Nov 172014
 

Mexican Chicken Soup (from Martha Stewart)

 Years ago one of my girlfriends made this for me and I loved it.  My kids love dipping whole organic nacho chips into the soup and scooping it up!  Enjoy this wonderfully warming soup.

Mexican Chicken soup

4 chicken, bone-in, skin on                         salt and pepper

3 tbsp olive oil                                                  2 cups onions (2)

1 cup celery, chopped                                   2 cups carrots, chopped

4 garlic cloves, chopped                              10 cups chicken broth

1 (28 oz) can chopped tomatoes                1-2 jalapeno peppers, chopped

1 tsp cumin                                                        1 tsp coriander seeds

6 (6”) tortillas

Serve with:

Sliced avocado, sour cream, grated cheddar and broken nacho chips. Serves 6-8 and freezes well.

  1.  Preheat oven 350 degrees. Cook chicken (cover with salt and pepper) for 30 minutes or until done. Let cool. Shred meat off bones and throw away bones and skin (or make a chicken stock).
  2. Heat oil. Add onions, celery, carrots and cook over med heat for 10 minutes,
  3. Add garlic, cook for 30 seconds.
  4. Add chicken stock, whole can of tomatoes, jalapenos, cumin and coriander.
  5. Cut tortillas in ½’ strips and add to soup.
  6. Simmer for 20 minutes, add chicken and season to taste.
  7. Serve hot topped with sliced avocado, cheese, sour cream and broken nacho chips!

 

Inspired Source:

http://www.marthastewart.com/872962/mexican-chicken-tortilla-soup

 

Tanya Morrison has been in the Health/Wellness and Fitness Field for over two decades.  She is the creator of the Busy Mama Detox which is a 12 week program that runs in January, April and September of each year. To find out more about this life changing program check out the testimonials and information at www.busymamadetox.com. Tanya also teaches many different classes at Move Your Body Studio in Bobcaygeon, www.moveyourbody.ca and has written Healthy Snacks for Kids, Get the Skinny on Skinny Jeans & Living Vibrantly with Raw Goodness – Your Guide to Juicing & Blending.  You can get your PDF copy here

Oct 022014
 

Butternut Squash Pear Soup

Serves 6

butternut squash and pear for soupOh, the tasty vegetables and fruits of the fall blend lovely in this soup.  While the leaves are falling and the breeze is a little chillier, cozy up to this warming soup that takes little time to make!

 

3 tbsp olive oil or coconut oil

2 med leeks, white part only (3 cups) finely chopped

1 small butternut squash, peeled and cut into 1” pieces

3 Bartlett pears, peeled, cored and cut into 1” pieces

5 cups vegetable broth

1 14-oz can light coconut milk

1 tsp chopped thyme

 

  1. Heat oil in saucepan over medium/low heat. Add leeks and cook 10 minutes, stir often
  2. Add squash and pears and sauté 5 minutes.  Stir in veggie broth and bring to a boil.  Reduce heat and simmer 20 minutes or until squash is tender.
  3. Remove from heat.  Stir in coconut milk.
  4. Puree soup in batches until smooth (use food processor or immersion blender).  Add thyme.
  5. Season with salt and pepper and serve.
  6. ENJOY!!!

butternut squash soup

 

Tanya Morrison has been in the Health/Wellness and Fitness Field for over two decades.  She is the creator of the Busy Mama Detox which is a 12 week program that runs in January, April and September of each year. To find out more about this life changing program check out the testimonials and information at www.busymamadetox.com. Tanya also teaches many different classes at Move Your Body Studio in Bobcaygeon, www.moveyourbody.ca and has written Healthy Snacks for Kids, Get the Skinny on Skinny Jeans & Living Vibrantly with Raw Goodness – Your Guide to Juicing & Blending.  You can get your PDF copy here

Apr 102014
 

Raw Red Pepper Tomato Soup

This is a perfect lunch – warming and satisfying!

 

raw red pepper tomato soup 002

  • 1 cup red, yellow, orange pepper, seeded
  • 1 roma tomato
  • ½ cup sprouts (optional)
  • ½ cup avocado
  • 1 tbsp fresh lemon juice
  • 1 tbsp miso, unpasteurized, any colour
  • 1 cup water (or more depending on desired thickeness)

Spices to add:

  • ½  – 1 tsp turmeric
  • ½  – 1 tsp oregano
  • ½  – 1 tsp thyme
  • ½  – 1 tsp basil
  • ½  – 1 tsp garlic
  • ½  – 1 tsp dulse salt
  • Sprinkle of cayenne
  • Salt & pepper to taste

I add all of these spices but add according to your taste buds.

raw red pepper tomato soup 003

Put all the ingredients in your blender or Vitamix

raw red pepper tomato soup 004

Blend until it’s the consistency that you like.  In the winter when I’m wanting  a warm soup I will leave it in the Vitamix for about 5 minutes on high and it warms the soup.  Enjoy!

raw red pepper tomato soup 005

In the market for a Vitamix – click here and enter this code for free shipping 06-005828

Dec 122013
 

Curried Red Lentil Soup with Lemon

· 2 cups red lentils

· 1 qt vegetable broth

· 1 large onion, finely chopped

· 4 celery stalk, finely chopped

· 2 large carrots, finely chopped

· 2 cloves garlic, minced

· 1/4c cilantro

· 1 Tbsp curry powder

· 1 tsp ground cumin

· 2 Tbsp lemon juice

  1. Bring lentils, vegetable broth and 4 cups of water to a simmer in a large pot. Skim away any foam that rises to the top. Reduce heat to med-low, cover and simmer for 5 minutes, stirring occasionally.
  2. 2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes. Add cilantro, curry powder, cumin and cook another 20 minutes or until lentils are soft. Season with salt and pepper. Stir in lemon juice if desired.
  3. Freezes well.

Serves 6

Compliments of Vegetarian Times magazine

Tanya’s Freezing Tip – when the soup has cooled, write the soup name on the outside of a medium sized freezer bag. Divide the contents of soup into 3-5 bags. To seal the bag, zip-lock it most of the way and then use a straw to remove the rest of the air. Freeze flat and therefore makes for easy freezer storage!

Want more great recipes and meal plans for a healthier skinnier YOU – Check out Get the Skinny on Skinny Jeans e-book! Order your copy today!

Tanya Morrison

www.moveyourbody.ca

info@moveyourbody.ca

705-887-4605

Dec 102013
 

Minestrone Soup with Quinoa

2 tbsp olive oil or coconut oil
2 medium carrots, diced *
1 cup fennel, diced *
1 cup red onion, diced *
2 large cloves garlic, finely chopped *
2 bay leaves ^
2 tsp fresh thyme, chopped *
¼ tsp fennel seeds, crushed *
1 ½ cups kidney beans (or any kind you like), drained ^
2 cups diced tomatoes (fresh or canned) ^
1/3 cup cooked quinoa (follow the directions on the box) ^
sea salt and fresh pepper to taste
1 cup spinach cut in fine strips
3 tbsp basil, thinly sliced

1) In a large pot heat oil over medium heat
2) Add *, stir often for about 8 minutes
3) Add 6 cups water or vegetable stock, and ^
4) Bring to a boil and simmer for about 20 minutes
5) Remove bay leafs, add salt and pepper
6) Stir spinach and basil into soup

Yummy! Freezes well so make extra and pull out when in a hurry!
Makes 8 cups (137 calories per cup)

Quinoa is available at your local health food store and at Upayanaturals.

Looking for another great meal idea! Check out Chickpea Croquettes.

Looking for more inspiration to get into your Skinny Jeans, order your copy of Get the Skinny on Skinny Jeans today!!

What is Quinoa anyway? Nutritionally, quinoa might be considered a supergrain–although it is not really a grain, but the seed of a leafy plant that’s distantly related to spinach. Quinoa has excellent reserves of Protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other “non-true” grains such as buckwheat and amaranth). The World Health Organization has rated the quality of protein in quinoa at least equivalent to that in milk. Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).

Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this “grain” may be especially valuable for persons with migraine headaches, diabetes and arteriosclerosis.

Tanya Morrison

www.moveyourbody.ca

info@moveyourbody.ca

705-887-4605

Dec 102013
 

Gazpacho

Raw goodness in a glass!

· 4 halved tomatoes (any kind)

· 1 onion chopped in quarters

· 1 cucumber cut in half

· 1 garlic clove halved

· 4 tbsps parsley

· 2-3 cups water

· 2 tbsp olive oil

· 2tbsp lemon juice

· Salt and pepper to taste

· Sprinkle of cayenne or 1 small hot pepper (seeds removed) – however hot and spicy you like it!

Put everything in your Vitamix and slowly start to blend. Blend to the consistency that you like.

Top with croutons if you would like!

To purchase a vitamix and receive free shipping, click here and enter code 06-005828

Looking for the ultimate guide to energizing, palate-pleasing juices and smoothies that will satisfy you from your taste buds to your toes!! Order your copy of Living Vibrantly with Raw Goodness – Your Guide to Juicing and Blending!

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· The difference between juicing and blending and what is right for you.

· The side effects of losing weight and inches

· The benefits of an alkaline lifestyle

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Want a soup to warm you up of a chili day, how about a Curried Red Lentil Soup or Vegetarian Chili with Tea Biscuits

Tanya Morrison

www.moveyourbody.ca

info@moveyourbody.ca

705-887-4605