Detox Deliciousness

By Unknown - 10:30 PM

OK, let's talk diet. Some of you have messaged/emailed/asked about my diet.

Well, to be honest, I really dislike the word diet. Diets require you to restrict or change your eating habits, which is quite a difficult lifestyle to start and maintain. Dieting is just plain horrible and no fun at all.
My problem is I LOVE FOOD! Baking & eating sweets, going out for dinners, fun nights out drinking wine & cocktails or indulging on ice cream, etc. I just can't imagine and simply wouldn't want to imagine my life without it. Bottom line is, I don't really diet. The lifestyle I've adapted is the 80/20 rule.
Now I'm no expert about diets but it's common knowledge that depriving yourself all treats & sweets simply isn't sustainable. However, having treats here & there in moderation is perfectly healthy. Better yet, building special indulgences into your healthy eating plan can lead to a happier & healthier you. Just keep in mind "eat everything in moderation" which pretty much sums it up: I eat healthy 80 percent of the time & allows myself to indulge in my favorite treats 20 percent of the time.

Speaking of healthy eating, how about this homemade detox, Ginger Carrot Soup?
The natural sweetness of carrots spiked with ginger & crunchy, nutty toasted pine nuts makes this soup beautifully delicious & healthy. The carrots give the soup a rich, full-bodied texture, as well as a big helping of health-enhancing antioxidants and vitamin A. Whether you enjoy this soup hot or cold, the intense carrot flavor & brilliant orange color will make it memorable.

This soup is so creamy, delicious, comforting & healthy. And super easy to make!
Next time you're craving tomato soup & grilled cheese, give this a try instead & eat to your heart's content.
Or if you're searching for a delicious detox soup, this fits the description to a tee.

To a big pot of this detox deliciousness, you'll need:

Ginger Carrot Soup (recipe adapted from FoodNetwork)
2 TBS extra-virgin olive oil
1 Cup chopped sweet onion
2 TBS minced garlic
3 TBS minced peeled ginger
2 pounds carrots, peeled & chopped
1 medium russet potato, peeled & chopped
1 medium sweet potato, peeled & chopped
6 Cups low-sodium chicken stock
1/4 cup pine nuts
1 1/3 Cups plain low-fat Greek yogurt
1 tsp honey
1 tsp minced fresh thyme or 1/4 tsp ground thyme
Kosher salt
Ground pepper.

Combine the olive oil & onion in a heavy pot over med-high heat. Sprinkle with a little bit of salt (~1/2 tsp) and cook until just starting to caramelize ~10 minutes & stirring.

Add the garlic & ginger, stir & cook ~1 min. Don't burn the mixture. 

Add the carrots, potatoes & chicken stock. Bring to a simmer, cover & cook until the carrots & potatoes are very tender ~25 mins. Remove from heat & keep warm.

As the soup is cooking & simmering, in a small saute pan over high heat, lightly toast the pine nuts ~1 min. Set aside to cool.

And, in a small bowl, combine yogurt + honey + thyme & 1/2 tsp pepper. Mix well.

You have 2 options: puree the soup with an immersion blender until very smooth or puree in a blender in batches. Add salt & pepper to taste.

Serve with a dollop of the yogurt mixture & toasted pine nuts.

I serve a small portion as appetizer before dinner or to-go a full serving for lunch.
But that's just me. Eat your heart out! It is pretty damn healthy so go add it.

*One serving contains approximately 166 calories; 5g dietary fiber; 8g protein & plenty of calcium, iron, and vitamin A & C.

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