January is a fruitful month for change. More people initiate change for the better in early January than any other time of the year. After weeks, sometimes even months of indulgence before starting a New Year resolution, aren’t we all ready for a fresh start?
Making a step or two in the direction of enhanced well-being is a wonderful way to ring in the New Year. The number one change that most people make is in how they eat. Diets never really work, so this year replace the word "diet" with the word "fresh." You can start a healthy change yourself without feeling like you are sacrificing a thing by simply eating more fresh foods, such as organic fruits and vegetables, cooked whole grains and beans, organic fresh meats and organic diary products. Eating these foods is an excellent first step in creating a long-lasting tradition.
For a great many people, however, their New Year’s resolutions do not stick, or they simply never get off the ground. That’s because resolutions often are too stringent, resulting in slips and backslides that end up feeling like failure, as opposed to opportunities to learn. For those of us who have been yo-yo dieting for years, simply eating fresh organic and natural foods might be just the trick for shrugging off the resolution rollercoaster.
Eating fresh doesn’t have to mean more work. Lunds and Byerly’s stores are introducing five new all-natural soups in the deli hot soup bar, and boxed in the frozen foods department. These soups are conveniently crafted by chefs using only natural and fresh ingredients. The soups contain no preservatives, no artificial flavors or colors, no trans fats, no MSG and are lower in sodium. Varieties include Tres Frijoles Chile (3 bean), Potato Corn Chowder, Sweet Potato Chicken Soup, Chicken with Vegetable and Wild Rice Soup, and Curried Squash Soup. Enjoy this vegetarian recipe, which promises fresh, all-natural goodness for a new you.
Tres Frijoles Chili Cheese Torta
3 (10 ounce) packages Lunds & Byerly’s Tres Frijoles Chili, thawed
1 (4 ounce) can diced green chiles, drained
8 ounces organic cheddar cheese, shredded
5 (6 inch) corn tortillas
sour cream
fresh cilantro
Preheat oven to 350 F. Foil line a 9" cake pan. Cut soup pouch open; transfer soup to a bowl and set aside. Place 2-3 small corn tortillas in bottom of cake pan, spoon 2/3 cup chili over tortilla; top with 1 tablespoon green chiles and 1/4 cup cheese. Repeat layers, ending with cheese on top. Bake 30-35 minutes. Allow to rest 10 minutes. Remove torta by holding onto foil and lifting out of pan. Cut into wedges. Garnish with sour cream and cilantro. 6 servings
