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?

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!

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!

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!

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?

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.