pepper, and an oil and vinegar drizzle for dressing.

I am becoming quite the black bean maniac and have been averaging 1-2 cans of them per week. Is that normal? Borderline excessive? I haven’t been huge on meat lately, so it has been nice to fill in the protein gaps with them when I am just not feeling it.

Anyways, immediately after I face dove into the salad, I finished off my lunch hour with a small bowl of fresh berries.

fresh berries healthy snack

I could probably eat an entire pint of them in one sitting if I wanted to.

Soon after making my way back downstairs to the computer, I spent the rest of my afternoon back and forth to the kitchen. Instead of “dinner” Monday, I found myself craving small snacky meals and just let it happen.

Dinner Snack #1: Gluten free corn tortilla chips and black bean salsa.

gluten free chips and black bean salsa

(I told you, I might actually turn into chips + salsa. Same with the black beans?)

Dinner Snack #2: Amy’s Gluten Free Veggie Burger, Havarti dill cheese, and ketchup on a whole wheat English muffin, sided with a pickle spear.

organic GMO free veggie burger

I might have had to improve on the bun situation… but it seemed to work out just fine.

(Plus!) I finally found a Non-GMO, organic veggie burger I actually like! I know I can always count on Amy’s to keep me straight.

amy's organic sonoma veggie burger

Dinner Snack #3 (packed and consumed during dance practice): Chocolate Brownie Clif bar and Earth’s Best Butternut Squash Pear baby food.

clif bar and butternut squash baby food

Yup. Still goin’ strong on the baby food thing. Judge me all you want… the fruity flavors are an incredibly delicious and nutritious pick-me-up!

*Word of advice: if you decide to give it a go, I have heard to steer clear of the meat flavors. So far, I have tried anything from sweet potato to cran-apple and they have all tasted great.

I finally started feeling full around the end of practice and wasn’t sure if a real “dinner” would even happen when I got home. By the time I took a shower and got back downstairs, I wanted a little something and settled on a can of Amy’s Organics Rustic Italian Vegetable soup.

amy's organic vegetable italian soup

Another Amy’s purchase for the win! This week, I skipped over the dessert and still went to bed feeling more than satisfied.

Welp, I guess I better get going so I can make it out the door ready for court time. See you all tomorrow morning!

• If you liked this WIAW post, head on over to Peas & Crayons to check out plenty others, or even link your own!

• Also, you can always find my latest What I Ate Wednesday posts by exploring the “WIAW” tag on the right hand sidebar.

Questions of the Day

• Do you ever find yourself snacking your way through the day, rather than of eating three big meals?

• What is one healthy meal or snack idea you’ve enjoyed this week? (Feel free to link up!)

February 18, 2014

Hearty Vegetable Minestrone Soup

I shared some things I have learned since living up north earlier today, and making homemade soup last for days should have definitely been included!

Soup has been such a lifesaver during the past freezing months. When I am craving comfort food (which seems to be all the time when it’s cold out), I turn to soup and when I create a new recipe, I purposely make enough servings to last Scott and I a few days. Lucky for me, neither one of us gets sick of eating something if it’s good enough!

I hate writing this, but I have to preface this recipe by telling you it is one hundred percent the best recipe I have ever made. Really.

As some of you know, Scott often helps out with the seasonings and spices of things, but I came up with this one completely on my own by tweaking several other ones already out there.

Vegetable minestrone is my absolute favorite and I am happy to report that this one is also very healthy!

Healthy, Hearty Vegetable Minestrone Soup

healthy hearty vegetable minestrone soup recipe


2 1/2 cups whole wheat or veggie noodles

(you can also make this recipe gluten-free by choosing GF noodles!)

4 cups vegetable broth

4 cups tomato juice

1 can (28 oz.) can diced tomatoes, undrained

1 cup (2 medium) carrots, sliced

1 cup (2 medium) celery stalks, sliced

1 cup (half a) zucchini squash, sliced and halved

1 cup (half a) yellow squash, sliced and halved

1/2 cup onion, chopped

2 garlic cloves, minced

1 (15 oz.) can dark red kidney beans

1 (15 oz.) can cannelini beans

1 (15 oz.) can garbanzo beans

1 Tbsp. dried basil

1 tsp. dried oregano leaves

1 tsp. salt

1/4 tsp. pepper

2 Tbsp. olive oil (for cooking vegetables)


total prep + cook time: 90 minutes

servings: 12



1. In a large pot, cook carrots, celery, onion, and garlic on med-high heat in olive oil until soft. (About 5 minutes.)

2. Add diced tomatoes, basil, oregano, salt, and pepper. Add vegetable broth and stir well.

3. Bring to a boil, then reduce heat to low. Cover and simmer for 50 minutes, stirring occasionally.

4. Add the rest of your veggies. Cover and simmer for 15 minutes.

5. Add noodles and beans, then cook another 15 minutes.

If you want to add a protein punch, I’m sure Italian or spicy chicken sausage would taste great. I named it hearty minestrone soup, however, because it packs plenty of substance with all of the beans!

healthy minestrone soup recipe

This batch was enough for Scott and I to enjoy for a few days, but if you don’t know what to do with the leftovers, freeze them.

vegetable minestrone soup recipe

I always look forward to defrosting a pre-made soup on days where I don’t feel like cooking.

hearty healthy vegetable minestrone

Serve on it’s own, topped with Parmesan cheese, and/or with soup crackers and enjoy!

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Although I am a certified personal trainer, the workouts I post are what work best for me and might not be the right type of exercises for you.

I am not a registered dietician and do NOT post everything I eat. All content I post on this blog stems from my personal experience and knowledge, and I recommend consulting a doctor or health professional before making changes to your diet or fitness routine.

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