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healthy

A Creamy Vegan Broccoli Soup For Days When You Need Something Light

Posted By Leta Shy on Dec 7, 2016 at 5:21PM

Soup nourishes the body, especially when it's chock-full of metabolism-boosting, detoxifying nutrients like this creamy vegan broccoli soup. The recipe is part of the postdetox maintenance mode from the book 1 Pound a Day: The Martha's Vineyard Diet Detox and Plan For a Lifetime of Healthy Eating, and each of the soup's components add an important benefit. The calcium and vitamin C in broccoli, for example, help you burn more calories, while nutmeg and cayenne help boost your immunity, protect against disease, and increase your metabolism. The high fiber content makes this soup a good option when you want to detox; the garlic in the soup helps flush out toxins from your body as well. This tasty and creamy soup makes a hearty main when paired with whole-grain bread or a salad.

Creamy Nutmeg Broccoli Soup


Notes

We made a few modifications from the recipe in the book: the original calls for unsalted vegetable broth (preferably made at home), but we used store-bought low-sodium vegetable broth for convenience. We also used four large broccoli stalks instead of eight and upped the spice quantity to one teaspoon of nutmeg instead of 1/2 teaspoon and 1/4 teaspoon of cayenne pepper instead of 1/8. Feel free to modify to your tastes as well.

Ingredients

1 quart low-sodium vegetable broth
4 large broccoli stalks, chopped (use both the stems and florets)
1 tablespoon coconut oil
1/2 cup scallions, chopped
1 or 2 garlic cloves, peeled and chopped
1 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 cup rice milk

Directions

  1. Bring broth to a boil in a large pot over high heat. Add broccoli and reduce heat. Cover and simmer until tender, about 10 minutes.
  2. Meanwhile, heat the oil in a small skillet over medium heat. Add the scallions and garlic and cook until tender, stirring from time to time.
  3. Stir the scallions and garlic into the broth. Remove from heat and let cool for 10 to 15 minutes.
  4. Working in batches, puree until smooth in a blender or food processor. Return the puree to the pot.
  5. Combine the nutmeg and cayenne in a small bowl and stir in the rice milk. Gradually stir this mixture into the puree.
  6. Return the soup to medium heat and cook until heated through, stirring from time to time. Serve hot.

Nutrition

Calories per serving
125

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Want a Flat Belly? This Smoothie Will Help Get You There

Posted By Jenny Sugar on Mar 17, 2017 at 5:10AM

Forget doing another set of crunches at the gym. Sip on this deliciously sweet smoothie packed with ingredients that fight belly fat and reduce bloating — all for under 300 calories.

The Greek yogurt in the recipe provides a good amount of calcium and protein, both of which can aid in weight loss. The smoothie also contains several ingredients — like blueberries — that have been shown to help diminish belly fat. If that's not enough, you also get the sweetness of pineapple, which contains an enzyme that helps ease digestion and banish bloat. You won't be able to taste the kale, which is full of fiber to prevent constipation, and there's calorie-free water to help clean you out.

Flat-Belly Smoothie


Ingredients

3 ounces vanilla nonfat Greek yogurt
1 tablespoon almond butter
1/2 cup frozen blueberries
1/2 cup frozen pineapple
1 cup kale
3/4 cup water

Directions

  1. Place all the ingredients in a blender, and mix until smooth.
  2. Enjoy immediately.

Source: Calorie Count

Nutrition

Calories per serving
283

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Vegan BBQ Bash: Veggie-Packed Pasta Salad

Posted By Lizzie Fuhr on Nov 26, 2016 at 9:31AM

It's a staple at Summer BBQs, but when you're trying to make healthy choices, many macaroni or pasta salad recipes are far too high in fat, calorie, and sodium. Swap out your old recipe for this fiber-filled salad; crisp veggies, whole wheat pasta, plus a low-fat dressing come together to create a tasty pasta dish that's less than 215 calories per serving and packed with vitamins A and C.

Between the chopped pickles and tangy dijon mustard, the flavor of this vegan Summer side is so good you won't even miss the mayo! Keep reading to learn all about your new favorite pasta salad recipe.

Sesame-Soy Cucumber Salad

Posted By Susannah Chen on Jan 21, 2014 at 5:39PM

Sesame-Soy Cucumber Salad


Ingredients

4 large Japanese or Persian cucumbers, washed and plunged in an ice bath
1/2 tablespoon kosher salt
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil

Directions

  1. Prep the cucumbers: Remove the cucumbers from the ice bath. Chop the ends off the sides of each cucumber; peel cucumbers, leaving alternating green stripes of skin. Halve the cucumbers lengthwise; use a small spoon to remove and discard cucumber seeds. Slice crosswise into half-moon-shaped segments, each 1/2-inch thick.
  2. Transfer chopped cucumber to a medium-sized mixing bowl; add salt.
  3. After 10 to 15 minutes, pour out excess water, and dry cucumber pieces with a paper towel.
  4. Add white vinegar, soy sauce, and sesame oil; stir to combine, and allow to marinate for 15 minutes.

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