Recipe Review: Cabbage Fat Burning Soup

One of my all-time favorite recipes has a ridiculous name: “Cabbage fat burning soup.” Fortunately, this name makes the recipe really easy to find when I haven’t thought about it in ages. I don’t remember how I first came across this recipe – probably during some search for a healthy meal in the early ages of interneting, but it has been a favorite ever since.

unnamed.jpg

The recipe is mainly veggies, but added tomato juice and beef broth elevate the flavor and make it quite hearty. Since the recipe is so gigantic, one batch lasts for ages. You can switch it up by adding extra pepper, chili flakes, or hot sauce depending on your mood. I like to cook a batch, put it in the fridge, and enjoy it for lunches/dinners throughout the week. If I get tired of it or am feeling extra hungry, I will add quick protein to the side – usually rotisserie chicken. I don’t remember whether or not this recipe had the desired “fat burning” impact that the title claims, but you really can’t go wrong given the amount of veggies that are in each serving.

The recipe is rather straight forward, so I am copying/pasting directly from allrecipes.

Ingredients
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

While the recipe is quite simple, I did make a couple of small improvements.

  • Since I hate cutting carrots, I bought pre-cut carrot “coins” and added in three cups worth.
  • I bought chopped peeled tomatoes with liquid rather than the whole version. There is no point to buying the whole version because there is no circumstance where it is pleasant sticking an entire mushy tomato into your mouth.
  • Buy low-sodium canned ingredients. I am the biggest salt lover of them all but I am currently working on reducing my sodium intake. It is one of the hardest things I have ever done because I genuinely enjoy the taste of ocean water, but you do not need the extra salt in the green beans, tomato juice, or beef broth. If you are really missing the extra sodium when the soup is completed, you can always add a bit of salt in.

In addition to making a few ingredient changes, I also cooked this in the crock pot rather than in a pot on the stove. This is mainly because I did not have a pot that was large enough at home and also because I was hoping to throw everything in, run errands and come home to completed soup. Unfortunately the soup took much longer to cook than I was expecting (I blame the cabbage) and after five hours of cooking on high, I turned the temperature to low and left it on all night. It is possible to cook it in the crock-pot, just don’t expect it to be done as anywhere near as quickly as it would be on the stove.

That’s about it! I’m super excited to enjoy my soup for lunch and dinner today.. And tomorrow.. And everyday this week. And to share some with my family!

Please let me know if you end up making this recipe – and pass along any recipe variations or tasty additions!

Want to read more of my recipe reviews, tips and tricks? Visit my “diet” section.

Advertisements

Recipe Review: Pad Grapow (Cravings by Chrissy Teigen)

I recently took a look at Goodreads’ list of the best cookbooks of 2016 and put a few of them on hold. I got into cookbooks when I worked at the public library during college, but since it’s rare that I want to make every recipe in a single book, I usually check the books out from the library and save the recipes with the most potential. Cravings by Chrissy Teigen was one of those books.

I took a look through the book today and decided to make Pad Grapow Chicken, which is Thai basil chicken. I was looking for a recipe that would be on the healthy side, delicious, and still easy to cook. This recipe has relatively few ingredients, was something new, and looked like something my family would enjoy. After a quick stop at the grocery store, I got to work.

1 1/4 pounds boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons oyster sauce
2 tablespoons light soy sauce
5 cloves of garlic
1 serrano chile
2 tablespoons vegetable oil
3 cups fresh basil leaves
Cooked rice for serving

In a bowl, toss the chicken with the oyster sauce and soy sauce and marinate for 10 minutes. Mash the garlic and chile until finely smashed.

In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the garlic-chile mix and cook until fragrant, about 30 seconds. Increase the heat to high, add the chicken, and cook, stirring, until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.

Serve over rice.

A couple of notes –

  1. If you aren’t familiar with oyster sauce, don’t be put off by the name! It is a brown, salty sauce that is commonly used in Chinese food. It does not taste like fish.
  2. I used a garlic press for the garlic cloves and serrano. It worked perfectly. You could also cut into tiny bits, you mostly want the flavor to come out and add to the taste of the chicken.
  3. If you aren’t comfortable using a serrano, a slice of mild green pepper would add the flavor without the kick.

Please let me know if you have any questions. Definitely check out the cookbook – whether it’s from your local library or by purchasing – there are quite a few tasty looking recipes (and pictures – John Legend, mmm) inside!

 

Low Carb Week One

There is something about the third week of May that rejuvenates my interest in diet/exercise and gives me the motivation that I need to stick with whatever plan I’m into. It is probably a remnant of being a student from six years and considering this week to be the first official week of summer.

Last weekend I visited one of my dearest friends up in Superior, Wisconsin and watched her graduate. It was amazing. I totally loved Superior, especially the delicious booze and $4 hamburgers. I didn’t eat healthy, but I didn’t eat any worse than I do during weekends at home. When I got home I was super eager to get started on low carb eating and made sure to do some healthy shopping.

x8cmsgb

When I eat low carb I like to focus primarily on eggs, meats and green veggies. I add cheese in for snacks. My new recipe this week was roasted mushrooms with mozzarella – super super tasty.

On Saturday, I let my eating slip. I didn’t have the chance to eat earlier in the day so I was super hungry by mid-afternoon. I had chili with pasta, and then got an oreo latte. While I was babysitting, I drank a soda (my first in two weeks!!!! eek) and ate a few slices of pizza.

It was hard to overcome the urge to get shit food today, but I did it and had a delicious salad at panera. I’m about to head to the grocery store and get some more yummy treats for the week ahead.

Diet

The diet section of my blog will discuss anything food related that I deem worthy of discussion. I’ll talk about eating low carb / keto, macros, cheat days.. And will share recipes and pics of any particularly delicious creations.