The problem with dealing with the consequences of unhealthy eating habits is that later is actually closer than you might think. Later is right now. Sadly, we are a nation of obese adults and just as many, if not more, obese children. Our unhealthy eating choices have caught up with us. You might be asking yourself, “How can I eat healthy when I’m crunched for time already?”

One way is to make foods that can be taken with you on the go.  One of those foods is soup. Soup is tasty, filling, and good for you anytime, but especially on a cold fall or winter day. There are hot soups and believe it or not even cold soups. Many of the warm soups are even good eaten cold or lukewarm.

First, choose your favorite soup. A popular choice of many is the infamous chicken noodle soup. There’s nothing better when you are under the weather than the warm chicken broth soothing your throat. Campbell’s has a wonderful soup in a microwave container perfect for eating on the go, but we are going to make our own soup for an even healthier choice.

The one thing that is best about homemade food is that you know what is and is not in it. Since we are concerned with health, preparing your own soup creations at home is the best way to go. No matter which type of soup you choose to make, be sure to use fresh ingredients. The other items you’ll need are plenty of cups with lids and a blender.

Now it’s time to actually create your time saving soup. A good soup always starts with the stock. For chicken soup, make the broth by boiling the remains of the chicken you had for dinner. Add the herbs and seasonings of your choice and boil until the chicken bones come out clean. Any remaining meat will be included in the broth. Once the broth cools completely, ladle it into air-tight jars or containers for storing.

If you’re more of a beef and vegetable soup lover, you can use commercial canned broths or bouillon cubes for the base of your soup. Season the stock really well and boil before adding any other ingredients. Once the stock is ready, all that is left to do is toss in your favorite veggies.  Again, wait until the soup is completely cooled before pouring into storage or serving containers.

Now, what about that blender?  It’s a bit difficult to eat soup the traditional way while driving and if you are serving to your kids, the combination of a car and soup in a bowl is a disaster waiting to happen.  Here’s where the blender comes into the picture.

Pour some of the soup into the blender and blend until the pieces are small enough for you to swallow without choking. You can even puree the soup completely if you’d prefer. For a thicker texture, add a bit of cream soup. Now, your soup is ready for distributing in your to-go cups.

The ideal cup would be a coffee mug with a lid. These types of cups have a wide opening perfect for drinking soups from. Be sure to prepare enough soup for the entire week. You can take the soup with you while you’re out shopping, working in the garden or to work.  A cup of soup is packed with healthy nutrients and it won’t mess up the car or cramp your busy lifestyle.  The next time you don’t have time to eat, reach for a cup of healthy homemade soup instead of pulling into that fast food drive thru.

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Did you know that carrots were not always orange? Yeah, it’s like finding out that the sky was originally another color. Anyway, they used to be white, purple, and yellow. About 500 years ago, the orange carrot came along.

Carrots were used by early settlers as a remedy for stomach ailments. Carrots can be bought all year around. If you get them from the farmer’s market, they will probably be bunched together by the green tops like they were just pulled out of the ground.

Some carrots are already cleaned and chopped and put into plastic bags for purchase in the store. These are okay if you plan on eating them fairly soon. The packages usually have an expiration date on them. Carrots are like other veggies and fruits that shouldn’t be cleaned until ready to eat them.

Carrots are mostly eaten raw. Grab a carrot, wash it off, clip the top and tip and munch to your heart’s content. Eaten raw, the carrot maintains all the nutrients that it contains: beta carotene, which is a form of vitamin A, iron, and calcium.

Carrots can also be cooked. They hold up well on the stove and for baking. They are present in soups and stews in slices or diced cubes. Carrots are one of those vegetables that take longer to soften so they, along with potatoes are added to soups early to give them time to tenderize.

As a side dish carrots are another orange fixture, rivaling the yam and the sweet potato. They can be eaten as is with a sprig of oregano or other herb or candied with honey or brown sugar.

Desserts, or rather one particular dessert contains carrots as its base. And that would be carrot cake—Bugs Bunny’s favorite. Carrot is actually a part of the recipe and the cake is a favorite dessert of many. Well, if you don’t like carrots raw or in soups, you can have it in your dessert. Breakfast and dessert muffins also feature carrots as ingredients.

Carrots are best stored in the refrigerator. They keep for quite a while before succumbing to wilting and browning. Avoid carrots that are flexible and bendy but don’t snap when broken.

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What You Need:

1 (16 oz.) pkg. hot roll mix

4 T of sugar, divided

1 C warm water (120-130 degrees)

1 egg, lightly beaten

2 T + 1/2 C butter, softened and divided

2 C frozen strawberries, sliced

1/2 C brown sugar, packed

1/2 C light corn syrup

2 t ground cinnamon

How to Make It:

Set the oven temperature to 375 degrees allowing the oven to heat.

Place the hot roll mix including the yeast packet into a mixing bowl.

Add in 2 T of the sugar.

Pour the warm water into the bowl.

Add the egg and 2 T of the softened butter.

Blend the ingredients together well until it forms a soft dough.

Flour a flat surface lightly.

Turn the dough onto the flour and knead for 5 minutes or until smooth.

Cover the dough with a kitchen towel and allow it to stand for 5 minutes.

Place the strawberries, brown sugar, corn syrup and remaining butter into a saucepan.

Place the saucepan over medium heat and bring the mixture to a steady boil.

Stirring continuously, cook the mixture for 3 minutes.

Pour the mixture into the bottom of an ungreased 13×9 baking dish.

Lightly flour the flat surface again and roll the dough out into a rectangle.

Place the remaining sugar into a small mixing bowl.

Sprinkle in the cinnamon and toss to combine well.

Sprinkle the mixture over the entire piece of dough.

Starting with the long side, roll the dough up into a jelly roll.

Pinch the seam to seal then cut into 12 slices.

Place cut side down over the top of the strawberry sauce in the prepared pan.

Bake 22 minutes or until the rolls are a golden brown.

Invert onto a serving platter.

Makes 1 dozen rolls

It’s a guarantee that Mom will be surprised when you serve her one of these little treats.  Add a cup of coffee or tea and it will be a breakfast she will always remember.  Fresh strawberries or fresh or frozen rhubarb can also be used.

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What You Need:

• 3 T canola oil
• 4 lg. chicken breast
• 1 (19 oz) can of enchilada sauce
• 2 (11 oz) cans cream of chicken soup
• 1 (4.25 oz) can black olives, sliced
• 2 dozen corn tortillas
• 1 lg. onion, chopped
• 1 (8 oz) pkg. taco style cheese

How to Make It:

1. Place a large skillet over medium heat and add the oil.
2. Once the oil is heated add the chicken.
3. Cook about 5 minutes per side.
4. Remove and allow to cool.
5. Once the chicken has cooled it can be shredded.
6. Cut the tortillas into 8 wedges per tortilla.
7. In a large mixing bowl combine the soup, olives and onions.
8. Begin layering in the crock pot with the enchilada sauce on the bottom.
9. Then add the tortillas, soup, chicken and the cheese in that order.
10. Continue layering in that order to the top being sure to end with the cheese.
11. Cover and cook on low temperature 7 hours.

Tip: This is best served in a bowl and topped with sour cream or guacamole.

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What You Need:

• 1 1/2 C brown rice, cooked
• 1 C soy milk
• 1 banana, sliced
• 1 (15 oz) can fruit cocktail
• 1/4 C water
• 2 T honey
• 1 t vanilla extract
• 1/2 t cinnamon
• 1/2 t nutmeg

How to Make It:

1. Place the water, honey and vanilla in a large saucepan over low heat.
2. Add the bananas and fruit cocktail stirring well to cover with liquid.
3. Stir in the cinnamon and nutmeg.
4. Bring to a boil.
5. Reduce heat to low and allow to cook 8 minutes or until very tender but not mushy.
6. Stir in the rice.
7. Pour in the soy milk and stir well.
8. Return to a boil and cook 10 minutes.
9. Best if served warm.

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What You Need:

• 3 large cucumbers
• 1 (6 oz) can tuna in water, drained well
• 2 hard boiled eggs, chopped
• 1/2 c celery, chopped fine
• 1 tbsp sweet onion, chopped fine
• 1/4 c mayonnaise
• 2 tbsp relish
• 1 tsp. lemon juice
• 1/4 tsp. pepper
• 1/2 c Cheddar cheese, shredded

How to Make It:

1. Cut the cucumber in half longwise.
2. Remove the seeds and cut the bottom so the cucumbers set flat.
3. Place the tuna, eggs, celery and onion into a large mixing bowl.
4. Stir slightly to help breakup the tuna.
5. Add the mayonnaise and relish.
6. Stir together until the mayonnaise is slightly smooth.
7. Pour in the lemon juice.
8. Sprinkle in the pepper.
9. Stir to mix well.
10. Sprinkle in the cheese and continue stirring until all the ingredients are incorporated together.
11. Fill each cucumber half with the tuna mixture.

Cucumber boats can be filled with any type of salad.  Egg salad, chicken salad or even ham salad make a great addition to any picnic.

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