Slow Cooker Minestrone Soup

In the effort to keep things simple and easy in the kitchen, I offer you another slow cooker recipe. This recipe provides a warm lunch or dinner on a cold winter day. It’s full of vegetables and the perfect soup to keep you healthy. Enjoy!

Slow Cooker Minestrone Soup

1 tablespoon coconut oil

1 large can diced tomatoes

4 cups veggie stock

1 can kidney beans, drained and rinsed

1 onion, chopped

2 cups green beans, chopped

5 cloves garlic, diced

1 cup mushrooms, diced

3 stalks celery, chopped

3 carrots, chopped

1 tablespoon fresh basil

2 cups gluten-free pasta (you can substitute rinsed quinoa)

Heat the coconut oil in a pan. Sautee the onlons, garlic, carrots, celery, and mushrooms until soft ( about 7 to 10  minutes).

Add all ingredients, except pasta, to slow cooker, cooking on high for 2 hours. Adjust heat to low when needed, and simmer veggies to desired tenderness. Add uncooked pasta (or quinoa) 20-30 minutes before you are ready to serve.

Enjoy

 

CHILLED AND SPICY CANTALOUPE SOUP

Spiced Cantaloupe Soup I always look forward to eating melons in the summer. They are refreshing, delicious and hydrating, not to mention how healthy they are for your vitality and weight loss goals.

I’ve written in previous blogs about my stand on fruit….it’s great for you and has fiber built in so it’s not sugar bomb going into your body (diabetics should consult with their physician when adding fruit into their diet). Fruit is full of anti-aging and energy supplying nutrients. Plus, the satisfying sweetness helps fight off the candy bar cravings that seem to hit at our weak moments.

When I was a teenager, my family had a recipe for cantaloupe soup and I remember it being so good as we ate it on the back porch during the hot summer months in Georgia. I wanted to recreate the recipe for you Paige style…simple and delicious!   Enjoy!

Chilled and Spicy Cantaloupe Soup

Serves 2

INGREDIENTS

1 cantaloupe, peeled and chopped

1 carrot, roughly chopped

½ cup sunflower seeds

1-inch piece of fresh ginger

Handful mint leaves

Juice of 1 lemon

DIRECTIONS

Combine all ingredients in a blender. Blend until smooth. Serve immediately.

Hey, I would love to hear what you think of the recipe. Leave a message below and let me know if you blended up this goodness and if you made any changes for your taste buds.

 

Feeling sluggish after the Super Bowl? Eat this to boost your digestion.

  BeetandAppleSoup

Whether or not your favorite quarterback led his team to victory on Sunday, you might be feeling a little sluggish after the Super Bowl festivities? Are you feeling clogged and weighted down form cheese dips, beef chili and beer.

There’s nothing like natural whole foods to cure what ails ya.

Beets offer great detoxification support, fight inflammation and have anti-cancer properties to name just a few benefits. AND, we all know an apple a day keeps the doctor away. Not to mention, studies have shown that eating the forbidden fruit is associated with a lower risk of death from heart disease.

I’m here to offer you my Beet and Apple Soup. Beside delicious, it’s really easy to make. This soup is also on the lighter side, just what you need after a nachos chicken wings and chips while watching the game. This recipe will give your digestive system a much-needed break.

Beet and Apple Soup

Serves 2

1 large beet, peeled and roughly chopped

1 apple, cored and roughly chopped

1 teaspoon miso

1 garlic clove

1 to 2 dates

3 cups water

Blend all the ingredients in a high-speed blender until warm. Taste and adjust seasoning before serving.

Leave a comment below and share if the team you rooted for won and if your tried the recipe. I’d love to hear what you think

Get Off Packaged Foods (Pumpkin Cream Soup recipe)

CreamyPumpkinSoup Happy February! If you think about it, spring is just around the corner. I’ve spoke to many women in the past month who are still struggling with their weight. They’ve tried the packages and frozen food programs that are available promising wonderful results.

If you’ve been following my blog for a while, you already know that I DO NOT like boxed foods or boxed food weight loss programs.

I must admit, I went through a phase where I counted calories and fat grams. However, I always seemed to lose track and would get frustrated with my lack of note taking and worry that I would gain a pound that day. So, to take care of my less than stellar food records, I thought it was a great idea to eat protein bars as a meal because I knew the exact calories and fat grams were. It was easy and fit my on-the-go lifestyle in NYC. It was so easy to walk and eat a protein bar.

Here’s the thing y’all, your body knows how to use the nutrients in an apple, kale, or avocado. Your body gets stressed when you put man-made foods into your body that, to be honest, shouldn’t be ingested.

When you put a chemical laden protein bar or fill in the blank of your choice of packaged food (candy bars, processed frozen or boxed foods from weight loss companies), your body has to go into overdrive to figure out how to breakdown and assimilate the nutrients, if any. That’s’ a lot of work for your precious digestive system and it’s taking all of your needed energy to get through your day. Are you feeling lethargic, tired and have no energy? Drop the processed packaged foods

AND, when your body is spending all its’ time “trying” to digest the crappy and addictive foods, it has no time or power to remove toxins, which can lead to weight gain, illness or possibly disease.

Just to let you know, after studying more about nutrition and deep personal work through journaling, yoga, meditation and giving myself a big talkin’ to, I decided to let go of the wrapped tasteless bars covered in plastic chocolate and eat real food and that is what I’m suggesting you do to…EAT REAL FOODS!

So easy, right? I know, I know. It’s not always easy. We put everything else before our health. I’m guilty as charged.

With some preplanning and batch cooking (cooking many meals in one afternoon and freezing or packaging for weekly meals) you can be ultra prepared for a week of homemade foods that were form the earth full of everything your body needs to thrive.

I can’t tell you how much better I feel mentally and physically with this change in my lifestyle. You have to try it for yourself. I double dog dare you.

To help you on your journey off of food wrapped in plastic and cardboard, I’m offering you a pumpkin soup to get you started. It’s so easy to make and full of nutrients. Having fresh prepared meals is your tool to success in staying away form packaged foods, getting all your vitamins and minerals in and weight loss.

Pumpkin Cream Soup

Serves 4

INGREDIENTS

2 cups chopped pumpkin

2 garlic cloves, chopped

1 onion, chopped

2 cups vegetable broth

1 13.5-oz can of coconut milk

1 teaspoon cinnamon

1 teaspoon nutmeg

Sea salt and black pepper to taste

Pumpkin seeds to garnish

DIRECTIONS

Add the chopped pumpkin, garlic, onion, vegetable broth, coconut milk, cinnamon, nutmeg, sea salt, and black pepper to a large pot over high heat. Cover and let it boil. When the soup begins to boil, turn down the heat to medium and allow the pot to simmer until the pumpkin is soft (about 20 minutes). You can serve the soup as is, or you can blend the soup using an immersion blender or high-speed blender. Serve topped with pumpkin seeds.

Leave a comment below and share how you’re treating yourself to amazing cuisine you cooked yourself.

 

Warming Lentil Soup

lentil-soup Temperatures are crisp and cool in the evenings and vibrate colors are starting to explode on the trees. Fall has finally arrived! With the arrival of cooler weather, thoughts of delicious, homemade soup come to mind. I have a great lentil soup recipe to warm your body and soul.

Take time this week to get in your kitchen, chop a few veggies and watch your lentils turn into a delicious and nutritious brew of goodness. This lentil soup recipe is a great meal as the weeks get cooler. It will keep you full and satisfied while keeping your body slim and healthy.

Enjoy!

LENTIL SOUP

1 tablespoon coconut oil

1 teaspoon cumin seeds

1 small onion, minced

1 large celery rib, minced

4 large garlic cloves, minced

1-inch piece of ginger, shredded

1 large carrot, chopped

1 bay leaf

1 cup brown lentils

3 cups broth of your choice (or water)

½ teaspoon sea salt

½ teaspoon black pepper Spinach or kale (optional)

CREATE YOUR SOUP BASE: In a large pot, add coconut oil. When the oil is hot, add cumin seeds and cook until fragrant (about 1 minute). Then add your minced onion, celery, garlic, ginger, carrot, and bay leaf. Sauté until soft (about 2 to 3 minutes).

ASSEMBLE THE SOUP: Add brown lentils and broth (or water) along with sea salt and pepper. Cover and cook on medium-low heat for 30 to 45 minutes, stirring every 15 minutes. The soup is done when the lentils are tender but still holding their shape.

SERVING SUGGESTION: Add greens like spinach or kale at the end if you would like. Allow the soup to settle for about an hour before eating for the best flavor. I add the greens in when the soup is done cooking and stir for 30 seconds to allow the greens to soften.

Leave a message below and share your favorite way to warm the body during the changing seasons.

Green Soup For a Goddess

Green Health Raw Soup I live in NYC and get to enjoy many healthy restaurants including raw food restaurants. When I treat myself to these wonderful establishments, without a doubt, I always try a raw soup for an appetizer.

Some of these soups have been good and some have been just plain gross. I for one am not a mushroom fan and any soup or salad with raw mushrooms is a turn off for me.

If you don’t live in a city with a raw food restaurant or don’t want to spend your money at these expensive restaurants (raw food restaurants can be very pricy), I’m here to provide you the healthy benefits and joy of eating a raw soup.

When you eat raw foods such as salads, veggies, soups, fruit nuts and seeds, they have their natural enzymes to break down the foods in your stomach. Enzymes are the power of life. They are living forces that help with every function in your body. Not too shabby.

When you heat foods above 115 degrees you damage and destroy the enzymes in the food and your body must make enzymes and work harder than necessary to break down the food you just ate.

Raw foods offer anti-aging antioxidants and phytonutrients (plant nutrients) to help your body stay in top shape resulting in clear skin, luscious hair, weight loss and disease prevention.

Raw soups are easy to make when you have the right ingredients that mingle with each other perfectly. Plus, they are delicious and will help with any spring detox or healthy lifestyle that you are following

Over the past few weeks I’ve been hitting you pretty heavy talking about detoxing so today, I wanted to give you a wonderfully easy recipe that has a fresh and light taste. With spring in the air it’s the perfect time to turn off the stove and keep it cool with raw foods.

I’ve created my own raw green soup that I think you will love. All you need is my favorite kitchen tool, a blender. I have a Vita-Mix and it’s the best kitchen appliance ever. If you don’t have a high-speed blender your regular blender will work just fine, just blend a little bit longer.

Here ya go. Enjoy!

GREEN HEALTH RAW SOUP FOR A GODDESS

Makes 2 servings

1 cup water

½ cup dairy-free milk

1 handful spinach

2 celery stalks

1 avocado

2 carrots, chopped

½ lemon, juiced

1 teaspoon sea salt

3 tablespoons hemp seeds

2 tablespoons parsley, chopped

Dash of cayenne pepper

Add water, milk, spinach, celery, avocado, carrots, lemon juice, and salt to a high-speed blender. Mix well. Pour immediately into a bowl and top with 3 tablespoons hemp seeds, 2 tablespoons chopped parsley, and a dash of cayenne pepper.

Taking the time to make yourself your own foods is one of the most powerful and self-care activities you can do for your self. I understand that we are pressed with time so this recipe is perfect. Give it a try and leave me a comment below. I'd love to know what you think.

Warm Up with Butternut Squash Soup

Butternut sq 1 IOver the weekend in NYC, Mother Nature handed us a bitter blast of cold air. During these wintery days, it’s easy to eat heavy foods to warm you up but then you have to work extra hard at losing the winter weight. I want to offer you a delicious, easy and healthy soup recipe to keep you warm as you stick to your weight loss goals as we finish up the winter season. Oh, Did I mention it’s delicious?

Consuming a small cup of butternut squash can provide an ample amount of Vitamin A, which is important for eye health and immune functions. This orange vegetable is low in fat ( I do not suggest low-fat diets), great source of complex carbohydrates to give you sustained energy and is rich in antioxidants.

For vitality in your mind, body and soul, make sure you take time to work out your amazing body and then sit down for a nice bowl of comforting soup. For complete satisfaction, sip it slow and enjoy each and every bite.

COCONUT BUTTERNUT SQUASH SOUP

( makes 2- 3 servings)

1 tablespoon extra-virgin olive oil

1 small onion, minced

1 clove garlic, minced

1 teaspoon ginger, minced

2 cups water

½ cup canned coconut milk

1 teaspoon salt

¼ teaspoon red pepper flakes

1 bay leaf

2 cups fresh or frozen cubed butternut squash

ASSEMBLE THE SOUP. Place a large pot over medium-high heat. Add oil followed by onion. Sauté for 3 minutes. Add garlic and ginger and sauté for 1 minute. Add 2 cups water, coconut milk, salt, red pepper flakes, bay leaf, and squash. Bring the pot to a boil. Cover, reduce heat, and simmer for 20 minutes or until squash is tender. Stir occasionally.

BLEND THE SOUP. Remove the bay leaf and place squash mixture in a blender. Note- Remove center piece of blender lid to allow steam to escape. Secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth and serve.

I know you’ll love this simple recipe. Cooking your own meals is one of the most nourishing things you can do for your life.

New Year, New You!

First of all, let me say HAPPY NEW YEAR! I want to take a moment to express my gratitude to you. Whether you have been with me for a while or are brand new, I can feel your energy and enthusiasm.

At the beginning of January we are notorious for making resolutions and starting over. Here is the thing, your new year can start any day or anytime that you decide. Just decide and get busy with the energy of new ideas, dreams and desires the new year brings. You could pay off your debt, go back to school, lose weight and get healthy or to just eat healthier meals.

January starts and we're full of enthusiasm for the new person we are becoming. About two weeks or a month later, we lose sight of our "resolutions" and fall back into old patterns. Not this year, not you. You can do it. I believe in you.

Here is my advice to get started and stick with it:

  1. Do what LIGHTS you up. What makes you excited to get out of bed? What are your desires and dreams?
  2. Take at least 4 ACTION steps a day to get momentum moving in the direction of your dreams for 2015.
  3. Be YOU and be ok with it. Authenticity is a word that has been thrown around a lot in the last year. But living your truth is the only way to really live. As Madonna said in the 90's, Express Yourself.
  4. Relax and have fun and enjoy every moment. The end goal is the cherry on top, but it’s the JOURNEY that's the most precious.

Here is  a healthy recipe from my new detox program that I’m releasing in the next couple of days. Get ready!

Miso soup with copy

Miso is also particularly high in antioxidants, which remove dangerous free radicals from the body. Free radicals are cell-

destroying chemicals that have been linked to degenerative diseases, cancer, cardiovascular disease, diabetes, and even the

effects of aging. Can we stay forever young? Maybe not in years but in our heart, yes.

 

VEGETABLE MISO SOUP (Makes 4 cups)

5 cups water

1/3 cup sliced carrots

1/3 cup diced zucchini

1/3 cup chopped broccoli

5 teaspoons miso of your choice

1 cup chopped kale, swiss chard, or other greens

MAKE THE VEGETABLES: In a large pot add water, carrots, zucchini and broccoli and bring to a boil. Once boiling lower to a simmer and let cook another 5 minutes.

MIX IN THE MISO: Add a few tablespoons of the vegetable broth from the pot to a small bowl. Add miso to the bowl and mix in the miso to form a puree. Place the miso puree in the soup pot and simmer for 2 or 3 minutes (miso should not be boiled because it will kill the beneficial bacteria). Finally, add the greens and simmer for 2 more minutes and then remove from heat.

For a boost of adrenal and kidney health, add Maine Coast Sea Sprinkles or buy sea vegetables like wakame, nori, or dulse flakes from your local market.

If you're ready to go deeper and lose weight and get healthy, contact me at paige@paigehinton.com to schedule a discovery session.

Have a wonderful week.

To your health,

Paige