Sherri's Curry Veggie Soup Recipe

What is your favorite homemade go to soup? This is the Curry Veggie Soup that I made yesterday! So very easy.  I love Fall!  Soups/Chilis are my fav!!

 Just throw in whatever veggies you have. I sauteed onion, Baby Bell Mushrooms, Red Bell Pepper, Carrots, Celery, and Broccoli into a pan and water steamed them until tender...not mushy.

Then I sauteed 3 fresh garlic cloves that I had minced.

 Then I put Frozen Green Beans, edamame and zucchini in a big soup pot and added the other water steamed veggies. I added red pepper flakes, Trader Joe's 21 seasoning salute, Sweet Basil, Oregano, Parsley, Cayenne Pepper, Celtic Sea Salt (my fav) and McCormick's Red Curry Powder. Add in 1 carton of broth (whatever kind you prefer) and water.

 Let it all cook with a lid until the zucchini is tender, but not mushy. Add fresh spinach and cook for a couple mins longer (I dont like the spinach super limp.)

 

Detox Vegetable Soup

Detox Vegetable Soup

If you want an incredibly low calorie meal that will keep you full, promote good digestion and provide you with tons of nutrients, you really can’t do any better than this! Loaded with High Fiber vegetables this dish will scrub you clean from the inside out.

ONE WORD OF WARNING: Many people attempt to eat this soup daily without the addition of chicken meat, thinking they are burning fat and that they will drop tons of weight quickly. However, this is a DETOX soup meaning it cleans you out, not burns fat. Further more, if you remove the chicken meat, you take away much of the vital protein, and that is essentially what helps keep you full (not just the fiber from the vegetables). Eating this soup for every meal, everyday, without the chicken (or the addition of beans as a substitute, for example, chickpeas or garbanzo beans) you will not get enough calories, causing your body’s glucose levels to drop (this is your primary source of energy). Low glucose levels, known as “Hypoglycemia”, can cause hunger, headache, dizziness, lack of focus, anxiety and fatigue. Precisely why nobody can stick to only eating the meatless version of this soup for extended periods of time.

Ingredients:

• 4 cups cubed white chicken breast (cooked)
• 8 medium carrots, sliced
• 2 large onions, chopped
• 4 celery stalks, chopped
• 1 large green pepper, seeded and chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 4 cups water
• 2 cans V8 Juice (Or other Tomato Juice)
• 4 cups chopped cabbage
• 3 cups broccoli
• 2cups cauliflower
• 2 cups cut green beans
• 2 handfuls Spinach
• 2 cans chicken or beef broth
• 1 1/2 teaspoons parsley
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried basil
• salt & pepper to taste
• Cayenne Pepper or other hot spice (optional, but recommended to boost metabolism)

Directions:

• This recipe is simple, in a large stock pot, add all liquid ingredients and bring to a boil.
• As liquid is heating up add all the other ingredients.
• Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf.

Other Ingredient Ideas:

• Kale
• Lean Pork
• Tabasco
• Beans
• Zucchini
• Sprinkling Of Shredded White Cheese

http://thescienceofeating.com/2012/01/23/detox-vegetable-soup/

Veggies Extremely Important for Weight Loss

Veggies are perfect for those who want to lose fat. If there's any one type of food that I believe is the most helpful to fat loss, it's vegetables. Here's why:

1. They are very low in calories. You¹d have to eat 5 bags of spinach, or 3 heads of broccoli, to equal the calories of just 1 cup of pasta or 1 tiny tablespoon of butter. So, you absolutely do not have to go hungry on tiny portions when you load up on veggies. In fact, it's almost impossible to eat too many.

2. Here's the next point about veggies. They are high in fiber. This is both good for your digestion and good for weight loss as that fiber expands in the stomach, making you feel full and satisfied. A bowl of spinach has 8 grams of fiber, about 1/3 of your daily requirement.
Broccoli, green peas, and other green leafy vegetables are also good sources of fiber.

3. The third reason fibrous carbs are perfect for fat loss is because they have almost NO adverse effects on blood sugar levels. While it’s still a good idea to balance veggies out with a protein source, even eaten alone they're okay because they don't cause an increase ininsulin.

4. And finally, they're loaded with vitamins and minerals and other very beneficial nutrients, such as antioxidants and phytonutrients, that will help you look and feel better, fight off disease, and improve your overall health.


http://www.selfgrowth.com/articles/vegetables-extremely-important-for-fat-loss

Zucchini Basil Soup

Zucchini Basil Soup

Creamy and delicious, simple and fresh. Add a glop of Greek yogurt blended with PURE unflavored when isolate protein to make this a complete meal.

1 medium onion, diced

2 garlic cloves, chopped

2 pounds small zucchini, trimmed and cut crosswise into chunks

2 tablespoons olive oil

4 cups chicken broth - Swanson Natural Goodness has excellent flavor

1/3 cup loosely packed basil leaves

Sea salt and freshly ground black pepper

Cook onion and garlic in olive oil in a heavy saucepan over medium-low heat, stirring occasionally, 5 to 7 minutes, until tender. Add zucchini and 1 teaspoon sea salt and cook, stirring occasionally, 5 minutes. Add broth and simmer 15 to 20 minutes, until tender. Puree soup with basil in 2 batches in a blender or food processor (use caution when blending hot liquids).

Season soup with salt and pepper. Serve in shallow bowls with Greek yogurt.

Makes four 1 1/4 cup servings

Calories 202, fat 4g, carbs 9g, protein 4g

How to make Greens taste Insanely Great!

How To Make Greens Taste Insanely Great

From the coastal Maine kitchen of author, dancer, artist and chef Sukanya Rahman Wicks, who is literally the world's best cook:

This is a variation on a traditional "Punjabi Saag" recipe. Historically Mustard Greens are harvested at the same time as the corn, and the ground corn is used to thicken the greens. But any thickening agent can be used. In this case we used ground flaxseed, which is an excellent alternative to corn. 95% corn now is genetically modified, and should be avoided in an ideal diet.

(We will be covering this subject in an upcoming interview with PhD nutritionist JJ Virgin, who will explain in detail how GMO Corn is toxic to your body. This is why GMO corn is considered a Cheat, and non-GMO corn is on the left side of the PEERtrainer Cheat System!)

Ingredients:

• 1 large bunch kale washed and chopped fine

• 1 large bunch mustard greens washed and chopped fine

(or substitute ANY mixture of frozen kale, mustard greens, collard, spinach etc. equivalent to about two 16oz bags. Whole Foods 365 brand has excellent frozen greens which were used in this recipe. EVERY other major food chain also has excellent frozen greens and they are very affordable. This might be the best bang for the buck in nutrition!)

• 1 or two 2 Jalapenos or green chillies

• Thinly julliened ginger or chopped fine (at least an inch long piece of ginger, the more the merrier).

• 4 or five cloves peeled garlic

• Sea Salt to taste

• 2 tbsps olive oil

• 1/2 large onion sliced thin

• 1 tsp cumin powder

• Juice of 1/2 a lime/ lemon

• 1 or 2 tbsp milled flax (optional to thicken, traditionally maize flour is used)

Preparation:

• Mix the greens, green chillies, garlic and steam or boil in a little water boil till cooked. (or use pressure cooker)

• Mash the greens with your Immersion Blender to make a coarse paste.

• In another pan, heat the olive oil on a medium flame. When hot add the onions and ginger and saute for a few minutes

• Add the cumin and fry for a minute or so.

• Add the greens mix to this and stir till blended. Cook a few minutes longer until flavours are blended.

Important Cooking Note:

All proportions are all approximate. This is just a guide. If you do cook a smaller batch, don't use more than one Jalapeno or Green Chili. If you like less spicy food, but still want some flavor, use 1/2 a Jalapeno.

PS: This is a great recipe for those of you following the PEERtrainer Cheat System, using the Mastermind "stay on track" system or going through the Point Of No Return Program!

http://blog.peertrainer.com/recipes/2011/07/how-to-make-greens-taste-insanely-great.html

Stuffed Zucchini

Ingredients:

3 zucchini, split lengthwise and hollowed out, reserving 1/8 cup
1 pound lean, natural ground beef [or turkey]
1 small onion, diced
1 Tablespoon olive oil
1/2 cup shredded mozzarella cheese
1/4 cup rice flour
1 egg
1/8 teaspoon each cumin, cayenne, garlic powder & salt


How to make it:

Heat olive oil in a saute pan, add chopped onion and add reserved zucchini, cook until soft.
Add meat to onion mixture and cook until about 90% done, remove from heat.
Stir in egg, flour, cheese and spices.
Spoon evenly into split zucchini.
Bake in ungreased, shallow pan at 350 degrees for 30 minutes.
Serve with rice if you like!

Broccoflower Soup

The so easy to make, easy to eat Brociflower soup. And you feel so full

and lose weight.

Such nice color change, anda really nice, warm taste. You can even sip on a cup of this for breakfast.

1 large (HUGE) head of cauliflower

3 smaller heads of broccoli

large box of organic vegetable broth

1 can of coconut milk

5 cloves of garlic

salt and pepper to taste

Place all ingredients in a large stock pot. Bring to boil and then simmer

for 20 minutes. Puree with smart stick blender and you are done!

Feel free to add any spices or taste that you think you might like. I

liked it as a mild alternative to the other spicy soups I eat but you

might like some chives on top. Or a bit of cayenne pepper.

For those counting calories or weight watchers points (but this is not exact)

It’s about 850 calories for the entire soup (that includes the vegetables)

and there are about 10 cup servings. So it’s about 1 and a ½ to 2 points

per serving.

How to Remove the Pit from an avocado.

Kale Chips Snack

Broccoli Salad

DRESSING

• 1/4 Cup plain Yogurt (greek yogurt preferable)
• 1/4 Cup mayo
• 1 TBL apple cider Vinegar
• 1 TBL Honey

Add dressing to any combination of the following

• 4 Cups broccoli
• Craisins or raisins
• Bacon
• red onions
• Nuts (pecans or almonds)
• grapes
• cheddar cheese
• sunflower seeds
• chopped celery.

Refrigerate until ready to use.

Greek Tomato and Cucumber Salad

Ingredients

3 ripe tomatoes

1 cucumber

1 red onion, thinly sliced

1 small red bell pepper, thinly sliced

1 small green pepper, thinly sliced

1/2 cup several fresh spring parsley

1/4 pound Greek feta cheese

(optional)

olives

cubanelle pepper

Just chop everything and place in a bowl, then add dressing.

Dressing

1/4 cup extra virgin olive oil

1/3 cup red wine vinegar

3/4 teaspoon garlic powder

3/4 teaspoon oregano

3/4 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon Dijon mustard

Serve on a warm pita or enjoy as a salad!

Dr. Oz Cauliflower Pizza Crust Recipe

Ingredients:

1 cup cauliflower, grated

1/2 cup shredded light mozzarella cheese

1 egg

1 tsp oregano

2 tsp basil

2 tsp parsley

1/2 tsp fennel

1 green pepper

1 onion

1 tomato

Garlic powder, to taste

Directions:

1. Dice the onion, pepper and tomato and place it on the side.

2. Steam your cauliflower and grate it up after it has cooled off.

3. Combine the grated cauliflower, mozzarella and egg in a bowl.

4. Spray a circular pizza tray (or read about this fabulous product called the Emile Henry Pizza Stone!) with cooking spray and then spread the dough out on it.

5. Sprinkle the oregano, fennel, basil, garlic powder and parsley on top of the dough.

6. Bake for 12-15 minutes at 450 degrees.

7. Remove the crust from the oven and sprinkle it with the diced onion, pepper and tomato, as well as extra mozzarella cheese.

8. Broil the pizza until the cheese is melted and you have a crispy crust!

Sour Cream Cucumbers

I used Light Sour Cream by the way!




Betty Host's Cucumbers in Sour Cream

4 medium cucumbers, sliced thin (Grandma peeled them but it's up to you)
1 1/2 teaspoons salt
Vinegar (Grandma used white)
1 Tablespoon sugar (or a little more -- I like a little more)
1 cup sour cream
1/2 teaspoon dried dill weed (Grandma used McCormick's "It's a Dilly," which is discontinued. You could also use fresh dill - about 1 1/2 teaspoons)
Dash of pepper
Sliced red onion, optional

Put sliced cucumbers in a bowl. Sprinkle with salt and sugar and toss. Add vinegar to cover. Let stand 30 minutes -- no longer. Drain well.

Mix the sour cream and seasonings.

Toss the cucumbers and onions, if using, with the sour cream mixture. Chill well.

OH MY! Stuffed Eggplant!!!

Not sure if this looks appetizing in the photo...but oh my word....was it ever delicious and VERY easy to make!

1 Eggplant (Not skinned)
1 green pepper
1 can of pasta or marinara sauce
1 onion
2 cloves garlic chopped fine
Ground Turkey or Lean Ground Beef
Mozzarella Cheese
Parmesan Cheese
Sea Salt
Freshly Ground Pepper

Directions:
Cut stem off of eggplant and slice in half lengthwise.
Scoop out the inside of the eggplant.
Cut up eggplant center into cubes.
Brown ground beef or turkey....onion...2 garlic cloves....1 green pepper and cubed eggplant.
Add some sea salt and freshly ground pepper.

Spray baking pan with cooking spray.
Place the hollowed out eggplant halves into the baking pan.
Drain the ground beef or turkey.
Put 1 can of pasta sauce ( I used Classico Sweet Basil Marinara Sauce) into the pan with the ground beef or turkey mixture.
Add some mozzarella cheese and heat through.
Add mixture to the baking pan on top of the eggplant halves.
Sprinkle on some parmesan over the top.

Bake 45 mins at 375 Degrees.

Eggplant Parmesan Casserole....YUMMMMMY!

I've heard from a few people that eggplant has no taste. Well...let me tell you....this dish was soooooooooo delicious! WOW! I actually put it on top of my salmon.

1 med. size eggplant-peeled and cubed
1 large can(28oz) diced tomatoes
3 cloves of Fresh Garlic
2 tsp Italian Seasoning
2 Tbsp grated parmesan cheese
Some pepper jack cheese cut into small pieces
Mexican cheese lightly sprinkled on top
onions (optional)
salt and pepper to taste


Directions
Combine garlic, onion and Italian seasoning in a skillet with a little water and saute until the garlic and onion is tender. Add the peeled and cubed eggplant and saute a little longer until eggplant is tender. Then stir in salt, pepper and diced tomatoes until heated through. Place ingredients into a baking dish. Mix in the parmesan cheese. Sprinkle the reduced cheese blend on top and bake at 350 for about 20 mins. (until the cheese is melted). Serves about 4-1 cup servings. Allow to cool a few minutes before serving. For a main entree, you can add ground beef. It also tastes good on pasta. I'm sure there are many ways to vary this dish.

Number of Servings: 4

Nutritional Info

* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 126.3
* Total Fat: 3.3 g
* Cholesterol: 7.0 mg
* Total Carbs: 18.3 g
* Dietary Fiber: 6.5 g
* Protein: 8.0 g

Best Veggie Dip EVER

I just dipped my cucumbers into this! OH MY!
I used half yogurt, half salsa and sprinkled in some Barbeque Spice or Cayenne Pepper.
I use this on my salads too!

What we just had for dinner!

This was the most amazing dinner! We had Tilapia again. Only a different recipe.
Here is the link for the Tilapia:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=347842

Then, I made Baked Parmesan Tomatoes:
Here is the recipe for the tomatoes:
http://www.eatingwell.com/recipes/parmesan_tomato.html?utm_source=ichef