Most people are super busy rushing from one thing to another during the week and if you aren’t making time to do some cooking then it needs to be a big priority on the weekend.
- Step 1 pick some recipes
- Step 2 buy the ingredients
- Step 3 power on through and cook a bunch of food, some to eat fresh some for the next day and then freeze some portions for through the week
Soups are great for winter, and if you cook a couple of soups at once you build a variety of what you have to choose from later. Some of my favorites are pumpkin lentil and ginger, spiced lentil soup, and conjee. Make some homemade healthy slice for snacks and practice some quick meals. If you have made a meal before, know the recipe and can cook it in 15 minutes then you are far more likely to make it mid week. Be Prepared!
From Michael – Vivos Active
Here is a great soup recipe from Teresa – The Healthy Chef who has some really wonderful recipes, variations for food intolerance’s and a nutrition panel with calories fats carbs and more.
This is my nourishing vegetable soup of the moment. I absolutely love eating it, not only because it tastes so good, but because I can instantly feel the goodness and the benefit to my body.
I love it straight from the pot and often top it with chopped avocado and a generous drizzle of salsa verde. If I want to pump up the protein, I’ll add some chicken or creamy white cannellini beans.
What’s good about it:
Basically everything ! Studies show that the health benefits from following a diet that focuses on a daily intake of vegetables include weight loss; diabetes control; lowered insulin secretion; improved sports performance; and reduced risk for diabetes, cardiovascular disease, high blood pressure and cancer. These veggies act like pre-biotic in the digestive system that help to stimulate the favorable growth and activity of the good probiotic bacteria. This minestrone is low carb and low GI that will fill you up as well as help to keep insulin levels steady. Make a big pot and eat as much as you want any time of the day !
1 large leek, sliced
2 celery stalks, cut into small chunks
1 large green capsicum, cut into chunks
2 zucchini, cut into small chunks
100 g / 3 1/2 oz kale, calvo nero or silver beet chopped
250 g / 8 3/4 oz green peas
1 litre vegetable stock
Sauté the leek and celery in a large saucepan over a low heat for 2 minutes until soft.
Add the stock, zucchini, capsicum and kale or calvo nero.
Simmer over a gentle heat for 10 minutes.
Add the peas.
Simmer for another 3 minutes.
Season with freshly ground white pepper if required.
Combine salsa verde ingredients into a good high-speed blender like a vitamix until a gorgeous green paste forms.
Adjust consistency and taste if necessary, adding a little more cold pressed olive oil or lemon.
Ladle the green minestrone into serving bowls.
Enjoy as is or top with a generous drizzle of salsa verde.
Serve immediately and enjoy.
Nutrition per serve without salsa verde.
Protein: 6.7 g
Total Fat: 2 g
Saturated: 0.1 g
Carbs: 10.7 g
Iron: 3.2 mg
Fibre: 7.8 g
Great Serving suggestions:
Top the minestrone with chopped avocado and salsa verde just before serving.
Pump up the protein by adding white beans or chopped chicken breast when adding the stock.
Basil, lemon + Parsley Salsa Verde (optional but delicious)
1 bunch green basil
1 bunch parsley
1 cloves fresh garlic, smashed
½ tsp sea salt
3 tablespoons fresh lemon juice
6 tablespoons cold pressed olive oil
Recipe by Teresa Cutter The Healthy Chef