Weight Loss Vegetable Soup

Prep time: 10 mins

Cook time: 18 mins

Total time: 28 mins

Ingredients

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup diced carrots

• 4 cups chopped cabbage (approx. ¼ head of cabbage)

• 1 cup green beans (1" pieces)

• 2 whole bell peppers, chopped

• 1 can (28 oz) low sodium diced tomatoes

• 6 cups low sodium beef broth

• 2 tablespoons tomato paste

• 2 bay leaves

• ½ teaspoon each thyme & basil

• pepper to taste

• 2 cups broccoli florets

• 2 cups sliced zucchini

• (Jan adds 1 can of garbanzo beans.)

Instructions

1. In a large pot, cook onion & garlic over medium heat until slightly softened.

2. Add carrots, cabbage & green beans and cook an additional 5 minutes.

3. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.

4. Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.

5. Remove bay leaves before serving.

Recipe by Spend With Pennies at http://www.spendwithpennies.com/weight-loss-vegetable-soup-recipe/

Pumpkin Whole Wheat Pancakes

Ingredients

• 4 cups white whole wheat flour

• 4 tablespoons raw unfiltered honey

• 2 tablespoons baking powder

• 1 teaspoon salt

• 1 teaspoon baking soda

• 3½ cups milk

• ¼ cup avocado oil

• ½ cup applesauce

• 4 large eggs

• 1 15 oz. can pumpkin

Instructions

1. Place all ingredients in a large mixing bowl and blend until smooth.

2. Let batter sit for 5 minutes before using.

3. Preheat 11” square frying pan on medium heat.

4. Pour 1/3 cup batter for each pancake into the pan (4 per pan).

5. Cook for 3-4 minutes.

6. Flip the pancakes and cook for 3-4 more minutes.

7. Remove onto a plate or cooling rack.

8. Repeat with remaining batter.

9. Enjoy!

These may be frozen and then reheated in a toaster.

Tomato Basil Soup (Microwave)

Ingredients

• 1 15 oz can crushed tomatoes

• 4 oz chicken broth

• 1/4 t freeze-dried basil leaves

• 1/8 c plain Greek yogurt

• 1 T avocado oil

• Salt (to taste)

Instructions

1. In a medium microwave-safe bowl, combine tomatoes and chicken broth; cover and microwave for 2 minutes.

2. Mix in basil leaves, yogurt, oil, and salt. 

3. Microwave for 1 minute 30 seconds. 

4. Enjoy!

Tofu Sticks

Ingredients

• 1 14-ounce package of extra-firm tofu

• Weber Garlic & Herb seasoning

• Pink Himalayan salt or jalapeno salt

Instructions

1. Preheat oven to 400 degrees.

2. Drain tofu and remove from package.

3. Cut into cubes or rectangles (see picture).

4. Place in between several paper towels and press to help remove remaining liquid.

5. Arrange tofu on nonstick baking sheet or lightly greased baking sheet.

6. Season with Garlic & Herb seasoning and salt.

7. Bake for 25-30 minutes.

8. Remove golden brown tofu and enjoy!

Butternut Squash Soup

This dairy-free soup gets its creaminess from the cashews and is loaded with flavor!

Ingredients

• 3 tablespoons olive oil

• 1 large yellow onion, chopped

• 1 cup raw cashews

• 1 large apple, peeled, cored, chopped

• 1 large carrot, peeled, chopped

• 2 lbs. butternut squash, cubed (frozen organic butternut squash may be used)

• 1 teaspoon fresh thyme leaves

• 1 bay leaf

• 4 cups vegetable stock

• Kosher salt and black pepper, to taste

Instructions

1. Heat oil in a large saucepan over medium heat and add the onions, cooking until they begin to soften, about 5 minutes. Add the cashews and cook, stirring for about 5 minutes.

2. Add the apple, carrot, squash, thyme, and bay leaf to the pot and cook for 5 minutes. Add the stock and stir to combine. Bring the soup to a boil and reduce the heat to med-low, allowing to simmer until the squash is easily pierced with a knife, 20 to 25 minutes. Remove and discard bay leaf.

3. Allow the soup to cool to room temperature. Working in two batches, ladle half of the soup into a blender and puree.  Return soup to saucepan and simmer until heated through.

   Based on: https://www.ninjakitchen.com/recipes/search/0/all/100419/butternut-squash-soup/?pd=30.

Ginger-Turmeric Herbal Tea

Ingredients 

• 2 cups water

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon chopped fresh ginger

• 1/2 teaspoon ground cinnamon (optional)

• 1 tablespoon honey

• 1 lemon wedge

Instructions

Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon. Reduce heat to medium-low and simmer for 10 minutes. Strain tea into a large glass; add honey and lemon wedge.

https://www.allrecipes.com/