Irresistible Tomato Soup with Rich Pesto Pancakes
An amazing lunch that's healthy and low in calories, this silky soup can easily be made in the evening and taken to work in the subsequent days of the week.
I'll add the ingredients and cost/calories to the description this evening.
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Garden Vegetable Soup with Pistou Recipe--Still Blonde after all these YEARS!
Still Blonde after all these YEARS! (a blog for Women over 45) is doing a review of the book Golden Door Cooks at Home. Here is one of the recipes from the book.:
Garden Vegetable Soup with Pistou
Made from basil, garlic, olive oil, and Parmesan cheese, pistou is stirred into soups, stews, and pastas to add aromatic flavor and color. Ordinarily, that savory burst comes from a large amount of olive oil and cheese, but my version uses no oil and just a bit of Parmesan. The trick is to puree the pistou ingredients with some of the hot soup and then stir this mixture back into the soup. This method gives the soup the extra body and robust flavor of classic pistou without the added fat. Serves 8
1 cup dried flageolet, great northern, or cannellini beans
6 cups Chicken or Vegetable Stock (pages 268 and 269) or store-bought low-sodium broth
1 bay leaf
1 medium carrot, diced (1/2 cup)
2 celery ribs, diced (1 cup)
1 medium zucchini, diced (1 cup)
4 ounces green beans, cut into 1-inch pieces (1 cup)
1/2 small leek, thinly sliced (1 cup)
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 cup packed coarsely chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley
2 tablespoons grated Parmesan cheese
2 teaspoons tomato paste
1/2 cup sliced scallions (white and green parts)
2 garlic cloves, smashed
1/2 large ripe red tomato, seeded and diced (1/2 cup)
Rinse the beans in cold water and pick over them, discarding any stones or debris. Place them in a large bowl and pour in enough cold water to cover by 2 inches. Let stand overnight.
--Drain the beans, discarding the water. Transfer the beans to a medium saucepan and add the stock and bay leaf. Bring to a boil and then reduce the heat. Simmer gently, partially covered, until the beans are tender, 40 to 50 minutes.
--Stir in the carrot, celery, zucchini, green beans, leek, salt, and pepper and simmer until the vegetables are tender, about 15 minutes. Remove and discard the bay leaf.
--Combine the basil, parsley, Parmesan, tomato paste, scallions, and garlic in a blender. Add 2 cups of the hot broth to the blender and process for 20 seconds, until the mixture is well blended and smooth. Pour the blended mixture into the soup and stir to combine. Stir in the diced tomato. Ladle the soup into warm bowls and serve hot.
Nutritional Information (per serving): 120 calories; 1g fat; 0.5g sat fat; 10g protein; 19g carb; 6g fiber;10mg cholesterol; 308mg sodium
Reproduced with permission from Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Chef Dean Rucker with Marah Stets
(Published by Clarkson Potter, April 2009, Hardcover, 288 pages.)
Ultimate Fat Burning Keto Pesto
This is our second video recipe about keto pesto. It shouldn’t come as a surprise as it is one of my favorite things to eat. If you haven’t already tried this amazing recipe, I would encourage you to watch our first video, where I put together a very rustic and very delicious pistachio mint pesto. Pesto is one of those foods that is always associated with condiments or garnishes, when it’s anything but. Pesto has always been eaten in small amounts but, I confess, I eat it by the spoonful! Not only because it is incredibly tasty but because it is absolutely packed full of nutritious ingredients. Pesto, in my opinion, shouldn’t be your garnish, it should be your base. Herbs hold a fond place in my heart from my childhood and now as an adult I’ve seen the miraculous health benefits of and curing properties certain herbs possess. In the last recipe we focused on mint, but in this video the green of choice is the wonder herb, cilantro, or coriander as I knew it in my native England.
Cilantro is a potent, yet subtle herb, which is as medicinal as it is nutritious and to top it off, it has a wonderfully distinct flavor. In this recipe we will be combining cilantro as a clean organic source, with jalapeño, pumpkin seeds, garlic, hempseed oil, lemon juice, and much more. This particular pesto I like to prepare in the food processor to give it that silky smoothness so I can spread it on keto bread, use as a base for meats or vegetables or simply enjoy by itself by the spoonful.
This pesto is absolutely jam-packed full of nutrients and super foods, all combined to create a recipe that should be eaten as a salad rather than dabbed sparingly. So dig in and enjoy the taste, enjoy the wonderful health benefits it’s giving you and use it on any food you prepare. And the beauty of it all? If you run out of ideas, just grab a spoon and dig in. ;)
Watch this space for many more recipes coming your way. Wednesdays are our recipe days so if you want to be notified every time we publish a new keto recipe, simply hit the icon at the end of the video or click on subscribe below.
Thanks for watching! :)
about 1.5 cups/ 12 servings
Ingredients:
1⁄3 cup pepitas (pumpkin seeds)
1/2 jalapeno, sliced (optional)
2 cups packed cilantro
1/2 cup tea seed oil
2 tablespoons nutritional yeast
2 tablespoons fresh lime juice
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat oven or toaster oven to 350 degrees. Place pepitas and sliced jalapenos on a baking tray, drizzle a little tea seed oil and salt and bake for about 5 minutes or until pepitas are slightly toasted. Remove from oven and let cool for a few minutes.
Blend all ingredients in a food processor until smooth, about 2-3 minutes. Store in an airtight container in the refrigerator up to 5 days.
Nutrition Facts: (serving size: 2 TB) Fat: 11g Protein: 2g Fiber: 1g Carb: 1g Net Carb: 0g
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Our health and wellness is our most precious possession. My goal is to help you not just survive but thrive by optimizing our vitality through functional foods, through nutrients, through movement (exercise), through beauty and through self-care. I’ve always considered myself a guide, an explorer, a discoverer who isn’t content with simply being told that things are the way they are. It’s this insatiable curiosity that leads me to travel, to touch and experience for myself, and see with my own eyes, to draw information and learnings from cultures all over our globe in order to share them with you so that we can all live a better life.
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Pesto Veggie Soup
A twist on the tomato basil recipe. I didn’t have any basil and not enough tomatoes for the original recipe. But I did have other ingredients to recreate the amazing recipe!
How to make Low Carb Italian Sausage, Tomato, and Pesto Soup
yield 8 SERVINGS prep time 10 MINUTES cook time 50 MINUTES total time 1 HOUR
This recipe is from kalynskitchen.com. We really enjoyed the flavour, but I found there was WAY too much liquid, so next time I’ll use only 4 cups stock rather than 8. But otherwise, it was really nice.
Italian Sausage, Tomato, and Pesto Soup is a family-friendly dinner idea, and this soup can be made with macaroni or cauliflower rice, whichever you prefer.
INGREDIENTS
• 8 cups homemade chicken stock (see notes)
[I found this to be way too much, I would use only 4 cups next time]
• 1 tsp. dried basil
• 1 tsp. ground fennel
• two 14.5 oz. (400g) cans petite dice tomatoes
• 5 tsp. olive oil
• one 19.5 oz. (550g) package turkey Italian sausage (see notes)
• 1 small onion, chopped
• 1 T minced garlic
• 1/2 cup (about 50g) dry macaroni OR use cauliflower rice (see notes)
• 3 T basil pesto
INSTRUCTIONS
1. Put chicken stock into a large heavy soup pot and start to heat.
2. Add the dried basil, ground fennel, and 2 cans petite dice tomatoes with juice and let the mixture simmer while you cook the sausage.
3. Heat 1 T of olive oil in a heavy frying pan.
4. Squeeze the sausage out of casings and cook until nicely browned, breaking apart with a metal turner as the sausage cooks.
5. Add browned sausage to the soup pot.
6. Add the other 2 tsp. of olive oil to the frying pan, then cook the onions for 3-4 minutes, or until they are starting to soften.
7. Add the minced garlic and cook 1-2 minutes more.
8. Add the onion and garlic to the soup pot.
9. Deglaze the frying pan with about 1 cup of soup from the pot and scrape off browned bits from the pan, then add that back into the soup.
10. Let this simmer on low heat for 15-20 minutes.
11. Add the macaroni or frozen cauliflower rice, stir, and continue to simmer the soup for 15-20 minutes more, or until the macaroni or cauliflower rice is soft.
12. Stir in the basil pesto and cook 5 minutes more.
13. Serve hot, with freshly grated Parmesan cheese if desired.
NOTES
⁃ You can also use two 32 oz. cartons of chicken stock or five 14 oz. cans of chicken broth. You can use pork Italian Sausage if you prefer.
⁃ Nutritional information is calculated with macaroni since that's what is in the photos, but you can use macaroni, or substitute with one 10 oz. package frozen cauliflower rice. Macaroni will be about 5 carbs per serving; cauliflower rice will be 1.5 carbs per serving.
NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1/8th recipe
Amount Per Serving: CALORIES: 168, TOTAL FAT: 9g, SATURATED FAT: 2g, TRANS FAT: 0g, UNSATURATED FAT: 7g, CHOLESTEROL: 12mg, SODIUM: 398mg, CARBOHYDRATES: 13g, FIBER: 0g, SUGAR: 4g, PROTEIN: 8g
Fat Burning Soup and How to Use a Food Processor
Join the Sassy Sisters and their Classy Mom as the ladies demonstrate How to Use a Food Processor while putting together the ingredients for this tasty, filling, and surprisingly effective Fat Burning Soup!
FAT BURNING CABBAGE SOUP
Chop up the following: 1 head cabbage, 1 # carrots, 1 bunch celery, 1 bunch fresh parsley, 6 large green onions and two large green peppers. Add two large cans of whole tomatoes and 3 cans beef broth. Add water to cover vegetables. Cook until tender. After the veggies are cooked, add chopped garlic cloves, salt, pepper, oregano and basil to taste. I did not add salt and pepper and thought it was very tasty.
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