Kale and Lemon Immune Boosting Soup

IMG_5089.JPGI have a confession...I love soup. I love making it, I love eating it, and I love how many vitamins I can shove into one bowl. My family has been feeling sick on and off and I work with children/families, so I am exposed to a lot of germs. I need as many vitamins as I can get! Sometimes I make enough soup to share and freeze leftovers, but lately I’ve been making a fresh bowl of soup daily. It does not have to be complicated or simmer for a lengthy time to be delicious, especially when it’s a vegan soup! Meat tends to need more time in the pot, but herbs and veggies breakdown a lot easier. I also do not always need complex, flavor-building soup. Sometimes you need something simple, quick, and easy! I like to use as fresh of ingredients as possible, but if you prefer dried herbs or pastes, use what is best for you! Now, let’s talk about the benefits from this recipe!

Kale: this low calorie, non-fat, fiber rich, leafy green helps aid digestion, and helps promote iron absorption (hello vitamins B and C!) It is also a great source of vitamins K,  A, B1, B2, B3, B6,  and E. All the nutrients, and a great alternative to spinach or collard greens. If you are an avid reader on my blog, you know that I eat around 3-4 cups of kale a day, so I am personally a huge fan.

Garlic/Onions: Ah, the Allium family. Garlic, shallots, chives, leeks, onions..oh my! I love the flavors of all alliums, but garlic and onions are by far used most in my daily life. They help with cold and flu relief, as well as provide great anti-inflammatory benefits due to the vitamin C and manganese content. While you can get heartburn from both of these ingredients (my grandmother could not stand garlic), when eaten in moderation, you should be okay. I typically do not have side effects, so I eat a lot of garlic! Again, modify for yourself.

Ginger: I’ve been a fan of ginger for quite sometime now. I love ginger tea, ginger chews, and fresh ginger in soup. Ginger is typically known for its relation to relieving stomach pain. Whether it be motion sickness, nausea, morning sickness, or just an upset stomach, ginger is a great option to try! It is also known to help relieve cold and flu symptoms, as well as help reduce inflammation.

Lemon: Fresh lemon juice has so many great benefits. Again, a great source of vitamin C (do you see the theme here?), but lemon juice also promotes weight loss, aids digestion, and can help promote hydration. When making soup, add your lemon juice in when serving. Just like with all vegetables and fruit, it is best to consume them in the rawest form possible (if safe) so you can really get the nutrients than can be cooked out.

Kale and Lemon Immune Boosting Soup Recipe

I made a single serving for this soup, so feel free to double, triple, or make as much as you want! It’s easy to digest, low calorie, non-fat, vegan, gluten-free, and filled with immune boosting goodness!

Ingredients

  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup ginger, chopped in large pieces
  • 2 cups water
  • 1 1/2 cups kale, chopped
  • 1/2 fresh lemon, juiced
  • Salt and pepper to taste

Directions

  1. Pour water into a medium sauce pan. Add onions, garlic, and ginger. Bring to a boil and continue to let it boil for 5 minutes. Turn down the heat to medium low for 10-15 minutes covered.
  2. Remove ginger if you do not want to eat it in your soup. Personally, I do remove it at this point, but if you want to consume the pieces, go for it! Remember to remove the skin before cooking if eating.
  3. Add your kale. Let the kale cook for about 5 minutes.
  4. Pour your soup into a bowl. Pour lemon juice into the soup and give it a stir. Add salt and pepper to taste.
  5. Enjoy and try to keep the germs away!
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Spaghetti Squash with Protein Sauce

IMG_4957I have an obsession with squash, but more importantly spaghetti squash. I am gluten-free, and as much as I love gluten-free pasta options, I still hate how many carbs are in a single cup. My parents used to serve us spaghetti squash as a treat when we were kids, and all three of us would gobble it up. In college, I rediscovered how cheap and easy it was to have a squash fill you up and be just as tasty as actual spaghetti. You can replace spaghetti squash in any of your favorite pasta dishes, or simply enjoy with olive oil and seasoning. There are virtually endless possible ways to consume this yummy squash.

Even if you aren’t gluten-free or on a low carb diet, this is an easy way to get a ton of vitamins in your diet. Spaghetti squash is high in fiber, vitamin B, potassium, and omega-3 fats. It also contains the essential minerals calcium, iron, phosphorus, and zinc. With all the benefits, spaghetti squash can help aid in weight loss, lower cholesterol, and help regulate your blood sugar. Who knew you could replace regular spaghetti with something so nutritious!?

For this recipe, I decided to make a meat sauce with ground turkey, garlic, olive oil, and fresh tomato and basil. I’m sure a meat substitute, such as lentils, would work fine (I was a vegetarian once, I get it!) or even without the meat substance at all. This is how I chose to fuel my body, and I have no regrets!

Spaghetti Squash with Protein Sauce Recipe

This recipe includes how to prepare a whole spaghetti squash, so there will be enough for leftovers. I made enough sauce for a single serving, but feel free to double or triple it to serve your whole family! Sorry, I do single girl servings!

Ingredients

  • 1 Spaghetti Squash
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

For the sauce:

  • 1/2 a cup ground turkey
  • 1 roma tomato, diced
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • For spice, you could add crushed red peppers, but I didn’t have any on hand!

Directions

  1. Start by cooking the spaghetti squash. To do this, preheat your oven to 450 ℉. Pierce your squash with a fork so it can steam. Put your squash on a foil lined baking sheet and bake for about 10 minutes. This allows the squash to soften making it easier to cut. Cut the squash in half (I cut mine long ways, but the choice is yours) and remove all seeds. Evenly distribute olive oil and seasoning on the squash. Place the halves back on the baking sheet with the inside facing down. This helps the squash steam and not burn. Cook for about 10-15 more minutes. Take out of the oven and let it cool for 5 minutes before trying to touch. With a fork, carefully scrape your squash and create long strings. Boom. Spaghetti in squash form.
  2. For the sauce, start by cooking your protein. I put the ground turkey in a skillet on medium high heat with a drizzle of olive oil, flavored with salt and pepper, and occasionally stirred until it was fully cooked.
  3. Next, turn down the heat down to medium. Add your tomato and garlic to your protein. Cook and stir until the tomatoes have softened.
  4. Slowly incorporate the basil and 2 tablespoons of olive oil to the rest of the sauce.
  5. In a bowl, portion yourself a serving of spaghetti squash (I eat about 1 1/2 cups at a time) and add your sauce on top. Top with salt and pepper for added taste.
  6. Enjoy!