Hey guys! So a couple months ago I had shared an awesome Skinny Girl Soup, and today I have another awesome low cal soup that is just as easy and delicious. My mom use to make this soup a long time ago after finding it on Weight Watchers, and with the weather rainy and on the colder side here in Chicago I decided to put my little spin on the recipe. The recipe makes about 10 servings, so it’s perfect to keep in tupperware and in the fridge to heat up later for left overs!
What you’ll need!
- I got all my recipes from Trader Joe’s-
3 cups of Chicken Broth
1/2 bag of Cruciferous Crunch Collection
1 TBSP of Tomato Paste
4 Whole Carrots Chopped
1 Cup of Green Beans
1/2 Yellow Onion Chopped
1 Zucchini Chopped
1 Dash of Basil
1 Dash of Oregano
1 Dash of Salt
1 Dash of Pepper
1 Dash of Caynne Pepper (seriously put this in everything)
2 Garlic Cloves
First you want to saute the chopped onion and carrots in a cook pan
Then you want to put in a big pot your broth, tomato paste, bag of cruciferous crunch, your saute onions and carrots, green beans, and all the spices.
Let that simmer for about 10-15 minutes until all veggies are tender, then throw in your zucchni and simmer for 5 more minutes!
After you’ve let it all cook, pour yourself a bowl and enjoy! My Aunts, mom and I enjoied a bowl with a side of crunchy kale! YUM!! Have a great Wednesday xo
As spring is upon us and summer is quickly approaching, I felt today was the perfect day to share my favorite tropical fruits, with a kick! My mom and I started getting these “Mexican Fruit Cups” at the farmers market about 3 years ago, I’ve been hooked ever since! Once I realized how easy they are to make, it’s now my go-to Low Cal snack!
The goodies you’ll need!
Himalayan Pink Salt
– I love Tajin seasoning, it’s also delish on avacado! –
Simply cut up your fruit, (if you’re not a fan of cutting fruit Trader Joe’s sells already cut mango and pineapple spears), put it in a mason jar (or a bowl or cup), shake on your seasoning and then sqeeze your lime!
Be sure to whip up this guilt free snack next time you and your girlfriends are laying by the pool with a margarita in hand- it’s delish!! Xo
Ok, so as some of you may know I am a HUGE smoothie junkie, I usually have one for 2 of my 3 meals a day!! I guess you could say I find it fun coming up with different fruit combos to make a yummy and light meal! One smoothie that will always be my favorite though is my BB&C (blueberries, banana, and coconut) smoothie! I recently just started adding the coconut (because I am a tad obsessed) so if you’re not a fan just omit- it’s just as delicious without it!
What you’ll need:
1/3 cup of blueberries (I use frozen to make the smoothie thicker)
1/3 of a banana
1 tbsp. of coconut
Vanilla Protein (how ever much your container calls a portion)
A dash of cinnamon (this helps speed up your metabolism- my favorite incredient for every meal!)
1 tsp. vanilla extract
Ice cubs (the more you use the thicker the smoothie will be)
1/3 cup of water
Once you’ve gathered up all the ingredients, all you have to do is blend all together!
Mason Jar, Paper Straws
If you’re a coconut fanatic like myself sprinkle a little on top, stick a cute straw in your cup and enjoy! Check out VF soon for more smoothie recipes to help keep your bikini bods in shape for the up coming seasons! Xo
Alrighty, so spring is less than 30 days away… for me, that means bikinis, short shorts, and crop tops will be coming out soon! I usually eat healthy all year round, but about the end of February, I like to really crack down on what I eat to get ready for that spring and summer bod- yay for sunnywarm days! Salads become a big part of my diet this time of year and this is one of my faves…it’s one my mom has made a lot for our family and it is easy, light and delicious!
Here’s what you’ll need:
2-3 Heads of Boston Lettuce (you may substitute for other greens if desired)
1 Bunch of green onions
1 can Hearts of palm
2 cloves Garlic
2 Tbsp. Sugar (next time substituting for stevia)
Grated Peel of 1 Lemon
1 tsp. salt (I use pink Himalayan salt)
½ tsp. Pepper
6 Tbsp. Lemon juice
6 Tbsp. Sour Cream (next time I make I’m going to sub for plain yogurt)
First you want to chop up the green onions and hearts of palm (shown
above), grate lemon and mince the garlic (also shown in above photo)
Clean lettuce, wrap in paper towel and chill in refrigerator while
preparing the dressing
Then in a bowl (we used a large measuring cup) combine all your dressing ingredients and whip all together!
When ready to serve, put lettuce in bowl, add onions and Hearts of Palm, pour on dressing, toss and serve! I don’t like to use all the dressing so I put the leftover dressing in a mason jar and keep in the fridge to use the next day!
I absolutely love this salad; I’m a huge lemon girl (they’re full of amazing health benefits) so I was stoked when my mom finally gave me the recipe! Let me know what you think and if you have any suggestions for different variations (I’ve added chicken before for some protein-so tasty)!