Hearty Mushroom Soup

Sometimes a day just calls for a warm cup of soup. I used to work at this restaurant when I was 15 that made the BEST mushroom soup. I’ve done my best to recreate it and I must say, it tastes pretty damn delicious. Plus it’s hearty and only contains 229 calories per serving! What more could you ask for?

20140730-125653-46613580.jpg

Hearty Mushroom Soup
serves 4
Ingredients
4 cups chicken broth
2 teaspoons olive oil
2 celery stalks, chopped
1 cup yellow onions, chopped
1 leek, chopped
2 carrots, chopped
2 teaspoons dried thyme
1/2 teaspoon salt
2 cups mushrooms, chopped
2 teaspoons Dijon mustard
1 1/2 cup wild rice, cooked

1. In a pot, add the olive oil and heat to medium.
2. Add the onions, leeks, celery, thyme, salt and carrots and cook while stirring for 10 minutes.
3. Add the mushrooms and cook another 5 minutes.
4. Add the chicken broth and Dijon mustard, reduce to simmer and cook while covered for 20 minutes. Add the cooked rice to the finished product and serve hot.

Garlic lemon rosemary baked chicken

This recipe is one of my go tos when I’m busy, stressed and don’t have much time to prep a dinner. Even though it’s such a simple recipe, the flavors are so delicious that you’ll think you’re eating restaurant quality food! Plus it only has 313 calories per serving!! So it definitely will fit in with your time and calorie allotment!

20140730-122232-44552415.jpg

Garlic Lemon Rosemary Baked Chicken
serves 1
Ingredients
1 bone in, skin on chicken breast
2 teaspoons olive oil
1/4 teaspoon salt and pepper
1/4 cup chicken broth
5 garlic cloves
2 slices of lemon
2 teaspoons rosemary (fresh or dried)

1. Preheat the oven to 350.
2. Put the olive oil into a pan and heat to medium. Sprinkle the chicken breast with salt, pepper and 1 teaspoon rosemary. Cook skin side down first for 5 minutes then flip and cook the other side for another 5 minutes. In a baking dish, put the chicken broth, 5 garlic cloves, remainder 1 teaspoon rosemary and the juice of the lemon plus the actual lemon inside. Add the partially cooked chicken, skin side up and cover with tin foil.
3. Put in the oven for 35-40 minutes. Check the to see if the chicken is cooked all the way through. If it isn’t, put it in for another 5-10 minutes.
4. When the chicken is done, take it out and serve with 1/2 cup cooked wild rice!

6 ingredient potato leek soup

This soup is so fast and so easy that literally anyone can make it regardless of their culinary skills (or lack thereof). The soup is deceivingly creamy without the use of any dairy. Since there isn’t any dairy, it’s also a lower calorie soup while still being able to fill you up!

20140726-103945-38385562.jpg

Six Ingredient Potato Leek Soup
serves 2
Ingredients
2 Yukon gold potatoes
2 leeks
2 cups chicken broth
1 fresh rosemary sprig
1 teaspoon salt
2 teaspoons olive oil

1. Wash the leeks and potatoes well. Chop the potatoes into 1/2 inch cubes. Cut the leeks into 1/2 inch strips. Put both items into a pot with the chicken broth, salt and rosemary sprig. Cook while covered on medium for 15 minutes. After 15 minutes, uncover and remove the rosemary. Reduce heat to medium low and cook for another 5 minutes.
2. Put the entire cooked mixture into a blender and blend until smooth. You can also use an immersion blender if you have one.
3. Pour the soup into two bowls and drizzle a teaspoon of olive oil over each bowl. Garnish with a rosemary sprig.

This recipe is perfect for a light summertime dinner! Enjoy!

Pan roasted chicken with apple cider vinaigrette

I made this recipe last night and it was ridiculously easy, the chicken was moist and the flavor was so unique! Plus, the sauce is based off of apple cider vinegar and Dijon mustard so it’s low in calories too!

20140724-093259-34379409.jpg

Pan Roasted Chicken with Apple Cider Vinaigrette

serves 2
Total cook and prep time: 30 minutes

ingredients
2 chicken breasts, filleted and pounded
2 teaspoons thyme
1 teaspoon salt
1 tablespoon olive oil
1/2 apple, chopped
1/4 cup red onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons white wine (or champagne) vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon honey

1. Heat one tablespoon of olive oil in a pan at medium heat. Sprinkle the thyme and salt on both sides of the chicken breasts. Put the chicken breasts on the pan and cook both sides for 4-5 minutes per side.
2. Add the apples and onions and sauté around the chicken for 3-4 minutes.
3. Combine the rest of the ingredients (apple cider vinegar and down) in a bowl and whisk. Add this to the chicken, onion and apple mixture. Reduce the heat to medium low, cover and cook for 10 more minutes. Turn the heat off and let the chicken steam in the covered pan for another 5-10 minutes.
4. Serve over a 1/2 cup of cooked wild rice.

I hope you enjoy the recipe! It was super easy to make and the flavors will impress everyone!
Plus, this recipe is bikini friendly for the summer time!

Breakfast for dinner: savory eggs over potatoes

It’s been a while since the last time I posted, but to be fair, I was traveling throughout Europe most of the summer and didn’t have the time (or the WiFi) to post. But now I’m back and I have some awesome recipes to start posting again! I’m also just finishing up my personal training class and will be ready to start posting more of those Workout Wednesday videos!

The other day, I got breakfast at a local healthy restaurant in my hometown and it was so tasty that I had to figure out my own version. I decided to make this breakfast my dinner! I mean really, what is better than breakfast for dinner?

20140721-160611-57971836.jpg

Savory Eggs and Veggies over Potatoes
ingredients
3 eggs
2 artichoke hearts, sliced
2 peppadews, diced
1/4 cup sliced red onion
1 tablespoon and 1 teaspoon olive oil
1 red potato
1 teaspoon chili powder
1/4 teaspoon salt and pepper
Small handful of sunflower sprouts

1. Preheat the oven to 400 degrees.
2. Dice the red potato into small 1/2 inch cubes. Put the on a cookie sheet and coat with 1 tablespoon olive oil, the chili powder, salt and pepper. Put in the oven and bake for 25 minutes.
3. In a pan, put 1 tablespoon olive oil and heat to medium. Add the red onions and a sprinkle of salt and sauté for 3 minutes. Add the peppadews and artichoke hearts and sauté for another
2 minutes.
4. Crack the eggs in a separate bowl and whisk together. Pour into the onion mixture and cook while moving the eggs around until eggs are finished (about 3-4 minutes).
5. First put the potatoes into a bowl and then add the egg mixture. Top it all off with the sunflower sprouts. You can also add some type of salsa to this as well.

Vegetable gratin done Italian

As some of you may know, I’m in Verona, Italy right now studying the Mediterranean diet! I’m literally in centuries old buildings learning old school Italian recipes from a native Italian. It IS as awesome as it sounds. Today we learned three vegetable dishes, but one was my particular favorite and actually pretty easy to put together.

20140527-221020.jpg

*thats me in the middle (orange shirt) with our teacher to my right holding up our semi completed vegetable gratin that she had just taught us how to make!

This gratin recipe is not the typical, super cheesy and greasy potato gratin that you may be thinking of, but it definitely still delivers on the flavor!!

Vegetable Gratinor
serves 6
ingredients
1 yellow pepper
1 red pepper
2 medium potatoes
4 ripe tomatoes
1 eggplant
2 white onions
1/4 cup bread crumbs
1 teaspoon oregano
Salt and pepper

1. Cut all the ingredients up until the breadcrumbs into medium sized strips. Preheated the oven to 390 degrees.
2. Lay the vegetables evenly on a large baking sheet so that nothing is overlapping.
3. Mix the bread crumbs with the cheese and oregano then sprinkle the mixture over the vegetables. Add about a teaspoon of salt and pepper over the top as well.
4. Drizzle the olive oil all over the top of the veggies and put into the oven for 30 minutes.

Many more Italian recipes to come! I forgot to get a picture of the end result, but trust me, this is definitely one to try out.

Workout Wednesday: alternating pike

It’s bikini season again! Time to work on flattening that belly for the beach!
This ab workout is called the alternating pike. You start off by laying flat on your back and raising your left leg straight into the air and reaching your right arm up to meet it.

20140521-141203.jpg

Make sure your shoulders are lifted up and off the ground. Then alternate sides by slowly bringing your left leg down, raising your right leg up and switching arms.

20140521-141314.jpg
Do this movement 10 times on each side for one set. You can do up to three sets of this workout.
This may be the last workout Wednesday for five weeks because I’m heading to Verona, Italy to study the Mediterranean Diet! I will be posting healthy Italian recipes directly from the source, so make sure to continue checking in! Keep up the workouts, use the older videos and try out some of my healthy recipes to get you into bikini shape!! Ciao!