tomatoes

#ShedApproved Ribollita

bon appetit basically ribollita healthy recipes shedding for the wedding

YEP. I think it’s safe to say we are deep into winter. Because of this “once in a generation” level of cold, I have been craving something super cozy. Since meat has been tough on my stomach to prepare, I’ve been looking for protein packed vegetarian meals. I was deep in Instagram stories, and saw the folks at Basically (by Bon Appetit) making this dish–it fit the bill perfectly.

I used a crusty sourdough loaf and Ezekiel bread- but the original recipe calls for a crusty country bread (mmm yummy!), but to make it Month 1 #shedapproved just use Ezekiel. I honestly barely noticed the difference between the Ezekiel and sourdough once it was all together! I would skip going back for seconds if you are shedding, but doubtful you would even want to! It is incredibly filling!

Other changes I made: I skipped the beginning steps and just used Trader Joe’s amazing Mirepoix. Easy > Everything. Also, I had thought I had a chunk of parm at home, but it turned out to be Romano, so I ended up a bit of pre-grated parm and Romano early on instead of the parmesan rind, however, if I hadn’t of needed to I wouldn’t have skipped that step. I’m sure the rind really adds depth!

This recipe was perfection, and did not disappoint! While this is essentially a bread soup, it is guilt free! Loaded up with kale, tomatoes, onion, garlic, carrots, celery, and beans it packs a nutritional punch! It is the perfect #hygge meal for these soup belly kind of nights! Now, mangia!! -AHS


#Shedapproved Ribollita

ribollita healthy recipe lose weight before wedding

Serves 4-6

Adapted From Bon Appetit (I highly recommend going to the original recipe- they have lovely step by step visuals!)

Ingredients

  • 1 large onion (or use Mirepoix from Trader Joes)

  • 3 medium carrots (or use Mirepoix from Trader Joes)

  • 2 celery stalks (or use Mirepoix from Trader Joes)

  • 8 garlic cloves (I used 6 because they were massive)

  • 2 bunches Tuscan kale

  • 1 small wedge of Parmesan with rind - adapted - used 2 tsp parm/romano mix

  • 1 28-oz. can whole peeled tomatoes

  • ½ loaf Ezekiel bread (about 10 oz.) (adapted to make #shedapproved)

  • ⅓ cup extra-virgin olive oil, plus more for drizzling

  • Kosher salt

  • 1 14-oz. can cannellini beans

  • ¾ tsp. crushed red pepper flakes

Instructions

  1. Place a rack in middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut 1 large onion in half through root. Peel and discard skins. Finely chop and transfer to a medium bowl. If using TJ’s Mirepoix skip to step 4.

  2. Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.

  3. Chop 2 celery stalks crosswise into ½" pieces. Add to bowl with the rest of the mirepoix.

  4. Smash and peel 8 garlic cloves with the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl, also.

  5. Strip stems from 2 bunches Tuscan kale and discard. Wash if they're gritty or you really care about washing vegetables, then tear leaves into 2" pieces; set aside.

  6. Cut rind off of 1 small Parmesan wedge; set aside.

  7. Place 28 oz. canned tomatoes and their juices in a strainer set inside a medium bowl. (You need that bowl to collect the juice, which you're going to use later—don't throw it out!) Squeeze tomatoes and crush them with your hands while leaving them submerged in their liquid so they don’t squirt.

  8. Tear ½ loaf crusty country bread into 1½" pieces.

  9. Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add bowl of mirepoix and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

  10. Lift strainer full of tomatoes and give it a few shakes to remove any liquid. Add tomatoes (but not juices!) and cook, stirring occasionally, until some of the rawness is cooked off, about 10 minutes. Giving those tomato solids a chance to caramelize before adding the liquid back in helps to add a lot of flavor to the stew. (Remember: Reserve the juices, you’re going to use them!)

  11. While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rindtomato juices¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.

  12. Add kale in two additions, stirring often and allowing to wilt in between.

  13. Add about one-third of torn bread (no need to measure, just eyeball it) and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.

  14. Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.

  15. Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

  16. Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

Pollo Italiano - Shed Program Preview Recipe!

pollo italiano shed for the wed cookbook shedding for the wedding nutrition plan

It’s Friday night. Cue the mood lighting, pour a couple glasses of red, Alt-J is jamming through your stereo. Candles are lit. It’s cozy AF right now. Time for a little date night at home with your boo and this meal from the Shed Program, Pollo Italiano!

I love this recipe because 1) tomatoes, 2) basil, and 3) garlic. I mean there isn’t a better combo than that! The chicken breast is never dry in this recipe AND it also has a subtle sweetness that brings it all together! I think its pretty much perfect in all seasons too! Obvi, cherry tomatoes are best in the summer buttttt let’s be honest, I buy them all year round.

This recipe is one of the many recipes from the Shed Nutrition Program! And today is the last day to get the launch discount of 20% off the Silver plan! Use code: TWOSHEA20. It expires at 11:59 CST tonight!

Leave me a note if you try the recipe! <3 Xo, AHS


italian style chicken in tomatoes and basil shredding for the wedding recipes whole 30 approved paleo approved

Pollo Italiano

Serves 2

Ingredients

  • 2 tbsp olive oil, divided 

  • 1 lb boneless, skinless chicken breasts (about 2-3) 

  • Sea salt 

  • Cayenne pepper 

  • 1 clove garlic, thinly sliced 

  • 1 pint assorted cherry tomatoes, whole 

  • ¼ cup chicken broth 

  • 2 tbsp balsamic vinegar 

  • 1 tbsp fresh basil, divided 

Instructions

In a large skillet (preferably, nonstick), heat 1 tbsp olive oil over medium-high heat. Pat the chicken breasts dry with paper towels and season them generously on both sides with salt and cayenne. Add the chicken to the pan and cook, lowering the heat to medium if your pan starts to smoke, until nicely browned on both sides and just pink in the middle, about 5 minutes per side. Move chicken to a plate and tent with foil. 

Add the remaining olive oil to the pan, along with the garlic and tomatoes. Cook until the tomatoes begin to burst, stirring occasionally and scraping up any bits of chicken from the bottom, about 5 minutes. Add the broth and balsamic and using the back of your spoon, gently crush the tomatoes so they release all their juices. Simmer the sauce for another 3 minutes until it’s thickened and the acidity has mellowed. Stir in the ½ tbsp basil and taste for seasoning, adding more salt as necessary. Add the chicken back to the pan and simmer until it’s cooked through. Remove from the heat, garnish with remaining basil. 

Mason Jar Spinach Salad

In honor of back to school, I decided to share a lunch recipe. Gasp, I know. I never share lunch recipes. I'm not exactly sure why, but lunch is not very inspiring to me. I am all about breakfast- it's all about starting the day out strong. You are fueling your body to tackle the day. Or spending a cozy mornings at home with some yummy pancakes. Dinner, you can have a nice long drawn out dinner with loved ones. Your food can set the tone for your evening. But lunch? I struggle to find inspiration here. It's probably just the Americanness in me, but I feel like most people are hard pressed for time and any excuse to be out of the office is a good one. I used to be so annoyed when I brought my lunch to work because it meant I had no reason to go outside for a walk. But that was the wrong attitude- bringing your lunch to work means you can eat and then enjoy the rest of your lunch hour to do what you please. Not to mention, finding #shedapproved lunch options are not always easy to find on your lunch break. 

Whether you are in school or just taking your lunch to work- this salad doesn't disappoint. Just throw the lid on your salad and it's ready to travel with you! No sogginess. And then when it's lunch time, you shake it up, and boom your lunch is ready to go! You can also make these in bulk on a Sunday to be prepared for the whole week- they keep really well because the dressing lives at the bottom! Enjoy! - AHS


mason jar spinach salad shed for the wed recipes shedding for the wedding

Mason Jar Spinach Salad 

Ingredients

  • 1⁄2 tbsp balsamic vinegar

  • 1 tbsp extra virgin olive oil

  • 3 oz cooked chicken breast (or tender) or 1-2 hard-boiled eggs

  • 1⁄2 cup cherry tomatoes, whole

  • 1⁄4 cup cucumber, halved and sliced

  • Salt and pepper

  • Optional: sprinkle unsweetened dried cranberries (treat yo’ self—month 1 only)

  • Optional: sprinkle goat cheese (treat yo’ self—month 1 only)

  • 2 cups spinach

Instructions

Layer ingredients in 32 oz. Mason jar. Start with balsamic vinegar and olive oil. Then layer ingredients as listed. Shake jar before eating.

Note: If you don’t have a Mason jar, never fear! Any Tupperware will do—just separate the dressing in a side container.

Roasted Heirloom Tomato Soup


Please enjoy my first foray into the movie making world. Lol, it's just my Instagram story turned feature film- and it's less than a minute! Note: I mention quinoa stuffed acorn squash - saving that one for another day! Apologies for poor lighting- I finally got a food light for evening meals!


This soup is 5 (store bought) ingredients and is perfection. Great for cool end of summer evenings, and maybe one of the easiest recipes EVER. So fast. So easy. It's perfect for a weeknight. 

It is approved for both months of the program, but don't use any cheese garnish if you are in month 2. I promise, this soup is so flavorful- you will barely notice it! 

Ingredients

  • I used 3 small, 4 large heirloom, 2 medium tomatoes …  on average 9-10 med sized tomatoes. Use heirlooms if you can for amazing flavor. 
  • 6-8 (depending on size) garlic cloves, peeled and whole
  • 1 small yellow or sweet onion, quartered 
  • 1 tablespoon olive oil
  • 4-6 basil leaves
  • salt and pepper
  • Option: sprinkle of parmesan cheese, grated
  • Option: try with 1 tablespoon balsamic vinegar

Instructions

Pre-heat oven to 375 degrees. Wash and cut tomatoes, placing in a shallow baking dish cut side down. Add onion pieces, garlic, and basil to the pan. Drizzle vegetables in the pan with olive oil (and optionally with balsamic vinegar.) Season with salt and pepper. Bake for 45 minutes.

Place roasted vegetables (tongs are great for this) in food processor bowl or blender. Pulse until you reach desired consistency. I made mine thicker, and it felt very hearty! An immersion blender also works very well. 

The soup will be hot without reheating necessary. Serve garnished with cheese if desired.