Meal of the Moment: Festive Veggies

It's another Meal of the Moment post, where I try to creatively use up leftovers so we don't waste food. Unfortunately, I was hoping to have this posted shortly after Easter for ideas on using up your festive veggies but attention to my blog has been lacking. However, this will still work anytime you need to use up fresh carrots or asparagus!

The Easter Bunny left lots of carrots
at our Home Sweet Home this year...

After indulging in too many chocolate eggs, I found these healthy and fresh recipes in my Southern Living magazine a refreshing and energetic option!


Baby Carrot Soup (with a spicy zip!)
Good for you so don't you double love it?

This soup is made with lots of pureed fresh baby carrots with chilies in adobe sauce too.

Nutrition Stats:
per cup- 105 calories, 4.9 grams of fat, 2.5 grams protein, 13.4 grams carbs



Making your soup pretty adds simple delight to your moments. Thin down the sour cream with water and drizzle and swirl. Lots of veggies make BEAUTIFUL garnishes so be creative!

Next up...

Fresh Asparagus Pesto Dip
There are a few ways to think out -of-the-box with asparagus. This recipe used pureed cooked asparagus in a flavorful and healthy dip.


You will also appreciate this healthy option! I changed the recipe a bit by adding walnut oil and green onions for flavor. Fresh asparagus is blended with grated Parmesan cheese (your only indulgence), fresh squeezed lemon juice, and garlic for a Smart Choice on a fun snack!


This dip is best paired with crispbread to maintain the healthy choice. Wasa crispbread has been a staple in our home for a few years as it provides excellent nutrition in place of crackers or bread.

And now, no more excuses for wasted food.

For more Meal of the Moment ideas, click here.



This post is linked to: Vegetarian Link Up, I'm Lovin It, Foodie Friday, DIY Day, Tempt my Tummy Tuesdays, Tuesdays at the Table, Tasty Tuesday, Works for Me Wednesday, Inspired Room