Serves 4

Ingredients

• 8 ounces of cooked chicken breast, thinly slices
• 1 medium zucchini, thinly sliced & halved
• 1 cup of baby spinach
• 5 cups of shitake mushrooms
• 4 garlic cloves, chopped
• 2 Tbsp. of ginger, chopped
• 2 cups of low sodium chicken broth
• 2 cups of water
• 4 Tbsp. white miso paste
• Pepper, to taste

Instructions

• Heat the olive oil. Add garlic and ginger. Sauteed for a few minutes.
• Add the chicken broth and water.
• Add the vegetables and cook for about 3 minutes.
• Add the cooked chicken and simmer for about 5 more minutes.
• Stir in the white miso paste and the spices.
• Add the baby spinach.
• Simmer a few more minutes until vegetables are tender.

This recipe works well with tofu, shrimp or a cooked fish such as salmon.

Nutrition (per serving)

Calories: 134 | Protein: 19g | Total Carbohydrates: 8.5g | Fat: 3.1g

Creamy Zucchini Soup

Serves 6

Ingredients

• 4 medium zucchini, diced
• 1 carrot, chopped
• 3 garlic cloves, chopped
• 1-2 Tbsp. of ginger, chopped
• 1 can of light coconut milk
• 1 can of chicken broth
• 1 Tbsp. Thai red curry paste
• A dash of the following…
• Cayenne pepper
  • Turmeric
  • Cayenne pepper
  • Cumin
  • Coriander

Instructions

• Heat the olive oil. Add garlic and ginger. Sauté for a few minutes.
• Add the chicken broth.
• Add the carrot and cook for about 3 minutes.
• Add the zucchini and simmer for about 5 more minutes.
• Stir in the red curry paste and the spices.
• Add the coconut milk and stir.
• Simmer until vegetables are tender, which should be fairly quick.
• Use a stick (emersion) blender and puree until smooth.
• For more heat, add a little more cayenne.

Nutrition (per serving)
Calories: 86 | Protein: 1.7g | Total Carbohydrates: 14g | Dietary Fiber: 7.6g | Fat: 6g

Cream of Coconut Celery Soup

Serves 6

Ingredients

• ¼ cup of Olive Oil
• ½ Onion, chopped
• 1-2 Tbsp. fresh ginger, chopped
• 3 Garlic cloves, chopped
• Approx. 16 stalks of celery, chopped
• 4 cups chicken broth
• 1, 14.5 ounce can of light coconut milk
• ½ Tbsp. cumin
• ½ Tbsp. coriander
• 1 tsp. curry powder
• 1 tsp. cayenne
• 1 tsp. thyme
• 1 Tbsp. Stevia
• Sea salt and pepper, to taste

Instructions

• In a stock pot or similar sized pot, heat the oil on medium heat and stir in the onion and garlic. Sauté this until soft.
• Add the celery and the broth to the pot and seasonings. Bring this to a boil and then lower the heat to simmer for an additional 20 minutes without a lid.
• Stir in the coconut milk and Stevia. Simmer for another 10 minutes, making sure the celery is very soft.
• For this next step we will need to blend the ingredients together. You can use an immersion blender to do so. Please be careful as the soup can be hot.
• Serve immediately with your favorite protein!

Nutrition (per serving)
Calories:135 | Total Carbohydrates: 5.5g | Dietary Fiber: 3.2g | Protein: 2g | Fat: 11g |

Not sure where to start?

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