Recipes
Corn Chowder
Corn Chowder
Corn is a fall staple with a great source of fiber. Have this as a side with rotisserie chicken and steamed vegetables
Equipment
- 1 Immersion blender or regular blender
Ingredients
- 1 medium Yellow onion chopped
- 1 clove Garlic chopped
- 4 Stalks Celery chopped
- 2 2/2 cups Corn kernels frozen ok
- 1 lb Potatoes cut into 1”
- 4 cups Water
- 1 tsp Thyme
- dash Salt and pepper
Instructions
- Heat a large pot to medium high heat. Add onion, garlic and celery and cook for 2 minutes stirring frequently.
- Add the corn, potatoes, water, thyme, salt and pepper and bring to a boil.
- Reduce and cover, cook for about 30 minutes (until the potatoes are fork tender).
- Remove cover and stir in the milk. Turn off heat. Use an immersion blender to blend ingredients to desired consistency.
Video
Notes
Calories: 222kcal
Protein 7g
Fiber: 4g
Carbs: 43g
Net Carbs: 39g (2 1/32 exchanges)
Pumpkin Soup
Pumpkin Soup
Nothing like a good ole bowl of vitamin A and C when you're desperately trying to ward off all the colds our kids bring us home from school……
Ingredients
- 1 medium pumpkin
- 1 medium onion
- 3 cloves garlic
- 1 cup chicken or vegetable stock
- 1 tsp nutmeg
- 1-2 tbsp heavy cream optional
Instructions
- Cut pumpkin in half and remove seeds and flesh
- Heat oven to 400 degrees F
- Add a pat of butter to each side face up and sprinkle cinnamon on top. Bake for 30-45 minutes
- Meanwhile, add cooking spray to a non-stick pan and Sautee the chopped garlic and onion
- When pumpkin is done you should be able to pierce it with a fork. Remove from oven and once it cools, remove the inside and discard the skin
- Blend in a blender with the rest of the ingredients including the sauteed onion. Hold off on the heavy cream until the end
- Blend at high speed according to your soups program (mine starts at medium and then it's high speed for 5 minutes
- Add heavy cream for the final 30 seconds.
Summer (Fresh) Rolls
Summer (Fresh) Rolls
Ingredients
- 1 avocado sliced thin
- 1 block firm cooked tofu sliced thin
- 1 cup cooked rice vermicelli noodles
- 1 bunch fresh mint, cilantro and basil washed and de-stemmed
- 1 cup shredded vegetables cabbage, cucumber, carrots,
- 1 bunch lettuce leaves as many as you want to roll (there should be one large one for each roll)
- 1 pkg rice paper wraps
Instructions
- First prep ingreidents (wash veggies, add everything to a couple of plates so it's all ready)
- Prepare a large bowl with warm water
- Dip the rice paper wrapper into the warm water for about 5 seconds
- take it out and lay it on a clean towel or plastic cutting board (this way it won't stick)
- working quickly, lay down a large lettuce leaf, shredded veggies and herbs, avocado, tofu and then the noodles
- wrap the paper over the veggies (rolling away from you) tuck in the sides and further roll until its complete
- If the wrap rips, get another wrap and double wrap it!
Video
Notes
Calories: 351kcal
Protein: 10g
Carbs: 46g
Fiber: 7g
