It has been a very busy week. Not a great week diet-wise, but busy no less. I’m not looking forward to weighing in tomorrow, but will post the numbers and will reveal my summer cooking project.
The first recipe is my Turmeric, Zucchini and Coconut Milk Soup. It’s warm, filling and very satisfying. It’s great for when you’re starving, but watching your carbs. I love it as a mid-day snack. When I’ve had my lunch, but dying for it to be dinner, I turn to this. I like to make it up in the beginning of the week and snack on it whenever during the week.
This recipe is vegan, keto and gluten-free.
- 1 T coconut oil
- 1 Large onion
- 1/2 t salt
- 2 Medium zucchini, diced into cubes
- 3 Garlic cloves, minced
- 2 t Turmeric
- 1 t Curry powder
- 1/4 t Pepper
- 1 cup Veggie Broth
- 1 cup Coconut Milk
- juice of 1/2 Lime
- Heat oil in medium saucepan, saute the onion for 4 to 5 minutes, until soft and golden.
- Add the salt, zucchini and garlic. Then add the turmeric, curry powder and pepper and stir.
- Add in the broth and coconut milk. Stir. Bring to a boil. Turn down heat and simmer for 10 minutes covered with lid.
- Add the lime juice and serve.
This serves about 2 people. I always double it. It never hurts to have healthy food at your fingertips when your hungry.
Next up is these yummy Brussel Sprout Sliders.
These I found on Pinterest, recipe by Food Fitness Fresh Air.
I adjusted the recipe slightly because I didn’t make the full amount, but I’ll list the full recipe here. I definitely plan to have these at the next family party.
- 6 T olive oil, divided
- 2 Large sweet or yellow onions, chopped
- salt to taste
- 20 Large Brussel sprouts
- 2 T tamari
- 3 cloves garlic, minced
- dash of liquid smoke
- 1 t ground cumin
- 1/2 tsp cayenne pepper
- 8 oz tempeh, cut width-wise into thin slices
- 5 t grainy mustard
- Heat a large skillet over medium heat. Add 2 T olive oil, heat for a minute, then add the onions and sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 to 35 minutes. Let cool.
- Preheat oven to 375F. Cut the Brussel sprouts in half from top to bottom. (If not, they will fall apart.)
- Mix together 4 T olive oil, tamari, garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Arrange tempeh in a single layer in a baking dish lined with parchment paper. Pour half the marinade on top. Let sit for 20 minutes.
- Meanwhile, with the remaining marinade, dip the Brussel sprout halves. Remove and let sit cut side down on a parchment paper lined baking sheet. Bake for about 20 minutes, until sprouts soften and edges crisp.
- Bake tempeh 18-25 minutes, or until edges are browned. (I cooked for 20 minutes at the same time as my sprouts.) Remove from oven and tear (or cut as I did. I love straight neat edges.) into pieces to fit size of each Brussel sprout.
- Take one half of a Brussel sprout and smear with mustard. Add a piece of tempeh and some onion. Take the other half of the Brussel sprout and put on top like a burger and secure with toothpick.
These were amazing. We found we could only eat 6 sprouts for dinner. We were stuffed. I cut our tempeh slices in thirds, so we actually only had two slices. So our carbs for dinner was a total of 12, which was perfect.
So, that is it for today. Stay tuned for tomorrow when I will give my numbers for the past week and announce the cooking summer project.