Carrot Ginger Soup

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Yes, I know it’s no longer winter, but this year, I just can’t seem to get off my soup kick just yet.  Normally, I start eating tons of soup in the fall, then taper off a bit in the spring/summer months, but this year, it’s just sticking with me.  And thank goodness, because if it wasn’t I wouldn’t have ended up making this soup which is DELICIOUS!  I got the idea for carrot soup from the following pin.

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I changed it up a bit to come up with a delicious and easy recipe for ginger carrot soup that is really really good for you!

CARROT & GINGER SOUP

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 1/2 tsp. garlic powder
  • 2 tablespoons minced peeled ginger
  • 1/2 tsp. dried thyme
  • 2 pounds carrots, peeled and chopped – I used 2 lbs baby carrots
  • 1 medium turnip, peeled and chopped
  • 6 cups homemade chicken broth
  • sea salt to taste
  • Optional toppings: Plain greek yogurt with a drizzle of honey.

Directions:

1.) Place a large pot over medium heat.  Heat the olive oil, then add the onions.  Cook about 5 minutes, then add the garlic powder, ginger, and thyme and cook for an additional minute.

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2.) Add the carrots, turnip, and chicken broth.  Bring to a boil, then reduce heat and let simmer until the carrots and turnip are very tender.

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3.) When the veggies are nice and tender, transfer the soup to a food processor or blender, and blend till smooth.

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4.) Transfer to a bowl, and if desired, top with a dollop of plain greek yogurt and drizzle with a bit of honey.

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SUPER YUMMY!  Enjoy! 🙂

Pineapple Luau Salad

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This salad was actually a happy ending for an unfortunate gazpacho soup recipe gone wrong.  I got a recipe for gazpacho soup off the following pin.

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Side note: I’m NOT trying to lose weight, but was just looking for some healthy recipes, and this pin came up with a “Clean Eating” search!  Anyway, I decided to try to make this soup, and against my better judgement, I added 2 cups of diced onions like the recipe called for.  Oh my gosh, I took maybe two bites of this as a soup, and knew that this was just not going to do!  My nose instantly started running because of the strong onion taste.  It tasted like I was basically just eating onion puree.  Being someone who doesn’t like to waste any food, I set out to use this somehow.  The result is a DELICIOUS Pineapple Luau Salad that I can’t get enough of!  YAY – a happy ending! 🙂

This salad is really good for you and completely clean.  The varying flavors in it give it a sweet, salty, and spicy taste that will leave you feeling like you are enjoying a little piece of tropical heaven – it is SO yummy – you will LOVE it!

PINEAPPLE LUAU SALAD

Ingredients – Makes 3-4 Servings

  • 3 medium salad tomatoes
  • 3/4 cup diced red onion
  • 2 green onions, chopped
  • 1/2 cup cucumber, chopped
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground coriander
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried basil
  • pinch of stevia
  • 1 tsp. olive oil
  • 1/2 cup uncooked quinoa
  • 1 large bunch of romaine lettuce, washed and broken into bite size pieces
  • 4 cups chopped pineapple
  • sea salt

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Directions

1.) Prepare the quinoa as directed on the package.  Set aside.

2.) Bring a large pot of water to a boil, and chop your onions, cucumbers, lettuce and pineapple.  Set aside.

3.) Prepare the tomatoes – Take each tomato, cut off the top, and score a line in the tomato skin halving the tomato.  Drop the tomatoes into the boiling water and leave in till the skin starts to shrivel off the sides (about 1-2 minutes).  Transfer to a pot of ice water.  Take the skin off of each tomato – it should come off really easily now.

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4.) In a food processor, combine the tomatoes, the red and green onion, the cucumber, the garlic powder, the coriander, the thyme, the basil, the stevia, and the olive oil.  Process till smooth.

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5.) Mix the tomato mixture together with the quinoa.  Set aside.

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6.) Place some romaine lettuce on a plate, then top it with some pineapple.

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7.) Top with the tomato and quinoa mixture, and sprinkle with sea salt.

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Ah!  Disaster made Delicious!  Enjoy! 🙂

BLACK BEAN AND QUINOA SALAD BOWL

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As I’ve mentioned in previous posts, the combination of avocado, cilantro, and lime is one of my favorites!  A little while back, I posted one of my recipes containing these ingredients on Facebook, and one of my friends said she wanted to try it with black beans added to it.  Oh, YUM! I hadn’t thought of that.  Black beans are great for you!  They have health benefits including cardiovascular health, cancer prevention, regulating digestive issues, helps balance blood sugar, high in molybdenum which aids in breaking down and detoxifying sulfites, great for nervous system health, and they are high in folate making them great for prenatal health.

Today for lunch, I decided I wanted to have something light like a salad, but this combination was dancing around in my head.  I went on Pinterest and found this pin for black bean salad.

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Looks SO yummy!  I’m not a big fan of corn, so I knew I didn’t want anything with corn in it, so I just used the idea of a black bean salad and knew I also wanted avocado, cilantro and lime.  The result was a simple black bean and quinoa salad bowl.

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BLACK BEAN AND QUINOA SALAD BOWL

Ingredients: 1 serving

  • 1/2 cups baby spinach
  • 1/3 cup cooked quinoa
  • 1/3 cup black beans, cooked and rinsed
  • 1/2 salad tomato, chopped
  • 1/2 avocado, chopped
  • 2 Tbsp. chopped red onion
  • 1/2 Tbsp. chopped cilantro
  • 1/2 Tbsp. olive oil
  • 2-3 Tbsp. lime juice
  • sea salt to taste

Directions:

1.) Make the dressing by whisking together the olive oil, lime juice and sea salt.  Set aside.

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2.) Put all ingredients in a bowl, and top with the dressing.

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Super easy.  Super healthy.  Super delicious.  Enjoy!