Tag: Chicken Stock

Mini Meals

I ended up eating a lot of mini-meals yesterday instead of my usual three meals. The day started with fresh orange juice mixed with pomegranate juice and theraflu because I feel a cold (second cold since December!) coming on. I’m determined to beat it.

I made a big batch of Ashley’s Garlic and Greens soup and went and deleted the photo on accident. This soup was so nice in the morning, I ended up eating it for breakfast and again a couple of hours later. I had a friend over who thought the soup was amazing too. I also liked that it was so filling, yet so low in calories. We got about five large bowls out of the recipe. Thanks Ashley, I’m making another batch today!

Here’s her recipe with my small changes:

Garlic and Greens Soup

-1 head of garlic, minced (I used about eight cloves)
-1 yellow onion, finely diced
-1 tbs evoo
-1 bunch kale, bok choy, or chard, chopped into bite sized pieces (I used a bag of frozen spinach)
-3 yellow potatoes, diced, not peeled (I used three carrots)
-8 cups vegetable stock (I used chicken stock)
-1 tbs seasoned rice vinegar
-sp to taste

* I added 1/2 C whole wheat couscous to the soup towards the end.

in a large soup pot, saute the garlic and onions in oil until transluscent. add greens, potatoes, and veg stock and bring to a boil. simmer everything about 25 minutes until the potatoes can be pierced with a fork.

Just before turning off the heat, add the rice vinegar, and sp to taste.

A couple hours after the soup I had a serving of Noosa yoghurt with blueberries and honey. And a couple hours after that I had a croissant with strawberry jam, fresh strawberries, chicken+apple sausage, and a peanut-date ball.

A couple hours after that I had a 1 cup serving of raisin bran with whole milk. And another chicken sausage later in the evening. Lots of food!

I also did a session of the Biggest Loser Weight Loss Yoga. It did wonders for my knee and my mood.

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Vegetable Kung Pao

I make vegetable kung pao with peanuts at least once a week. Josh loves it, I love it, and it’s quick and easy to make. I’m pretty sure I could make it with my eyes closed. I sauté two or three cups of celery and one chopped onion in 1-2 T sesame or olive oil. Cook until tender. I add fresh or powdered garlic, white pepper, a few pepper flakes, and one or two shakes of chinese five spice. Then I add about 2 T soy sauce, 2 T rice vinegar, 2 t sugar or honey, a shake of cornstarch and then 1/2 – 1 C. chicken of vegetable stock. Add more soy sauce or garlic to taste and about a cup of salted peanuts. Top off with chili sauce and serve with basmati rice.

Before dinner I did 40 minutes of Insanity and I swear during the whole thing I had Bob in my head yelling at me to work harder. I think it’s because of Gail. And you know what? I worked harder! Thanks Bob (and Gail.)

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Healthy Soup Recipes

We all know that soup is comfort food, but did you know that soup can also help you lose weight? Include healthy soup recipes in your diet if you want to shed unwanted pounds.

During the cold winter months nothing is more comforting that a bowl of hot soup. Chicken soup with noodles and vegetables will warm your body. Studies show that eating soup produces greater feelings of satiety compared to other types of food. The high water content of soup helps to fill us up. At the same time, soup that is piping hot has to be eaten slowly. This allows us to savor the full flavor of the soup and gives us time to notice when we feel full.

Making soup is easy, and you will find healthy soup recipes that are simple to make. Most of the time, you won’t need a recipe at all. Cut out all unnecessary fat if you want a healthy soup recipe for weight loss.

Making Soup Stock

Healthy soup recipes use stock, although you can use plain water. You can also use stock cubes or bouillon powder. Make your own vegetable or chicken stock for a more flavorful soup recipe.

Chicken Stock

You can make a good stock using the carcass from a roast chicken or the raw bones. Break up the bones and put them in a large pot. Add roughly chopped carrots, onion, celery, peppercorn, thyme, parsley and a little salt. It’s all right if you don’t have all of these extra ingredients. Add enough water to cover the chicken, bring to a boil, and skim off the foam. Let it simmer for three hours, allow to cool, and strain the liquid into a bowl. Chill the stock and remove the congealed fat. This stock freezes well.

Vegetable Stock

Put vegetable trimmings and peelings, a little salt, peppercorns, bay leaf and dried herbs into a pot and add enough water to cover. Bring to a boil and simmer for 45 minutes. Allow to cool, and then strain the liquid.

A Healthy Veggie Soup Recipe

You can have a delicious, healthy soup in less than an hour if you follow this recipe. You will need 4 cups of stock, 2 stalks of celery (diced), 1 onion (diced), a small turnip (diced), 3/4 -cup barley, and 1/4 Savoy cabbage (finely shredded). Bring the stock to a boil and then add all the vegetables except for the cabbage. Season and simmer for about 25 to 30 minutes. Stir in the cabbage, simmer for 5 more minutes. Serve immediately.
There are hundreds of other healthy soup recipes including Carrot and Lentil Soup, Ravioli and Vegetable Soup, Broccoli-Cheese Chowder, and Chicken Noodle Soup with Dill. These nutritious soups pack a lot of nutrients without a lot of fat.

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