by Food 4 Thought Wellness
Less Loaded Potato Soup
Ingredients
1 1/2 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme
1 pound cubed peeled baking potato (about 2)
1 pound cubed Yukon gold potato (about 4)
5 cups unsalted chicken stock (such as Swanson) or vegetable
1 teaspoon kosher salt, divided
1 pound cauliflower, cut into florets (about 1/2 head)
3/4 teaspoon freshly ground black pepper, divided
1 1/2 cups 2% reduced-fat milk or use coconut or almond milk
3/4 cup chopped green onions, divided
1/2 cup fat-free fromage blanc (such as Vermont Creamery) or sour cream (or greek yogurt)
2 ounces grated sharp cheddar cheese (about 1/2 cup)
4 slices center-cut bacon, cooked and crumbled (nitrate free)
Preparation
1. Preheat oven to 450°.
2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.
3. While potatoes simmer, combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 minutes or until browned, turning once.
4. Place cauliflower mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.
Thank you Cooking Light for this recipe!
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by Food 4 Thought Wellness
I love this smoothie to start my day! Not only is it refreshing and nourishing, it’s great for detoxing too!
My ingredients for this one….
2 handfuls of baby Kale (I put mine in the freezer…that way it never goes bad)
1 handful of spinach (opt)
2 handfuls of frozen organic pineapple
2 or 3 drops of Ginger essential oil (then you don’t have to deal with the fibers of fresh)
Splash of pomegranate juice (opt)
Coconut water
4 scoops of my superfood mix! (opt)
Blend and enjoy!
Makes 2 large smoothies!
Superfood Mix Ingredients… I like to mix this up on the weekends and use all week. Cuts down on my prep time when rushing around in the morning.
I add…
Chlorella..Spirulina..Chia Seeds..Hemp Seeds..sometimes ground flax..protein powder..sometimes fiber powder.
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by Food 4 Thought Wellness
Most of the salad dressings at the market…shall I say….don’t have the healthiest ingredients. So here is an easy peasy Classic Vinaigrette I found in Cooking Light!
Ingredients
1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Preparation
Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.
Enjoy!
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by Food 4 Thought Wellness
This looks like a yummy, refreshing salad. Thank you A Spicy Perspective for this recipe.
Greek Cucumber Dill Salad
YIELD: 6 servings
PREP TIME: 15 minutes
Ingredients:
- 3 english cucumbers
- 1 tablespoons fresh chopped dill
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 1/2 cup plain greek yogurt
- 2 teaspoons granulated sugar (optional) (I like to use raw or Manuka honey if sweetness is needed)
- Salt and pepper
Directions:
- Peel the cucumbers. Cut in half lengthwise. Then slice into thin pieces. Place the sliced cucumbers into a large bowl.
- Add the chopped dill, minced garlic, the zest of one lemon, 1 tablespoon of lemon juice, 1/2 cup plain greek yogurt, sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
- Toss until the yogurt blends into a thin dressing. Taste, then salt and pepper as needed. Serve cold.
Click here for more info!
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by Food 4 Thought Wellness
Doesn’t this Cowboy Caviar look yummy!!!
Cowboy Caviar
(Thank you 12 Tomatoes for this yummy recipe!)
30 MINUTES TO PREPARE, SERVES 8
INGREDIENTS
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (14 oz.) corn, rinsed and drained
- 6 roma tomatoes
- 1 avocado, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeño, seeds removed, minced
- 1/2 red onion, diced
- 3/4 cup Italian dressing
- 1/2 cup fresh cilantro, finely chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
PREPARATION
- Toss beans corn, tomatoes, bell peppers, jalapeño and red onion together in a large bowl.
- Season with salt and pepper, cumin and garlic powder, then add avocado and fresh cilantro.
- Mix gently with Italian dressing until everything is moistened.
- Taste and adjust seasoning, if necessary.
- Refrigerate for 15-30 minutes before serving.
- Enjoy!
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by Food 4 Thought Wellness
I don’t know about you guys….but sometimes I just need to have a good ole’ Cobb salad. This one looks delish!!! Make your own substitutions where needed!
INGREDIENTS
DRESSING
- 6 unpeeled garlic cloves
- 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
- 1 1/4 cups vegetable oil, plus more for brushing
- 1/2 cup apple cider vinegar
- 1/4 cup fresh lemon juice
- Kosher salt
- Freshly ground pepper
SALAD
- 10 lightly packed cups mixed lettuces (8 ounces)
- Kosher salt
- Freshly ground pepper
- 2 cups shredded cooked chicken
- 1 cup cooked fresh or thawed frozen corn kernels
- 1 cup buckwheat or radish sprouts
- 4 ounces blue cheese, crumbled (1 cup)
- 1/2 cup crumbled cooked bacon
- 1 Hass avocado, peeled and diced
- 1 medium tomato, diced
- 1/2 cup toasted pecans, chopped
- 2 hard-cooked eggs, peeled and sliced lengthwise
HOW TO MAKE THIS RECIPE
- MAKE THE DRESSING Preheat the oven to 425°. Wrap the garlic cloves in foil and set on a rimmed baking sheet. Brush the onions with oil and arrange on the baking sheet. Bake for about 1 hour, until the onions and garlic are lightly charred and soft. Let cool.
- MAKE THE DRESSING Peel the garlic and transfer the cloves to a blender. Add the onions, cider vinegar and lemon juice and puree until smooth. With the blender on, gradually add the 1 1/4 cups of vegetable oil until incorporated. Season the dressing with salt and pepper.
- MAKE THE SALAD In a large bowl, toss the lettuces with 1/2 cup of the dressing and season with salt and pepper. Transfer to a serving bowl or platter. Arrange the remaining ingredients on top and serve, passing the remaining dressing at the table.
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by Food 4 Thought Wellness
I love love love summer!! And, I especially love summer salads. This one looks delish! Enjoy!
Ingredients
3 tablespoons red wine vinegar
1/2 teaspoon stone-ground mustard
2 teaspoons grapeseed oil
7 cups loosely packed baby arugula
2 cups red grapes, halved
2 tablespoons toasted sunflower seed kernels
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.
Thank you myrecipes.com for this yummy recipe!
www.food4thoughtwellness.com
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by Food 4 Thought Wellness
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www.food4thoughtwellness.com
Tune in to The Web Health Talk!
Our Diet Impacts our Health & Vitality
Health surveys show that the incidence of chronic diseases such as heart disease, cancer, and diabetes is higher than ever before. This can be attributed largely to the state of our diets that are woefully inadequate in nutrient-rich whole foods. The reality is that most of us get too much of the wrong stuff, not enough of the right stuff!
- 90% of us don’t eat the recommended 5-13 servings of fruits and vegetables
- 70% of us admit to eating foods that actually contribute to poor health
- Less than 1 serving of whole grains are consumed on a daily basis—many don’t even get that
- Protective lipids and sterols have been stripped from whole grains to increase their shelf life
- Many don’t eat fish due to concerns about the presence of heavy metals and contaminants
- A majority of people are below the estimated average requirement for some basic, essential vitamins and minerals
- Read more…..
- We have One Life to Live! Make it Fantastic!
- xo
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by Food 4 Thought Wellness
Move over, kale salads and acai bowls. There’s a new superfood in town and it’s here to stay.
Called moringa – a.k.a. the “miracle tree” or “tree of life” – it’s a plant that grows exceptionally fast in hostile environments where most others can’t survive. Think dry, semi-arid places like Darfur and Senegal, in addition to tropical climates (the tree is native to North India).
Below is a breakdown of why moringa is the new superfood that you should definitely keep a lookout for:
Click here to Read More amazing attributes of this botanical super-food!! Thank you Elle for this info!
www.food4thoughtwellness.com
www.lwalling.myzija.com
#NaturalHealthRevolution
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