Happy Halloween

The first thought that a health-conscious person thinks when the day of Halloween comes up is – omg sweets! Bsunglasses-day-sunflower-2903287__340ut it doesn’t have to be this way. Ever thought about making a delicious pumpkin soup with pumpkin seeds? Pumpkin seeds are a great Protein!

Rather than offering sweets at your house – let’s bob for apples. See choices that do not involve a bucket of water ~> https://www.wikihow.com/Bob-for-Apples

Read about Halloween at ~> http://www.cooksinfo.com/halloween

Jeruselum Artichoke Soup with Crab Meat – Monday Recipe

This weekend I found Jerusalem Artichokes in my vegetable aisle and decided to make the following soup in my slow cooker.

Ingredients:

diced onion

Jerusalem artichoke

dried herbs (Italian mix)

vegetable broth

crab meat

Instructions:

I peeled the Jerusalem artichokes with a knife. I tried peeling them with a potato peeler but there are too many little knobs in this vegetable and I seemed to be peeling forever so I switched to a paring knife.  You could wash the Jerusalem artichokes and leave the skins on but I was already being adventuresome with a new vegetable and there was no need to go overboard.

I threw the Jerusalem artichokes,onions,dried herbs & vegetable broth into my slow cooker and then set it on low to cook for five hours. It looked really sad in the pot with all those little Jerusalem artichokes floating in the water. They are very light and slice like an apple. When I peered into the pot, it looked like there was not enough items in my crockpot but hang tight, when you attack it with your hand blender, it will look like this:

blend-jeruselum-artichoke

To make a full meal of it, I took crab meat and chopped it up and threw it into the soup and let it cook until the crab meat warmed.

Note:  I’m the only one in my family who ate this soup.  It has a funky taste like artichokes so if you like artichokes, you will like this soup. Someone wrote online that it has a nutty flavour.  I didn’t find the soup nutty.  In the future, I would combine the artichokes with carrots or another sweeter vegetable so that it balanced out the taste a bit.  I also think I would add cheese instead of crab meat but the crab meat was ok.

Ideally, I would take this soup, add a cheese cap that gets crusty like with an onion soup and then throw on some rye croutons or, maybe eat it with some chickpea crackers and tomatoes.

Here is the soup in a bowl with the crab meat:

jerusalem-artichoke-soup-topinambur

If you would like to share a recipe you are trying, please let me know. We will be sharing metabolic balancer recipes on our livecleanmb.com blog.  You can share the recipe in a blog post like I just wrote above with photos and everything or you can just send me the recipe and I will post it online.  All the recipes on Livecleanmb will not be reviewed by the coaches or metabolic balance so you will try them at your own risk!   If, we post a recipe over there and you feel you can make it better, please leave a comment on the blog post so we know all the cool things we can do with the recipe.

Len is hosting another dietbet game.   We will be hosting a 30 days challenge on the LiveClean MB group for those who are not up for betting on their weight loss.  I have to still weigh myself to see if I win.  Scary. I’m rebalancing and I’m a girl so my weight fluctuates with my mood and I’m so close!  I will let you know on Livecleanmb how I do!

 

 

Beef and Pepper Soup – Metabolic balance Monday Recipe

Ingredients

  • extra-lean ground beef
  •  Vegetable serving of diced onion, minced cauliflower, chopped bell peppers and diced tomatoes
  • Vegetable stock (to cover ingredients)
  • Dried basil
  • Dried oregano
  • Cloves garlic, crushed
  • Sea salt and freshly ground black pepper
  • olive oil

Instructions

  1. Cook the onion and the garlic for 1 minute in a pan with a bit of vegetable broth.
  2. Add the beef and cook until the meat is browned.
  3. Place the beef and onion mixture in the slow cooker.
  4. Add the remaining ingredients and season to taste. Only used dried seasoning which can handle the long cooking time. Save fresh seasoning to add right before serving.
  5. Stir and make sure all ingredients are covered by water.  Do not add too much vegetable broth. If you want a thinner soup, you can add more broth before serving.
  6. Cover and cook on low for 6 to 8 hours.

NOTE:

It is easy to place the ingredients into a slow cooker so you can have a warm homemade soup for lunch. I use a special container created by Alfi that is a bit wider at the mouth so that I can easily clean it but don’t need to use a spoon, I can just sip my soup as long as it isn’t too bulky. (works great with our carrot soup recipes.   Don’t forget that you can add Rye croutons or a piece of rye bread to this meal and a piece of fruit.  All will fit nicely into your lunch bag/tote.

If you are having issues with not feeling full, eat more soups.  Soup helps you feel satiated longer. We will talk about that tomorrow. How to feel like you ate a meal and what to do when you don’t (You still want to eat but already ate.)

 

 

metabolic balance Celery Soup

Ingredients:

  • Olive oil

  • Garlic clove, chopped

  • Red onion, chopped

  • Celery, chopped

  • Vegetable Stock

  • Rye Bread Croutons

Instructions:

  1. Cook the garlic, onion and celery over a low heat for five minutes, until softened.
  2. Add the vegetable stock and simmer for 10-12 minutes.
  3. Blend with hand blender.
  4. Serve with Rye croutons.