Travelin

Cauliflower, Spinach, and Cheese Soup

Serving: 1

Difficulty: 4

Preparation Time: 6 hours.

Cooking Time: 1 ½ hours.

Ingredients:

• 1 cup carb countdown dairy beverage
• Gouda cheese
• 675 g. shredded smoked
• cloves garlic, crushed
• ¼ tsps. pepper
• ½ tsps. salt or vega-sal
• ¼ tsps. cayenne
• 140 g. bagged baby spinach leaves, pre-washed
• ½ cup minced red onion
• 1 quart chicken broth
• Guar or xanthan
• 900 g. cauliflower florets, cut into ½-inch pieces

Preparation:

1. Combine the broth, cauliflower, onion, spinach, cayenne, or vega-sal salt, pepper, and garlic in your slow cooker. Close the slow cooker, set it to low, and let simmer for 6 hours or until tender.

2. Stir in the gouda when the time’s up, a little at a time, and then the carb timer. Cover the slow cooker again and steam for another 15 minutes or until the cheese has melted completely. Slightly thicken the broth with guar or xanthan.

Nutrition:

Calories: 140; Fat: 3 g; Fiber: 2 g; Carbs: 1.5 g; Protein: 7 g.

Corner-Filling Soup

Serving: 1

Difficulty: 4

Preparation Time: ½ hour

Cooking Time: ½ hour

Ingredients:

• ¼ tsps. pepper
• 30 ml. dry sherry
• 1 quart beef broth
• 1 small onion, sliced paper-thin
• 115 g. sliced mushrooms
• 28 g. butter

Preparation:

1. In a pot, heat the butter and sauté the mushrooms and onions into the butter until they’re soft.

2. Apply the broth, sherry, and pepper over the meat. For 5 to 10 minutes or so, let it steam, just to change the flavors a bit, and serve.

Nutrition:

Carbs: 5.5 g; Fiber: 1.1 g; Protein: 8 g.

Lemon Greek Salad

Serving: 2

Difficulty: 2

Preparation Time: 25 minutes

Cooking Time: 25 minutes

Ingredients:

• 140 oz. chicken breast
• 2 chopped cucumber
• 1 cup chopped orange/red bell pepper
• 1 cup wedged/sliced/chopped tomatoes
• ¼ cup chopped olives
• 1 tbsps. fresh parsley, finely chopped
• 1 tbsps. finely chopped red onion
• 1 tsps. lemon juice
• 1 tsps. olive oil
• 1 clove minced garlic

Preparation:

1. Preheat your grill to medium heat.

2. Grill the chicken and cook on each side until it is no longer pink or for 5 minutes.

3. Cut the chicken into tiny pieces. In your serving bowl, mix garlic, olives, and parsley. Whisk in 1 teaspoon of olive oil and 4 teaspoons of lemon juice. Add onion, tomatoes, bell pepper, and cucumber.

4. Toss gently. Coat the ingredients with dressing. Add another teaspoon of lemon juice to taste. Divide the salad into two servings and put 6 oz. chicken on top of each salad.

Nutrition:

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

Peanut Soup

Serving: 2

Difficulty: 3

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Ingredients:

• Salted peanuts, chopped
• 420 ml half-and-half or heavy cream
• 1 tsps. guar gum (optional
• 1 ¼ cups of (325 g) natural peanut butter (Here, we used smooth)
• ½ tsps. salt or vega-sal
• l chicken broth
• 1 medium onion, finely chopped
• 2 ribs celery, finely chopped
• 42 g. butter

Preparation:

1. Melt the butter in a pot, then sauté the butter with the celery and onion.

2. Stir in the broth, salt, and peanut butter.

3. Cover and cook for at least 60 minutes at the lowest temperature, stirring now and then.

4. If you are using guar gum (without adding carbohydrates, it makes the soup thicker) scoop 1 cup of the soup out of the pot about 16 minutes before serving.

5. To this cup, apply the guar gum, run the mixture for a couple of seconds through the blender and whisk it back into the broth.

6. Stir in half-and-a-half and cook for 15 minutes more. Connect the peanuts to the garnish.

Nutrition:

Calories: 140; Fat: 3 g; Fiber: 2 g; Carbs: 1. 5 g; Protein: 7 g.

Artichoke Soup

Serving: 2

Difficulty: 3

Preparation Time: 15 minutes.

Cooking Time: 45 minutes.

Ingredients:

• Juice of ½ lemon
• ½ tsps. guar or xanthan
• 900 ml. chicken broth, divided
• 6 can quarter artichoke hearts, drained
• 1 clove garlic, crushed
• 1 stalk celery, finely chopped
• 1 small onion, finely chopped
• 1 tbsps. butter
• Salt or vega-sal
• Pepper

Preparation:

1. Melt the butter in a big skillet, then sauté the celery, onion, and garlic over low to medium heat. Shake from time to time.

2. Drain the hearts of the artichoke and pick off any rough leaf pieces left on.

3. Place the heart of the artichoke in a food processor with the S-blade in place. Add ½ cup chicken broth and guar gum and strain until a fine purée is made from the artichokes. In a saucepan, scrape the artichoke mixture, add the remaining chicken broth, and boil over medium-high heat.

4. Stir the onion and celery into the artichoke mixture until tender. Whisk on the half-and-half when it comes to a boil. Take it back to a boil, push in the juice of a lemon and stir again. To taste, apply salt and pepper. You can eat this right now, hot, or you can eat it cooled in summers.

Nutrition:

Fat: 12.0 g; Cholesterol: 101.9 mg; Sodium: 728.9 mg; Carbs: 11.9 g; Fiber: 1.9 g.