Healthy Recipes

Root Vegetable Soup
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Servings: 2
Ingredients and Preparation
Ingredients Measures
Water 2 cups
Vegetable bouillon cube 1
Carrots, peeled and cubed ½ cup
Parsnips, peeled and cubed ½ cup
Yellow beets, peeled and cubed (or substitute another root vegetable, eg, rutabaga or potato) ½ cup
Turnips, peeled and cubed ½ cup
Scallions, chopped 2
Fresh parsley, chopped 2 tablespoons

  1. Bring 2 cups of water in a medium pot to a boil over high heat.
  2. Add bouillon cube and stir occasionally until dissolved.
  3. Add vegetables and cook until tender, about 8-10 minutes depending on size.
  4. Stir in parsley and serve.

3 vegetables

Side Suggestions: Provolone Paninis
For each person, place 2 slices of provolone cheese between 2 slices of whole wheat bread. Cook in a panini press. If you don’t have a panini press, place non-stick grill pan or skillet over medium-high heat and spray with cooking spray. Add sandwiches to the pan and then place a plate with a canned food item or other weight on top. Cook for 1-2 minutes on each side.

Nutrition Facts
Serving Size ½ of recipe
Calories 74
Total Fat 1 g
Saturated Fat 0.5 g
Sodium 439 mg
Total Carbohydrate 16 g
Dietary Fiber 5 g
Protein 2.5 g
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Insomnia can make your days miserable and a cure can be hard to find. There are some medications but there is some worry with side effects and the potential for addiction. Music is side effect free and according to this study may help you find sleep.

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