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Refreshing Green Summer Smoothie

June 5, 2012 By Leave a Comment
Yummy Nutritious Summer Smoothie!!

Summer time is a great time for smoothies— so many variations and fun fruits to try. This is a great protein smoothie, so it can be used as a meal replacement if you like

 

Ingredients:

-8oz. liquid egg whites (I used Egg Whites International)

-1c. frozen tropical fruit mix (pineapple, papaya, mango & strawberries)

- handful of spinach

- 2 tbsp. flax meal (Optional)

- packet of stevia or sweetener of choice to taste

- 1/8-1/4 water for more liquid consistency

 

spinach, frozen fruit, and liquid egg whites

 

Mix 1c. liquid egg whites, 1c. frozen fruit, handful of spinach, flax meal, stevia in a blender or magic bullet.

egg whites, fruit and spinach

 

Add extra water (or juice or almond milk) to desired consistency.— Drink!

Yummy Nutritious Summer Smoothie!!

 

Makes 1 serving:

Calories: 190

Protein: 27

Carbs: 20

Fat: 0 **

** May add 1-2 tbsp. of flax meal, coconut oil or avocado for healthy fats– will add approx. 4-6g of Fat and 36-54 cal.

GLUTEN FREE, DAIRY FREE, CLEAN EATING, LOW FAT, HEALTHY RECIPE

 

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Greens with Your Beans Soup

November 20, 2011 By Leave a Comment
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  • 2 cans black or pinto beans, rinsed & drained
  • 1 T. olive oil
  • 2 medium yellow onions, chopped
  • 3-4 garlic cloves, minced
  • 2 stalks celery
  • 2 medium carrots, sliced
  • 1 32oz container chicken broth
  • ½ tsp thyme
  • ¼ tsp marjoram
  • 1 bay leaf
  • 5 oz spinach

Directions

  1. Heat oil in a large saucepan, add in onions and garlic, cooking until soft. Once the onions are soft, add in carrots and celery, cooking for another 2-3 minutes.
  2. Add in chicken broth, beans thyme, marjoram and bay leaf.  Cover and simmer for 20 minutes.
  3. A handful at a time, cur the spinach crosswise to make thin ribbons and add to the soup.  Cooking 5-10 minutes then serve.

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Creamy Mushroom (Low-Carb) Soup

November 19, 2011 By Leave a Comment

This is an easy soup and is low-carb, can be non-dairy, paleo & even vegan (if you use vegetable broth)
Its perfect for those cold winter days all by itself or as an appetizer

-16-20 oz of mushrooms (1 -2 containers)
-2-3 cups low-sodium chicken broth (or vegetable
- 1 whole white or yellow onion
- 1-2 tbsp. tarragon
- 1-2 tbsp. olive oil
- 1/4 c. non-fat greek yogurt (optional)

First–CHOP up the onion into itsy bits and chop the mushrooms into itsy bits.

Saute the onion in approx 1 tbsp. olive oil for 5 mins.
add mushrooms and a little more oil and saute for another 5-10 mins.

MAKE SURE YOU LET THIS COOL.

Take the onion and mushroom mixture and dump it into a blender. Add 2 cups of your broth and blend.
Check the consistency, you may need to add another cup of broth to make it less thick.

(if you like a creamier soup, this is where you can add the greek yogurt)

Pour into saucepan, add garlic salt and tarragon to taste.
Simmer soup for 5-10 mins.

Serve hot!!

ENJOY!!

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Tom Yum Gai (Thai Soup)

November 7, 2011 By Leave a Comment
Tom Yum Gai

• 8 oz boneless, skinless chicken breast, cut into 1 1/2 inch pieces or shrimp
• 2 Tsp turmeric
• 2 garlic cloves, minced
• 6 dried kaffir lime leaves
• 1 T. dried ginger
• 1 can button sliced mushrooms
• 2 tomatoes,cut into 8ths
• 4 Tablespoons Thai fish sauce
• 3 cups water
• 1 stalk lemon grass, cut into 2″ long pieces & pounded
• 4 Tablespoons lime juice (or more to taste)
• Fresh cilantro chopped for garnish
• 1 Tablespoon thai chili pepper, chopped

1. Bring water to boil in a medium-sized pot over high heat. Add kaffir lime leaves, galangal and lemon grass. Cook for 2 minutes.
2. Add button mushrooms. Cook for a few minutes more. Add chicken. Do not stir. Cook for 5 minutes or less until the chicken is cooked through – do not overcook.
Remove from heat. Season to taste with fish sauce, lime juice and chili peppers. Serve immediately with steamed jasmine rice

Tom Yum Gai

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Coconut Pumpkin Soup

November 7, 2011 By Leave a Comment
Coconut Pumpkin

2 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded, peeled and cubed
2 tablespoons chopped garlic
1 32oz container of chicken broth
1 can coconut milk
1 bay leaf
1 tablespoon dried sage
1 tsp whole cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
salt to taste
ground black pepper to taste

Directions
1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf and puree. Serve hot.

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Superbly Simple Pad Thai

November 6, 2011 By Leave a Comment

Superbly Simple Pad Thai, created by Danny-J

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