Tomato Turmeric Soup

Great flavor to beat the bland out of you!  Don't let bland get to you in P2, it is possible to love your meals! 
This culture cross of spices is a perfect mix.  We have Turmeric from India, Cilantro and Cumin from Mexico, Plum Vinegar from Japan to blend sweetly into this nice soup.

The flavorful turmeric boosts moods, aids as an anti-inflammatory to your skin and blood vessels, natural pain reliever and cancer cell killer.  Turmeric helps detox your liver and fight obesity.  Kick your health into high gear while enjoying every slurp. 

Tomato Turmeric Soup
(1 serving)
1 tomato, diced  (feel free to experiment and add any other kind of veggies you like such as asparagus, cabbage,  onions, radishes, spinach, fennel...)
1 green onion, sliced
2 TB cilantro, chopped
1 C of water or protocol veggie or chicken broth
1/2 C water
1 TB Ume Plum Vinegar (or vinegar of choice)
1 clove of garlic
1/4 tsp ground cumin
1/4 tsp turmeric powder
¼ teaspoon cayenne powder (optional)
Dash of salt and fresh cracked pepper
3 1/2 ounces of any protocol allowed meat you wish
 

Place all ingredients in a small sauce pan. Heat through to a simmer, add any meat that you wish.  Before I add the meat I like to blend it up in a blender or immersion style.  Enjoy!

Phase 3/4:  Saute some red onion, tomato and garlic in 2 tablespoon of grass fed butter before adding the rest of ingredients.  Use all chicken broth instead of water and add more meat.  Try adding sliced grilled steak or ground beef to the soup at the end.  Top with a splash of fresh cream. 

Almost Creamy Tomato Soup

Hello!  I have missed you!  We have been busy busy busy getting a new kitchen to create in!!! I hope that will be enough reason for you to forgive my absence. 
Today it is rainy and drab here, perfect for a warm bowl of soup.  Tomato soup is perfect to soothe away gray clouds.  I am glad it is raining in place of the snow though!  Welcome spring rains, after this year even the hardiest of Midwesterners are ready for some much needed warmth.

Hint:  My next post will be about Spring and planting herbs, herbs are so wonderful for Phase 2....it let's us feel a little like cheating using fresh herbs and does good for our taste buds.  During my Phase 2 last summer my Rosemary plant could not keep up with me!  So just a head's up- start saving those clear boxes that you buy your lettuce or spinach in (if you buy that kind).

Also:  My amazon store has been going haywire.  I will try to get things up and running again soon :)  If you have any questions about products just email me and I will give my help and suggestions.  Email address here or here.

That is all for now, have a wonderful day of scale dropping fun.  ~Natasha

Photo Credit

Almost Creamy Tomato Soup

Makes 2 servings- only one serving per day.

2 TB water

1 tsp onion powder

2 14-15 oz cans tomato puree or diced tomatoes (love Muir Glen Fire Roasted)
1/2 tsp basil

1/4 tsp thyme
1/4 tsp fresh cracked pepper

1 C protocol allowed chicken broth (see here)
10-15 drops stevia or 1/4 tsp powdered stevia (optional)

2 TB milk

1/2 tsp celtic sea salt

Caution Note:  I have 2 days worth of milk in this recipe.  If you plan to eat this twice in one day, add only 1 TB milk.  If you need your milk in your coffee than just omit the milk completely.  You can also half the recipe but why cook more?

In medium sauce pan over medium heat, add ingredients up to the broth.  Simmer 25 minutes, stirring occasionally.  Turn to medium-low and stir in the stevia, milk and salt.  Let cook 10 minutes.  If you used diced tomato and want it creamy then let cool and blend in a blender or leave in the pot and mix it up immersion style. 

Note:  You can choose to add any meat you want or eat on the side.  Cooked shrimp to make a shrimp cocktail soup! 

P3/4:  Use 1/2 cup heavy cream in place of milk and use olive oil in place of water. Can also replace 1 whole onion for onion powder. 

Photo Credit

Italian Spinach Soup

 Hoping everyone had a wonderful and event filled weekend!  Did you get past all the buckets of candy in your kids room or co-workers desk?  Just turn your nose up and know that you are making a wonderful decision to chose the best life and health, you are completely worthy of it! 

Is it cold where you are?  I am freezing up here!  Soup is the perfect thing; hot, filling, savory.

Italian Spinach Soup
3 1/2 ounces boneless- skinless chicken breast OR any protocol meat of choice
2 cloves garlic
1 TB fresh basil, sliced thin *(1 tsp dried basil)
1 tsp dried parsley
1/2 tsp onion powder
1 C water
1 C chicken broth- sugar and starch free, less than 10 cals/ serving
very large handful of baby spinach leaves, sliced thin
celtic sea salt and pepper to taste
few drops of stevia (optional)

I a medium sauce pan, cook chicken in 2 TB water over medium-high heat.  When cooked through, remove to cool and shred or dice.  Return chicken to pan, add garlic, basil, parsley and onion powder.  Cook 2-3 minutes until very fragrant.  Stir in water and broth, turn heat up to high and let boil for 2-3 minutes.  Turn stove off, stir in spinach, cover.  Cook 5-8 minutes until spinach is tender.  Season with additional salt and pepper, top with crumbles melba/ grissini.

Note: Sub the spinach for shredded cabbage, but the spinach goes well for Italian flare.  Would be excelent with shrimp!

Phase 3:  Add tomato, onion, saute meat in olive oil and top with Parmesan cheese. (I had this yesterday and was very good.)

Phase 4:  Add organic white kidney beans, Great Northern beans or Cannellini.

White Chicken 'Chili'

It is cold here already.  Fall is blowing in with rain and gloom the last few days.  I had already made my Fire Roasted Chili but still wanted something warm.  Out comes the new White Chicken 'Chili'!  My tips for this one- use the leftover chicken you have already made up, if you think even far enough ahead of time, throw an onion on the grill the night before you make this for some amazing flavor.  Feel free to use your favorite veggie instead of onion too.  Cabbage, tomato or spinach would be good.  After you cook the onion so long in the broth, the texture of them changes and they don't have an onion consistency at all.  They soften and are almost like noodles....this is coming from a major texture food person...so give it a try.

White Chicken 'Chili'
3.5 ounces chicken
1/2 onion, sliced thin
1 1/2 Cups protocol Chicken Broth (I used Wild Harvest today)
1 Cup water
2 tsp garlic, minced
2 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp sea salt
1/4 tsp black pepper
1 TB milk allowance (optional)
dash of paprika
Cilantro
Lemon

Place sliced onion, garlic, oregano, chili and cumin in a pan and saute on Med-Hi for 5 minutes or until onions soften and garlic is fragrant.  Add chicken, broth, water, salt, pepper and paprika.  Bring all to a boil then turn down to lo and simmer, covered for 1 hour.  Ladle soup into your bowl and top with cilantro and a squirt of lemon, more salt and pepper to your taste. Enjoy this filling meal.

Fire Roasted Chili

What did you have for dinner last night?  I had some great tasting Chili! 
This recipe is very good and filling, the secret to the flavor I believe is the fire roasted tomatoes.  You can use any meat, I have use shredded chicken and shrimp would be good too.

Fire Roasted Chili
(1 Serving)
3.5 ounces Grass Fed, Organic Sirloin- cubed or ground (Can use any meat you desire)
1 C Muir Glen Fire Roasted tomatoes
1/2 C Pacific Low Sodium chicken broth
1 green onion- sliced
2 cloves garlic- minced
1/4 tsp Chili Powder
1/4 tsp Cumin
1/2 tsp Onion powder
1/4 tsp Oregano
1/4 tsp Basil
1/4 tsp Black Pepper
1/8 tsp Cayenne- to taste
Red Pepper Flakes to taste
Green Onion and Cilantro for topping

Brown your meat of choice on medium heat.  Add minced garlic and white part of green onion and reserve green part for topping.  Saute 1-2 minutes.  Stir in rest of spices, tomatoes and chicken broth.  Bring to boil then reduce heat to low and simmer uncovered for 1 hour.  It will cook down a bit; if you desire more liquid, you can always add a bit more broth. Top with green part of the green onion and cilantro.

Now to make a whole pound of ground sirloin at a time follow this...

Fire Roasted Chili
(5 servings)
1 pound Grass Fed, Organic Sirloin- cubed or ground
2- 14.5 oz cans Muir Glen Fire Roasted tomatoes
2 C Pacific Low Sodium chicken broth
5 green onions- sliced
4-6 cloves garlic- minced
1 tsp Chili Powder
1 tsp Cumin
2 tsp Onion powder
1 tsp Oregano
1 tsp Basil
1 tsp Black Pepper
1/4 tsp Cayenne- to taste
Red Pepper Flakes to taste
Green Onion and Cilantro for topping

Brown your meat of choice on medium heat. Add minced garlic and white part of green onion and reserve green part for topping. Saute 1-2 minutes. Stir in rest of spices, tomatoes and chicken broth. Bring to boil then reduce heat to low and simmer uncovered for 1 hour. It will cook down a bit; if you desire more liquid, you can always add a bit more broth.  Top with green part of the green onions and cilantro.  This will be able to be measured out to 1 1/4 to 1 1/2 C serving depending on much it cooked down. 

I hope you enjoy this recipe as much as I did.  If you want to feed your family the same meal, maybe serve over rice or stir in some beans after you remove your portion.  So after reading this...what are you having for dinner tonight?