Posts Tagged ‘Soup’

Amy Approved Stew!!!

I was CRAVING the kind of stew that I had growing up SOOOOO I made up my own recipe and it was so good I have to post it on Amy Approved!!!  Before I begin please note that this IS husband and Charly approved!  (YEAH).  I am a red meat diva (gristly meat scares me…) SOOOO filet it is!!  Please feel free to use stew meat or whatever you prefer, but always opt for GRASS FED.

Ingredients:
2 grass fed filet’s (probably close to 1.5lbs)
1/2 stalk celery
3 large carrots
1 large sweet potato
1 onion
Garlic
1 can organic full fat coconut milk
Avocado oil or coconut oil
Salt / pepper

Sauté the chopped onion, garlic, celery & carrot’s until tender in a tiny bit of avocado or coconut oil (3-4 minutes).  Add the chopped filet & sauté (I used my soup pan for all of this) until browned.  Add the chopped sweet potato, canned coconut milk & spices.  Stir and add water as needed.  Simmer for 1-2 hours or until the potatoes are tender.  Cool & ENJOY!!!

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Turkey Veggie Soup & Golden Globes = Love!!

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Ingredients:
1 lb ground turkey
4 carrots
1 red onion
1 whole celery stalk
1 cup frozen peas
15 chopped mushrooms
1 cup chopped kale
2 tbsp coconut oil
Salt / pepper
Onion powder
Garlic powder
Dried basil, cilantro & parsley
1 tbsp dried mustard powder

Sauté the chopped carrots, onion & celery in coconut oil until soft. Spice generously with salt & pepper. Add 2-4 cups hot water. In separate pan cook ground turkey until browned. Add turkey & peas. Stir well then add all spices. Bring to simmer & add as much water as needed. Add chopped mushrooms & kale. Simmer for a good 5 minutes & add more spices as needed.
Serve hot & enjoy!!!

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Grain Free “Corn” Muffins

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New Years Day I did a super fun run with John & Daniel on Bob Jones trail then up & over Shell. The 6 mile hilly run worked up an appetite!!! I was craving chili & cornbread but with my food sensitivities I cannot have this dish. So I decided to get creative. I made turkey chili/soup & grain free corn muffins. The meal was a success & was even “Ben” approved!!!!

Ingredients:
2/3 cup coconut flour
1/4 cup coconut oil
4 tbsps olive oil
8 eggs
1 tsp salt
1/2 tsp baking powder
1 tbsp organic sugar

Preheat oven to 400 deg. Whisk together the coconut flour, salt, sugar & baking powder. In another bowl, beat the eggs. Whisk in the coconut & olive oil. Add the coconut mixture to egg/oil mixture & stir. It took quite a bit of hand stirring to form dough. If you have a kitchenaid mixer use it! Divide the batter amongst 12 greased muffin stones or tins. Bake for 25 minutes or until golden brown. Take out of oven & let cool on a wire rack. Dip them into your chili & enjoy!

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Amy’s Meatball Veggie Soup

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This soup is AMAZING, clean & balanced. It makes great leftovers too!

Ingredients
1lb grass fed beef
3/4 large red onion
3 large organic carrots
10 Brussels sprouts (quartered)
5-6 garlic cloves
4-5 organic celery stalks
10 chopped mushrooms
1 butternut squash, chopped
1 organic free range chicken broth (about 4 cups)
Salt / pepper
Onion powder
2 tablespoons organic coconut oil
Avocado (sliced on the side)

Bake your butternut squash (cut in half) at 400 deg for 40 min.

Sauté chopped onion, garlic & carrots in coconut oil for 4-5 minutes or until soft. Salt & pepper to season.

Add entire container of broth, 1 cup water, quartered brussels sprouts & bring to a boil.

Roll beef into tiny balls & toss them into soup. Add chopped celery & mushrooms & simmer until cooked.

Once butternut is cooked cool, peel skin, chop up squash & toss into soup.

Season with salt / pepper & onion powder. Simmer for a few minutes & serve! Cut up avo & serve on the side.

Enjoy!!!!

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Chicken, Veggie & Lentil Soup

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This is a great soup for a chilly day. Soup is great for easy digestion & it warms you to the bone. Don’t be intimidated by the vegetable list, just use what you have. I baked my chicken breasts in the oven but you can also chop up raw & sauté with your onion, garlic & jalapeño.

Ingredients
2 organic chicken breasts
1 tbsp unrefined coconut oil
1/2 large red onion
1 jalapeño
2 garlic cloves
3 organic carrots (skin on)
15 or so brussels sprouts
8-10 mushrooms
1 cup chopped zucchini
1 cup chopped kale
1/2 cup frozen spinach
3/4 cup lentils
2 cups organic chicken broth
Salt / Pepper
Avocado (to top)
Bragg’s nutrition flakes (to top)

1. Bake chicken breasts for 40 min at 400 deg.

2. In soup pan sauté chopped onion, jalapeño, and garlic in coconut oil for 3-4 min. Add cooked chopped chicken breasts & 1/2 cup chicken broth, sauté for 2-3 minutes.

3. Add chopped carrots, brussels sprouts, lentils & rest of chicken broth. Bring to a boil. Simmer for 10 min or so. (add water as needed)

4. Add zucchini, spinach, mushrooms & kale, simmer until everything is well cooked. Add water as needed.

5. Serve hot with sliced avocado on the side. Top with Bragg’s flakes for a cheesy finish.

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