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📌Creamy Carrot-Tomato Soup
Calories: 219
INGREDIENTS:
✅5 green onions, stem only (or 1/3 c chopped white onion)
✅1/2 to 1 tbsp olive oil
✅Two 6 inch carrots- peeled and chopped (extra for garnishing if desired)
✅10 ounces of vegetable broth
✅One 28 ounce can of whole peeled tomatoes, drained
✅Juice of 1/2 of a lime
✅1 tbsp creamy almond butter
✅1 tsp kosher salt
✅1/2 tsp black pepper
✅1/4 teaspoon ground cumin
✅1/2 tsp cinnamon
✅1/4 tsp ground cloves
✅1/4 tsp ground ginger
✅2 tbsp red curry paste (see notes for substitutes)
✅1/2 cup coconut milk (canned)
✅1.5 tbsp arrowroot starch or cornstarch mixed with equal parts cold water or non dairy milk.
✅1/4 tsp onion powder
✅Sea salt and pepper to taste
INSTRUCTIONS:
1. Place onion, oil, and chopped carrots in stock pot. Cook in pan on medium heat for 5-8 minutes or until onions are browned and carrots softened.
2. Add 10 ounces of vegetable broth and whole peeled tomatoes. Mix and simmer 5 minutes.
3. Next add your lime juice, almond, butter, salt/pepper, spices, curry paste,and coconut milk.Bring to a light boil then reduce and simmer for 10 minutes.
4. Carefully transfer soup into a blender (or Vitamix) and puree until creamy. You can also use a hand blender.
5. Place pureed soup back in the stock pot. Add the onion powder and arrowroot “slurry” and cook on medium low, whisking, for another 5 minutes. You don’t want arrowroot starch to cook too long with the soup. It best to add last.
6. If using corn starch, you can add it sooner and cooker longer and it thickens food quickly and at higher temperatures and won’t break down.
7. Taste and adjust salt/spices if needed.
8. Serve and garnish with toppings of choice.
9. Store in fridge covered for up to 5 days or freeze.
📌Chinese Garlic Tofu Stir Fry
Calories: 315
INGREDIENTS:
✅1 block firm tofu (14oz)
✅1 egg
✅2 cloves garlic (minced)
✅1/2 inch fresh ginger (minced)
✅2 stalks of green onion (chopped, white, and green parts separated)
✅2 – 3 tbsp oil for stir-frying
✅Salt to taste
SAUCE
✅1/4 cup soy sauce or coconut aminos
✅1 tbsp rice vinegar
✅1 tbsp sesame oil
✅1 tbsp arrowroot flour or cornstarch
✅2 – 3 tbsp filtered water
INSTRUCTIONS:
1. Drain and dry the tofu with a few pieces of paper towel. Then cut into cubes.
2. Whisk 1 egg and add to the tofu, season with a pinch of salt. Gently mix the tofu and eggs to coat thoroughly. Set aside.
3. In a small bowl, whisk all the ingredients for the sauce. Set aside.
4. Heat 2 – 3 tbsp cooking oil in a big pan on high to medium heat. Once hot, add garlic, ginger, and the white part of the green onion. Saute for 30 – 45 sec or until fragrant (watch it closely so it doesn’t burn).
5. Add tofu to the pan, count 5 – 7 Mississippis while the egg mixture on the bottom set a little bit. Then gently flip a few times. Cook all sides of the tofu for about 2 – 3 minutes or until golden brown (it doesn’t have to be perfect).
6 . Turn the heat down to low and slowly pour in the sauce. The liquid should begin to become sticky immediately. Turn off the heat. Gently stir until the sauce thoroughly coats everything.
7. Garnish with the green parts of the green onion and sesame seeds
📌Garlic Shrimp And Asparagus With Zucchini Noodles
Calories: 321
INGREDIENTS:
✅1 Tablespoon olive oil
✅1 lb. asparagus, trimmed and chopped
✅5 garlic cloves, minced
✅½ teaspoon sea salt
✅¼ teaspoon crushed red pepper, can omit or use less for less spice
✅¼ teaspoon freshly ground black pepper
✅1 lb. shrimp, peeled and deveined
✅2 Tablespoons of fresh lemon juice
✅2 medium zucchini, spiralized into noodles
✅fresh chopped parsley, for garnish
INSTRUCTIONS:
1. Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, red pepper and black pepper; cook for 2 minutes, stirring frequently. Add shrimp, and cook for about 4 minutes, stirring frequently. Stir in lemon juice. Once shrimp is pink and cooked through, transfer the mixture to a plate and set aside.
2. Add zucchini noodles into the same skillet and sauté for 1-2 minutes, add shrimp and asparagus mixture back into the pan. Give it a good stir to combine everything, then remove from heat, top with fresh parsley and serve.