Diana’s Vegetable Soup

Being in shape and healthy sometimes and for some people it is a struggle, but the truth is, that it shouldn’t be. That’s why we have to work with trial and error to see what really works for us.

Here I want to share this recipe that just came into my mind. Today talking with a client that can’t find the time to cook and eat the right foods, this Yummii and flavored soup came into my mind, and “voila” it does have life, spice and a lot of taste. Hope you like it as I did.

Diana’s Vegetable Soup

(You can add any type of lean organic meat or organic chicken or turkey breast)
I did it vegetarian.
All vegetables are fresh.

Ingredients:
1/2 cup Beans soaked overnight in warm water. Change the water a few times.
1 medium sweet onion
3 cloves of garlic
½ squash
1 bag French green beans
2 tablespoon fresh ginger
¼ fennel with everything
3 stalks celery
1 medium yellow zucchini
½ orange pepper
1 leek (just the white part)
2 medium parsnips
2 medium carrots
1 small sweet potato
¼ cup Fresh cilantro
Dash of cayenne pepper
Indian curry
Salt


Preparation
Chop and grill the onion and the garlic in little oil in a tall pan.
Add water and cooked the beans for 20mn aprox.

While it cooks: take the squash remove the seeds and place it on an oven safe pan and bake it face down on 350 * with 2 tablespoon of water for 20mn aprox.. Take it out peel it and cut it.

While everything is cooking chop the rest of the vegetable, add them to the pan with the beans with enough water, add the squash, the cayenne pepper, curry and salt; boil everything for 20 more mn on low heat.

Let it cool, take ¼ of the vegetable soup and blend it, add it to the rest of the soup for a creamy texture.

I love eating, I love enjoying my food I love life!!!!!!!!!!!
Keep Moving!!!

Diana's Maffins for Passover

We can still eat clean and nutritional in Passover.
That’s why I want to share this Yummy recipe.....

Ingredients:

5 whole wheat squares of matzos (break them and soak them in water until soft.
Drain them, and mix them in a large bowl with a wooden spoon with:
1/2 cup unsweetened apple sauce
1/2 cup organic egg whites
1 whole organic egg
2 packages of stevia
1 teaspoon of vanilla extract
Shredded almonds
2 tablespoon of flax seed meal
Grease a cup cake sheet with pam, distribute them, bake on 350* for 30 mn
And enjoy!!!!!!!!

A Yummy New Summer Salad

If you're anything like me, then you're always on the lookout for yummy, new salad recipes. So when I came across this one, I was really excited. It's quite tasty, and so very simple!
This is a great recipe for mixed types, as it has the veggies that are best for them.
INGREDIENTS:
SALAD: 1 pint cherry tomatoes 2 cups black, pitted olives 1 cup organic green beans, chopped large
DRESSING: (The best bit!) Approx 1/2 cup olive oil 1 garlic clove, crushed About 1 tablespoon chopped fresh oregano 1 squeeze of lemon juice
GARNISH: Sprig of fresh mint or oregano
PREPARATION: Place tomatoes, olives, and green beans in medium bowl. Place olive oil, garlic oregano, and lemon juice in small bottle and shake. Pour dressing over salad and toss well. Garnish with sprig of fresh mint or oregano.
The aroma is divine; the taste is even better! What a quick, easy recipe for guests. Of course the recipe can be doubled, or even tripled, for larger crowds. There you have it! A beautiful summer salad for mixed types, and I'm sure you'll love it!