#Zucchini soup with coconut milk

[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…

[morethansalad]

Tom Yum Zoodles Soup (Vegan)

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source ⚜ Writing Notes & References

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[seaannabee]

WIEIAD

Sorry these photos don’t look aesthetically pleasing 😅

I am revamping a bit for my meta day tomorrow 

Br3@kfast:

Black coffee - 0

Small amount of Coke 0- 0

Ener-c- 11

Luņch (waited until noon again ☺️):

Smoothie on my way home from work- 330 (almond milk, vegan protein powder, shredded coconut, mangos, 1/2 banana, and chia seeds

Took a 3 hour nap and then had second lunch lol

Creamy tomato soup- 167

Homemade sourdough bread-110

Lavender latte- 80

Dinner:

Organic tempeh- 150

Tomato sauce- 70

Zucchini- 31

Late night time:

Barbie olipop 🎀- 50

Peppermint tea- 0

Camomile tea-0

Total -999 c@l

[healthyskillz]

B - muesli: an orange, muesli 1/3 cup, 1 heaping tbsp Greek yogurt, flaxseeds, shredded coconut; 1 slice "ontbijtkoek", soy latte

L - some grapes, chickpea flour omelette topped w/a bit of leftover ww pasta + peas, ww cracker + "hagelslag", nuts + a date, 1/2 c soy milk

D - apple, zucchini/spinach soup w/Italian bread roll & slice ww toast w/vegan pathé; 10g 70% dark chocolate, decaf soy latte w tsp honey

[briar--rising]

So. I'm getting a colonoscopy next Wednesday, and for the whole week leading up to it I have to eat a low residue diet, which basically eliminates every single food I regularly eat. No legumes, no whole grains, no nuts, no seeds, no corn, no raw vegetables, no fibrous cooked vegetables (i.e. broccoli, asparagus, etc), no cooked vegetables with skins or seeds (i.e. tomatoes, zucchini, etc), no fruits with skins or seeds (i.e. berries, unpeeled apples and stone fruits, watermelon, etc), no olives, no coconut, no onions, and on and on and on.

I'm a vegetarian, lactose intolerant, and incredibly picky. Almost my entire diet is on that list. Not being able to eat legumes, nuts, or whole grains for a week takes away my three main protein sources. The only ones left are tofu and dairy. And I don't like milk or 95% of cheeses. And not having access to most vegetables? No salads, no roasted or sauteed broccoli or asparagus or squash or cauliflower, no raw carrots, no tomatoes, no onions, it's a nightmare. When I can't figure out what to eat I default to vegetable soup or lentil soup and now I'm not allowed either one. I spent my whole therapy session coming up with a list of foods I can eat, and I do have some, but it's going to get very repetitive very fast. I'm going to eat so many fewer vegetables than normal and it sucks. Lots of pizza and tofu. Which are both great in moderation! But not as a week's worth of food. It's just always so stressful to have to adjust my diet and this is a really impactful change. It really does take away 80% or more of what I eat on a day to day basis.

[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

[kenkubluk]

grocery list time~

literally just get these things if you want a vegan low cal life, because you can control portions and make things you enjoy eating with less calories- i made some example recipes under the list:

coffee.

SPICES. please make the investment into SPICES!

->continuation of spices, heres a basic list- cocoa powder, cinnamon, garlic powder, onion powder, chili powder, veggie bouillon powder/cubes, salt, pepper, lemon pepper, etc (you can find more online but please dont forget it)

->and simple sauces like soy sauce, basic hot sauce, mustard, white vinegar, apple cider vinegar, etc.

stevia or agave fruit sweetener. (please make sure whatever you choose you dont buy any sweetener with aspartame!!)

dairy free yogurt (i’ve heard coconut is good)

dairy free butter (earthbalance is my fav by far)

-> you could also make due with olive oil (cooking)

1st milk for normal stuff- unsweet cashew milk or unsweet creamy almond milk

->2nd milk for cooking- i suggest soymilk but creamy coconutmilk works good too

tofu. extra firm and silky work for different things (meat substitutes, egg substitute, diff. milk products substitutes) get either/both

carrots, mushrooms, chickpeas, and cauliflower all make good meat substitutes (bacon, chicken nuggets, pulled pork, etc) if cooked properly

OATS! plain oats are soooo versatile (used as flour, cereal, granola, crust, etc)

ricecakes (i use it as replacement for toast)

Pumpkin or sweet potato (in NO SYRUP canned form, very good for cooking low cal desserts or protein bars)

apple sauce (used for cooking and just yum- can be an egg substitute)

low cal noodle types- chickpea, edamame, shirataki, konjac, cauliflower, zucchini, spaghetti squash, and i think miracle noodle

literally any and all veggies and fruits- but a reminder of basics are broccoli, cucumber, onions, spinach, beets, eggplant, tomato, zucchini, potato, apple, banana, grapes, oranges, pineapple, strawberries, watermelon, mango, etc

WARNING ⚠️ be careful of sugar free drink flavor packets as they contain aspartame and other strange ingredients that ppl have complained of side effects- i would suggest to steer clear of many of the packets and go for a large unsweetened lemonade or fruit punch bin of flavoring so you can make it yourself. please check ingredients for health reasons.

-> HOWEVER, drinks like olipop, simple truth organic, waterloo, and zevia all have flavored water/sparkling water/cola drinks that are aspartame free.

I highlighted things that i think are really important

Veggie dip: yogurt, seasoning spices (ranch seasoning is goated), and a tbsp or lemon or soysauc, all mixed and best used as a “veggie chip” dip, like baked cucumber chips

Literally any cake/protein bar: oats blended, protein powder, 1/2cup apple sauce OR mashed banana, some milk, and whatever toppings you like

Granola: oats, chia seeds, cut up fruit pieces, and maple syrup or honey for binding. mix in bag, bake on baking sheet on pan.

Hot n sour soup: you can use hot n sour packet or make veggie bouillon and add hot sauce, soy sauce, and tsp chili powder. Then (to whichever mix you’ve made) add egg mixing around, and then add extra firm tofu in little cubes. Let the soup mix well and set a little while cooling.

Nicecream: freeze banana. add banana, tbsp of milk, 2 tbsp of yogurt, tbsp of sweetener, and a fruit of choice (a tbsp of protein powder also will help). blend with blender and then let it sit for a minute- add whatever you want on top

my best “toast”: seasalt ricecake, spread 1tbsp vegan cream cheese, and then spread 1.5 tbsp of organic raspberry jelly.

[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.

[morethansalad]

FODMAP-Friendly Vegan Laksa with Zucchini Noodles

[kangamommynow]

The bags and bags of raw veggies are slowly giving way to cooked, frozen, or prepared. Roasted a chicken with fennel, carrots, kohlrabi, garlic, lemon, celery, and onion. Shredded the rest of the salad turnips, carrot, radishes, purple onion, cabbage- packed tight in mason jars and covered with a vinegar solution for quick fridge pickled veggies. Sliced up the cucumber with dill flower and made cucumber salad. And made the biggest freakin batch of mixed veggie and sausage soup. We’ll have frozen batches of soup for months.

Still need to deal with beets (can be cooked and frozen), zucchini, and that dang Japanese eggplant. Oh, and more peas to turn into minted pea soup with coconut milk.

Proud of my chicken!

[rainbowbarnacle]

oogh

i did not have the energy to do that

but i did that

i noticed after groceries were done that the fridge and freezer were kind of chaotic, so I tried rearranging the frozen stuff so that the door would close and discovered an ancient bag of frozen fruit had burst at some point

so I took everything out, scrubbed the freezer, and put everything back, and now the door closes yay

and I have some veggies that were in desperate need of attention because I couldn't really cook anything during the past few hot days, so I made two soups

soup one is tomato/zucchini/bell pepper and soup two is some kind of strange mishmash of stuff I had in the fridge and stuff I had in the pantry. I don't even remember everything I threw in there. Water chestnuts. Baby corns. Mock duck. Kale. All kinds of things, with curry paste and broth cubes and coconut milk and spices. Chaos soup.

And then I chopped up a bunch of stuff to make it better for salad ingredients and roasting and so now I have a pan of veggies cooking in the oven

and i am so very tired, all i wanted to do was clear a little space ahahaha

now i get fruit

what is it about thawed fruit that makes it taste like a Treat? I think maybe my brain thinks it's ice cream toppings Edit: yaaaaaaaay

[ithinkofnealcassady]

frankieeee im making soup tonight for a dinner party but idk what soup to make What is your favorite soup recipe!

OOOH GOOD QUESTION. splitting this up so awkwardly bc i said so much… also full disclosure i was vegan for 5 years until a year ago so most of the soups i make nowadays are still at least vegetarian 😔 unless you don’t eat meat in which case 😄

you can never go wrong with a classic minestrone imo which is basically a broth of your choosing with whatever vegetables you have on hand (https://ricette.giallozafferano.it/Minestrone-di-verdure.html)

but i’m also a big fan of coconut milk-based soups such as https://ohmyveggies.com/thai-pumpkin-soup-recipe/

or a good chicken soup with a hefty amount of dill ❤️

i think you can never go wrong with anything that has a root vegetable base (potatoes, pumpkin, winter squashes, etc) and i love anything i can add loads of ginger to!!

some fav soups of mine are carrot and ginger (exactly what it sounds like, i roast carrots and fresh ginger with oil salt pepper and it would be mad delish with curry powder too & blend it up with broth and you could totally add cream or milk),

pastina with chicken broth and tons of grated cheese (i follow my heart when making it there’s no recipe but it’s comfort food),

oooh you could even do a broth started with sautéed zucchini in a pan (onions, some sort of cured meat if you’re a meat eater, that type of stuff) and pasta!!!

my mom did a lot of soups growing up perché siamo napoletane and that’s peasant food so OH MY GOD LENTIL SOUP. LENTIL SOUP. carrot celery onion lentils add some fresh greens once boiling maybe some chopped tomatoes…

my mom also made this awesome mushroom soup with quinoa kale spinach and cinnamon when i was sick last year and it healed me (spiritually).

escarole soup obvs http://www.christopherpless.com/recipe/zuppa-di-scarola/ also

zuppa di ceci chickpea soup was an absolute STANDARD in my house we usually didn’t blend it (whole chickpeas https://ricette.giallozafferano.it/Zuppa-di-ceci.html) but it can totally be blended too (https://www.italianfoodforever.com/2009/11/zuppa-di-ceci-creamy-chickpea-soup/)… i could go on

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Here is a sample 7-day keto meal plan for weight loss:

Day 1:

Breakfast: Scrambled eggs with spinach and cheese

Snack: Mixed nuts

Lunch: Grilled chicken salad with avocado and bacon

Snack: Celery with cream cheese

Dinner: Baked salmon with roasted broccoli

Day 2:

Breakfast: Mushroom omelette with cheese

Snack: Pork rinds

Lunch: Turkey and cheese lettuce wraps

Snack: Cheese sticks

Dinner: Beef stir-fry with broccoli, mushrooms, and bell peppers

Day 3:

Breakfast: Greek yogurt with blueberries and almonds

Snack: Hard-boiled eggs

Lunch: Chicken Caesar salad with Parmesan cheese

Snack: Cucumber slices with ranch dressing

Dinner: Grilled shrimp with zucchini noodles

Day 4:

Breakfast: Bacon and egg muffin cups

Snack: Almond butter with celery

Lunch: Tuna salad with avocado and cucumber

Snack: Sunflower seeds

Dinner: Pork chops with roasted cauliflower

Day 5:

Breakfast: Keto smoothie with spinach, avocado, and coconut milk

Snack: Beef jerky

Lunch: Cobb salad with turkey, bacon, avocado, and blue cheese

Snack: Olives

Dinner: Baked chicken with asparagus

Day 6:

Breakfast: Chia seed pudding with berries

Snack: String cheese

Lunch: Broccoli and cheese soup

Snack: Roasted pumpkin seeds

Dinner: Steak with sautéed mushrooms and Brussels sprouts

Day 7:

Breakfast: Keto pancakes with sugar-free syrup

Snack: Cheese and salami

Lunch: Tuna salad lettuce wraps

Snack: Coconut chips

Dinner: Grilled salmon with cauliflower rice and roasted green beans

Remember to adjust the portion sizes according to your caloric needs and goals. Also, make sure to drink plenty of water throughout the day and consult with a healthcare professional before starting any new diet or exercise program.

Click here Free Download 21 day keto meal plan for weight loss

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Healthy Dinner Ideas: Quick, Delicious, and Nutritious Meals

Healthy Dinner Ideas: Quick, Delicious, and Nutritious Meals

Tired of eating the same old boring dinners? Do you want to eat but struggle to come up with ideas for nutritious and satisfying meals? There is no need to look any further! In this article, we'll give you 15 quick and delicious healthy dinner ideas. nutrient-dense to keep you feeling full and energized.

Introduction:

Eating a nutritious dinner is critical to maintaining a healthy diet. and promoting health. A healthy dinner should include a variety of nutrient-dense foods that supply your body with the vitamins and minerals it requires to function. But finding healthy dinner ideas can be challenging. especially if you're pressed for time or don't know where to begin. we've got you covered with these 15 easy and nutritious dinner ideas.

Vegetable Stir-Fry:

Vegetable stir-fry is a quick and easy dinner option that is both healthy and delicious. sauté your favourite vegetables in a pan with some garlic and ginger, and serve over brown rice or quinoa. You can also add tofu or shrimp for a protein boost.

Grilled Chicken with Roasted Vegetables:

Grilled chicken with roasted vegetables is a classic. and healthy dinner option that is perfect for meal prep. marinates chicken breasts in olive oil and lemon juice. your favourite seasonings, then grill or bake until cooked through. Serve with roasted vegetables like carrots, and broccoli. sweet potatoes for a balanced and satisfying meal.

Stuffed Bell Peppers:

Stuffed bell peppers are a fun and healthy dinner option that can be customized to your liking. fill bell peppers with a mixture of ground turkey, and quinoa. your favourite vegetables, and bake in the oven until cooked through. Serve with shredded cheese and a side salad for a complete meal.

Lentil Soup:

Lentil soup is a nutritious and comforting dinner option that is easy to make. and perfect for a cold winter night. sauté some onions.  garlic, then adds in lentils, diced tomatoes, and vegetable broth. your favourite herbs and spices. Let simmer until the lentils are tender and serve with a slice of whole-grain bread.

Baked Salmon with Roasted Broccoli:

Baked salmon with roasted broccoli is healthy. and satisfying dinner option that is packed with omega-3 fatty acids. and fibre. season salmon fillets with lemon juice, and olive oil. your favourite herbs and spices, Then bake until done in the oven. Serve with roasted broccoli and a side salad for a well-rounded meal.

Chickpea Curry:

Chickpea curry is delicious. and nutritious dinner option that is perfect for vegetarians and meat-eaters alike. sauté some onions and garlic, then add in chickpeas, diced tomatoes, and coconut milk. your favourite curry powder. Let simmer until the sauce thickens, then serve over brown rice or quinoa.

Turkey Meatballs with Zucchini Noodles:

Turkey meatballs with zucchini noodles are healthy. and low-carb dinner option that is perfect for those watching their weight. mix ground turkey with breadcrumbs, and egg. your favourite herbs and spices, then form into meatballs and bake in the oven. Serve with zucchini noodles sautéed in garlic and olive oil.

Quinoa Salad:

Quinoa salad is a versatile and healthy dinner option that can be customized to your liking. Cook the quinoa according to the package directions, then combine. it with your favourite vegetables, herbs, and dressing. You can also include some protein, such as chicken.

Sweet Potato and Black Bean Tacos:

Sweet potato and black bean tacos are healthy. and flavorful dinner option that is perfect for meatless Mondays. roast sweet potatoes. and black beans in the oven with some spices. then serve in a tortilla with your favourite toppings. like avocado, salsa, and cilantro.

Shrimp Stir-Fry:

Shrimp stir-fry is a quick and easy dinner option that is perfect for busy weeknights. sauté shrimp with your favourite vegetables like bell peppers and mushrooms. broccoli, then serve over brown rice or quinoa.

Roasted Chicken with Vegetables:

Roasted chicken with vegetables is a classic. and healthy dinner option that is perfect for meal prep. season chicken with olive oil, and lemon juice. your favourite herbs. and spices, then roast in the oven with your favourite vegetables like carrots and onions. 

Sweet Potato Baked with Greek Yogurt and Berries:

Baked sweet potato with Greek yoghurt. and berries are a healthy and satisfying dinner option that is perfect for a sweet tooth. bake a sweet potato in the oven. then top it with Greek yoghurt and your favourite berries for a nutritious and tasty meal.

Egg Fried Rice:

Egg-fried rice is a simple and healthy dinner option that is perfect for using up leftovers. sauté some scrambled eggs with leftover rice. and your favourite vegetables, then season with soy sauce. and sesame oil for a flavorful and filling meal.

Quinoa Stuffed Portobello Mushrooms:

Quinoa-stuffed portobello mushrooms are healthy. and filling dinner option that is perfect for vegetarians. cook quinoa according to package instructions. then mix it with your favourite vegetables, herbs, and cheese. Stuff the mixture into portobello mushroom caps. then bake in the oven until done.

Conclusion:

In conclusion, there are plenty of healthy dinner ideas that are quick, and delicious. and packed with nutrients to keep you feeling full and energized. From vegetable stir-fry to quinoa-stuffed portobello mushrooms. these 15 dinner ideas are perfect. those looking to eat without sacrificing flavour or satisfaction.

FAQs

Are these healthy dinner ideas suitable for those on a low-carb diet?

Yes, many of these dinner ideas are low in carbs and suitable for those on a low-carb diet. Examples include turkey meatballs with zucchini noodles. and tacos with sweet potato and black beans.

Can I make these healthy dinner ideas in advance for meal prep?

! Many of these dinner ideas, such as grilled chicken with roasted vegetables. and the lentil soup is perfect for meal prep and can be made in advance.

Are these healthy dinner ideas suitable for vegetarians?

Yes, there are several vegetarian options on this list, such as chickpea curry. and the quinoa-stuffed portobello mushrooms.

Are these healthy dinner ideas expensive to make?

Not at all! Many of these dinner ideas are made affordable. and available ingredients. making them an option for those looking to eat.

Are these healthy dinner ideas suitable for vegetarians?

Yes, there are several vegetarian options on this list, such as chickpea curry. and the quinoa-stuffed portobello mushrooms.

How can I make these healthy dinner ideas more?

You can customize these dinner ideas. your children's liking by adding in their favourite vegetables, and seasoning with herbs.  spices, and serving with a side of their favourite fruit or vegetable.

Are these healthy dinner ideas expensive to make?

Not at all! Many of these dinner ideas are made affordable. and available ingredients. making them an option for those looking to eat.

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