healthyeating

Warming Creamy Zucchini Soup with Freshly Baked Croutons

Zucchini has a variety of health benefits due to it's high nutritional value. Zucchini contain a fair amount of potassium that can help reduce blood pressure as well as a good amount of Vitamin C. Vitamin C, a powerful antioxidant, plays a huge role in keeping the immune system healthy. This versatile summer squash is also high in folate, calcium, fiber and is also great for the skin giving it a natural glow and restoring moisture. 

A client recently turned me onto this recipe and I will say it is incredible for a dairy free, purely vegetable soup. Serve this soup hot as a first course or make a bigger batch and enjoy as a meal.
 
Serving size: 4
Preparation Time: 10 minutes
Cook time: 5 minutes

Ingredients:
1 large organic zucchini or 5 small zucchini
1 large shallot
4 cloves of chopped garlic
1 bay leaf
3 tbsp olive oil
1/2 bottle of 750mL San Pelligrino sparkling mineral water
Salt and pepper to taste
1/2 Loaf of Fresh French Baguette (optional)
1 cup grated parmesan reggiano (optional)
 
Directions for freshly baked croutons: 
Preheat oven to 350 degrees.
Chop bread into small bite size pieces.
In a baking dish pour 2-3 tbsp olive oil over bread and make sure all pieces are covered in olive oil. 
Cook for 10-15 minutes or until croutons or brown and crispy and set aside. 

Directions for soup: 
In a large skillet sauté the shallot and garlic well.
Add salt, pepper bay leaf and keep stirring until ingredients start browning and you smell the aroma of garlic. 
Add chopped zucchini and keep sautéing them together until the zucchini is almost half way cooked.
Add 1/2 bottle of sparkling water and cook it for another 10 minutes or until zucchini is fully cooked. 
Put everything in a blender and thoroughly blend.
Combine soup, croutons and freshly grated parmesan in a bowl and enjoy!
 

Gluten Free Panko Crusted Fish Tacos

Serving size: makes 8 medium sized tacos
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:
1lb white fish (halibut, ling cod, trout, rockfish, sea bass) 
1 cup gluten free Panko bread crumbs
1 tbsp salt
1 egg
1/2 cup milk
2 tbsp canola oil
1/3 head of green or red cabbage, sliced into small strips
1 avocado, cubed
1/4 cup salsa
1 cup cherry tomatoes, halved
1/2 cup cilantro, chopped
1 lime, sliced into small pieces
1 cup grated sharp cheddar cheese
Corn tortillas

Directions: 
Cut fish into small bite size pieces.
In a small bowl mix egg and milk together. Dip pieces of fish in egg & milk mixture. 
Mix breadcrumbs and salt on a plate and bread both sides of fish. 
In a medium sized skillet add canola oil and place fish in pan to brown on medium to high heat.
Cook until brown and turn just once. 
Prepare avocado, cabbage, tomatoes, lime, cheese and cilantro as raw ingredients.
In a separate pan lightly grease pan with olive oil and heat to grill tortillas.
 






 

Spicy Indian Curry Dish

Ingredients

1/4 cup and 2 tablespoons olive oil
1 large onion chopped
41 bulb of garlic, minced
1/4 cup and 2 tablespoons curry powder
2 teaspoons ground cinnamon
2 teaspoons paprika
1 bay leaf
1 teaspoon fresh grated ginger root
1 teaspoon sugar
salt to taste
4 skinless organic chicken breasts cut into bite sized pieces
1 red bell pepper
2 tablespoons tomato paste
2 cups plain yogurt
1 -1/2 cups coconut milk
1 lemon, juiced
1 teaspoon cayenne pepper 
1 bundle of cilantro

Directions

Heat olive oil in a skillet over medium heat. Saute onion and garlic until lightly browned. Stir in curry powder, cinnamon, paprika, bay leaf, ginger, sugar, salt, tomato paste, yogurt and coconut milk and stir for 2 minutes. Add chicken pieces and bell pepper. Cook until chicken in fully cooked. 

Remove bay leaf and stir in lemon juice, cayenne pepper and add cilantro as a garnish. 

Post Workout Paleo Balls

Ingredients

1 cup oats
1/2 cup raw slices almonds
1/2 cup chopped walnuts
1/2 cups dark chocolate chips 
1/3 cup peanut butter 
1/2 cup honey 
1 scoop chocolate protein powder 
Roll in unsweetened coconut flakes 

Combine all ingredients in a bowl. Roll into 1" balls and roll in unsweetened coconut flakes. Chill in fridge for 1 hour and then you can devour the goods!