Homemade soup is a delicious way to enjoy healthy, quick meals at home. This recipe for Sausage and Cabbage Comfort Soup is packed with wholesome fiber from fresh vegetables and protein from the sausage. Make a big pot on the weekend and then reheat bowls throughout the week for fast, nutritious meals that will keep you on track with your fitness goals.

What you need
Serves 20

• 1 ½ pound mild Italian sausage, loose
• 1 large yellow onion, halved and thinly sliced
• 2 teaspoons garlic, chopped
• 4 medium carrots, peeled and sliced into ¼” rounds
• 1 head green cabbage, core removed and shredded
• 3 large tomatoes, diced
• 2 teaspoons sea salt (plus more as needed) fresh ground black pepper (about 5 cracks)
• 1 teaspoon ground sweet paprika
• 8 cups chicken broth Basil leaf to garnish *optional

Instructions

1. Brown, the sausage at the bottom of a large soup pot over medium-high heat, breaking it into small pieces as it browns. Remove the cooked sausage from the pot and set aside in a bowl, leaving the oil from the sausage in the pot.
2. Add the onions, garlic, and carrots to the pot with the hot oil. Continue to cook over medium-high heat, often stirring as the veggies become tender, about 5 minutes. Add the cabbage and tomatoes, and continue to cook, frequently stirring, for 5 minutes. Mix in the remaining ingredients and bring the soup to a low simmer for 20 minutes.
3. Add more salt and pepper to taste and serve hot. Enjoy!

Nutrition

116 calories, 7g fat, 7g carbohydrate, 2g fiber, and 6g protein

Here’s a unique new salad recipe to try, that’s far from ordinary. With cabbage, green olives, chickpeas, quinoa, and a lemony dressing, this salad satisfies! It’s fantastic as a meal all on its own, or to be served with a more substantial meal.

Many elements of this salad stand out, most notably the green olives. With a creamy feel and smooth taste, these olives are a perfect pair with the lemony dressing. Don’t be surprised if you find yourself making this salad time and time again – and sharing with your friends and family. Enjoy!

What you need

Serves 6

• 1 ½ cups water
• ½ cup red quinoa rinsed well
• 1 teaspoon salt
• 2 Tablespoons extra-virgin olive oil, divided
• ½ head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 ounces pitted large green olives, such as Castelvetrano or Cerinola, halved (about a ¾ cup)
• 1 lemon, zested and juiced
• Salt and pepper to taste

Instructions

1. Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and ½ teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise temperature to be high, and cook until water evaporates and quinoa is dry and tender about 5 minutes (frequently stir to prevent scorching)

2. Heat 1 Tablespoon oil, cabbage, 1 teaspoon salt in a large nonstick skillet over medium-high heat, and cook occasionally stirring, until tender and golden brown in places, about 8 minutes. Transfer to a bowl.

3. Add remaining oil to skillet. Return sautéed cabbage to skillet, add quinoa and raise heat to high. Cook, occasionally stirring, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper, enjoy!

Nutrition

One serving equals 107 calories, 5g fat, 401mg sodium, 12g carbohydrate, 3g fiber, and 3g protein.