Saturday, November 28, 2009

Winter Veggie Soup-Available for order this week!



Winter Veggie Soup

Although I didn't over-indulge quite as bad as past Thanksgivings, I was no angel on Thursday. That's why this soup is meant to cleanse the body of any residual puffiness, and get me back on track to an EF lifestyle.

Ingredients
  • carrots
  • butternut squash
  • onion
  • tomatoes
  • vegetable stock
  • kale, chopped
Directions
  1. Roast carrots, squash, onions and tomatoes until tender
  2. Puree veggies, except for carrots (you can leave them chunky)
  3. Mix in equal parts stock
  4. Add kale
  5. Simmer 30 mins.
This recipe was inspired by Simply Recipes. I switched some things around to make it a little cleaner and more EF

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Wednesday, November 18, 2009

Bacon Broccoli Salad- Available for order this week



A great snack that will fill you with nutrients and get you through the day. Think about how you'll feel after having this compared to a bag of chips!

Ingredients (6 servings)
  • broccoli florets- 1 lb.
  • mayo- 4 tbsp.
  • red wine vinegar- 2 tbsp.
  • pecans, toasted- a handful
  • red onion or shallot, minced, 4 tbsp.
  • bacon, cooked and crumbled- 4tbsp.
Directions
  1. blanch broccoli, allow to cool
  2. toss with as much mayo to thinly coat the broccoli
  3. toss with everything else
voila, quick and easy!

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Wednesday, November 11, 2009

Chicken Curry


Chicken Curry- Available to order this week
While this isn't the most traditional curry in the world, it's my healthier version of it. Quick and easy comfort food, great for cold autumn nights!

Ingredients (serves 2)
  • 1/2 large yellow onion- chopped
  • 1 red bell pepper (optional)- chopped
  • chicken (already cooked and shredded)
  • 1 tsp chile powder
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • pinch of cinnamon
  • 2 tbsp. curry powder
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/2 cup coconut milk
Directions
  1. caramelize the onions in a tablespoon of butter
  2. add peppers and cook til tender
  3. Add chicken and spices
  4. Stir for one minute
  5. deglaze pan with wine
  6. allow wine to reduce completely
  7. add chicken stock and coconut milk
  8. simmer for 20 minutes
  9. taste and re-adjust seasonings and/or consistency to your liking

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