Happy Recipe Friday!
Today we will be featuring Ethel Badawi of Eating in Instead.
I am delighted that I get to share a recipe with all of you today that is perfect for Fall and Winter. I connected with #LiveYourHealth through Virginia is for Bloggers and I am a big fan of both! I can’t wait to make a visit to Fruitive the next time I’m in Virginia Beach visiting my family.
For me, Eating In Instead is a way to share my love of food and cooking. Cooking and eating at home is one way I try to keep a healthier lifestyle—plus it saves money! I used to hate cooking, but when my husband and I moved from Arlington, VA to rural Indiana in 2007, I discovered that cooking at home was the only way we could stick to a healthy diet. We didn’t have access to healthy dining options like Fruitive! My first few attempts in the kitchen weren’t always success stories, but I quickly learned that the only way to get better at cooking was to keep trying new recipes and techniques. It only took a couple of really yummy, healthy, dinners before I had the vote of confidence I needed to stick to it and forge ahead. When we moved back to Virginia, I had access to a wider variety of ingredients and we tried to keep our home-cooked meals focused on plant-based foods.
Earlier this year, we moved to Rabat, Morocco and cooking familiar foods is definitely a way I combat homesickness. I’ve also found that cooking and sharing recipes is a great way to bring a taste of the US to my new friends in Morocco and vice versa. Shopping for food in Rabat is a completely different experience and I purchase all of my fruits and veggies from a produce stand 3 blocks from our apartment. This means I usually get what is local and in season, and these days it means a lot of fennel. I recently made this hearty ROASTED FENNEL, EGGPLANT, AND WHITE BEAN SOUP for lunch and it’s definitely made it into my regular recipe rotation. It’s a wonderful way to enjoy both eggplant and fennel. Enjoy!
Roasted Fennel, Eggplant, and White Bean Soup
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