Paleo Juices, Soups and Smoothies

61fuO8X-YqL._SX398_BO1,204,203,200_Have you noticed that there isn’t always enough time to do all the things you need to do? It happens to all of us. We make plans, we set out with the best of intentions and then we run out of time. This shows up a lot when it comes to important areas such as exercise and eating properly. Sometimes we just don’t have the time to prepare something delicious and nutritious and we end up grabbing something that’s fast, convenient and probably not very good for us! I know. It’s expedient. But this is a problem that could be a lot easier to solve than you might expect. Because you can get a ton of super-healthy nutrition in a minute or so by using juices, soups and smoothies. They’re so easy to prepare and so fast to get into a cup or a dish. So, if you’re one those busy people who just have the time to make a really healthy meal for yourself, this is one of the best ways for you to maintain a totally healthy lifestyle and still have time for other activities.

The great thing about juices, soups and smoothies is that you can keep some ready in the fridge. It only takes a minute to heat up some soup and most juices and smoothies can be enjoyed cold – straight from the fridge. But when it comes to juices, we need to be careful to avoid the sugar-rich fruits that can cause so many problems for our health. We already consume far too much sugar and the fructose in your fruit juice is as bad for you as the stuff they add to cans of soda. The healthier option is to use vegetables instead. You can add such wonderful nutrient-rich foods as celery, raw ginger, carrots, beets and a host of leafy green vegetables. All super nutritious and extremely helpful power source for boosting health and vitality at any time of the day or night. And these healthy alternatives can be so helpful for encouraging our bodies to burn fat, super-charging our metabolisms to shred the belly fat and cut away the unsightly, unwanted, excess pounds. That should be a great reason to get into the super-healthy routine of drinking juices, soups and smoothies but there are so many other benefits that boost your wellbeing, including the way that these amazing foods encourage your body to eliminate toxins. This can greatly assist your immune system and help you to become more resistant to bugs and infections.

By substituting these healthy alternatives for the more familiar, fast-food choices, you’ll be honouring your body and its amazing potential to be fit, strong, lean and healthy every day of your life. The less garbage you put into your system, the better you’ll look and feel. The more healthy food you select for your body, the more your health will improve.

So it really is possible to live a very busy life and still enjoy delicious, healthy and life-affirming foods that will make your life such a more pleasant experience. You’ll have more energy, more vigour and more enthusiasm for the great adventure of your life. And you’ll enjoy every mouthful of super-nutritious food along the way.

Download here and know the best way forward to be healthier in the most natural way possible while you get to enjoy mouthful along the way!

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Zucchini Fish Soup Delight!

Zucchini Soup

Ingredients:

For making zucchini soup take 4 cups chicken broth , I used a low-sodium organic brand

2 cups zucchini noodles made with a spiralizer (2 zucchini)

2-3 cups cooked sliced white fish of choice

2/3 tsp fish sauce

1 1/2 tsp grated fresh ginger

Fresh herbs (handful): basil, mint, cilantro (whichever you prefer)

Sliced scallions, as much as you like

Thin slices of jalapeño

Lime wedges

Thin slices of red onion

 

Instructions:

In a medium-sized pot, heat the broth on medium heat until it becomes steamy.

Add the ginger (my favorite component!), , fish sauce and about 2 tablespoons of the herbs.

Simmer for a few minutes.

I added my jalapeño slices during this step because I like it spicier, but if you don’t like it as spicy, wait until garnishing to add them.

Add your fish, zucchini and cook for about 4 minutes, until your noodles get soft and your meat is warmed.

Serve with the fresh herbs, jalapeño slices, lime wedges, and red onion slices as you like!

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Roasted Winter Vegetable Turkey Soup

Vegetable Turkey SoupIngredients:

2 large onions, cut into eighths

2 large sweet potatoes, peeled and cut into 1 inch dice

2 lbs of carrots, peeled and cut into 2 inch dice

1 head (yes head) of garlic, cloves peeled

4 tbsp coconut oil

low sodium salt and pepper to taste

2 cups low sodium chicken stock

1-2 turkey breasts

 

Instructions:

Preheat the oven to 425 degrees F.

Distribute the onions, garlic, sweet potatoes and carrots evenly on a sheet tray- it will likely require two trays.

Top the vegetables with coconut oil. You can melt the oil ahead of time if it is solid, or wait until it melts in the oven and then stir it around. Season GENEROUSLY with low sodium salt and pepper.

Roast for 25-35 minutes until vegetables are tender, flipping halfway through cooking.

When the veggies have roasted, transfer them into a large pot on the stove top. Add just enough chicken stock to cover the veggies by 1 inch.

Put the lid on and bring the liquid to a boil. Reduce the heat and simmer with the lid cracked for 10 minutes.

Now you get to puree your soup! You can do this in a blender, but do it in small batches so that it doesn’t explode on you. But I love to use my immersion blender. It’s convenient and you don’t have to mess with all of the transferring and what not.

Taste and season with low sodium salt and pepper if needed.

Spoon it up and eat it as is, or stir in a bit of coconut cream add turkey- Enjoy the Warm vegetable turkey soup!

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Turkey Squash Soup

Turkey Squash Soup RecipeIngredients:

1 large acorn squash

1/2 teaspoon olive oil

low sodium salt and pepper to taste

2 cups chicken or vegetable stock

1/4 cup coconut milk

1-2 turkey breasts shredded

3/4 teaspoon ground ginger

1 tablespoon coconut aminos

Pinch or two of cayenne pepper

Pomegranate seeds and/or sliced almonds, for serving

 

Instructions:

Preheat the oven to 400.  Cut the acorn squash in half and scoop out the seeds and pulp.  Brush each half with about 1/4 teaspoon olive oil and sprinkle with low sodium salt and pepper.  Place in a foil-lined baking pan and roast, cut sides up, until fork tender (about an hour).

When the squash is cool enough to handle, scoop out the flesh and place it in a medium saucepan, or in a blender if you don’t have an immersion blender.  Add the remaining ingredients and process with an immersion blender (or regular blender) until smooth.  Place the saucepan over medium heat and cook, stirring often, until heated through.  Serve hot or warm, with pomegranate seeds and/or sliced almonds.

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Delicious Lemon-Garlic Soup

garlic soupOption – add 6 shrimps

 Ingredients:

1 tablespoon olive oil

1 tablespoon crushed and chopped fresh garlic

6 cups good-quality low sodium shellfish stock (or mushroom or chicken stock)

2 eggs

1/3 to 1/2 cup fresh lemon juice

1 tablespoon coconut flour for thickening

1/4 teaspoon ground white pepper

chopped fresh cilantro or parsley, if desired

 

Instructions:

In a 4-quart pot, heat the olive oil over medium-high heat and saute the garlic for 1-2 minutes, or until just fragrant. Do not let the garlic brown.

Reserve 1/2 cup of the stock to mix with the eggs. Pour the remaining 5 1/2 cups of stock into the pot with the garlic. Let the mixture come to a simmer.

In a small bowl, whisk together the eggs, lemon juice, arrowroot, white pepper, and half of a cup of reserved stock. Pour the mixture into the simmering stock and stir until it all thickens–this will only take a few minutes.

Serve hot garlic soup, sprinkled with fresh cilantro or parsley.

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Creamy Chicken Soup

Creamy Chicken SoupIngredients:

1/2 cup coconut oil, olive oil, or other oil of choice

2 stalks celery, finely diced

2 medium carrots, finely diced

6 cups low sodium chicken broth

1/2 cup cool water 1 teaspoon dried parsley

1/2 teaspoon dried thyme

1 bay leaf

2 teaspoons low sodium salt 3 cups cooked chicken, cubed

1 1/2 cups coconut milk (1 can full-fat canned or homemade; or pureed cauliflower; see Notes for alternate version)

 

Instructions:

Place oil in a large soup pot over medium heat. Add the celery and carrots. Cook, stirring occasionally, until soft, 10 to 15 minutes.

Add broth. If using arrowroot, place it and 1/2 cup cool water in a small bowl or jar and whisk or shake to combine. Add to pot along with parsley, thyme, bay leaf, and low sodium salt. Cook, stirring occasionally, until bubbly and thickened (if using arrowroot).

Reduce heat, just enough to maintain a boil, and cook, stirring occasionally for 15 minutes.

Stir in coconut milk (or pureed cauliflower) and chicken and heat through. This is a fairly thick soup; if you like it thinner, add more water, broth, or coconut milk and heat through. Remove bay leaf just before serving. Leftovers may be frozen.

 

Note:

Alternatively, you can use pureed cauliflower instead of the coconut milk. This version is just as creamy.

To puree the cauliflower, place florets from two medium heads in a pot. Optionally, add a peeled and smashed garlic clove. Add water to cover and about 1/2 tablespoon low sodium salt. Boil 20 minutes or until soft. Drain away water and puree until very smooth using hand blender or other method. Yield is about 4 cups; add the entire amount to the soup.

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Delicious Masala Soup

Masala SoupIngredients:

1-2 T coconut oil

1 large onion, chopped

2-4 carrots, chopped

3 garlic cloves, chopped

1 head of cauliflower, chopped up

3 cups low sodium chicken broth (or another broth you like)

Diced Turkey Breast

1 cup water

3 tsp dark mustard seeds

2 tsp cumin seeds

1 tsp ground coriander

1 teaspoon ground turmeric

1 tsp low sodium salt

1 T lemon juice

black pepper to taste

crushed red pepper to taste

Optional: chopped cilantro on top

 

Instructions:

Heat the coconut oil on medium-high and fry the onions, carrots and garlic cloves for about 5+ minutes until they are soft.

Throw in the cauliflower, mustard seeds, cumin, coriander and turmeric.

When the cauliflower is soft, add the chicken broth and water and simmer for 10-15 minutes.

Blend in the food processor until smooth (careful of the splashy hot lava liquid!).

Simmer for another 10 minutes (or until you’re ready to eat), add the low sodium salt, pepper, lemon juice and crushed red pepper.

Top with fresh cilantro (I didn’t have any, unfortunately) and add turkey breast and EAT delicious masala soup.

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Sumptuous Saffron Turkey Cauliflower Soup

cauliflower soupIngredients:

2 tbsp extra virgin olive oil

1 medium onion, chopped (about 1 cup)

2 large garlic cloves, chopped

2 lbs frozen or fresh cauliflower florets

½ tsp low sodium salt

¼ tsp ground black pepper

5 cups of water or vegetable broth

20 saffron threads

Diced Turkey Breast

 

Instructions:

Sautée onion and garlic in olive oil on a soup pot, over medium heat, until onion is translucent, about 10 minutes.

Add cauliflower florets, low sodium salt and pepper and continue cooking for 10-12 minutes.

Add 5 cups of water, bring to a boil and simmer until cauliflower is tender, 20-25 minutes.

Turn off heat. Add saffron, stir and cover. Let the saffron steep for about 20 minutes.

Blend soup in a blender until creamy.

Add Turkey Breast before or after blending.

Enjoy Turkey Cauliflower Soup with loving smell of saffron.

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Healing Chicken/ Turkey Vegetable Soup

soupsIngredients:

Coconut Oil 1 tablespoon

1 medium onion, medium dice

3 medium carrots, medium dice

1 zucchini, medium dice

¼ medium butternut squash, chopped into cubes

12 oz. container of mushrooms, rough dice

2-4 cups shredded chicken

1 tsp. dried thyme

1-2 tsp. dried rosemary + dried basil

½-1 tsp. ground cumin

1 Tbsp. Apple Cider Vinegar

Low sodium salt + pepper

chicken stock

Lemon {optional}

 

Instructions:

Get a big soup pot on the stove heating on medium with your favorite fat — I liked coconut oil here because it really warmed up the soup’s flavor!

Clean + chop your vegetables and add them in — literally this is a chop + drop soup. Meaning as you chop just drop it all in and stir occasionally.

Add in as much chicken as you want, I did somewhere between 3-4 cups. I like a lot of chicken in my soup!

Add in your herbs, cumin, apple cider vinegar, low sodium salt + pepper and stir everything together well.

Add in your chicken stock — I used around half of a batch but honestly just use as much as you want. You want it to cover the vegetables and chicken but after that it’s totally up to you how much you add in. And if you don’t have enough stock on hand you can always add in a little bit of water!

Stir everything up, cover {with the lid cracked just a little}, and let simmer on low for around an hour or until dinner!

When serving I like to squeeze on a little bit of fresh lemon juice! It makes it even more yummy that it already is!

 

Notes:

If you want to make this even heartier than it already is, you can add small layer of cauliflower rice to the bottom of your soup bowl, and then ladle the soup on top!

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Tempting Tomato Basil Soup

Tomato Basil SoupIngredients:

4 cans whole tomatoes, crushed Note: check for ones without added sugar or salt!

4 cups tomato juice and part low sodium vegetable broth or chicken broth (I use 2 cups tomato juice and 2 cups low sodium chicken broth)

12 or 14 fresh basil leaves

1 cup coconut milk

Low sodium salt and cracked black pepper to taste

 

Instructions:

For making tempting tomato basil soup.

Combine tomatoes, juice and/or broth in stockpot. Simmer 30 minutes.

Purée, along with basil leaves, in small batches in a food processor, blender or better yet, a hand-held immersion blender right in the pot.

Return to pot and add coconut milk while stirring over low heat.

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