Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [45]
Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, for 3 to 4 minutes. Add the garlic and stir 30 seconds. Add the potato, tomatoes, and spinach, and sauté 2 minutes. Add the beans, broth, water, salt, and thyme or rosemary and stir to combine ingredients. Reduce the heat to medium and cook about 20 minutes, or until the potato is soft. Add the cooked pasta to the soup and cook 5 minutes. Garnish each serving with basil and freshly ground pepper.
Srv: 378 g | Cal: 240 | Fat: 6 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 40 g | Fib: 6 g | Pro: 10 g
THE SKINNY: SPINACH AND VITAMIN K
SPINACH CONTAINS PHYLLOQUINONE, A POPULAR FORM OF VITAMIN K, KNOWN TO HELP PRESERVE AND BUILD HEALTHIER BONES.95 YOU CAN ALSO USE SPINACH IN LASAGNA TO REPLACE MEAT.
Thai Coconut Soup
Some soups taste just as good on a hot summer day as they do on a rainy afternoon. Thai Coconut Soup is one of those that swings both ways. It tastes unbelievably fresh, and opens up your sinuses thanks to the lemongrass, jalapeño pepper, and red pepper, which give it a spicy kick. It is one of my favorite soups because it’s out of the norm, and full of vegetables for your daily dose of nutrients.
MAKES 4 SERVINGS
1 tablespoon grapeseed oil
2 garlic cloves, minced
2 tablespoons chopped fresh ginger
2 lemongrass stalks, lightly chopped
1 teaspoon chopped jalapeño pepper
1 (13.5-ounce/385 g) can light coconut milk
3 cups (720 ml) vegetable broth
1 tablespoon sugar
3 tablespoons chopped fresh cilantro
4 kaffir lime leaves
1 tablespoon white miso paste
1 tablespoon soy sauce
½ cup (35 g) sliced shiitake mushrooms
½ cup (30 g) peeled and sliced carrots
½ cup (45 g) small-cut broccoli florets
1 cup (225 g) firm tofu, drained and cubed
¼ cup (60 ml) lime juice
1 cup (100 g) bean sprouts
1 teaspoon pepper chili flakes
1 tablespoon chopped fresh basil
Salt and pepper, to taste
Heat the oil in a large pot over medium-high heat. Add the garlic, ginger, lemongrass, and jalapeño, and cook 1 minute. Add the coconut milk, broth, sugar, cilantro, kaffir lime leaves, and white miso and simmer 30 to 40 minutes. Place a strainer over a large bowl and pour in the soup; discard the strained ingredients and add the strained soup back to the pot. Cook again over medium heat and add the soy sauce, mushrooms, carrots, broccoli, and tofu. Simmer until the vegetables are soft, about 15 minutes. Add the lime juice, bean sprouts, red pepper flakes, and basil. Remove from heat. Add salt and pepper, to taste. Serve warm.
Srv: 434 g | Cal: 170 | Fat: 7 g | Sat Fat: 1 g | Col: 0 mg | Carb: 18 g | Fib: 4 g | Pro: 10 g
BITCHWORTHY: LEMONGRASS IS KNOWN FOR ITS CALMING EFFECTS IN RELIEVING INSOMNIA AND STRESS. IT’S ALSO A RECOGNIZED DETOXIFIER, HELPING TO CLEANSE THE LIVER, PANCREAS, KIDNEY, BLADDER, AND THE DIGESTIVE TRACT.96
Black Bean and Tomato Soup
A low-fat and hearty option, Black Bean and Tomato Soup is filling for lunch and ideal for dinner with a side salad. While it pairs well with any dish, it complements a grilled (vegan) cheese sandwich or veggie burger like nothing else.
MAKES 6 SERVINGS
2 tablespoons grapeseed oil
1 small onion, chopped
2 garlic cloves, chopped
1 large red bell pepper, chopped
1 teaspoon chili powder
1 teaspoon cumin
2 (15-ounce/430 g) cans black beans, drained
and rinsed
1 (28-ounce/800 g) can stewed tomatoes
½ cup (70 g) corn, fresh or frozen
3 cups (720 ml) vegetable broth
1 cup (240 ml) water
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 teaspoons Worcestershire sauce
Juice of half a lime
½ teaspoon salt
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
Heat the oil in a large pot over medium heat. Add the onion and sauté 3 to 4 minutes. Add the garlic and red bell pepper, and sauté about 30 seconds. Add the chili powder and cumin, and stir until well combined. Add the black beans, tomatoes, corn, water, oregano, red pepper flakes, and Worcestershire sauce. Stir and