Chicken Soup with Curry and Squash
Calories: 219/serving
Carbohydrates: 41 grams
Ingredients
1/2 yellow onion (sliced thinly)
2 tablespoons coconut or canola oil
1 tablespoon fresh ginger (grated)
Kosher salt (to taste)
2 tablespoons curry powder
1/2 pound Butternut squash (peeled and diced into large chunks)
2 tablespoons tomato paste
4 cups of chicken stock
1 tablespoon thyme (minced)
1 tablespoon garlic (grated)
2 teaspoon Worcestershire sauce
1 can of tomato (diced)
1/2 pound sweet potato (peeled and diced into large chunks)
Black pepper (freshly ground)
1 can of coconut milk
Cooked chicken meat
2 tablespoons red wine vinegar
1/3 cup unsalted butter
1/2 cup cilantro (roughly chopped)
6 green onions (thinly sliced)
1/2 cup coarsely toasted almonds (chopped) Directions • In a large heavy-bottomed pot, warm coconut oil and add the sliced onions; season with a pinch of salt. • Combine the sweet potato and squash; season the mixture with kosher salt and black pepper. • Cook the sweet potato and squash for about 7 minutes. • Stir occasionally to prevent sticking to the bottom of the pot. • In a pot, add tomato paste, garlic, curry powder, ginger, Worcestershire and thyme. • Stir in the tomatoes with chicken stock, juices, chicken meat, coconut, unsalted butter, and a few pinches of salt; simmer for 20 minutes. • Stir in green onions, red wine vinegar, cilantro and cook for 2 minutes. • Season accordingly to taste with salt and red wine vinegar. • Garnish with scallions and toasted almonds. • This recipe serves 12. Cuban Turkey Stew with Potatoes, Carrots and Bell Pepper Calories: 197/serving Carbohydrates: 33 grams Ingredients 2 cloves garlic 1 pound turkey breast 5 cups turkey broth 2 tablespoon whole-wheat flour 12 small carrots ¼ teaspoon cumin 1 and ¼ cups green peas 2 medium onions 5 small potatoes ¼ teaspoon salt 1 and ½ tablespoon olive oil ¼ teaspoon pepper 1 medium tomato 2 stalks celery 1 medium red bell pepper Directions • Preheat your oven to 375 degrees F. • In a bowl, mix the pepper, cumin, salt and whole-wheat flour. • Roll the turkey cubes in the flour mixture; shake off excess coating. • In a large skillet, add the turkey cubes and olive oil; sauté for 10 minutes until golden brown. • In a casserole dish, place the turkey and pour the turkey …show more content…
• Drizzle with the salt, pepper, olive oil, and chopped parsley.
• With your hands, toss the vegetables gently.
• Tuck garlic cloves into the tomato to prevent from burning.
• Oven-roast for 40 minutes at 350 degrees F; remove and cool.
• In a large pot, add the almond milk and tomato paste.
• Add the ingredients into the pot and simmer for about 10 minutes.
• Add water if the creamy soup gets too thick; season with pepper and a little salt to taste.
• Serve immediately and enjoy!
Tomato, Garlic and Bell Pepper Cold Soup
Calories: 80/serving
Carbohydrates: 10 grams
Ingredients
4 tomatoes
1/2 medium white onion
1 clove garlic
Lemon juice to taste
1 cucumber
1 tablespoon virgin olive oil
1 red bell pepper
1 scallion
4 tablespoons freshly chopped cilantro
1/4 cup mango
Directions
• In a blender, add all the ingredients and puree; use a vegetable press to strain the cucumber pits and
Calories: 219/serving
Carbohydrates: 41 grams
Ingredients
1/2 yellow onion (sliced thinly)
2 tablespoons coconut or canola oil
1 tablespoon fresh ginger (grated)
Kosher salt (to taste)
2 tablespoons curry powder
1/2 pound Butternut squash (peeled and diced into large chunks)
2 tablespoons tomato paste
4 cups of chicken stock
1 tablespoon thyme (minced)
1 tablespoon garlic (grated)
2 teaspoon Worcestershire sauce
1 can of tomato (diced)
1/2 pound sweet potato (peeled and diced into large chunks)
Black pepper (freshly ground)
1 can of coconut milk
Cooked chicken meat
2 tablespoons red wine vinegar
1/3 cup unsalted butter
1/2 cup cilantro (roughly chopped)
6 green onions (thinly sliced)
1/2 cup coarsely toasted almonds (chopped) Directions • In a large heavy-bottomed pot, warm coconut oil and add the sliced onions; season with a pinch of salt. • Combine the sweet potato and squash; season the mixture with kosher salt and black pepper. • Cook the sweet potato and squash for about 7 minutes. • Stir occasionally to prevent sticking to the bottom of the pot. • In a pot, add tomato paste, garlic, curry powder, ginger, Worcestershire and thyme. • Stir in the tomatoes with chicken stock, juices, chicken meat, coconut, unsalted butter, and a few pinches of salt; simmer for 20 minutes. • Stir in green onions, red wine vinegar, cilantro and cook for 2 minutes. • Season accordingly to taste with salt and red wine vinegar. • Garnish with scallions and toasted almonds. • This recipe serves 12. Cuban Turkey Stew with Potatoes, Carrots and Bell Pepper Calories: 197/serving Carbohydrates: 33 grams Ingredients 2 cloves garlic 1 pound turkey breast 5 cups turkey broth 2 tablespoon whole-wheat flour 12 small carrots ¼ teaspoon cumin 1 and ¼ cups green peas 2 medium onions 5 small potatoes ¼ teaspoon salt 1 and ½ tablespoon olive oil ¼ teaspoon pepper 1 medium tomato 2 stalks celery 1 medium red bell pepper Directions • Preheat your oven to 375 degrees F. • In a bowl, mix the pepper, cumin, salt and whole-wheat flour. • Roll the turkey cubes in the flour mixture; shake off excess coating. • In a large skillet, add the turkey cubes and olive oil; sauté for 10 minutes until golden brown. • In a casserole dish, place the turkey and pour the turkey …show more content…
• Drizzle with the salt, pepper, olive oil, and chopped parsley.
• With your hands, toss the vegetables gently.
• Tuck garlic cloves into the tomato to prevent from burning.
• Oven-roast for 40 minutes at 350 degrees F; remove and cool.
• In a large pot, add the almond milk and tomato paste.
• Add the ingredients into the pot and simmer for about 10 minutes.
• Add water if the creamy soup gets too thick; season with pepper and a little salt to taste.
• Serve immediately and enjoy!
Tomato, Garlic and Bell Pepper Cold Soup
Calories: 80/serving
Carbohydrates: 10 grams
Ingredients
4 tomatoes
1/2 medium white onion
1 clove garlic
Lemon juice to taste
1 cucumber
1 tablespoon virgin olive oil
1 red bell pepper
1 scallion
4 tablespoons freshly chopped cilantro
1/4 cup mango
Directions
• In a blender, add all the ingredients and puree; use a vegetable press to strain the cucumber pits and