I use this recipe from the awesome ladies at Elephant Belly in the link above and sub in mushrooms for butternut squash. About 6-8 crimini or 2 giant portabellos (same thing, but usually much cheaper) , finely chopped. I also add in a good heap of nutritional yeast for an extra cheesy flavor, some braggs amino acid (soy sauce alternative) and rosemary. DELISH. Makes enough for lunch all week. Couple w/ some steamed veggies and you're golden!
Low-cal & fat burning. Prep time: 10 min. Cook time: 25 min.
Chop up these veggies:
5 carrots, 4 celery stalks, 3 garlic cloves, 3 scallion, 2 small cabbages, 1 large onion
In a giant soup pot, sautée veggies in a little bit of olive oil. Add in two cans of tomatoes and two quarts of vegetable stock. Simmer on med heat for 20 min or until all veggies are tender. Add spices & herbs to taste. Enjoy!
(The stock and tomatoes are low or no sodium. Then I added pink Himalayan salt, rosemary, a little pepper, cumin, ground ginger, garlic & herb mix, onion powder - basically whatever was in the spice rack. Super flavorful and took so little time!)
Salad, Salad, Salad!
To this recipe, I added some extra garlic & toasted black sesames. Yum! An alternative to the marinade above is the pre-made Teriyaki sauce from the Brand Soy-Vay. It is sweet and delicious without having too many grams of sugar. But whatever you use - have fun!!
Good golly, Miss Molly - this smoothie is killa! Check out my post & recipe here. Play around with different fresh fruits and add some kale or spinach to get some of your daily vegetable servings in under the radar. The fruit will mask the taste of the greens for those of you who are Verd-aphobes!
Easy instructional video. The effort-to-deliciousness ratio is incredibly low. You will be spooning this unbelievably rich & creamy decadence in your face with a shovel. You're welcome :)
Lemon Garlic Dressing (aka Vegan Caesar)
Super-Easy Macro Meals
Pie's Never Free!