Delicious Dairy-Free Cream of Mushroom Soup

You do not have to hijack a cow’s udder parts to make this tasty soup. No dairy required. Prep time is only 10 minutes. Cooking time is sensible, too. You can do this. I promise.

I made my Dairy Free Cream of Mushroom Soup AFTER making dinner.

“But Josie, ain’t nobody got time for makin’ soup from scratch. I’ll just open up me up a can of Campbell’s and keep on rollin’.”

GAH! Please don’t talk like that. This recipe is so darn quick & easy; didn’t interfere with my couch-azzing time at all. You’ll be in & out of the kitchen in plenty of time to maximize (and in no way jeopardize) your much needed lazy time. M’kay?

INGREDIENTS (makes about 4-5 servings)

Prep time: Approximately 10 minutes.

6 cups chicken or veggie broth (equal to three 14.5 ounce cans)1 can Goya coconut milk (15.5 ounce can)1 fresh package mushrooms (white, bella, or both — take your pick)2 large carrots, chopped3 celery ribs, sliced1 large onion, diced4-5 garlic cloves, sliced (not smashed)sprinklings of thyme, pepper, sea salt, garlic powder and onion powder1.5 teaspoons rosemary3 heaping tablespoons flour1 tablespoon olive oil1/4 to 1/2 cup white cooking wine

If you have reservations about using coconut milk, don’t worry. The union of delicious seasonings make the coconut barely noticeable, if at all.

DIRECTIONS

Cooking time: 20-25 minutes.

Set mushrooms to the side and slice carrots, celery, onion & garlic.Add sliced veggies to large pot. Saute’ in olive oil & white wine until slightly soft.Add broth and coconut milk. Bring to a boil.Break up mushrooms into large pieces with your hands (or chop into thick pieces), then add to the pot. Feel free to add the stems to the pot if desired.Add sprinklings of thyme, pepper, sea salt, garlic powder and onion powder to the pot. As the soup cooks, add more seasonings to taste.Add the Rosemary. Try not to leave out this ingredient. It really brings out the flavor, along with the thyme.Continue to cook your brew on low to medium heat until all veggies are tender.To thicken your soup, add flour to the pot and whisk with a fork. Continue cooking until soup thickens. Add extra flour if you prefer your soup even thicker.

more Greedy Recipes

Any kind of homemade soup is best when packed up to sit in the fridge overnight. All those flavors get to marinate even longer. But you can bet your hungry stomach’s lust for tastiness that this soup is wonderful and warming to the soul when you scoop yourself some fresh out the pot.

I’ve been packing my soup for lunch this week. Food like this is fantastic for helping you achieve or maintain flat abs. Now say it with me… “BOOM!”

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Delicious Quinoa Tabbouleh Recipe (guest post).

First let me just say that I met Carla in person at a recent Fitness Magazine event in New York City; and saying that her passion and energy are remarkable would be an understatement. I blog over at www.Kodjoworkout.com, and similar to Carla, one of my passions is to spread as much knowledge as possible, on health and fitness issues, including healthy eating. So that brings us to the topic du jour, where I’m introducing a delicious quinoa recipe. Hope you enjoy the post, and would love to hear your much anticipated feedback!

As the video above revealed, I was not familiar with quinoa until we shot this segment, so don’t feel bad if you didn’t know anything about quinoa either. In any event, I’m very happy to report that since we shot this video, quinoa has found a full-time home in my kitchen cabinets, and for good reason! So let’s see why we should all take a better look at this delectable seed called quinoa.

Most people believe quinoa is a whole grain, however it is a seed. Short of a better analogy, it is an organic gluten-free and cholesterol-free whole grain. For those who are looking to jump ships from white rice to something much healthier, you should get more quinoa in your diet. Just to give you a sense of what it feels like when fully prepared, quinoa has a fluffy and creamy appearance, and a crunchy taste.

When your schedule involves running around running around all day, quinoa should make it a little less painless in the kitchen, as it is relatively quick to cook (about 15 minutes). The benefits of quinoa do not stop there. This seed contains a large amount of protein (12-15%) and is a source of all 9 essential amino acids. It also contains a healthy amount of manganese, phosphorus, magnesium, fiber, copper and folate.

There is no denying that quinoa is a tasty delight; what makes it even more valuable is the plethora of health benefits it carries; below are just a few:

Quinoa repairs tissues: Thanks to its content of lysine (an amino acid), quinoa helps grow and repair tissues in your body.

Quinoa eases migraine: Migraine is no fun; but what’s even worse are the chemical-loaded, commercial medications used to attempt to ease it. A much healthier way to get rid of your migraine is to switch to a quinoa-rich diet. Thru its content of magnesium quinoa helps relax blood vessels, which in turn eases the pressure from the migraine.

Quinoa makes the heart healthier: When your diet is low in magnesium, your risk of developing heart disease increases significantly. As mentioned above, quinoa provides magnesium to your cells, helping expand the blood vessels, allowing an adequate amount of blood to be channeled to the heart.

Quinoa prevents cell oxidation: Because quinoa is rich in manganese, it slows considerably our cells propensity to oxidize. Cell oxidation causes major degenerative diseases and is the leading source of aging.

Quinoa helps strengthen your bone: Vegans and lactose-intolerant people will certainly appreciate this; quinoa contains calcium, which builds and maintains bones and teeth.

Quinoa Tabbouleh is a delicious recipe that can be served solo, with pita bread, or even as a side dish. If you want all of its flavors to soak in before you eat the quinoa tabbouleh, you may leave it in the fridge for 24 hours.

Ingredients Needed
The below should be able to feed four to six people

-One cup of dry quinoa
-Two cloves garlic
-1/2 red onion
-Two medium tomatoes
-Two cups of parsley
-Mint (about 1/2 cup)
-Eight ounces of feta cheese
-1/4 cup good extra-virgin olive oil
-Two tablespoons of lemon juice
-Extra lemon juice to taste
-Salt to taste

Cooking direction

Make sure to properly rinse your quinoa. Boil 2 cups of water in add the quinoa along with half a teaspoon of salt. Cover it up and let it cook for 15-20 minutes. You know it’s done when the quinoa appears fluffy.

Then dice two medium tomatoes into small pieces (remove the seeds). Also mince in the garlic, mint and parsley finely. In the meantime, dice up half an onion in a bowl of water with salt and set aside.

Remove the cooked quinoa from the pot and let it sit at room temperature. Once it cools down, add some lemon juice, olive oil, and a bit of salt to taste. Also add the parsley, onions, tomatoes mint and garlic and stir the mixture. Spread some feta cheese on top and gently stir again.

That’s it! Your quinoa tabbouleh recipe is officially completed! Congrats

Dinner is ready:

Come join me for dinner for this delicious quinoa tabbouleh, served with Chicken Marbella…Better hurry up because I might just eat it all

About the author: Kodjo is a fitness enthusiast turned health blogger. When he is not tweeting or blogging about home workout and healthy eating, he is likely eating healthy and working out at home. His wish is to contribute as much as possible, to the fight against obesity in America. He recently developed a four-week home workout program to help people exercise in the comfort of their home. Kodjo has more than a hundred thousand loyal Twitter Followers at Kodjoworkout.

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Greedy Recipe! So Delicious Low Cal Strawberry Shortcake

Hell yes. This is my own creation. It’s one of the most delectable, low calorie homemade treats to ever connect with my food trap. Here’s the final creation, but let’s rewind the recipe so you can see how it’s made.

There’s no baking involved and it’s literally ready in minutes. I constructed my cake within a wine glass, because I’m fancy like that. I can sense that you’re the fancy type, too.

There are only 3 ingredients:

1) Angel Food Cake: This type of cake contains about 72 calories per 1/12 slice. It’s main ingredient is egg whites and contains NO butter, with minimal sugar compared to other kinds of cake. You can usually grab an Angel Food Cake in your grocer’s bakery department for cheap (about $4 to $5).

2) Fresh Strawberries: Do NOT buy frozen. Snag some fresh Driscoll’s strawberries if you can. Driscoll’s has never done me wrong. Always fresh, always the tastiest.

3) Strawberry Yogurt: The yogurt I used was brought fresh from the Amish peoples, but Chobani Greek Strawberry yogurt will do just fine as well.

Slice about 1.5 cups strawberries and cube about 1.5 cups Angel Food Cake.

Construct your cake within the glass by layering the 3 ingredients in this order:

1-2 dollops of strawberry yogurtAngel Food cubesStrawberry slices

Then repeat the layers.

The final product delivers moist, spongy cubes of Angel Food decadence accented by fresh berries and yogurt that mimics a real, high calorie Strawberry Shortcake. The ingredients are a heavenly trio that were meant to be together. The greedy side of your brain will think you’re snacking on a sinister no-no, but a generous portion of So Delicious Strawberry Shortcake with its healthy benefits will only run you an estimated 300 calories.

I ate a glass of cake today and I’ll be damned if I don’t eat me another glass next weekend. Won’t you do the same?

If you’re inspired by the idea of delectable recipes containing fresh berries, then make Driscoll’s berry recipes and ideas your next interwebs destination.

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