Well, we got our first snow day of the year here in St. Louis. The only problem is that it landed on President’s Day. As the closings rolled in on the news, I could almost hear the sighs from the teachers across the city, as they already had that day off because of the holiday. Fear not, teacher friends! That just means summer break will be that much longer.

Isn’t it funny how we always want things the opposite of how they are? We want snow days, but we don’t want to work past Memorial Day. We want to belly up to a cheeseburger, but we want to fit into our new jeans. We want to travel the world, but we want to settle down and establish roots. The grass is always greener I suppose. Maybe the more important thoughts should be, “I’m glad I get so many days off,” or, “I’m glad I have the money to buy these new jeans,” or, “I’m thankful for the people around me now.” That’s a hard shift of thinking for me.

If you’re longing for warmer temperatures this week (as they plunge below zero), escape the cold by making this one-pot hearty soup. The preparation can’t be easier- simply place all ingredients in your trusty crock pot and forget about it for the day. I usually don’t like soups for entrees, but this one is super filling. It could easily be considered a chili. Check out the spoonage:

If you’re going Paleo (and just healthier in general), skip the tortilla chips and cheese. I knew this recipe was a keeper when Neil finished his second bowl and said, “Oh yeah. Put this in the rotation.” Gladly.

Southwestern Soup

Prep Time: 10 min. Cook Time: 8 hours

Ingredients:

15-oz. black beans, rinsed and drained

28-oz. San Marzano tomatoes, with juice

1 lime, juiced

1 cup cilantro, chopped

2 cups roasted frozen corn (Available at Trader Joe’s)

1 lb. chicken breasts

2 jalapeños, seeded, deveined, and chopped

2 red onions, diced

1 quart low-sodium chicken broth

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon garlic powder

Preparation:

Place all ingredients in a slow cooker and set on low for 8 hours. After 8 hours, remove the chicken, shred, and return to the soup. Add salt and pepper to taste. Serve hot with crushed tortilla chips, cheese, hot sauce, avocado, and additional cilantro as desired.

The problem with healthy eating is that I use other holidays as an excuse to eat whatever I want. You see, there was Christmas, New Year’s Eve, New Year’s Day, Neil’s birthday, MLK Jr. Day, and just around the corner is Groundhog’s Day, President’s Day, Valentine’s Day, and oh man, soon enough I’m sunk. Honestly, I could justify about every day as a holiday.

If I were to find more recipes that are healthy that I truly, honestly look forward to, I don’t think I would have the “splurge when it’s a holiday” problem. Maybe I’d even choose one of those healthy recipes on a holiday. Well, I think I’ve found one. As mentioned before on this blog, I like a salad with crunch. Pile on the veggies, pile on the toppings, pile on the love. The more the merrier. This salad is right up my alley.

Maybe I’m late to the party, but why haven’t I yet discovered pomegranate seeds? I could finish these things straight out of the package in one sitting. They’re sweet, crunchy, and packed with good antioxidant stuff (or so I hear). Trader Joes sells them in the produce section. These colorful gems add a nice sweetness to this salad that pairs well with the citrus dressing.

Perhaps it’s not so bad to think of every day as a holiday. Each day is precious after all, and in my book, worth celebrating. I’m going to celebrate today by eating a bowl of this delicious salad, and hopefully won’t feel as guilty tomorrow!

Powerhouse Salad

Prep Time: 30 min. Cook Time: 0 min.

For the Salad:

1 bunch lacianto (dinosaur) kale, destalked and cut in thin strips

1 lb. brussels sprouts, finely chopped

1 carrot, cut into matchsticks

6 pieces crispy bacon, chopped

1/2 cup pumpkin seeds

1/2 cup pomegranate seeds

For the Dressing:

1 lemon, juiced

1 orange, juiced

1/4 cup olive oil

1/4 cup apple cider vinegar

2 tablespoons honey

2 cloves garlic, minced

Salt and pepper to taste

Preparation:

Combine all salad ingredients in a large bowl. In a separate bowl, whisk all ingredients of the dressing together. Drizzle dressing over the salad and toss until salad is coated in dressing.

Serves 8