Quinoa & Black Bean Detox Soup

Quinoa & Black Bean Detox Soup

Quinoa & Black Bean Detox Soup

Let me start off by saying these photos are very misleading. The soup looks kind of “blah” and uninteresting but I promise it is SOOOO good! Especially with all the cold weather we’ve been having, this is a super healthy soup that’s warming, comforting and good for you!

I also love this soup because it something that you can throw together any night of the week using whatever you already have on hand in your pantry. I know most people usually think of “detoxing” in terms of following some kind complicated meal plan or supplement regimen but I’ve honestly found that eating simply and nutritiously is the BEST way to detox.

Quinoa & Black Bean Detox Soup

Eating an abundance of alkaline rich foods (think vegetables and greens) will detox the body and make you feel and look amazing too!

This soup is loaded with veggies but feel free to modify by using whatever you already have on hand: broccoli, cauliflower, bell peppers, peas, green beans, spinach, kale, and turnips would also be lovely additions to this soup.

Quinoa & Black Bean Detox Soup

Quinoa & Black Bean Detox Soup
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 7-8
Ingredients
  • 2 quarts chicken stock or [url href=”http://lindawagner.net/blog/2014/01/easy-chicken-kale-vegetable-soup-paleo-gluten-free-dairy-free-low-carb-the-magic-of-bone-broth” target=”_blank”]bone broth[/url]
  • 2 cups water
  • 1 16 ounce can of organic diced tomatoes
  • 1 6 ounce can tomato paste
  • 1 16 ounce can organic black beans, rinsed and drained
  • 2 medium zucchini, cut into slices
  • 2 medium yellow squash, cut into slices
  • 5 large carrots, peeled and into slices
  • 5 stalks celery, diced
  • 1 cup quinoa
  • 1 onion, diced
  • 1 Tbs whole grain mustard
  • 1 Tbs [url href=”http://www.amazon.com/Frontier-Natural-Products-Seasoning-2-86-Ounce/dp/B001KWF2O6/lind-wagn20″ target=”_blank”]Adobo seasoning [/url]
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp minced onion flakes
  • salt and pepper to taste
  • 1-2 avocados and 3-4 sprigs parsley as garnish
Instructions
  1. Place a large pot or dutch oven over med-high heat. Add a dash of olive oil, diced onion, carrots, and celery. Sprinkle with sea salt and pepper and let cook, stirring occasionally, until the onion is translucent (about 5-7 minutes).
  2. Then add zucchini, yellow squash, canned tomatoes, tomato paste, chicken stock, spices, whole grain mustard, and water. Stir, and taste, adding more sea salt as needed.
  3. Next add drained black beans and quinoa. Cover and cook another 20-30 mins or until veggies and quinoa are fully cooked.
  4. Serve piping hot and garnish each bowl with avocado slices and chopped parsley. Serve with toasted E[url href=”http://www.amazon.com/Food-Life-Ezekiel-Original-Sprouted/dp/B005G1MQI2/lind-wagn20″ target=”_blank”]zekiel bread[/url] (you can find it in the freezer section at your local health food store) and viola! A super healthy, low cal, gluten free, dairy free soup that has wonderful flavor and will soothe the soul on a cold winter day.

 

Quinoa & Black Bean Detox Soup

Enjoy this super healthy and detoxifying soup anytime! Kids and adults both love it and it’s also a great one to freeze for later!

You can also make this paleo friendly by using shredded chicken or cubed beef instead of the beans and quinoa.

You can see all of my healthy soup recipes here and if you would like to try my Soup Diet for Weight Loss, you can check it out here. Enjoy!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Gluten Free Asian Noodle Salad

Low Cal Asian Noodle Salad via Linda Wagner

Gluten Free Asian Noodle Salad via Linda Wagner

This Gluten-Free Asian Noodle Salad instantly became a favorite of mine! It’s an even lighter take on my traditional Chinese Chicken Salad. I’ve added gluten free “rice stick” noodles which give it really nice texture. I found these rice stick noodles at Porno my local health food store (Central Market if you are in Texas) but you can also find them at Asian groceries or online. Here are the ones I used, also known as vermicelli.

The great thing about these noodles is that they are super clean and made of simply rice and water. That’s it! They are very versatile and can be eaten hot or cold and added to soups, salads, and spring rolls.

Gluten Free Asian Noodle Salad via Linda Wagner

This awesome recipe takes just minutes to throw together and will fit with almost any dietary needs or restrictions. It’s great for weight loss as well as being:

  • gluten free
  • dairy free
  • low sugar
  • low cal
  • low fat
  • vegan

My mom said that she always used these rice noodles as her secret weapon to lose weight when she was young! These noodle salads taste absolutely amazing while still being filling and satisfying.

Gluten Free Asian Noodle Salad via Linda Wagner

Gluten Free Asian Noodle Salad

(printable recipe at the bottom of this post)

For the salad you’ll need:

  • 8 ounces rice stick noodles (also known as vermicelli)
  • 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
  • 1 zucchini, shredded in the food processor
  • 1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
  • 1/2 cup chopped cilantro
  • 1 Tbs black sesame seeds as garnish (optional)
  • 1 hot pepper, sliced as garnish (optional) – I used a Fresno chili for the pretty red color but jalapeno would work as well

For the dressing you’ll need:

  • 1/4 cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil 
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 5 chopped green onions, green and white parts

Gluten Free Asian Noodle Salad via Linda Wagner

*pictured here with Goji Detox Tea

In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.

Next, fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for 3 minutes then drain.

Gluten Free Asian Noodle Salad via Linda Wagner

Finally, in a large mixing bowl add cabbage, shredded carrots, shredded zucchini, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.

Garnish with sesame seeds and hot peppers. You can also top with more cilantro and green onion if you like!

Divide into bowls or onto plates and enjoy!! Serves 4.

Gluten Free Asian Noodle Salad via Linda Wagner

If you’re getting bored of the same old salads over and over, this one is sure to spice things up! It’s so easy to throw together on a busy weeknight and you can feel great about eating it since it’s dairy free, gluten free, well combined, and vegetarian friendly. I hope you enjoy it as much as I did! Enjoy!!

LET’S WORK TOGETHER!

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Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Gluten Free Asian Noodle Salad
Recipe Type: Asian, Gluten free, salad, appetizer, lunch, vegan
Cuisine: Asian
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 4
This Gluten Free Asian Noodle Salad takes just minutes to make and is gluten free, dairy free, low sugar, low cal, low fat, vegetarian, and vegan friendly!
Ingredients
  • 8 ounces rice stick noodles (also known as vermicelli)
  • 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
  • 1 zucchini, shredded in the food processor
  • 1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
  • 1/2 cup chopped cilantro
  • 1 Tbs black sesame seeds (optional)
  • 1 hot pepper – I used a Fresno chili for the pretty red color but jalapeno would work as well (optional)
  • 1/4 cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 5 chopped green onions, green and white parts
Instructions
  1. Fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for about 3 minutes then drain.
  2. In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.
  3. Gluten Free Asian Noodle Salad via Linda Wagner
  4. Next, in a large mixing bowl add cabbage, shredded carrots, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.
  5. Garnish with sesame seeds and hot peppers. You can also add more cilantro and green onion if you like!
  6. Divide into bowls or onto plates and enjoy!!

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, Pomegranate and Garlic Sriracha Vinaigrette

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

I’m SO EXCITED to share this recipe with you! One of my good friends was in town last night and came over for dinner. He said that he’s not typically a fan of kale but absolutely loved this salad and the way the kale mixed in with the other ingredients.

Anytime I am making a salad I want everyone to enjoy, I add a lot of different ingredients. It just makes the dish so much more interesting and fun. This salad has a lot of components and will take a little prep time but it is SO worth it. It’s one of my favorite salads I’ve ever made! The flavors just compliment each other so nicely!

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

This salad is gorgeous too, don’t you think?! I’m sure I’ll be making it again for Thanksgiving and Christmas since the pomegranate makes it so festive!

pomegranates seedsKale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

Kale Salad with Butternut Squash, Quinoa, Avocado, Pomegranate and Garlic Sriracha Vinaigrette

You’ll need:

  • 1 head kale, stems removed and leaves torn into small pieces.
  • seeds of 1 pomegranate (Trader Joes & Costco sell them already de-seeded)
  • 2 cups quinoa
  • 4 cups peeled & diced butternut squash – about 1 large squash (Trader Joes & Costco sell them already peeled and diced)
  • 1 sweet onion, diced
  • 1 large avocado, diced
  • chili lime seasoning – I actually found mine at Home Goods but they also carry it on Amazon. A must try, it’s amazing!!
  • Garlic Expressions salad dressing
  • Sriracha
  • olive oil
  • salt & pepper

Preheat oven to 425 degrees.

First prepare your butternut squash. If you are using a whole butternut squash, peel your squash, remove inner seeds with a spoon, and cut it into cubes. Toss with a drizzle of olive oil, a little sea salt and 1 Tbs chili lime seasoning (I always use a ziplock bag for this step). Place on a large baking sheet covered with aluminum foil and bake, tossing occasionally, until edges begin to brown, about 30-40 mins. I sometimes broil them for a few minutes right at the end to get them nice and crispy but that is purely optional!

While your squash is cooking, cook your quinoa. In a large saucepan over medium high heat add 2 cups of quinoa to 4 cups of water. Cover and let cook until all the water is absorbed, about 20 mins.

While your quinoa is cooking, prepare your carmelized onions. In a medium sized saute pan over medium high heat, add a drizzle of olive oil and let it begin to simmer. Then add diced onions and a dash of salt and pepper. Stir to coat and let cook down, stirring occasionally until golden brown. Remove from heat and set aside. 

Once your quinoa is done cooking, toss it in a large bowl with kale pieces, caramelized onions, and a generous drizzle of Garlic Expressions and Sriracha to taste. Taste and adjust dressings according to taste.

Top with cooked butternut squash, avocado slices, and fresh pomegranate seeds.

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

This salad takes a few more steps than most of my other recipes but boy is it worth it!! The combo of Garlic Expressions with Sriracha is one of my favorites and my go-to combination for salads. I highly recommend that you try it but if you don’t like spicy food, simply omit the sriracha.

The baked butternut squash is amazing on it’s own and out-of-this-world when combined with the other flavors of this salad. All the flavors and textures are represented here: sweet, savory, spicy, tart, creamy, crunchy; it’s like a party in your mouth. It’s just so good!

Enjoy it on it’s own or with cooked protein like grilled chicken or salmon. I highly encourage you to share this with family and friends. This recipe as it’s written makes a very large portion and can serve up to 6 as an entree so you’ll have plenty to share!

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

You may also like this Holiday Roasted Vegetable Salad

Holiday Roasted Vegetable Salad via Linda Wagner

This Sweet Potato, Kale, and Goat Cheese Salad with Homemade Lemon Vinaigrette

Sweet Potato, Kale, and Goat Cheese Salad with Homemade Lemon Vinaigrette

This Arugula and Roasted Butternut Squash Salad

Arugula and Roasted Butternut Squash Salad via Linda Wagner

This Kale and Butternut Squash Salad with Cranberries

Kale and Butternut Squash Salad with Cranberries

And this amazing Superfood Salad

 amazing Superfood Salad via Linda Wagner

You can see all of my salad recipes here and browse through all of my winter squash recipes here! Enjoy!!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, Pomegranate and Garlic Sriracha Vinaigrette
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 head kale, stems removed and leaves torn into small pieces.
  • seeds of 1 pomegranate (Trader Joes & Costco sell them already de-seeded)
  • 2 cups quinoa
  • 4 cups peeled & diced butternut squash – about 1 large squash (Trader Joes & Costco sell them already peeled and diced)
  • 1 sweet onion, diced
  • 1 large avocado, diced
  • chili lime seasoning – I actually found mine at Home Goods but they also carry it on Amazon. A must try, it’s amazing!!
  • Garlic Expressions salad dressing
  • Sriracha
  • olive oil
  • salt & pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. First prepare your butternut squash. If you are using a whole squash, peel your squash, remove inner seeds with a spoon, and cut it into cubes. Toss with a drizzle of olive oil, a little sea salt and 1 Tbs chili lime seasoning (I always use a ziplock bag for this step). Place on a large baking sheet covered with aluminum foil and bake, tossing occasionally, until edges begin to brown, about 30-40 mins. I sometimes broil them for a few minutes right at the end to get them nice and crispy but that is purely optional!
  3. While your squash is cooking, cook your quinoa. In a large saucepan over medium high heat add 2 cups of quinoa to 4 cups of water. Cover and let cook until all the water is absorbed, about 20 mins.
  4. While your quinoa is cooking, prepare your carmelized onions. In a medium sized saute pan over medium high heat, add a drizzle of olive oil and let it begin to simmer. Then add diced onions and a dash of salt and pepper. Stir to coat and let cook down, stirring occasionally until golden brown. Remove from heat and set aside.
  5. Once your quinoa is done cooking, toss it in a large bowl with kale pieces, caramelized onions, and a generous drizzle of Garlic Expressions and Sriracha to taste. Taste and adjust dressings according to taste.
  6. Top with cooked butternut squash, avocado slices, and fresh pomegranate seeds.

Arugula and Roasted Butternut Squash Salad

Arugula and Butternut Squash Salad

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

Autumn is fast approaching and that means squash season!! Yay!! As you can see from yesterday’s post, I love winter squashes! They are so satisfying and hearty yet loaded with nutrition and health benefits. They are an easy way to get your carb-fix without it affecting your waistline, always a good thing!

The pomegranate seeds in this dish are bursting with anti-oxidants which help fight free radicals in the body. Anti-oxidants help us to stay youthful, fresh faced, healthy, limber, and lean! Yes please!!

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

This recipe is absolutely gorgeous and looks gourmet but was actually super simple to make. I just went to Trader Joe’s, picked up a bag of arugula, a bag of diced butternut squash, and a box of de-seeded pomegranate seeds and used a dressing I already had on hand. Super simple but really gorgeous! This would be a great starter for guests or an entree with some grilled salmon on top!

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

Arugula and Roasted Butternut Squash Salad

You’ll need:

  • 4 cups of fresh baby arugula
  • 1/2 cup of pomegranate seeds
  • 4 cups of diced butternut squash (about 1 whole squash, peeled and diced)
  • Lemon Vinaigrette dressing
  • olive oil
  • fresh cracked pepper

Toss diced butternut squash with a little olive oil. Place on a large baking sheet lined with aluminum foil or parchment paper and bake until edges begin to brown, about 30-40 mins.

Layer arugula, squash, and pomegranate seeds on a plate and drizzle with vinaigrette and a generous amount of cracked pepper.

Serve as an appetizer or as an entree by adding protein like grilled salmon or red snapper.

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

Have it with a little glass of vino (2012 California Coast Pinot Noir is my personal favorite right now) and maybe a few squares of 70% dark chocolate for dessert 😉

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

You can see all of my salad recipes here and browse through winter squash recipes here! Enjoy!!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Arugula and Roasted Butternut Squash Salad
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • You’ll need:
  • 4 cups of fresh baby arugula
  • 1 cup of pomegranate seeds
  • 4 cups of diced butternut squash (about 1 whole squash, peeled and diced)
  • Lemon Vinaigrette
  • olive oil
  • fresh cracked pepper
  • Toss diced butternut squash with a little olive oil. Place on a large baking sheet lined with aluminum foil or parchment paper and bake until edges begin to brown, about 30-40 mins.
  • Layer arugula, squash, and pomegranate seeds on a plate and drizzle with vinaigrette and a generous amount of cracked pepper.
  • Serve as an appetizer or an entree by adding protein like grilled salmon or red snapper.
Instructions
  1. Toss diced butternut squash with a little olive oil. Place on a large baking sheet lined with aluminum foil or parchment paper and bake until edges begin to brown, about 30-40 mins.
  2. Layer arugula, squash, and pomegranate seeds on a plate and drizzle with vinaigrette and a generous amount of cracked pepper.
  3. Serve as an appetizer or an entree by adding protein like grilled salmon or red snapper.

 

What I Ate Wednesday

I started my day with the usual cold brew coffee with stevia along with my 80 billion probiotic (use code WAG472 to get $5-10 off first purchase).  I’m still experimenting with finding the perfect recipe so if you have one you love, please pass it on!!

photo 1

I was super busy and ended up skipping breakfast. For lunch I cooked a small spaghetti squash and had it with Trader Joe’s Indian Marsala sauce. So good and super healthy when you are craving Indian food! To drink I had a big glass of watered down ginger turmeric detox tea, which I’ve been sipping all day for the last week to stay hydrated and support my liver and immune system.

photo 2

For dinner I had half a rotisserie chicken (1 breast, 1 thigh, 1 leg) with my favorite BBQ sauce (make sure it doesn’t contain high fructose, caramel coloring, additives, etc!)

photo 3

I also had a HUGE summer kale salad.

photo 4

When I skip breakfast I usually end up having a really big dinner. I actually encourage people to do this. Having a big healthy dinner is way better than snacking on a bunch of junk! If you’re more hungry at the end of the day, then EAT MORE! It’s totally ok as long as you keep it mineral dense and well combined!

And if you need a couple squares of 70% dark chocolate like I did, that’s ok too 😉

Processed with VSCOcam with c1 preset

I hope all of you had a wonderful Wednesday!! xo

You can see all of my “What I Ate Wednesday” posts here.

 Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Mexican Stewp Recipe

Mexican Stewp Recipe - Linda Wagner This hearty soup is loaded with flavor and will help you drop the lbs FAST!!

Mexican Stewp Recipe - Linda Wagner This hearty soup is loaded with flavor and will help you drop the lbs FAST!!

Most of you are familiar with my original stewp recipe. It’s a super hearty soup/stew that is also great for weight loss. It’s loaded with veggies so is a great way to fill up your “mineral bank account” and is also great for reducing cravings. I’ve talked about the soup diet being great for weight loss and this is kind of my go-to when I feel like I need a little reset!

I had a wedding in New Orleans last weekend and ate, ate, ate so much great food but needed to get my body back on track this week. After my stomach issues last month, I wanted something that would be super nutritious and also easy to digest. This Mexican Stewp recipe is a little variation on the original and enjoyed spicing it up a little!!

Mexican Stewp Recipe - Linda Wagner This hearty soup is loaded with flavor and will help you drop the lbs FAST!!

You’ll need:

  • 3 cups shredded carrots – I buy the bags of pre-shredded carrots at the grocery store, makes life a little easier!
  • 1 head celery, chopped
  • ½ head of cabbage, chopped
  • 2 zucchini, chopped
  • 1 large sweet onion, diced
  • 4 med tomatoes, diced or one 28 ounce can of diced tomatoes
  • 2 Tbs tomato paste
  • 5 cloves garlic, minced  – I always use one of these
  • 3 Tbs Polenta (optional)
  • 2 jalapenos, seeded and chopped fine
  • 1 cup finely chopped cilantro
  • 32 ounces chicken broth – I use homemade
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • sea salt & fresh cracked pepper to taste
  • olive oil
  • 1-2 cups water

In a crockpot or large dutch oven over med-high heat, place a dash of olive oil and about 1/4 cup chicken broth. Add onions, garlic, jalapeno, sea salt and pepper and cook until soft, adding more broth as needed.

Then add all of your remaining ingredients and enough water to fill to the top of your pot. Cover and let cook on low for about 2 hrs, adjusting salt & pepper as needed.

I’m really trying to replenish the good probiotics in my system so I topped it with cultured organic sour cream and fresh cilantro. You could also top with some fresh avocado slices if you have them.

Mexican Stewp Recipe - Linda Wagner This hearty soup is loaded with flavor and will help you drop the lbs FAST!!

This is an easy one-pot meal that’s loaded with veggies, low in fat, and full of flavor! It’s also super hearty and will help with cravings, especially for carbs. If you are trying to lose weight quickly, you can have it for lunch and dinner. The lbs will drop quickly and your digestion will be in tip top shape!!

*One thing to remember about Stewp is that there are NO RULES!! I just used whatever I had left in my fridge. The possibilities are ENDLESS! I love to make stewp with local seasonal veggies from the farmer’s market. Other great additions could have been yellow squash, asparagus, cauliflower, bell peppers, mushrooms, butternut squash, turnips, corn, kale, spinach, black beans, parsnips, or any other veggies you love; the combinations are really up to you! Also, note that if you like a thicker more stew like consistency, use less water and for a soupier (is that a word?!) consistency, use more water.

You can see more great soup recipes for weight loss here and more recipes using polenta here.

Mexican Stewp Recipe - Linda Wagner This hearty soup is loaded with flavor and will help you drop the lbs FAST!!

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Mexican Stewp Recipe
Cuisine: Mexican
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 3 cups shredded carrots – I buy the bags of pre-shredded carrots at the grocery store, makes life a little easier!
  • 1 head celery, chopped
  • ½ head of cabbage, chopped
  • 2 zucchini, chopped
  • 1 large sweet onion, diced
  • 4 med tomatoes, diced or one 28 ounce can of diced tomatoes
  • 2 Tbs tomato paste
  • 5 cloves garlic, minced – I always use one of these
  • 3 Tbs Polenta (optional)
  • 2 jalapenos, seeded and chopped fine
  • 1 cup finely chopped cilantro
  • 32 ounces chicken broth – I use homemade
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • sea salt & fresh cracked pepper to taste
  • olive oil
  • 1-2 cups water
Instructions
  1. In a crockpot or large dutch oven over med-high heat, place a dash of olive oil and about 1/4 cup chicken broth. Add onions, garlic, jalapeno, sea salt and pepper and cook until soft, adding more broth as needed.
  2. Then add all of your remaining ingredients and enough water to fill to the top of your pot. Cover and let cook on low for about 2 hrs, adjusting salt & pepper as needed.
  3. I’m really trying to replenish the good probiotics in my system so I topped it with cultured organic sour cream and fresh cilantro. Enjoy!
  4. This is an easy one-pot meal that’s loaded with veggies, low in fat, and full of flavor! It’s also super hearty and will help with cravings, especially for carbs. If you are trying to lose weight quickly, you can have it for lunch and dinner. The lbs will drop quickly and your digestion will be in tip top shape!!
  5. *One thing to remember about Stewp is that there are NO RULES!! I just used whatever I had left in my fridge. The possibilities are ENDLESS! I love to make stewp with local seasonal veggies from the farmer’s market. Other great additions could have been yellow squash, asparagus, bell peppers, mushrooms, butternut squash, turnips, corn, kale, spinach, black beans, parsnips, or any other veggies you love; the combinations are really up to you! Also, note that if you like a thicker more stew like consistency, use less water and for a soupier (is that a word?!) consistency, use more water.