Carrot & Ginger Soup
INGREDIENTS
DIRECTIONS
Source: https://wellnessmama.com
- 1 leek
- 900gms carrots
- 2 sweet potatoes
- ¼ cup coconut oil
- 2 cloves garlic peeled and minced
- 2 TBSP fresh ginger root grated
- 5 cups chicken stock (or make your own)
- ½ tsp curry powder
- 1 tsp salt
- ½ tsp black pepper
DIRECTIONS
- Trim off the tough green end of leek, then slice leek lengthwise and rinse out. Slice leek halves into 1/4-inch slices.
- Trim carrots, wash and slice diagonally.
- Peel sweet potato and cut into 1-inch cubes.
- Pour coconut oil in the soup pot and sauté the leek until translucent but not brown.
- Add carrots and sweet potatoes and toss for 5 minutes on medium heat.
- Add the remaining ingredients and bring to a boil.
- Lower to a simmer, cover, and cook gently for 30 minutes or until the carrots are soft
Source: https://wellnessmama.com
Easy Slow Cooker Chicken Noodle Soup
INGREDIENTS;
Source: www.delish.com
- 1 1/2 lb. boneless skinless chicken breasts
- 1 large onion, chopped
- 3 carrots, peeled and sliced into coins
- 2 stalks celery, sliced
- 4 tsp. sprigs fresh thyme
- 4 tsp. sprigs fresh rosemary
- 3 cloves garlic, minced
- 1 bay leaf
- Kosher salt & freshly ground black pepper
- 10 c. low-sodium chicken broth
- 8 oz. egg noodles (or rice noodles for GF option)
- In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper.
- Pour in broth.
- Cover and cook on low, 6 to 8 hours.
- Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf.
- Return chicken to slow cooker and add egg noodles.
- Cook on low, covered, until al dente, 20 to 30 minutes.
Source: www.delish.com
Sweet Potato & Rocket Salad
- 750g orange sweet potato, peeled, cut into 2cm cubes
- 1 red onion, cut into thin wedges
- 1 tablespoon olive oil
- 2 teaspoons maple syrup
- 1/4 cup balsamic vinegar
- 100g baby rocket
- 100g feta, crumbled
- 1 avocado, cut into 2cm cubes
- 2 tablespoons pine nuts, toasted
- Preheat oven to 200C/180C fan-forced. Place sweet potato and onion on a large baking tray lined with baking paper.
- Drizzle with oil & season with salt and pepper
- Roast for 30 minutes or until golden and tender, turning halfway during cooking. Set aside to cool.
- Meanwhile, combine syrup and vinegar in a small saucepan over medium-high heat.
- Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced and mixture has thickened.
- Place rocket, sweet potato mixture, fetta, avocado and pine nuts in a large bowl. Toss gently to combine.
- Serve drizzled with balsamic glaze.
Source: www.taste.com.au
Baby Kale & Rice Salad
INGREDIENTS;
1. Cook the rice and quinoa mix following packet directions. Transfer to a large bowl and set aside to cool.
2. Add the kale, beetroot and onion to the rice mixture in the bowl and toss to combine. Arrange the kale mixture on a serving platter.
3. Combine the oil, vinegar and mustard in a screw-top jar. Shake well to combine.
4. Top the kale salad with fetta and almonds.
5. Season and drizzle with the dressing to serve
Source:www.taste.com.au
- 2 cups of brown rice & quinoa mix (uncooked)
- 120g pkt Baby French Kale
- 250g cooked baby beetroot, cut into wedges (healthier option; buy raw & oven bake)
- 1 red onion, thinly sliced
- 2 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons wholegrain mustard
- 100g fetta, crumbled
- 1/4 cup (40g) slivered almonds, toasted
1. Cook the rice and quinoa mix following packet directions. Transfer to a large bowl and set aside to cool.
2. Add the kale, beetroot and onion to the rice mixture in the bowl and toss to combine. Arrange the kale mixture on a serving platter.
3. Combine the oil, vinegar and mustard in a screw-top jar. Shake well to combine.
4. Top the kale salad with fetta and almonds.
5. Season and drizzle with the dressing to serve
Source:www.taste.com.au