#Easy zucchini basil soup

[simmeringstarfruit]

Creamy Zucchini Soup with Basil

A creamy soup made with fresh zucchini. This simple vegetarian soup features fragrant basil and fresh lemon. Including dairy and non-dairy options. An easy zucchini soup recipe that’s ready to eat in less than one hour. The perfect dish to celebrate the change of the seasons from summer to fall, when zucchini is most abundant. Jump to Recipe Printable Recipe This zucchini soup recipe is…

[liminalmemories21]

Hi Lim! Here is my very very late nice ask for you:

Since I know you love soup and it has been cold af up here, what is your favourite soup and how do you typically like eating it (like with bread or crackers or rice or whatnot)? If you also have a recipe please send 👀

I hope you have a lovely day 💜

Do I have soup recipes? Listen, if I didn't think my partner would stage a revolt we would eat soup about three times a week.

So, what I eat with soups depends a little on how much protein is in the soup - for example, a vegetable soup I'll serve with bread and a cheese plate (or some variation on grilled cheese - cheesy naan, quesadillas, etc). But, a hearty soup with meat (or beans) in it doesn't need the additional protein, so that's just served with bread. Always with bread (and salted butter) to dip in the soup, and mop the bowl at the end.

For most pureed vegetable soups I don't really have a recipe. It's a general ratio of 2lb of whatever vegetable (cauliflower, sweet potato, zucchini, pumpkin, carrot) + 1 onion sauteed in olive oil or butter + 4-5 cloves garlic + 4-6 cups liquid (water/broth/whatever). Simmer 20-30 minutes and then puree. And then you customize.

Zucchini + basil + lemon (add the lemon and basil after everything has cooked and you're at the pureeing stage)

Cauliflower + parmesan (stir in the parmesan after you've pureed - about 1/3 cup)

Carrot/Sweet Potato with ginger - saute the ginger with the onion and garlic - add in some coconut milk as your liquid

Red Pepper/Tomato - roast 3-4 red peppers and remove the skin, add in 1-2 cans diced tomatoes + some liquid (start with maybe 2 cups and add as needed). Some red pepper flakes are nice with this too.

Heartier soups that I love

Smitten Kitchen's Beef & Barley - this freezes so well, make a huge batch and then freeze it in portions and you have a really easy meal in reserve. I always add mushrooms to mine, because I love mushrooms, but I know mushrooms can be divisive.

Curried Chicken & Rice - sub some of the liquid for coconut milk (I always have the kind that's a dairy milk substitute in the cartons in my fridge, so that's what I use). Do not skimp on the herbs at the end, they make it come alive.

Creamy Chicken & Couscous

Chicken Pot Pie Soup

Colcannon Soup (I usually serve with with brown bread and cheddar)

Spaghetti-Os - you can make as much of the base soup as you like and freeze it in portions, and also make as many of the meatballs as you like and freeze them separately and then just defrost the soup and drop the frozen meatballs into it when it comes up to a boil - you'll need to cook them a little longer from frozen - the meatballs are also good in other things)

Turkey Meatball/Italian Wedding Soup - I would recommend homemade chicken stock for this if you have it, because that's the base flavor note here, so it's worth using the good stuff

[abramsbooks]

RECIPE: Coconut Pho Bowls (from Body Harmony by Nicole Berrie)

This might be my favorite thing to make in the winter. Actually, in the summer too. It reminds me of the piping hot bowls Nick and I would get on the beach in Phuket. In fact, eating hot, steamy, soupy bowls can be quite cooling in the hotter months. The creamy, salty broth is so easy to make and, shockingly, you don’t even need that much time. Fifteen minutes for a fragrant multilayered broth? You bet. It’s also hard to mess up if you have the right aromatics. You can add pretty much any vegetables you have on hand and it’ll still be great. What makes this soup, though, are the fresh and bright herbs and the crunchy, spicy fixings. And don’t forget the lime wedge for extra alkalinity.

Makes 4 to 5 bowls

Ingredients

2 tablespoons coconut oil

2 cloves garlic, smashed and minced

1 large yellow onion, minced

1‑inch (2.5‑cm) knob turmeric, or ½ teaspoon dried

1½- to 2‑inch (4- to 5‑cm) knob ginger, grated

1 teaspoon sea salt

3 scallions, halved

2 cups (115 g) cooked vermicelli

1 (131/2-ounce/398-ml) can full-fat unsweetened coconut milk

1 cup (75 g) napa cabbage, thinly sliced

3 carrots, peeled and shaved

1 red bell pepper, cored and thinly sliced

1 cup (96 g) shiitake mushrooms caps, sliced

2 cups (142 g) broccoli florets and stems, roughly chopped

1 tablespoon coconut sugar

Juice and zest of 1 lime

2 tablespoons tamari sauce

1 zucchini, shaved into “noodles” with a serrated vegetable peeler or thinly sliced into long strips

Optional

¼ cup (60 ml) Vegan Fish Sauce

Garnish

½ cup fresh mint leaves

½ cup fresh cilantro leaves

½ cup lightly packed fresh basil leaves

¼ cup roasted peanuts, crushed orroughly chopped

1 lime, quartered

Thinly sliced Bird's Eye Chili, or, redchili flakes, or chili oil

½ cup raw bean sprouts

METHOD

In a 3-quart (2.8-L) stockpot, heat the coconut oil. When it has melted, add the garlic, onion, turmeric, and ginger and sauté on medium low for 2 minutes, until fragrant, being careful not to brown. Add 6 cups (1.4 L) water, the fish sauce, if using, and the scallions. Season with salt. Bring to a boil, then simmer for 15 minutes or up to an hour, depending on how much time you have.

While the broth is simmering, in a pot of boiled water, off heat, hydrate the vermicelli, loosening the strands for 3 to 4 minutes. Drain and rinse with cold water. Separate the strands with your hands. If you’re not using the noodles right away, you can add 1 tablespoon avocado oil and massage them to prevent clumping.

Once the broth has finished simmering, turn off the heat and add the milk. Combine well. Bring to a low simmer and add the cabbage, carrots, bell pepper, mushrooms, and broccoli. Simmer for 3 to 5 minutes, until the vegetables are tender but still bright and al dente. Add the sugar, lime juice and zest, and tamari and salt to taste.

In 4 or 5 deep soup bowls, nestle ½ cup cooked noodles and ¼ cup zucchini noodles then ladle 1 to 2 cups vegetables and broth over the noodles. Garnish with mint, cilantro, and basil and crushed peanuts. Add a lime wedge, bean sprouts, and the chili flakes or chili oil. Serve immediately.

Founder of the popular lifestyle brand Bonberi, Nicole Berrie presents a guide to food-combining for a healthier, more balanced life

In Body Harmony, Nicole Berrie reveals how she personally transitioned from the partying years of her teens and twenties to the fast-paced world of fashion and media, eventually settling into a thriving and balanced life and career in wellness. Sharing recipes, advice, and thoughtful guidance, this book is an inspirational lifestyle manual and cookbook dedicated to those seeking the ever-elusive answer to how to nourish themselves with clean, plant-based foods while still indulging in the joys and delicacies of life.

In the introductory chapters, Berrie outlines the founding tenets of the Body Harmony lifestyle and discusses topics ranging from plant-based cooking and intuitive eating to the importance of nontoxic beauty rituals and self care. In addition, the book includes more than 50 original vegan recipes for juices, smoothies, salads, and soups, and grounding grain-based dishes, all meant to cleanse and nourish the body and soul while keeping the reader both pretty and full.

For more information, click here.

[worlddiscus]

20 Healthy Dinner Recipes Ready in 30 Minutes or Less

Finding time to prepare healthy meals can be a challenge. However, with a bit of planning and the right recipes, you can whip up nutritious dinners in 30 minutes or less. In this article, we'll explore 20 delicious and quick dinner ideas that are not only good for you but also bursting with flavor.

Grilled Lemon Herb Chicken:

Marinated in a zesty blend of lemon, garlic, and herbs, this grilled chicken recipe is both light and flavorful. Serve it with a side of steamed vegetables or a fresh salad for a well-balanced meal.

Quinoa Stuffed Bell Peppers:

Packed with protein and fiber, quinoa makes for a nutritious base for these stuffed bell peppers. Simply mix cooked quinoa with your favorite vegetables, herbs, and spices, stuff it into bell peppers, and bake until tender.

Shrimp Stir-Fry:

Quick and easy, shrimp stir-fry is a go-to option for busy weeknights. Toss shrimp with colorful vegetables like bell peppers, broccoli, and snap peas in a savory stir-fry sauce, and serve over brown rice or noodles.

Veggie Packed Pasta Primavera:

Loaded with seasonal vegetables, pasta primavera is a vibrant and satisfying dish. Saute onions, garlic, and your choice of vegetables in olive oil, then toss with cooked pasta and a light tomato sauce for a wholesome meal.

Turkey and Black Bean Tacos:

Swap traditional ground beef for lean ground turkey in these tasty tacos. Cook the turkey with Mexican-inspired spices, then serve it in corn tortillas with black beans, avocado, and salsa for a nutritious twist on taco night.

Salmon with Roasted Asparagus:

Rich in omega-3 fatty acids, salmon is a heart-healthy choice for dinner. Season salmon fillets with lemon, garlic, and dill, then roast them in the oven alongside fresh asparagus for a simple yet satisfying meal.

Mediterranean Chickpea Salad:

Featuring chickpeas, cucumbers, tomatoes, olives, and feta cheese, this refreshing salad is a Mediterranean-inspired delight. Toss the ingredients together with a lemon-herb vinaigrette for a light and flavorful dinner option.

Coconut Curry Tofu:

For a plant-based dinner option, try coconut curry tofu. Simmer tofu cubes in a fragrant coconut curry sauce made with ginger, garlic, and spices, then serve over rice for a satisfying and aromatic meal.

Eggplant Parmesan:

Lightly breaded and baked until golden, eggplant parmesan is a healthier take on the classic Italian dish. Layer slices of eggplant with marinara sauce and mozzarella cheese, then bake until bubbly and delicious.

Zucchini Noodles with Pesto:

For a low-carb alternative to pasta, try zucchini noodles with pesto. Spiralize fresh zucchini into noodles, then toss them with homemade or store-bought pesto sauce for a light and flavorful dinner.

Lentil Soup:

Hearty and comforting, lentil soup is perfect for chilly evenings. Simmer lentils with carrots, celery, onions, and spices until tender, then serve with crusty bread for a satisfying meal.

Greek Chicken Pita Wraps:

Filled with grilled chicken, tzatziki sauce, lettuce, tomatoes, and cucumbers, these Greek chicken pita wraps are both nutritious and delicious. Serve them with a side of Greek salad for a complete meal.

Sweet Potato and Black Bean Burrito Bowls:

Packed with fiber and protein, sweet potato and black bean burrito bowls are a healthy and satisfying dinner option. Layer cooked quinoa with roasted sweet potatoes, black beans, avocado, salsa, and cheese for a colorful and flavorful meal.

Teriyaki Beef Stir-Fry:

Tender strips of beef are stir-fried with bell peppers, broccoli, and snap peas in a homemade teriyaki sauce for a quick and delicious dinner option. Serve over rice or noodles for a complete meal.

Caprese Stuffed Chicken:

Stuffed with fresh mozzarella cheese, ripe tomatoes, and basil, this caprese stuffed chicken is bursting with flavor. Bake the chicken until golden and cooked through, then serve with a balsamic glaze for a gourmet meal at home.

Veggie-Packed Quinoa Salad:

Quinoa salad is a versatile and nutritious option for dinner. Toss cooked quinoa with your favorite vegetables, herbs, and vinaigrette dressing for a light and refreshing meal that's perfect for warm summer evenings.

Turkey and Veggie Meatballs:

Made with lean ground turkey and grated vegetables, these turkey and veggie meatballs are a healthier twist on a classic favorite. Serve them with marinara sauce and whole wheat spaghetti for a satisfying and nutritious meal.

Sheet Pan Lemon Herb Salmon and Veggies:

For an easy and hassle-free dinner option, try sheet pan lemon herb salmon and veggies. Arrange salmon fillets and your choice of vegetables on a sheet pan, then drizzle with a lemon-herb marinade and bake until tender and flavorful.

Chickpea and Spinach Curry:

Filled with protein-rich chickpeas and nutritious spinach, this chickpea and spinach curry is a satisfying and flavorful dinner option. Serve it over rice or with naan bread for a hearty and delicious meal.

Stuffed Portobello Mushrooms:

Portobello mushrooms are stuffed with a savory mixture of quinoa, spinach, feta cheese, and herbs, then baked until tender and golden for a delicious and nutritious dinner option. Serve them with a side salad for a complete meal.

Conclusion:

With these 20 healthy dinner recipes ready in 30 minutes or less, you can enjoy delicious and nutritious meals without spending hours in the kitchen. Whether you're craving seafood, poultry, beef, or vegetarian options, there's something for everyone on this list. So why not give these recipes a try and discover new favorites for your weeknight dinner rotation? Your taste buds and your body will thank you!

Sugar Defender represents a cutting-edge mobile application crafted to aid individuals in effectively managing their bload sugar levels. Sporting a user-friendly interface, it offers a plethora of functionalities aimed at monitoring glucoase levels, overseeing dietary intake, and ensuring timely medication adherence. Through this app, users can meticulously record their daily meals and snacks, gaining valuable insights into the impact of various foods on their bload sugar levels.

Moreover, it extends personalized recommendations tailored to individual health objectives and preferences, empowering users to make well-informed decisions regarding their diet and lifestyle. Furthermore, Sugar Defender boasts a vast repository of nutritional data, simplifying the process of locating and documenting food consumption. By prioritizing convenience and accessibility, Sugar Defender endeavors to bolster individuals with diabetes in attaining improved health outcomes and fostering overall well-being.

[carriesthewind]

Two of my go-to easy meals, below the cut for space:

Simple chicken dumpling and rice soup

Sauteed vegetable with noodles

Simple chicken dumpling and rice soup:

A very gentle recipe - one of my favorites when food is hard. The only prep is mixing the spices and chopping the garlic and carrots, but you can buy pre-chopped to reduce the time/energy. You can also substitute the chicken broth with vegetable broth to make it vegetarian.

Makes one very large bowl or two small bowls:

Approximately half a cup of chopped or shredded carrots

Quarter cup of brown rice

A few minced garlic cloves (or a large spoonful of pre-minced garlic)

2 cups of chicken broth

Frozen dumplings (amount depends on size and preference)

Seasoning (all amounts to taste - this is just a suggestion):

A generous teaspoon of miso

A generous tablespoon of soy sauce

(Pinch of thyme)

(Pinch of sage)

Mix the seasoning together in advance to form a slurry. This will stop the miso from clumping up in the pot.

Dump seasoning, carrots, rice, garlic, and chicken broth together in a large saucepan and cover with a lid.

Bring to a boil (turn the stove to high or medium high) then reduce to simmer (lower the temperature of the stove so that bubbles continue to regularly appear at the top of the liquid, but the bubbles are small and the liquid isn't moving a lot below the bubbles). (If the pot threatens to overflow due to boiling, remove the lid and remove the pot from the burner until it cools a bit.)

Cook until the rice is done - generally approximately half an hour. (The longer you cook it, the softer the rice will be; eventually it will become mushy.) (If you aren't sure if it's done, taste it.)

Add frozen dumplings and cook until done (instructions should be on the package, but generally 2-5 minutes. If they will take longer to cook, add before the rice is finished cooking. You may need to turn the temperature up to bring the pot back to a simmer).

Cool and then consume. If you don't mind the rice turning a bit mushy, you can leave what you don't eat on the stove to reheat later.

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Sauteed vegetable with noodles

I usually eat this at least twice a week. I'm going to give the seasoning mix I use, but you can add literally anything you want.

Makes a large meal for one person

1-3 tablespoons of olive oil (depends on preference and size of the pan)

Several minced garlic cloves (I usually do 4-8 depending on the size, but I really like garlic)

Approximately 1/3 of an onion, chopped fine

Vegetable of your choice, chopped. I usually use either asparagus (approximately half a pound) or zucchini (one medium zucchini)(skin on)(also remember to rinse your veggies first). You can chop them to whatever size you prefer; the only thing to remember is that the bigger they are, the more time they will take to cook, and the more pronounced texture difference there will be between the outside of the veggie (more cooked) and inside (less cooked).

Pasta of your choice (I usually make what amounts to 1.5 to 2 cups cooked - so usually (depending on the kind of pasta) .5-1 cup dry.) You can also you pre-made stuffed pasta, like ravioli or tortellini, instead.

Grated or shredded cheese of your choice (I usually use parmesan)

Seasoning (again, this is just what I use most commonly, you can do whatever you want. You can also use a pre-made spice mix):

Salt

Pepper

Thyme

Oregano

Basil

Marjoram

Citrus of some sort (usually lemon peel or lime powder)

Amounts of the spice are to-taste. If you don't have a lot of experience cooking, smell each herb before you add it. It's also easier to add more later than to remove too much seasoning, so it's safer to add a little than a lot. (If you don't have experience cooking and need a reference for a "little" and a "lot": for a recipe this size, dried spices and herbs are usually measured in full or fractions of teaspoons; fresh herbs in tablespoon(s).)

Coat the bottom of saucepan in olive oil. (Again, if you don't have much experience - oil adds flavor, which is great, but will also make the dish oily if you have to much. When you hear, "coat the bottom of a pan," think more, "thick coat of paint" than "standing puddle of liquid.") (You also can use a different kind of oil if you prefer the flavor, or butter - however, if you use butter, because it has a much lower melting point than oil, you will need to be more careful not to burn your veggies.)

Fill the pasta pot with water (and a pinch of salt) and start heating the water.

Add the chopped onion and minced garlic and cook on low-heat (stirring or shaking the pan occasionally to ensure an even cook) until the onions start to turn translucent.

Add the chopped vegetable and seasoning of your choice. Stir. Cook on medium heat until done, stirring or shaking the pan occasionally to ensure an even cook. (Time will depend on the size you chopped the veg and your preferred texture, but generally between 5-10 minutes. The longer you cook them, the softer they will be.) (If you want more of a steamed texture, you can also cover the pan with a lid for a portion of the cooktime - around 6 minutes. I usually do this for more watery veg like zucchini. Remove the lid and continue to cook them for a few minutes afterword, to boil off the excess water.)

Whenever your pasta water boils, add pasta and cook until done (time depending on which pasta you choose and how tender you like the pasta).

Drain the pasta, then mix it and the vegetables together in a bowl or pate of your choice. Add cheese and consume.

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[anonment]

A hearty and flavorful Minestrone Soup that is easy to make in the Instant Pot by mixing different kinds of pasta, beans, and vegetables. Perfect for a quick and tasty meal!

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 zucchini, diced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 cup small pasta. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 2 cups spinach, chopped. Grated Parmesan cheese for serving.

Instructions: Put the Instant Pot in saut mode and heat the olive oil. Put in the garlic, onion, carrots, and celery. Cook the vegetables in oil until they get soft. Zucchini, kidney beans, diced tomatoes, oregano, basil, thyme, salt, and pepper should all be added at this point. Mix well. Put the lid on top of the Instant Pot and close it. Set the pressure to high for 5 minutes. When you're done, quickly let go of the pressure. Add chopped spinach and stir until it wilts. Grate some Parmesan cheese on top and serve hot.

Billy Bonilla

[kgschickenplace]

Discovering the Finest Restaurants in Port St Lucie

The culinary offerings of Latin are extremely diverse. If you take into account its nearby gastronomic relative, it becomes even more varied. This cuisine is found in mountains, seafood-filled coastlines, and various other places. Latin food varies from location to location as much as the cuisine of nearly every other widely distributed culture, from metropolitan districts renowned for their amazing dining options at restaurants in Port St Lucie to remote regions firmly committed to historic culinary customs. A handful of elements connect most of the culinary traditions: Latin cuisine is known for its creative dressings including soup, corn-based meals, as well as a variety of widely available seasonings. Latin eating establishments have a greater opportunity to use these ingredients.  

In Latin America, legumes, rice, maize, zucchini, tomato slices, and chillies are among the staple foods. . The level of spice in Latin American food varies greatly by area! Actually, it is mostly responsible for the spiciness that Americans typically identify with Latin food. Compared to other cuisine, South American and Caribbean cuisine is milder in flavour. However, additional herbs like garlic cloves, basil, and chilli are widely used throughout the Latin Region!  However, not every one of Latin American cuisines embrace even these. Furthermore, the explanation fails to acknowledge the unique impact of gastronomy on Latin food.

It takes a complex fusion of aesthetically beautiful and useful design features to create a dining environment that pulls patrons and encourages them to return. The following a few essential design elements are ones that any owner of a dining establishment should think about implementing:

Background Lighting: A restaurant's decor creates the atmosphere. Possessing the ability to modify the lighting according to the moment of week, the time of year, or even the occasion at hand is more important than merely offering bright lighting or a dimly lighted atmosphere.  

Think about using surroundings, project, and highlight levels of light to draw attention to specific aesthetic or interior design components as well as add depth. For more adaptability, use softer controls. Also, include decorative lights that go well with the overall design of your dining establishment.

Dynamic Planning: Improving the eating experience requires careful consideration of sound levels. Just as unpleasant as an area that is quiet enough can be a space that is excessively boisterous. Vibratory panels, patterned barriers, and soft furniture are some materials that can assist absorb noise; soothing sounds can create a homey feel. Aim for a soundtrack that is vibrant enough to allow for comfortable discourse.

Comfy and Adaptable sitting: Clients' length of stay is significantly influenced by their choice of sitting. Key elements include roomy tables, adjustable possibilities for seating that are simple to rearrange for big gatherings or special occasions, and comfortable chairs. To accommodate restaurants in Port St Lucie, offer a range of seating options, such as stool seats for informal dining, comfortable couches for closeness, and armchairs with lots of lumbar support for extended dinners.

Effective Room Utilisation: You should make the most use of all of the space of your dining establishment without making it feel crowded. Establishing an atmosphere that makes it easy for employees and consumers to move throughout the space is a key component of successful design of space. This entails having furnishings arranged thoughtfully, clean passageways, and a plan that maximises dining convenience and culinary productivity.

Aesthetic Branding and Marketing: Your restaurant's layout needs to communicate the narrative of your business. Every component of your dining establishment, from the layout of the food offerings and dinnerware to the colour scheme and décor, ought to represent your brand. Utilise decorative pieces, a defining colour palette, or even distinctive architectural elements to further establish your brand and leave an eternal mark on your visitors.

By incorporating these architectural features into your food service establishment, you distinguish yourself from other establishments and provide customers an encounter that they will remember rather than just an area to dine. Together, these components not only draw in prospective customers but they additionally guarantee their relaxation and delight, which promotes return company operations. 

Many of the customers of restaurants in Port St Lucie believe they must choose among following their traditional cuisine habits and achieving their health goals. In these situations, They try to highlight some of the nutritional lessons they can draw from Latin cuisine, such as how we commonly eat sources of nutritious fibre like legumes and how they employ veggies as flavouring. There is healthy, delectable food in every eating culture, and theirs is a tradition that should be honoured! 

[roxanedrawing]

Here to add some hopefully helpful tips regarding the plant-eating here, and hopefully without offending anyone:

• if you live in North America, your day-to-day diet is very likely to have a lot of processed foods and sugar, as in, much of the food one can buy will have some form of sugar and flavour enhancers etc already added into it (not only North America of course, but I know how EASY they make it there).

• Add to that the fact that fresh produce is relatively expensive and time-consuming to make a nice dish with, I really understand how unappealing it can be to eat plants.

• nonetheless, good idea to eat plants. It's hard to get used to non-sweet flavouring, and instead savour bitterness or sourness or certain textures is a whole deal, and in my experience if your gut biome isn't accustomed to eating them, it'll take time to adjust and the adjustment might be physically uncomfortable.

• I used to hate preparing vegetables to eat because the end result would be so unappealing. Someone in the comments mentioned 'overcooked veg', someone else 'mushy'. As long we associate eating plants with this kind of disappointment then it's so hard to get into the habit.

So a few tips from my personal experience over the 20 years I've been cooking:

• if you are working hard and don't have the time or energy to cook healthy for yourself, but you CAN find healthy take away, do it. Don't beat yourself up about the expense, or your executive dys/function. How marvellous, humans have been buying their food from vendors for thousands of years, I shall keep the tradition alive. (*no, not deep fried foods)

• if you're cooking food yourself: veg generally doesn't need a lot, and boiling generally is not what it needs. I have a microwave steamer for steaming, oven for roasting, pan or airfryer for grilling or frying.

• Soup makers are an INCREDIBLE tool for I-have-no-time-but-want-something-nice (chop up veg, add water, 17 min later hey presto soup).

• if it is green: the brighter the green, the better (don't overcook the zucchini, chop brussels sprouts in half so they'll soften more quickly but retain some crunch, spinach truly only needs a few minutes)

• many cuisines have wonderful methods and recipes for preparing veggies. Mexican cooking, various Indian cuisines, Indonesian, Korean, Middle-Eastern, Eritrean, Ethiopian, Japanese, Chinese, etc.

• Italian and French too, though for IT it can be a faff to find delicious ingredients for the very simple seasonal dishes, and for FR it can be a faff full stop.

• Salt, pepper, olive oil, sesame oil, balsamico / different vinegars, pickles, soy sauce, tahini, oyster sauce, harissa, kochukaru, miso, shiokoji etc. Your veggies will taste best when combining with herbs, spices, other ingredients that have interesting flavour.

• Onion and garlic! Celery! Parsley, sage, rosemary and thyme! Chives, garlic stems. And dill, and tarragon, and basil, and cilantro/coriander (unless you have the soap gene), and lemon grass, curry, nutmeg, bay leaves, and ginger, and turmeric, and galangal/ laos, and lime, and lemon-- this is just what's available locally near me, depending on what shop you go to you may be blessed with other herbs. I've taken to googling recipes based on interesting looking ingredients.

• fermented things like miso and kimchi (and kombucha and cheese) can be good for the gut and will make veggies SO good, but take notice of how your bod reacts. I personally go through periods of deep craving and then periods of NO. If it upsets the tum, consider incremental increase or hold off.

• there's much to be found online. Start wherever. Ottolenghi's recipes are fun: unexpected flavours and textures, very pretty to look at, great combinations with dairy and/or meat but many stand-alone veg recipes https://ottolenghi.co.uk/recipes

• please note there's a difference between eating a vegetarian diet and eating vegetables. Plastic is also vegan, and you can eat strictly vegetarian and still get scurvy.

• find a parent or grandparent (possibly not your own) whose cooking you like and whose shoulder you might peer over and whom you might ask questions of. I never learned more than from my ex-boyfriend's parents who, with Creole and South-Asian backgrounds, cooked any and every veg with so much knowledge and talent and good taste that it was a joy to eat with them every time.

(feel free to DM me with food questions, I don't know everything but I can help with the things I do know.)

A lot of younger people have no idea what aging actually looks and feels like, and the reasons behind it. That ignorance is so dangerous. If you don’t want to “be old,” you aren’t talking about a number of years. I have patients in their late 80s who could still handily beat me in a race—one couple still runs marathons together, in their late 80s—and I lost someone who was in her early 60s to COPD last year. What you want is not youth, it is health.

If you want to still be able to enjoy doing things in your 60s and 70s and 80s and even 90s, what you want to do, right now, is quit smoking, get some activity on a regular basis (a couple of walks a week is WAY better for you than nothing; increasing from 1 hour a day of cardio to 1.5 will buy you very little), and eat some plants. That’s it. No magic to it. No secret weird tricks. Don’t poison yourself, move around so your body doesn’t forget how, and eat plants.

If you have trouble moving around now because of mobility limitations, bad news: you still need to move around, not because it’s immoral not to, but because that’s still the best advice we have. I highly recommend looking up the Sit and Be Fit series; it is freely available and has exercises that can be done in a chair, which are suitable for people with limited mobility or poor balance. POTS sufferers, I’m looking at you.

If you have trouble eating plants because of dietary issues (they cause gas, etc.) or just because they’re bitter (super taster with texture issues here!), bad news. You still want to find a way to get some plants into your body on a regular basis. I know. It sucks. The only way I can do it is restaurants—they can make salads taste like food. I can also tolerate some bagged salads. On bad weeks, the OCD with contamination focus gets so bad I just can’t. However, canned beans always seem “safe,” and they taste a bit like candy, so they’re a good fallback.

If you smoke and you have tried quitting a million times and you’re just not ready to, bad news. You still need to quit. Your body needs you to try and keep trying. Your brain needs it, too. Damaging small blood vessels racks up cumulative damage over time that your body can start trying to reverse as soon as you quit. I know it’s insanely, absurdly addictive. You still need to.

You cannot rules lawyer your way past your body’s basic needs. It needs food, sleep, activity, and the absence of poison. Those are both small things and big asks. You cannot sustain a routine based on punishment, so don’t punish your body. Find ways to include these things that are enjoyable and rewarding instead. Experiment. There is no reason not to experiment—you don’t have to know instantly what’s going to work for you and what won’t, you just need to be willing to try things and make changes when things aren’t working for you.

You will still age. Your body will stop making collagen and elastin. Tissues you can see and tissues you can’t see will both sag. Cushioning tissues under your skin will get thinner. You’ll bruise more easily. Skin will tear more easily. Accumulated sun damage will start to show more and more. Joints will begin to show arthritis. Tendons and ligaments will get weaker and get injured more easily, as will muscles. Bones will lose mass and get easier to break. You’ll get tired more easily.

But you know what makes the difference between being dead, or as good as, in your 60s vs your 90s? Activity, plants, and quitting smoking. And don’t do meth. Saw a 58-year-old guy this week who is going to have a heart attack if he doesn’t quit whatever stimulant he’s on. I pretended to believe it was just the cigarettes, and maybe it is, but meth and cocaine will kill you quicker. Stop poisoning yourself.

Baby steps; take it one step at a time; you don’t need to have everything figured out right now. But you do need to be working on figuring things out.

[healthyyhabitshub]

8 Low Sodium Recipes For Kidney Disease

8 Low Sodium Recipes For Kidney Disease https://www.youtube.com/watch?v=kaj4ZlDILOs "8 Low Sodium Recipes For Kidney Disease." If you or a loved one is managing kidney disease, finding delicious and kidney-friendly recipes can make a significant difference. 🌟 In this video, we'll share eight mouth-watering low-sodium recipes that are not only kidney-friendly but also packed with flavor. These dishes will help you manage your sodium intake while enjoying satisfying meals. Let's dive into these nutritious and delicious recipes! 1. **Grilled Chicken with Salad**: Marinate chicken breasts in a blend of olive oil, lemon juice, garlic, and fresh herbs. Grill to perfection and serve over a bed of mixed greens, cherry tomatoes, cucumbers, and bell peppers, drizzled with a homemade vinaigrette. 🍗🥗🍅 2. **Vegetable Stir-Fry**: A quick and easy stir-fry using colorful vegetables like bell peppers, broccoli, snap peas, and carrots, stir-fried in a garlic-ginger sauce with a splash of low-sodium soy sauce. Serve over brown rice or quinoa for a complete meal. 🍜🥦🫑 3. **Zesty Salsa**: Combine diced tomatoes, onions, cilantro, jalapeños, and lime juice for a fresh and zesty salsa. This versatile condiment can be used as a topping for grilled chicken, fish, or enjoyed with low-sodium tortilla chips. 🌶️🍅🍋 4. **Baked Potatoes**: Bake potatoes until tender and top with a dollop of Greek yogurt, a sprinkle of chives, and steamed broccoli. This comforting dish is delicious and kidney-friendly without the extra sodium. 🥔🥦 5. **Berry Smoothie**: Blend together your favorite berries (such as strawberries, blueberries, and raspberries) with Greek yogurt and a splash of almond milk. This refreshing smoothie is a perfect way to start your day or enjoy as a snack. 🍓🫐🥛 6. **Lentil Soup**: Cook lentils with a mix of vegetables like carrots, celery, and tomatoes, seasoned with garlic, thyme, and bay leaves. This hearty soup is both nourishing and satisfying. 🥣🥕 7. **Pasta Primavera**: Toss whole grain pasta with sautéed vegetables like zucchini, bell peppers, and cherry tomatoes, using a light olive oil and garlic sauce. Sprinkle with fresh basil and a touch of Parmesan for extra flavor. 🍝🍅🫑 8. **Herb-Crusted Grilled Fish**: Choose your favorite fish (such as cod or tilapia) and marinate it in a mixture of lemon juice, garlic, and fresh herbs. Grill to perfection and serve with a side of steamed or roasted vegetables. 🐟🍋🧄 We believe in empowering you with delicious, healthy recipes to support your journey to better kidney health. If you found these recipes helpful, give us a thumbs-up 👍, subscribe for more health-focused cooking tips, and share these recipes with friends and family who might benefit. Before making any significant changes to your diet, especially if you have kidney disease or other health conditions, consult with a healthcare professional or a registered dietitian. This information is for educational purposes only, and we encourage you to seek personalized advice for your dietary needs. Thank you for watching, and remember: nourishing your body is a step towards a healthier, happier life. #LowSodiumRecipes #KidneyHealth #HealthyEating #WellnessJourney © Healthy Habits Hub via Healthy Habits Hub https://www.youtube.com/channel/UCauUf6FRrLX90ye_EJy6w2g May 19, 2024 at 08:00PM

[digitaldetoxworld]

Easy and Delicious Weeknight Meals Quick Recipes for Busy Evenings

 In the hustle and bustle of daily life, locating time to cook a nutritious and tasty meal can be a challenge. However, with a little planning and some simple recipes up your sleeve, preparing scrumptious weeknight food can turn out to be a breeze. Whether you are a pro domestic cook dinner or simply beginning out within the kitchen, those smooth recipes are certain to please your flavor buds with out preserving you tied to the range for hours. From comforting classics to unique flavors, here are a few mouthwatering dishes to be able to make weeknight dinners a joy:

One-Pot Pasta Primavera: Cook pasta along with your favourite veggies like bell peppers, zucchini, and cherry tomatoes in one pot. Add a few garlic, olive oil, and herbs for taste.

Sheet Pan Fajitas: Toss sliced bell peppers, onions, and chicken or steak strips with fajita seasoning on a sheet pan. Roast within the oven till gentle and serve with heat tortillas.

Stir-Fry: Quickly stir-fry your desire of protein (hen, shrimp, tofu) with colorful vegetables like broccoli, carrots, and snap peas. Season with soy sauce, ginger, and garlic for an clean Asian-stimulated meal.

Grilled Cheese and Tomato Soup: Upgrade the classic grilled cheese sandwich through including slices of tomato and plenty of cheeses. Pair it with a comforting bowl of tomato soup for a cozy dinner.

Taco Salad: Brown ground red meat or turkey with taco seasoning and serve over a bed of lettuce. Top along with your preferred taco toppings like cheese, salsa, avocado, and beaten tortilla chips.

Quesadillas: Fill flour tortillas with cheese, cooked chook or beef, black beans, and veggies like bell peppers and onions. Cook until crispy and serve with salsa and bitter cream.

Pesto Pasta with Chicken: Toss cooked pasta with store-bought pesto sauce, grilled bird strips, and cherry tomatoes. Sprinkle with grated Parmesan cheese for a simple yet flavorful meal.

Vegetable Fried Rice: Cook rice and let it cool slightly. Stir-fry combined greens like peas, carrots, and corn with scrambled eggs and cooked rice. Season with soy sauce and sesame oil for a fast and satisfying dinner.

Caprese Salad: Layer slices of sparkling mozzarella, tomatoes, and basil leaves on a plate. Drizzle with balsamic glaze and olive oil, and season with salt and pepper for a light and clean meal.

Black Bean Quesadillas: Mash black beans with salsa and spread onto flour tortillas. Top with shredded cheese and another tortilla. Cook till golden brown and crispy, then slice into wedges and serve with guacamole and sour cream.

[sdfatloss]

Transform Your Body with These Delicious Keto Recipes!

Looking to embark on a journey to transform your body? Look no further than the enticing world of keto! With its emphasis on low carb, high fat consumption, the ketogenic diet plan has become a go-to for many looking to shed pounds and improve overall health. But embarking on a keto lifestyle doesn't mean sacrificing flavor or variety. Here are some mouthwatering keto recipes to kickstart your journey to a healthier you!

Certainly! Here's a brief description of how to cook each of the mentioned keto recipes:

1. Creamy Cauliflower Soup: Start by sautéing onions and garlic in olive oil until softened. Add chopped cauliflower and vegetable broth, then simmer until the cauliflower is tender. Blend the mixture until smooth, then stir in heavy cream and season with salt and pepper to taste.

2. Zucchini Noodles with Pesto: Spiralize zucchini into noodles and set aside. In a food processor, combine fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil to make the pesto. Sauté the zucchini noodles in a skillet until tender, then toss with the pesto until evenly coated.

3. Bacon-Wrapped Asparagus: Preheat the oven to 400°F (200°C). Wrap bundles of asparagus spears with bacon slices and place on a baking sheet. Bake for 15-20 minutes or until the bacon is crispy and the asparagus is tender.

4. Avocado Egg Salad: Hard boil eggs, then chop and mix with mashed avocado, mayonnaise, mustard, and lemon juice. Season with salt and pepper to taste, then serve on a bed of lettuce or low carb wraps.

5. Keto Cheesecake Bites: Combine almond flour, cream cheese, sweetener, and vanilla extract in a bowl until smooth. Press the mixture into a baking dish and refrigerate until firm. Cut into bite-sized pieces and serve chilled.

6. Grilled Salmon with Lemon Butter: Season salmon fillets with salt, pepper, and olive oil. Grill over medium heat for 4-5 minutes per side, or until cooked through. In a small saucepan, melt butter and stir in lemon juice and minced garlic. Drizzle the lemon butter sauce over the grilled salmon before serving.

7. Crispy Parmesan Brussels Sprouts: Toss halved Brussels sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet. Sprinkle with grated Parmesan cheese and bake at 400°F (200°C) for 20-25 minutes, or until crispy and golden brown.

8. Keto Fat Bombs: Melt coconut oil and mix with nut butter, chopped nuts, seeds, and sweetener. Pour the mixture into silicone molds or an ice cube tray and freeze until set. Enjoy as a quick and easy snack whenever you need a boost of energy.

Whether you're new to the ketogenic lifestyle or a seasoned pro, these delicious recipes are sure to satisfy your cravings while keeping you on track with your keto weight loss goals. So why wait? Start your keto journey today and reap the benefits of a low carb, high fat diet. Your body will thank you!

We offer a $500 guarantee if someone doesn't hit their weight loss goal.

[adamgant]

Healthy Trader Joes Shopping List

Healthy Trader Joe’s Shopping List https://ift.tt/bnBCMaO Sharing some of my favorite healthy products from Trader Joe’s! Hi friends! How are ya? I hope you’re having an amazing day! I have some calls this morning, and then am getting a massage… can’t.wait. For today’s post, I wanted to share some of my favorite healthy finds from Trader Joe’s! During the time-that-shall-not-be-named, the Pilot did all of our grocery shopping because he was “out in the world” and the girls and I were at home. We also got a lot of grocery delivery from Whole Foods and Thrive Market. It kind of stuck around for years after that, until I realized that I actually love grocery shopping and had missed it. So now, we alternate, since we both like going to the store in person — you find so many more fun things that way! Trader Joe’s has some amazing things, and here are some of my favorite healthier finds. While I believe that ALL foods should fit into your lifestyle, this is a list of things that have less ingredients and offer more on the nutritional front (with a few of the soul-hugging must-haves in here, too). Here’s the list! Healthy Trader Joe’s Shopping List PRODUCE/COLD: – Organic fruit: we go for berries, bananas, grapes, apples, and anything seasonal and exciting, like cherries, melon, stone fruits, or rambutan – Organic veggies: sweet potatoes, zucchini, celery, carrots, bell peppers, squash – Edamame – Root vegetable hash – Cold-pressed green juice – Mirepoix (makes soups and casseroles SO easy) – Onions, garlic, and ginger – Medjool dates – Organic guacamole – Salsa! We love their pico and their Salsa Especial BEANS, SPICES, PANTRY STAPLES: – ALL organic beans: each week, I get white beans, kidney beans, black beans, and garbanzo beans – Organic chicken broth – Organic jasmine rice – Organic pasta from Italy – ALL the spices! We love their oregano, basil, thyme, rosemary, garlic powder, and Everything But the Bagel seasoning – Canned tuna, sardines, anchovies – Almond butter – Organic peanut butter – Organic raspberry or strawberry preserves – Chocolate chips – Maple syrup – Oatmeal – Canned tomatoes – Olives – Artichokes BARS + SNACKS: – Date and Chocolate bars – Trail mix – Chomps jerky – Organic dried fruit and fruit leather DAIRY + EGGS: – Kerrygold unsalted butter – Almond milk – Full fat organic Greek yogurt – Organic cheese sticks – Raw or aged cheeses; their parm is amazing – Organic pasture-raised eggs (I prefer the Vital Farms eggs from Whole Foods but these work in a pinch) FROZEN + SWEET TREATS: – Hold the cone! Vegan mini ice creams. These are SO good and the perfect size for a sweet bite – Gone Bananas or Gone Berry Crazy ; fruit simply covered in chocolate and frozen! – Organic frozen berries mix; perfect for smoothies – Cauliflower rice; love this for soups, smoothies, and scrambles – Almond flour chocolate chip cookies mix BREAD + TORTILLAS: – Corn tortillas – Sourdough bread for sandwiches – A sweet treat! They often have gluten-free dessert options with fairly simple ingredients MEAT: – We typically get all of our meat from Butcher Box and Whole Foods, but I do like Trader Joe’s organic chicken thighs and organic deli meat I think that’s it! I just wrote that list off the top of my head with things we always buy! Do you have any Trader Joe’s faves? Where do you get most of your groceries? Here’s a list of my Favorite Trader Joe’s products. Have a great day and I’ll see ya soon! xoxo Gina For more healthy meal ideas and recipes, download my free meal plan and recipe pack for busy friends! They’re all quick and healthy meals you can make in a snap. The post Healthy Trader Joe’s Shopping List appeared first on The Fitnessista. via The Fitnessista https://ift.tt/lSzK674 March 05, 2024 at 12:55PM

[gothsonokcupid]

Summer Squash Soup Recipe

Zucchini, onions, and potatoes are simmered and pureed with basil in this summer squash soup recipe that is quick and easy to prepare.

[revivalrootsnursery]

10 Easy-to-Grow Vegetables and Herbs for Your Garden

Are you looking to transform your garden into a thriving oasis of fresh produce and fragrant herbs? Our garden-ready plants and herb plants for sale are perfect choices to kickstart your gardening journey. Here, we'll introduce you to 10 easy-to-grow vegetables and herbs that will flourish in your garden.

Tomatoes: Known for their versatility and vibrant flavors, tomatoes are a garden favorite. Plant them in well-drained soil and ensure they receive plenty of sunlight for a bountiful harvest.

Basil: This aromatic herb is a must-have for any garden. Basil thrives in warm weather and can be used to enhance the flavor of various dishes.

Cucumbers: With proper support and consistent watering, cucumbers will reward you with a refreshing addition to salads and pickles.

Mint: Mint plants are hardy and can thrive in various conditions. They're great for teas, cocktails, or adding a refreshing twist to your meals.

Bell Peppers: These colorful vegetables are easy to grow and can be enjoyed raw in salads or cooked in a variety of dishes.

Chives: Chives are low-maintenance herbs that add a mild onion flavor to your recipes. They're perfect for garnishes and culinary creations.

Zucchini: Zucchini plants are prolific producers, and their tender fruits are excellent for grilling, sautéing, or adding to pasta dishes.

Parsley: Rich in nutrients, parsley is a versatile herb that can be used in soups, sauces, and as a garnish for a fresh burst of flavor.

Radishes: Radishes are quick to grow and can be sown in small spaces. They add a satisfying crunch to salads and sandwiches.

Thyme: Thyme is a hardy herb that enhances the taste of roasted meats, vegetables, and stews. It's an excellent addition to your herb garden. At Revival Roots Nursery, we take pride in offering garden ready vegetable plants and herb for sale that are well-suited for both beginners and experienced gardeners. For more information on our garden-ready plants, visit our website at www.revivalrootsnursery.com and discover how we can help you achieve a flourishing garden.

[logankruidenier]

Summer Squash Soup Zucchini, onions, and potatoes are simmered and pureed with basil in this summer squash soup recipe that is quick and easy to prepare.