Cream of Mushroom Soup

Serving: 3

Difficulty: 5

Preparation Time: 6 hours

Cooking Time: 1 ½ hours

Servings: 5 or 7

Optavia Counts: 0 lean/ 1 green/ 1 healthy fat/ 5 condiments


  • ½ cup light sour cream
  • ½ cup heavy cream
  • 1 quart chicken broth
  • 28 g. butter
  • ¼ cup chopped onion
  • 225 g. mushrooms, sliced
  • Guar or xanthan (optional)


1. Sauté the onion and mushrooms in the butter in a large, heavy skillet until the mushrooms soften and change color. Move them to a slow cooker. Put in the broth. Cover your slow cooker, set it Low and let it cook for 5 to 6 hours.

2. Scrape the vegetables with a slotted spoon when the time is up, and stick them in your blender or any food processor.

3. Add in enough broth to help them quickly process and finely purée them. Put the puréed vegetables back into the slow cooker, using a rubber scraper to clean out any last piece. Now whisk in the heavy cream and sour cream and apply to taste the salt and pepper. If you think it deserves it, thicken the sauce a little with guar or xanthan. Serve asp.


Calories: 525; Fat: 47.4 g; Carbs: 9.3 g; Sugar: 3.8 g; Protein: 16.6 g; Cholesterol: 30 mg.

Healthy Broccoli Salad

Serving: 3

Difficulty: 2

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Optavia Counts: 1 lean/ 1 green/ 1 healthy fat/ 4 condiments


  • 8 cups of broccoli, chopped
  • 1 tbsps. apple cider vinegar
  • ½ cup Greek yogurt
  • 1 tbsps. sunflower seeds
  • 3 Bacon slices, cooked and chopped
  • 1 cup onion, sliced
  • ¼ tsps. stevia


1. In a mixing bowl, mix broccoli, onion, and bacon.

2. In a small bowl, mix yogurt, vinegar, and stevia and pour over the broccoli mixture.

3. Stir to combine.

4. Sprinkle sunflower seeds on top of the salad.

5. Store salad in the refrigerator for 30 minutes.

6. Serve and enjoy.


Calories: 90; Fat: 4.9 g; Carbs: 5.4 g; Sugar: 2.5 g; Protein: 6.2 g; Cholesterol: 12 mg.

Olive Soup

Serving: 3

Difficulty: 4

Preparation Time: 20 minutes

Cooking Time: 1 hour

Optavia Counts: 0 lean/ 0 green/ 1 healthy fat/ 6 condiments


  • Pepper
  • Salt or vega-sal
  • ¼ cup dry sherry
  • ½ tsps. guar or xanthan
  • 1 cup minced black olives
  • 1 cup heavy cream
  • 4 cups of chicken broth, divided


1. Put ½ cup of the chicken broth with the guar gum in the blender and pulse for a few moments. Pour the remainder of the stock and the olives into a saucepan and add the blended mixture.

2. Heat and then whisk in the cream before simmering. Return to a boil, stir in the sherry, then apply salt and pepper to taste.


Carbs: 3.5 g; Fiber: 1.1 g; Protein: 2.5 g.

Salmon Soup

Serving: 4

Difficulty: 2

Preparation Time: 15 minutes.

Cooking Time: 21 minutes.

Optavia Counts: 1 lean/ 4 green/ 1 healthy fat/ 3 condiments


● 1 pound salmon fillets

● 1 tbsps. olive oil

● 1 cup carrots, peeled and chopped

● ½ cup celery stalk, chopped

● ¼ cup yellow onion, chopped

● 1 cup cauliflower, chopped

● 5 cups of chicken broth

● Salt and ground black pepper, as required

● ¼ cup fresh parsley, chopped


1. Arrange a steamer trivet in the lower part of the Instant Pot and pour 1 cup of water.

2. Place the salmon fillets on top of the trivet in a single layer.

3. Secure the lid and switch to the role of “Seal”.

4. Cook on “Manual” with “High Pressure” for about 7 to 8 minutes.

5. Press “Cancel” and carefully do a “Quick” release.

6. Remove the lid and transfer the salmon onto a plate. Cut the salmon into bite-sized pieces.

7. Remove the water and trivet from Instant Pot.

8. Add the oil in Instant Pot and select “Sauté”. Then add the carrot, celery, and onion and cook for about 5 minutes or until browned completely.

9. Press “Cancel” and stir in the cauliflower and broth.

10. Secure the lid and switch to the role of “Seal”.

11. Cook on “Manual” with “High Pressure” for about 8 minutes.

12. Press “Cancel” and do a “Natural” release.

13. Remove the lid and stir in salmon pieces and black pepper until well combined.

14. Serve immediately with the garnishing of parsley.


Calories: 525; Fat: 47.4 g; Carbs: 9.3 g; Sugar: 3.8 g; Protein: 16.6 g; Cholesterol: 30 mg.