Easiest EVER Broccoli Soup - THM FP, S or E

Hello everybody! So... as you know I am on a mission (involuntarily) to share very INEXPENSIVE recipes that are on plan (Trim Healthy Mama). I can never say it enough: YOU can be a Trim healthy Mama even with a Trim Unhealthy Wallet! And here's one of my favorite new additions in my menus... Broccoli soup! I know, I know... it doesn't seem like the "newest" or most creative of things... But soups (in my opinion) should never be overlooked or underestimated... They can be packed with nutrition, it's a great way to say "I love you" to your family and now that the cooler temperatures are close (I live in Texas so let this girl dream) I feel like soups are the perfect thing to incorporate to your meal, they can be very filling and satisfying!

This Soup can marvelously be made with 1 ingredient only! YES! You heard that right! My sister told me how she heard of this and tried it in total disbelief and how much she loved it even when she didn't even expect to do so! So... I had to taste it to believe it... and am I glad I did! I can make it in the blink of an eye! I am still shocked at how easy and yummy this is.

So... What do you need? BROCCOLI!

This soup can be adapted to eat in any of the Trim Healthy Mama settings! so... I love it for that!

Let's see how it works:

For an FP or E Setting:

Yield:
2 servings (but feel free to eat the whole thing away)

Ingredients:

• Broccoli Florets (about 8 florets or 1 medium sized broccoli crown)

Directions:

Cook the broccoli florets in 3 cups of water until the broccoli is fork tender but preferably make sure it still keeps some of its vibrant green color. Transfer the cooked broccoli to a blender, season with salt, pepper and even some garlic powder if desired, add about 1 cup of water where you cooked the broccoli (that's where all the flavor is) and blend away! add more of the liquid if needed to reach desired consistency/thickness. You can garnish this with a dollop of 0% greek yogurt... You could also use Fat Free vegetable/chicken broth to cook the broccoli and add more flavor but you'll be surprised even with just water! It's yummy!

When serving in an "FP" Setting make sure you eat this as a side, Enjoy it freely to fill you up when eating some extra lean protein such as Chicken Breast, wild caught salmon, extra lean deli meat, etc.)

If you are eating in an "E" Setting Make sure you add a good source of carbs, you could have a deli wrap using "on plan" Sprouted Wraps (like Ezekiel) and extra lean deli meats, you could also eat a yummy sandwich using extra lean meats, laughing cow cheese and lots of fresh veggies. Get creative!

For an S Setting:

Ingredients:

• Broccoli florets
• 1 tbsp. of grass-fed butter (I love salted Kerrygold)
• Shredded Cheddar cheese (garnish)
• Dollop of sour cream (garnish)

Directions:

Follow the directions given above and just add the butter when blending... season to your taste and top with the shredded cheese and sour cream. Enjoy with the protein of your choice, you can have any kind of meat you like (fatty or lean).

This soup was so successful that my 7 and 4 year old princesses are asking me to make it even for breakfast... and that is a huge thing to say for my 4 year old because while she does enjoy some green veggies, she is more of a fruit eating girl... and I am so happy to see her devour this like it's ice cream!

I hope your family will enjoy it just as much!

© Paloma K.

Delicious Appetizer - Battered Cauliflower

Hello everybody, here I am ... working hard at being a wife, mom, choir member, church member, community member, and every single role I have... I do enjoy my "blogger" role as well! But I've had to make sure all my priorities are in order and there's so much to do that my blogging has taken a toll! I do need to keep it up though because it's my very way of expressing myself, it's a personal outlet... I just LOVE IT and love you all! (or like they say here in the South... "y'all")

Today I want to share with you a delicious, inexpensive and great way to make a delicious appetizer or side dish... in Spanish we call it "Coliflor lampreada" (which I guess the closest translation would be "battered cauliflower") ... My husband is not a big fan of cauliflower but he LOVES, LOVES, LOVES this dish! He eats the cauliflower florets like if they were chips when I make it like this... and last night (he had it for dinner) and even said: "I wish my mom could've tried this" (she passed away before I met him) so I know it's a huge compliment...

So here goes MY battered cauliflower recipe... it's very basic and you can get creative with it... adding some herbs to the batter, etc...

Here's how I make it:

Coliflor Lampreada

Yield: 4 servings

Ingredients:

• 1/2 cauliflower (steamed or boiled just until fork tender but not falling apart on its own)
• 2 eggs (divided)
• 1 1/2 cups of flour
• 1 tsp. garlic powder
• 1/2 tsp. black pepper 
• 2 tsp. salt
• About 2 cups of vegetable oil (I prefer Nutrioli soybean oil for this)

Directions:

• When the cauliflower has been cooked and cooled divide it in small florets, season them with some salt and black pepper.
• Mix flour, garlic powder, 1/2 tsp. black pepper and 2 tsp. salt together, coat the cauliflower florets with the flour mixture, set aside the "floured florets"
• In a mixer bowl, with the whisk attachment, whisk the egg whites on high speed until stiff peaks form, with the mixer still running on high add the egg yolks one at a time and keep mixing until you have a spongy looking yellow batter. 
• While the eggs are mixing pour the 2 cups of oil (or more if needed) in a wok or a big saucepan at medium/high heat until it's very, very hot (ready for deep frying)
• Add the cauliflower to the egg batter making sure the egg is perfectly covering all the cauliflower.
• With a  spoon carefully place the battered cauliflower florets in the oil (don't throw them or hot oil will splash) and just turn it to make sure all sides have a nicely golden color (you can do 4 or 5 florets at a time, don't do them all at once so you can handle them properly and make sure they all are evenly fried)
• Place the florets on paper towel to remove the excess of oil. Serve immediately.

Enjoy!!!

© Paloma K.

My weight battle and a Healthy recipe

Hello everybody! This year is just being hard to get the groove of things, I had a respiratory flu last week, that wasn't a good way to start the year... Thankfully I am much better but still fighting the residues of the congestion and my ears, well... those hurt a lot!

On the bright side I am doing much better with my eating/exercising... Most of you don't know that I am in a weight-loss journey and I've been at it since January last year... Today is actually my "anniversary"! Happy Anniversary to me! This never started as a "New Year Resolution" ... I just got tired of my extra weight, which has always been a struggle for me... Particularly being a foodie and food blogger! Come on! How can one keep the waist line in check with such passion for food/cooking/baking!!! But it IS possible and I am doing it! So far I've lost over 40 pounds and I am going for more! This will be MY year!

Even when in the past I've lost/gained again/lost again and so on ... all the extra weight... I had never actually done it for the right reasons and in the right way! I had always lost my weight just "to look good" which isn't bad in itself... but it can't be "the only reason" why one loses the weight... Because if "appearance and my image" is the only motivation ... then it's easy to resort to "shortcuts" and "easy/fast" ways to get rid of the pounds that "look so bad" ... This time I am doing it because I want to be healthy, I married the most wonderful man on the face of the earth and he's never actually "met ME" IYKWIM ... he's never really seen the "real me" that's been hiding inside all these extra pounds! and I am doing this to enjoy my life (which I already do) but to enjoy it more with him and my girls for longer! To avoid illnesses and just the "exhaustion" that comes from being overweight! And I am doing it "the right way too" just eating healthy and exercising A LOT! who knew! that actually works! LOL! And it's not a "quick or temporary fix" it's "the real deal"

So... today ... I am going to share with you a very healthy recipe, it's not only healthy but also very satisfying! I actually found the original at Allrecipes.com but this is my version... so... I hope you enjoy it! Don't worry... I'll continue to blog about luscious desserts and comfort food (LOL!) ... I've learned to resist the temptation of eating them... I can now cook them and just indulge moderately on special occasions... But I'll also try to share with you more and more healthy recipes like this:

Kale and Potato Soup with Cannellini Beans
Yield: 8 servings
Calories per serving: about 270

Ingredients:

2 tablespoons olive oil 1 medium white onion, chopped 2 tablespoons chopped garlic 1 bunch kale, stems removed and leaves chopped 8 cups water 6 cubes chicken bouillon (I use Knorr)

1 (15 ounce) can petite diced tomatoes 8 red potatoes, peeled and cubed 1 (15 ounce) cans cannellini beans (drained if desired) 1 tablespoon Italian seasoning 2 tablespoons dried parsley salt and pepper to taste

Directions:

1.

Heat the olive oil (at medium-low heat) in a large pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 5 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Increase heat to med-high and bring to a boil. Once the soup is boiling, reduce heat to med-low and simmer soup for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Enjoy!

© Paloma K.

Going through my Thanksgiving Menu - Stuffed Celery Recipe!

Hi friends! I am sorry I haven't been posting everyday! If you've been here for the past few days/weeks you know I've been working on a "Thanksgiving series" sharing tips, my menu and I've gone through recipes too for items that would go great on any Thanksgiving table, Today I will put them all together (in the form of links) and I will also add some amazing recipes (from the past) that I've previously shared (and that you can also find in my Recipe Index)

Thanksgiving Made Simple I Thanksgiving Made Simple II Make your own Menu! Appetizers - Deviled Eggs! Appetizers/Stuffed Celery How To Carve a Turkey Cranberry/Orange Relish Apple Pie - "Leaves Crust" Apple Cake with Maple Cream Frosting Pumpkin/Walnut Cake with Caramel Cream Topping Fall Sugar Cookies! Pumpkin Brownies Pumpkin Spice Coffee

InLinkz.com

As you can see I've been working hard, trying to share with you my tips and recipes to make this Thanksgiving a Stress-Free one! Hoping you can just quickly find here recipes that will be successful and that will help you, as a host/hostess enjoy such a beautiful American Tradition!

Just like the "if mom isn't happy, nobody is" is true, let me tell you that if the host/hostess isn't happy, the guests won't enjoy as much either! So if your plan is to have a "Perfect Thanksgiving Dinner" start by relaxing, focusing on your blessings and creating an environment/atmosphere that you will enjoy too! If "anything" goes wrong! Don't stress about it! it's not the end of the world, it might actually become a funny memory if you stay calm! Plus, fretting won't really help at all!

Now... the second recipe in my "Thanksgiving Menu" in the Appetizers Section is "Stuffed Celery" this is another "Stress-free" recipe from my "Auntie Amy" ...  you can even have others help you make these! Do you have kids? Let them have fun with it! (they might even be tempted to eat their celery if they were involved in the process of making them) Or if you have family over staying with you, let them do it! It's near to impossible to get these wrong! and you'll have appetizers ready in no time! so that's the recipe I will now share with you:

Stuffed Celery

Ingredients:

1 Bunch of celery (about 4-5 stalks), trimmed, peeled (always peel your celery to remove the overly-fibrous parts) and cut into 3-4 " long pieces.
8 oz. cream cheese
4 oz. drained red pimientos (from a jar) - chopped
garlic powder to taste
1 tsp. horseradish
1 tsp. worcestershire sauce
1/3 cup of mayo
salt and pepper to taste (optional)

Blend all the ingredients together (except for the celery, of course) season with salt and pepper to taste if desired, stuff your celery, plate and Enjoy!

Super easy, isn't it? I hope you will enjoy it as much as my guests and I do!

Don't forget our Coffee Friday! We'll have a great Featured Blogger!

 © Paloma K.