Tag: Food

Detox Soups

Broccoli Detox Soup

Ingredients:

  • 2.5 cups broccoli florets
  • 3 celery stalks, finely diced
  • 1 onion, finely diced
  • 1 cup kale or spinach
  • 2 carrot, peeled and finely chopped
  • 2 cups vegetable or bone broth
  • ½ teaspoon sea salt
  • Juice of ½ lemon
  • 2 tablespoons coconut oil
  • 2 tablespoons collagen (optional)

Instructions:

First, heat the coconut oil in a pot, and then add the onion, celery sticks, and broccoli. Cook and stir occasionally for 5 minutes.

Add broth, let the soup boil and finally let it simmer for 5 minutes, until soft and blended.

Blend soup until it is even and thick.

Carrot Ginger Detox Soup Recipe

Ingredients

  • — 2 pounds carrots, chopped
  • — 2 onions, peeled and chopped
  • — 6 cups bone or vegetable broth
  • — 3 tablespoons fresh ginger, grated
  • — 3 garlic cloves, chopped
  • — 1 cup coconut milk
  • — Sea salt, black pepper and onion powder to taste
  • — 2 tablespoons ghee or coconut oil
  • — 2 tablespoons plain protein or collagen powder (optional)

Preparation:

  1. First, in a pan, combine carrots, broth, ginger and garlic. Bring mix to boil and afterwards let it simmer.
  2. Next, sauté onions in a pan and add ghee. Proceed until everything is caramel-like.
  3. Throw in broth mixture and onions in a blender and blend until everything is smooth and thick.
  4. Finally, add coconut milk and seasonings and stir well.

Red Lentil Detox Soup

Ingredients:

  • ¼ cup coconut oil, olive oil, or ghee
  • 2 large sweet potatoes, peeled and chopped
  • 1 apple, peeled and chopped
  • 1 small white onion, chopped
  • 2 large carrots, peeled and chopped
  • ½ cup red lentils, rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • 4.5 cups bone or vegetable broth
  • 1-inch fresh ginger, peeled and minced
  • Sea salt and black pepper to taste
  • Coconut cream for topping, optional

Instructions:

  1. First, warm up oil on medium heat. In the pot, add chopped sweet potatoes, carrots, apple, and onion.
  2. Make sure the apples and vegetables are cooked until onions are crystallized, about 10 minutes.
  3. Add lentils, ginger, cumin, chili powder, paprika, and broth to the pot. Let the soup boil and then simmer until everything softens about half an hour.
  4. Blend soup until it is even and thick.
  5. Pour blend in the pot again. Let it simmer and add water if needed.
  6. Finally, season it well and finish with coconut cream to taste.

Sources:
theheartysoul.com

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Vietnamese Spring Rolls

More pictures of Vietnamese Fresh Spring Rolls

Ingredients

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp – peeled, deveined and cut in half
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped
  • 4 teaspoons fish sauce
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugarC&H Pure Cane Granulated Sugar 4 Lb $1.78 for 1 item – expires in a month
  • 1/2 teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts
  • Add all ingredients to list

Directions

  • Prep45 m
  • Cook5 m
  • Ready In50 m
  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Footnotes

  • Cook’s Note:
  • The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 82 calories; 0.7 g fat; 15.8 g carbohydrates; 3.3 g protein; 11 mg cholesterol; 305 mg sodium.

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Meals For The Week, with grocery list

Grocery List:

4 eggs
8 oz. canned tuna, packed in olive oil
3 cups shredded cooked chicken
2 lbs. skirt steak
8 cups baby arugula
3 cups mixed greens
2 romaine hearts
1 small butternut squash
1 large carrot
12 oz. haricot verts or green beans
1 lb. baby purple or red potatoes
10 oz. mushrooms
2 cloves of garlic
1 shallot
1 red onion
4 ears of corn
2 Persian cucumbers
1 can of chickpeas
1 can of lentils
5 avocados
3 lemons
30 oz. grape tomatoes
1 cup cherry tomatoes
2 tablespoons fresh thyme leaves
2 tablespoons chopped dill springs
3 tablespoons chopped chives
½ cup chopped fresh basil
¼ cup chopped fresh cilantro
½ cup pickled radishes
½ cup pine nuts
⅓ cup unsalted raw cashews
4 oz. Niçoise olives
4 oz blue cheese
¾ cup crumbled goat cheese
1 cup feta cheese
1 tablespoon heavy cream
3 tablespoons tahini
1 lb. bite-sized pasta, like orecchiette

Pantry Ingredients:

Salt, pepper, olive oil, balsamic vinegar, apple cider vinegar, red wine vinegar, Dijon mustard, whole grain mustard, mayonnaise, sour cream, Worcestershire sauce, capers, honey, red pepper flakes, cinnamon, curry powder. Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.

Monday: Aran Goyoaga’s Niçoise Salad

Slide 2 of 8: Wishing you were in Paris on this Monday? Tone down the stress of the week ahead with this 20-minute Niçoise salad.
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Wishing you were in Paris on this Monday? Tone down the stress of the week ahead with this 20-minute Niçoise salad.

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Tuesday: Curried Tahini Cashew Chicken and Carrot Salad

Slide 3 of 8: Coterie member Ali Maffucci’s curried cashew chicken and carrot salad has an added bonus: It saves well, meaning you’ll be taking a Tupperware full for lunch tomorrow.
Get the Recipe

Coterie member Ali Maffucci’s curried cashew chicken and carrot salad has an added bonus: It saves well, meaning you’ll be taking a Tupperware full for lunch tomorrow.

Get the Recipe

Wednesday: Butternut Squash and Goat Cheese Pasta Salad

You thought salads had to include greens? Nope.

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Slide 4 of 8: You thought salads had to include greens? Nope.
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Thursday: Corn, Tomato and Avocado Chickpea Salad

Here’s a quick-fix, no-cook salad that uses all pantry ingredients. You are making dinner at home tonight.

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Friday: Shaved Brussels Sprouts with Roasted Beets, Pecans and Goat Cheese

Prove to Mom you do eat your brussels sprouts. They make the perfect bed for fall flavors like roasted beets, crunchy pecans and creamy goat cheese. (Thanks for the recipe, Coterie member Heidi Larsen.)

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Slide 6 of 8: Prove to Mom you do eat your brussels sprouts. They make the perfect bed for fall flavors like roasted beets, crunchy pecans and creamy goat cheese. (Thanks for the recipe, Coterie member Heidi Larsen.)
Get the Recipe

Saturday: Grilled Steak Salad with Blue Cheese Dressing

There is a new way to serve Saturday night steak.

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Slide 7 of 8: There is a new way to serve Saturday night steak.
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Sunday: Warm Lentil, Tomato and Mushroom Salad

Warm salad? Hear out Coterie member Gena Hamshaw: It’s a cozy way to curl up on the couch.

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Slide 8 of 8: Warm salad? Hear out Coterie member Gena Hamshaw: It’s a cozy way to curl up on the couch.
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RELATED: 45 Fall Soup Recipes You Haven’t Tried Before

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Keto~Overnight Oatmeal

Keto Overnight Oatmeal Prep Time: 1 minutes Cooking Time: 4 minutes Serves: 1 Ingredients:

  • 2 tablespoons ground flaxseed
  • 2 tablespoons chia seeds
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons granulated stevia
  • 1 cup + 2 tablespoons cold unsweetened coconut milk

Optional toppings:

  • Unsweetened shredded coconut
  • Pumpkin seeds
  • Macadamia nuts
  • cinnamon

Instructions:

  1. In a jar or sealable container, add your dry ingredients and mix well.
  2. Add coconut milk and stir until well combined.
  3. Place in the refrigerator overnight.
  4. remove from fridge and stir oatmeal.
  5. Add toppings of choice and enjoy!
keto-overnight-oatmeal
https://www.warriormade.com/content/diet/keto-overnight-oatmeal/?utm_source=maropost&utm_medium=email&utm_campaign=wm-leads-0916190545&utm_source_old=affiliate&utm_medium_old=Alpha%20Project&utm_term_old=&utm_content_old=account-1288—tracking-portal&utm_campaign_old=wow-corequiz-06pack&affId=2&subAffId=wm-leads&affSub=wm-leads-0916190545&affSub3_0=1&affSub3_1=Alpha%20Project&affSub3_2=portal

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Cooked Cabbage

• 1 large head cabbage, shredded (about 12 cups)

• 1 onion, chopped

• 6 tablespoons butter, divided

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 8 ounces process cheese (Velveeta), cubed

• Salt and pepper to taste

• 1/4 cup dry bread crumbs

Directions

• Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper.
Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole.
Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.

Nutrition Facts

1 cup: 259 calories, 18g fat (10g saturated fat), 43mg cholesterol, 749mg sodium, 18g carbohydrate (8g sugars, 4g fiber), 9g protein.

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