Winter Soup
Serves 6

2 parsnips, chopped
2 carrots, chopped
2 sweet potatoes, chopped
2 leeks, chopped
4 whole cloves garlic
2 red bell peppers, chopped
1 red onion, chopped
1 quart vegetable stock
1 tbsp olive oil
1 sprig fresh rosemary
Sea salt and pepper
1/2 cup dry lentils

1. Put the lentils in a small saucepan, cover with water, and bring to a boil, then reduce heat and simmer for about 30–35 minutes, until tender. Drain.

2. Preheat the oven to 400°. Combine all vegetables plus garlic and rosemary in a large roasting pan and drizzle with olive oil.

3. Roast the veggies for about 40 minutes, until completely tender.

4. Move half of the roasted vegetables to a blender (or food processor), add the stock, and puree until smooth. Pour into a pot.

5. Add the other non-pureed veggies to the pot with the puree. Add the lentils and season with salt and pepper. Bring to a simmer and then serve when heated through.

Whole Wheat Pita Pizzas
Serves 4

4 whole-wheat pitas
1 cup reduced-fat mozzarella cheese
1 can pizza sauce

Optional toppings:
Soy pepperoni slices
Raw broccoli
Sliced red onions
Baby spinach leaves
Feta cheese

1. Preheat the broiler to medium/high.

2. On each pita, spread pizza sauce and sprinkle with cheese. Add desired toppings and broil for about 6 minutes or until the cheese has melted. Serve alongside a green salad for a healthy and simple kid-friendly meal!

Read Jenna’s daily food and fitness blog, Eat, Live, Run.