Another day on the road (antique shopping and I found some AMAZING things I will have to blog on megkat.com) so I packed a few leftovers and snacks.
- Baked Pumpkin Pie Oatmeal (it was so good and simple to make that I had to have it again)
- Leftover Quinoa with Sweet Potatoes and Mushrooms (and eggplant) from last night
- Pumpkin Seeds
- Guacamole, hummus, and corn chips
- Vegetable Soup with corn, peppers, and zucchini (came home tired from traveling and just threw together a bunch of diced produce I needed to use up. Turned out great!)
2 tbsp oil
3 cloves garlic, minced
1 onion, chopped
2 small zucchini, chopped
2 bell peppers, chopped
6 ears of corn, cut off the cob
2 small cans of low sodium V8 juice (no broth on hand but this worked!)
4 cups water
salt & pepper
Saute all of the vegetable until tender in a large saucepan. Pour in V8 and water and simmer for 10 minutes. Season with salt and pepper and serve with basil chiffonade on top!