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Fat Melting Recipe “Power Green Soup”

Who says you have to get your vitamins from pills?

This delicious and nutrient-dense soup is like taking a multivitamin in a bowl.

Makes 6 servings

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 yellow onion, chopped
Sea salt
1 large leek, white parts only, rinsed and chopped
1 Yukon gold or Yellow Finn potato, peeled and diced small
2 cloves garlic, minced
¼ teaspoon red-pepper flakes or freshly ground black pepper
6 cups vegetable broth
1 bunch Swiss chard, stemmed and coarsely chopped
1 bunch dinosaur kale, stemmed and coarsely chopped
¼ cup loosely packed chopped fresh flat-leaf parsley
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
Crunchy Kale Crumbles, parsley or cilantro for garnish

Preparation:

1. Heat the olive oil in a soup pot over medium heat, then add the onion and ¼ teaspoon salt and sauté until the onion is golden, about 10 minutes.

2. Add the leek and potato and sauté for 3 minutes more. Add the garlic and red-pepper flakes and stir for another 30 seconds.

3. Pour in ½ cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.

4. Add the chard, kale, and another ¼ teaspoon salt. Stir well to combine so the greens will wilt.

5. Then add the remaining 5½ cups of broth and bring to a boil. Cover, and simmer for 5 minutes, or until the greens are just tender.

6. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens. Blend the pars­ley into the last batch.

7. Pour the soup back into the pot, heat gently over medium-low heat, and stir in the lemon zest and juice.

8. Taste; you may want to add a pinch more salt.

9. Serve garnished with a drizzle of olive oil and topped with the cilantro or parsley for garnish, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Enjoy!

Love and Light,
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Do you want to get more delicious and nutritious recipes like this?  ==> Click HERE.

Turkeu Chili

Fat Melting Recipe “Turkey Chili”

Turkey Chili

Turkey, beans and chili…Who can go wrong with that combination? This dish has a rich and deep taste that lingers in your mouth.  It’s packed with natural power proteins that make you stay full longer and eliminate cravings. Enjoy every bit of its flavorful kick!

Ingredients:
1lb. of Ground Turkey ( ½lb. ground dark Turkey + ½lb. ground white Turkey works best)
1 Tbsp. Coconut Oil
2 Cans Diced Fire Roasted Tomatoes
2 Cans Lukewarm Water
1 Can Organic Black Beans (rinsed, drained)
¾ C. Red Onion
½ C. Red Bell Pepper/chopped
½ C. Yellow Bell Pepper/chopped
½ tsp. Chipotle Chili Flakes
1 tsp. Fresh garlic (minced)
1 tsp. Green Chili’s (diced)
½ Packet Stevia in the Raw

Turkey ChiliSpice Mixture for Turkey Chili:
2 Tbsp. Chili Powder
1 tsp. dried Oregano
1 tsp. granulated Garlic Powder
½ tsp. Cayenne Pepper (Turn up the AMP if you like more heat)
½ tsp. dried Cumin
1 Whole Bay Leaf
Dash of Nutmeg
Fresh chopped Cilantro (top garnish)

Directions:

In a small mixing bowl, combine all dry spices and set aside.

In a large Dutch oven, add diced fire-roasted tomatoes, 2 cans of water, black beans, bay leaf & Stevia.  Bring to a slight boil. Cover and continue to simmer.

In a large frying pan, heat coconut oil over medium heat.

Add turkey and brown thoroughly about 10 minutes, stirring frequently for even cooking.

Add dry ingredients to browned turkey and simmer for a 5 minutes longer.

Add turkey mixture to simmering tomatoes & beans.

Stir and bring back to gentle boil.

Lower heat and Simmer another 45 minutes. Serve hot with chopped cilantro.

 

Get more naturally tasty and healthy recipes in my “100 Fat Melting Recipes” book which is included in the BikiniButt Program.

Simple Kale Salad

Fat Melting Recipe “Simple Kale Salad”

Wonder why there’s so much buzz over Kale ?

It’s a great source of fiber, healthy carbs, vitamins and minerals  that you need to feel light and energized all through out the day.

Try this easy-to-make, flavorful salad and it will definitely put all your doubts about this green leafy veggie to rest.

So simple, yet so delicious!

Ingredients:

1 bunch kale, washed
1 tbsp. virgin olive oil
3-4 red onion slivers
1 tbsp. almond slivers
Sea salt and freshly ground black pepper, to taste

Directions:

Thoroughly wash the kale, and cut or tear into small pieces.

Place kale in large mixing bowl and gently massage olive oil into the leaves. (This softens and moistens the kale for the best texture.)

Main Simple Kale Salad

Next, toss in the onion and almonds.

Season with sea salt and black pepper.

 

For more great recipes, check out my “100 Fat Melting Recipes” book included in the BikiniButt Program.

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Fat Melting Recipe “Ahi Tuna Salad”

Ahi Tuna Salad

Do you want to give your otherwise boring salad a wonderful twist?  This Ahi Tuna Salad is packed with protein, healthy fats and ton of flavors! It’s a complete nutritious meal that’s so delicious you keep coming back for more.

Ingredients
1 tbsp. coconut oil
½ tsp. dill weed (fresh if possible)
½ tsp. lemon pepper
¼ tsp. cayenne pepper
1 ahi tuna steak
1 tbsp. Lemonaise or other mayonnaise alternative (see ingredients below)
2 tbsp. chopped red onion
2 tbsp. chopped celery
¼ c. slivered almonds
1 roasted whole bell pepper (red, orange, yellow, or green)

Directions:

In a medium frying pan, heat coconut oil over medium heat.

Mix herb and pepper mixture and sprinkle liberally on both sides of the ahi tuna steak.

Cook the tuna steak until desired texture is reached or for 3 minutes per side.

Place cooked tuna steak in a bowl and mix well with the Lemonaise, onion, celery, and almonds.

Fill the roasted bell pepper with the ahi tuna steak mixture and serve warm.

Mayonnaise Alternative

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Ingredients
1 cup silken tofu and add a dash of water
1/2 tsp apple cider vinegar
1/2 tsp yellow mustard
2 dashes hot pepper sauce
1/8 tsp dash white pepper
1/8 tsp paprika
1/8 tsp salt

Directions:

Blend all ingredients well and adjust seasonings to taste.

Refrigerate after making; saves up to 5 days.

 

Check out my “100 Fat Melting Recipes” book  included in the BikiniButt Program for more healthy and delicious recipes.

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Fat Melting Recipe “Creamy Avocado Spinach Salad”

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Creamy Avocado Spinach Salad

This is a delicious and creamy salad that is packed full of the healthy fats that fill you up, eliminate cravings and actually help you lose more fat. 

Enjoy!

 

 

Ingredients:

1 bunch spinach
2 tbsp. creamy avocado dressing*
4 cherry tomatoes (quartered)
1 tbsp. green onion (finely chopped)

 

Directions:

Thoroughly wash the spinach and place in a large mixing bowl.

Add the Creamy Avocado Dressing and toss well (this helps limit how much dressing is used and evenly coats all the spinach.)

Toss in the tomatoes and green onion and tomatoes and enjoy.

 

* Creamy Avocado Dressing

2 avocados
1 shallot, chopped
1 tbs apple cider vinegar
1 lime, juiced
Salt and pepper to taste

 

Directions:

Blend all in food processor; refrigerate after use. Great for green salads and wraps.

 

 

 

If you love this recipe and want more, then check out the BikiniButt Program  that includes my famous “100 Fat Melting Recipes” book!