Asian Detox Soup

In the new year, like most, I am more conscious of my health and what I am putting into my body. I like to start fresh in January and this soup just feels like a fresh start!

This soup is full of nourishing, healthy vegetables as well as other healthy spices and the noodles help keep you satisfied so you're not running back into the kitchen for a snack. The shitake mushrooms are very meaty, and even though I do eat meat, the addition of the shitake mushrooms doesn't make me crave meat at all. If the thought of a vegetarian meal doesn't interest you, thinly sliced beef or chicken or even shrimp will work beautify in this soup.

This soup contains both ginger and turmeric which is loaded with antioxidants. Turmeric has also been known to reduce the risk of cancer - who doesn't want that!?! But best of all, it tastes amazing!

   Asian Detox Noodle Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:15 minutes

 

Ingredients:

900 ml mushroom broth

6-8 shitake mushrooms (chopped)

4 bunches baby bok choy (chopped)2 stalks green onion (sliced)

1/4 onion 

1 inch sized ginger (grated)

1 tbsp salt

1 clove garlic (minced) 

1/2 tsp onion powder

1/2 tsp garlic powder

pinch turmeric

1/2 tsp chinese five spice

1/2 tsp chili flakes

1/4 cup coconut aminos

1/4 vegetarian oyster sauce 

1 tbsp olive oil 

1 cup rice noodle

handful cilantro for garnish

Instructions:

1. In a large pot, heat oil on medium heat.
2. add onions, garlic. Heat until softened.
3. Add mushrooms and cook until softened.
4. Add coconut aminos, vegetarian oyster sauce, ginger, turmeric, onion powder, garlic powder, chinese five spice, salt. mix well 
5. Add the broth and noodles and simmer for 5-10 minutes or until noodles are softened.
6. Add bok choy and green onions and simmer for 1-2 minutes. 
7. Dish into bowls and add cilantro on top. Serve.

Hearty Turkey Soup

Follow my blog with Bloglovin

Every year, I make the Turkey dinner for Thanksgiving. And every year, there are so many leftovers! (Better to have too much food than not enough, right?)

Instead of having the same thanksgiving meal on repeat until the leftovers are finished, this year, I decided to turn those leftovers into something slightly different. I made turkey soup!

If you think about it, pretty much all of your thanksgiving dinner elements can just be thrown into a pot with broth - carrots, potatoes, just throw them all in!

Usually, I need something to eat alongside my soup as I never really feel full with just soup alone - but not with this recipe! Both the Mister and I were full! (And he's never full after just one serving. Oh how I wish I had his metabolism.) This hearty turkey soup recipe truly eats like a meal!

   Hearty Turkey Soup
   

 

 

Makes: 6 servings<

Preptime: 10 minutes

Cook time: 30 minutes

 

Ingredients:

2-3 cups cooked turkey meat (shredded or diced)

1/2 cup turkey drippings 

4 cups chicken or vegetable stock 1 cup pasta noodles

2 celery stalks, chopped 

2 clove garlic, minced 

1/2 onion, diced

1 carrot, sliced

2 tablespoons vegetable oil 

salt and pepper to taste 

  

 

Instructions:

1. In a large pot heat the oil over medium heat. Saute onions and garlic until tender (approximately 2-3 minutes). 
2. Add broth, vegetables, turkey and turkey drippings and continue to simmer for 20 minutes.
3. Add pasta noodles and cook until desired tenderness. 
   

Roasted Veggie Pasta

The Lifestyle RSS

This is actually one of my favourite summer pastas to make. It's quick and easy.  Even better, it's full of flavour without being too heavy. 

I love the flavour of the roasted broccoli - it has a different kind of sweetness to it that you don't get from steaming it. And the roasted chickpeas adds a bit more texture to this pasta dish.  Nobody wants mushy chickpeas in their pasta. 

This is the type of summer pasta you can make this in big batches for any sort of summer get-togethers. 

I personally like smaller pasta shapes for this recipe, but honestly, you can use whatever you have. 

Roasted Veggie Pasta
 

Makes: 2 servings

Preptime: 15 minutes

Cook time:25 minutes

 

Ingredients:

2 cups cooked whole grain pasta

1 can chickpeas, washed and drained

2 cups broccoli, chopped

2 tbsp olive oil

1 lemon, juice and rind

1 tbsp basil

1 tsp chili flakes

salt and pepper to taste

grated parmesan cheese, to taste

    

 

Instructions:

1. Preheat oven to 425 degrees.
2. In a large bowl, add chickpeas, broccoli, olive oil, basil, chili flakes and salt and pepper. Mix well to get chickpeas and broccoli well coated.
3. Place seasoned chickpeas and broccoli on a baking sheet lined with foil or parchment paper.
4. Place on the middle rack and roast for 15-20 minutes, making sure the broccoli doesn't burn.
5. Place on to a lightly greased baking sheet
6. Once veggies are roasted, toss with the pasta.
7. Add the juice and grated rind of 1 lemon and mix well.
8. Top with grated parmesan and serve.

My Go-to Chickpea Salad

The Lifestyle RSS

I try to eat a little lighter at lunch and this is definitely my go-to salad. I actually eat this salad a few times a week.

My favourite foods are the ones that are easy to make, which is why I love this recipe. This salad literally takes no more than 5 minutes to make.

It is full of flavour, thanks to the whole grain mustard. 

You may read the list of ingredients and say “mustard??” Don't get me wrong, this is not the yellow mustard you put on your hot dog or hamburger. This mustard is the actual mustard seeds pickled in vinegar to give it a tangy taste - and taste amazing!! There is no need for a dressing or vinaigrette - the whole grain mustard is the dressing.

The whole grain mustard goes so well with chickpeas and tomatoes - trust me!

This salad is perfect on its own or as a side to your favourite meal. The protein packed chickpeas will keep you feeling full for a while - which means less mid-afternoon snacking on candy or chips!

I also love to  make this salad when the girls come over. It's fresh and so healthy! Trust me, once you try this, it will be heavy on your rotation.

My Go-To Chickpea Salad
 

Makes: 4 servings

Preptime: 5 minutes

Cook time:0 minutes

 

Ingredients:

1 can of chickpeas, rinsed well

2 vine tomatoes, diced

1/2 cucumber, diced

2 tbsp whole grain mustard

1 tsp italian seasoning

black pepper to taste

  

 

Instructions:

1. In a large bowl, toss chickpeas and cucumber together
2. Add tomatoes, mustard, italian seasoning and blackpepper and toss again.