The Exercise Coach - Park Ridge

(Recipe of the Week) This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Seriously Good Vegetable Soup

(via: https://bit.ly/4dCssmk )

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
½ teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

Instructions

Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

(Recipe of the Week) This Paleo Cashew Chicken recipe is a healthy homemade spin on the classic Chinese takeout dish that comes together in 30 minutes or less. With tender chicken, crunchy cashews, broccoli, snap peas, bell peppers, and a savory-sweet sauce, it tastes just like your favorite Chinese restaurant, but healthier.

Paleo Cashew Chicken

(Via: https://bit.ly/4enYQv7 )

For the chicken:
1 1/2 pounds boneless skinless chicken breast, diced into 1″ cubes
1/2 teaspoon sea salt
1/4 black pepper
2 tablespoons arrowroot starch
2 tablespoons coconut oil

For the sauce:
1/4 cup coconut aminos
1 1/2 tablespoons white vinegar
1/2 teaspoon sesame oil
1/2 teaspoons ground ginger
1/4 teaspoon red pepper flakes
1 tablespoon honey
1/4 cup chicken broth or water

For the vegetables:

1 tablespoon coconut oil
3 cloves garlic
1 medium red bell pepper, seeded and chopped into 1″ bite-sized pieces
2 cups broccoli florets
1 1/2 cups sugar snap peas
3 scallions, chopped
1 cup raw cashews
sesame seeds, to garnish

Instructions
Toast cashews: Preheat oven to 350 degrees Fahrenheit. Place cashews in a single layer on a baking sheet and toast in the oven for about 5 minutes.
Prepare the sauce: Meanwhile, in a small bowl whisk together the coconut aminos, white vinegar, sesame oil, ginger, honey, and chicken broth. Set aside.
Coat chicken: place cubed chicken in a large bowl with sea salt, black pepper and arrowroot starch. Toss chicken until coated evenly.
Cook chicken: In a large skillet, heat coconut oil over medium-high heat. Add chicken once the oil is sizzling hot. Cook chicken until golden brown, for 3-4 minutes, flipping and stirring so all sides cook evenly. Transfer cooked chicken to a plate.
Stir-fry vegetables: In the same skillet, add coconut oil, then add garlic. Saute until fragrant, then add bell pepper, broccoli, snap peas, and green onions. Cook for about 5-10 minutes, stirring frequently, until vegetables are tender. Add the chicken back to the skillet.
Add sauce: Add the sauce and toss with chicken and vegetables until evenly coated. Let sauce simmer for 1-2 minutes, until thickened. Toss in the cashews and green onions and stir. Serve hot with cauliflower rice.

Note: Omit Honey to make this dish approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT