Simple Carrot Ginger Soup for Two

Carrot Ginger Soup in a mug

This is my very quick version of a delicious healthy carrot ginger soup that feels like a comfort soup when you are sick. To say that this carrot ginger soup is fast and easy to make,  is an understatement.

I was starting to come down with a sore throat and a cold. I was feeling the chills,  so, I wanted something hot to eat that could be made quickly. I had some sweet organic carrots in the fridge and a piece of fresh ginger. I made the two ingredients into a quick soup that turned out to be surprisingly soothing and delicious. It is gluten free, fat free, low calorie, and vegan and the color is bright and appealing. 

I liked the soup so much, I ate two large bowls.

What was so great about this soup?

• It was soothing- It's the kind of soup you could eat when your sick, like a comfort soup.
• It was light but filling.
• It tasted great
• It took under 10 minutes to make
• It's made with two healthy ingredients ( carrots and fresh ginger)
• It could be topped with Greek Yogurt or Sour Cream for an extra special boost
• Carrots are good for you,  full of beta carotene and antioxidants
• Ginger has many health giving benefits as well
• It was good enough to serve to company- really
• It could be served chilled in the summer-yum
• It is salt free- know anyone on a low salt diet? 
• It is 0 points on Weight Watchers- '
• It is gluten free
• It is vegan
• You can add other spices as well; when it was done cooking I added 1 tsp of ground cumin

It's a very simple soup,  but, it tasted great, and I'll make it again.


Great Tip**** Freeze your Ginger! If you don't use fresh ginger very often, you can freeze  peeled leftover ginger and keep it for up to 6 weeks in your freezer ( see directions for peeling and freezing ginger at the end of this post). Then , next time you need a piece, just go to your freezer.


Scroll down to see how to peel ginger..

Recipe

Ingredients:
4-5  large organic carrots, sliced into thirds
6 cups water
1 Tablespoon fresh grated ginger ( or more to taste)
Cracked pepper to taste
Optional: Add 1 tsp of cumin after cooking

Directions:
Place carrots into a sauce pan with 6 cups water and bring to a boil. Reduce heat to medium and allow carrots to cook until soft.  Turn off the heat, add grated ginger, and allow to steep for 5 minutes covered. Blend in the blender .. and eat immediately.

This is a portion for one

                                                 

                  



                        

                                   Simple Carrot Ginger Soup

 How to peel ginger easily:                      

Just take the back of a spoon and lightly scrape the ginger.. The skin will come off easily and the ginger will ready to use. Once peeled , it grates easily for any recipe.

How to Freeze Leftover Ginger:
If you don't use all of your ginger right away, place the peeled leftover ginger in a ziplock baggie and freeze it. It will stay fresh for about 6 weeks (or more)  and will be available for your next recipe. Also, frozen ginger is easier to cut.

All of my recipes are gluten free and many of my recipes are vegan.
I do have some vegetarian recipes that use eggs and very few recipes that use cheese.


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Spring Vegetable Soup

 The last 5 days I have focused on conscious eating and self care.
I've cut back on calories and consumed many high fiber vegetable dishes and soups.

 I have to admit that the first 3 days I was edgy and irritable

but then I started to feel less bloat, more energetic, and more comfortable.

It actually hasn't been that difficult; it just took lots of planning.

Basically, I've been doing about 1200 healthy calories a day.
I've planned my menus, made sure I had everything I need in the house, and planned a realistic exercise regime.

For me planning is the key:

• Planning helps me make good choices.
• Without a plan, I end up eating whatever looks good or available at the moment.
• My plan helps me be a conscious eater not a spontaneous eater.
• A plan also helps me eat a more balanced and satisfying meal.
• I plan for protein, veggies, fiber, raw food etc.
• I plan a low calorie snack.. so after lunch I know I will be having a mozzarella stick or a Greek Yogurt. Both are full of protein and satisfying .
• The protein helps stabilize my blood sugar and keep me energized.

The hardest part has been making the time I need for me. 

I don't like being on a diet and exercising takes planning and takes work. But I've decided that I want to feel happy with my body again, I want to go to the closet and know that my clothes fit, and I want to feel that I am eating healthfully.

This has been my basic menu for the past 5 days; I hope to get more adventurous, but right now I'm keeping it simple and do-able.

Breakfast has been fresh vegetable juice ( romaine lettuce, celery, beets, carrots, kale, parsley, cucumber and radishes) made in my juicer. I;ve timed it- Juicing takes me 6 minutes from taking the veggies out of the refrigerator ( I keep them organized in a bin , so I just pull out the bin) , wash them, juice them, and clean the juicer! 6 minutes is worth it to have the benefit of all those fabulous health giving raw enzymes flood through my body and nourish it with vitamins, minerals and antioxidants!

Snack: Fruit ( apple, orange, or grapefruit)

Lunch: Fresh raw Salad, 1 cup  cooked vegetable, protein (1/2 cup chick peas, or  1/2 cup black beans, or 4 ounces tofu, or 2 eggs etc)

Snack: Weight Watchers brand cheese stick ( tastes great and low calorie)  or no fat plain Greek Yogurt ( 100 calories) ( could add fresh fruit)

Dinner: Homemade low calorie soup;  Salad, protein, cooked vegetable

This simple soup provides fiber, nutrients, and flavor without the carbs and calories.

Love My Artichoke Soup
This soup has a great flavor for a low calorie , low fat vegetable broth.  It is made from frozen artichokes, red cabbage, spinach and tofu offering lots of fiber and taste.

Soup Recipe:

Ingredients:

1 large onion, peeled and sliced in half moons
1/2 bag frozen artichokes
2 carrots, diced
3 cloves garlic, diced
1/4 cup parsley, chopped
2 cups red cabbage, chopped
1/2 bag frozen spinach or 3 cups fresh
2 cups vegetable broth + enough water to cover vegetables
Himalayan Salt and Cracked Pepper to taste


Directions:

Saute 1 large onion in cooking oil spray in a Dutch oven.
When the onion turns translucent, add garlic, 1/2 bag frozen artichoke hearts, 2 cups of red cabbage, 2 carrots, parsley, and 1/2 bag frozen spinach or fresh spinach
Saute everything for about 10 minutes. Then add enough water to fully cover the vegetables ( but not too much), Cook down until all the veggies become soft. The flavors come from the vegetables, but add salt and pepper to taste.


Exercise: 45 minutes on the Treadmill or 1 hour walk outside, or yoga class + 20 minutes cardio on the treadmill.
I've been lucky. I've found friends to exercise with. For me, the companionship makes a difference and keeps me going. When I don't have a friend , I make sure I have my MP3 player and listen to an inspirational CD  or some upbeat Latino music.
Last night I took a yoga class at my gym,  and I slept like a baby.

Tip of the Day: I end each day with a plan for the next day.
After dinner, I plan for the next day.
I check to see that I have what I need for breakfast, lunch, and snacks.
I plan my meals for the day and I follow them.
I plan a time when I can go to the gym or get out for a long walk.
I relax and meditate for even 5 minutes at the end of the day.
Do you have a weight loss story? Would you like to be a guest blogger.




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Spicy Rösti (Potato Pancakes Baked)

Spicy Rosti is a delicious grated potato side dish that is actually easier to make than it looks.
 It is a Swiss recipe somewhat a cross between hash browns and potato latkes.
The grated potato mixture is made into mounds and then baked in the oven.

I searched the Internet and found out there are many variations of Rösti recipes, some made with fried onions others with meat. This recipe is vegetarian and is made with fresh hot chili ( which I personally left out because I don't like hot) and grated cheese. I also tried a version without the cheese and it worked well too.

 It is my Secret Recipe Club selection from my assigned blog, New Yorker By Heart,.

I was intrigued with this recipe for Rösti  because although I frequently make many ethnic recipes, I tend to choose more Mediterranean, Italian, Greek, and Spanish type recipes. This was a first for me. I have never made a Swiss recipe before.

I chose this recipe because it is naturally gluten free, vegetarian, and can be made vegan.  I made 1/2  of the mounds with grated cheese and the other half without any cheese. Both variations were good  Great ! The secret seemed to be to leave the mounds in the oven long enough for them to get really crispy! My husband loved them.

2018 Update: 

I tried a variation where I left out the chili, cumin, and chili powder and made them for Hanukkah! They were the perfect baked latke- I also tried them using cauliflower rice instead of potatoes- the possibilities are endless!

Spicy Rosti

Ingredients:

3 large baking potatoes (about 750 g), scrubbed clean ( I used

3 eggs

1 fresh red chilli, seeded and finely chopped ( I left it out)

Salt, freshly ground pepper

1 ½ tsp. Cumin
1 tsp. chipotle powder (or chili powder) you decide
5 scallions, finely chopped
1 Tbsp. dried parsley (or 1 handful of fresh, finely chopped)
1 ½ tsp. onion powder
Salt, freshly ground pepper
75 g of grated cheese ( optional)

Directions: 

Scrub potatoes well and coarsely grate the rind on. Wring as much liquid from them as possible. It is easiest in a clean tea towel - . Getting the twisted potatoes in a bowl and mix them with the rest of the ingredients. Stir it all together well and then add little mounds on a baking sheet lined with baking paper.

I got 9 pretty big out of this portion. Spray with a little olive oil - or brush them lightly - but you can also put them in the oven without. Put them in a 450 degrees oven for 15 minutes. Take them out, sprinkle with the rest of the cheese and put them back in the oven. Bake for another 5-10 minutes, until golden and crisp. Take them out and serve immediately.

Step by Step Pictorial

Gather ingredients

Grate Potatoes and ring out liquid well

Mix grated potatoes, hot chili, eggs, scallions, parsley, grated cheese and spices 

Place on mounds on cookie sheet



Sharing on Weekend Cooking where anyone can share a food related post

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Weigh to Go - Day 1

Today I started a diet. My goal is to lose 27 pounds. How did I determine 27 pounds?

I joined the Spark People weight loss online which is a totally free site with lots of good tools and gadgets for wieght loss  to help me record, get inspiration and advice, and be accountable to myself.

I used one of their gadgets to enter information about my height, etc. ( they also have an iphone app) and it said that I needed to lose 27 pounds. It also told me , it should take me 6 months to lose it.  Yikes! I hope I can lose it sooner than that.

                             

I had gained about 10 pounds a year ago after injuring my shoulder. I didn't get that weight off, and now I've been overindulging since the holidays ( I mean since Halloween), and I no longer have any clothes that fit properly.After this last all inclusive vacation in March, I realized I'm over the edge.
                       


 I've been thinking about starting a diet since January, but I have always found  a reason to break it such as another holiday, a birthday, a dinner out, lunch with friends, I just feel like it, etc.

I have some important events coming up and I want my old body back.!!!
I do realize that I will have to work for it, not just by being careful about what I eat, but also getting back into my old routine of  exercise, lifting weights, and doing sit ups.

Going to the gym, planning my food, and eating conciously is a habit. A habit that I did for a very long time. However, after my shoulder injury, I had to stop going to the gym and somehow, I got off course. I think the exercise helped give me energy- when I don't work out, I look to find that energy through food!
.. but I also got lazy. My biggest excuse has been that it is the winter! I hate getting into my gym clothes, cleaning the frost off the windshield, warming up the car and going to the gym. I never mind in the summer, so I have no more excuses...

I will admit that for me,  dieting is not easy. It means I have to plan all my meals in advance and shop and cook consciously. I need to record everything I eat, pass on desserts that I love, and limit what I eat.

I know everyone says NEVER SAY IT'S A DIET make Lifestyle changes  ...

Generally, I eat very healthy food. I love salads and vegetables and fruit,  but we eat out alot and this past year, we traveled alot. That's how I packed on this last 15 pounds of extra weight this year on top of the previous 10 last year. Also, I have not been faithful to getting to the gym, which is essential for me.

So, today I started my diet.  lifestyle change.
 I will be conscious of calories, drinking  more water, and getting to the gym to do weight lifting and Cardio on alternate days.

This is my meatless monday menu:
Breakfast Today: Fresh  Vegetable Juice- Easy to digest and provides lots of nutrition BUT low on fat and calories.

My trusty juices that I have used for the past 25 years



My Rainbow drink -Fresh carrot, romaine lettuce, beet, radish, cucumber juice, parsly, kale -yum



. I love to fresh juice.It feels so fresh and healthy and the "green" is so good for me. Only fresh juice can offer so many amazing enzymes which our bodies need for digestion.

Lunch: A 2 egg omelet that I stuffed with 1/4 cup cottage cheese and chopped parsley

Snack: Apple

Dinner: Homemade vegetable soup ( artichokes, red cabbage, onions, tomatoes,) , 1/2 cup cubed tofu, spiralized Zucchini topped with 1/4 cup tomato sauce,  1 raw carrot. to munch on while I made everything. ( spiralizers are about $25-$30 on Amazon, I have the Joyce Chen spiralizer and love it)

This is raw zucchini spiralized into a pasta look topped with sauce



I used my sprializer to shred a raw zucchini into a pasta look

 Snack:  Pear


I would love for my readers to join me on a 8 week getting started diet ( and then keep going)
Starting April 30 I am going to have guest bloggers who have been successful with their weight loss tell their story and offer ideas, tips, and advice. ( Do you want to be a guest blogger, let me know vegyid2@yahoo.com)

TIP OF THE DAY:  Pack a weight loss friendly snack with you no matter where you go
When you leave the house to go anywhere, pack a snack you can eat. If you are out and get really hungry, you may not be able to find a good choice to eat. So, whether you are going shopping, which always takes longer than you thought or just going to the gym. Pack a piece of fruit, some nuts, a string cheese, bring along water, or some other appropriate snack to keep you eating consciously.

I love to read your comments:
Please leave a comment about what you eat, any tips that work, and what program if any you are following.

I AM LOOKING FOR GUEST BLOGGERS



Would you like to be a guest blogger and share about your weight loss? Contact me at vegyid2@yahoo.com

I need 6  more guest bloggers who want to write a blog article about their efforts,solutions, struggles, suggestions and some  successful weight loss, how they do it, and what they eat etc
If you have a story to share, or inspriation, or solutions, or suggestions and would like to write a guest post to help inspire others please let me know.

Will be shared on the following blog hops:
My Meatless Mondays ;Mouthwatering Mondays ; Homemaker Mondays ; Midnight Maniac Meatless  ;  Monday Mania ; Melt in Your Mouth Mondays ; Made By You Mondays ; Made With Love Mondays ; Happy Homemaker Mondays ; Make a Food-e Friend Monday ; Menu Mondays ; Mangia Mondays; ; Motivate Me Mondays; ; Made It Monday; Making Your Home Sing Monday; Making Monday Marvelous Day; Making the World Cuter Monday; Amaze Me Mondays; Muffin Monday; Motivated Mondays ; Homestead Barn Hop ; Make Your Own Mondays ; A Marvelous Monday ; Savvy Homemade Monday  Just another Meatless Monday, ,  Seasonal Sundays at The Tablescaper,  Meet Me Monday  Mix it up Monday Must Try Monday  Making you crave Mondays Organizing Junkie's Meal Plan Monday Green Backs' Meatless Monday Veggie Mama's Meatless Monday On the Menu Monday

Tasty Tuesdays; Tempt My Tummy Tuesday ;  Made From Scratch Tuesday;  Naptime Creations Tasty Tuesday Link Party; Show Me What You Got  ; Tip Me Tuesday at Tip Junkie  ; Tuesday To Do List; Tuesday Time Out Inspiration Party; ; Anti-Procrastination Tuesday; Tea Party Tuesday; Tuesday Confessional; Topsy Turvy Tuesday;  Tuesday Talent Show at Chef in Training ; Tutorial Tuesday ; Tuesday Time Out ; Domestically Divine Tuesday ; Take a Look Tuesday ; Terrific Under $10 Tuesdays ; Hearth and Soul Hop ; Frugal Tuesday Tip  Tuesday ;  Slightly Indulgent Tuesday Traditional Tuesdays,  Fat Tuesday  Allergy Friendly lunchbox  Jennifer Cooks, Bacon Time with the Hungry Hypo, Jo's Health Corner, Allergy Free Vintage Cookery, Fitness Friday, Whipperberry, Food Renegade, Natural Mother's Network, Butter Believer, A Well Seasoned Life, Six Sister's Stuff, The Sweet Details  Tuesday’s Tasty Tidbits.

Works For Me Wednesday; Real Food Wednesday; Whatever Goes Wednesday; What’s On the Menu Wednesday; We Did It Wednesday; Penny Pinching Party; Friendly Wednesday; Passionately Artistic; Show Off Your Stuff; What I Whipped up Wednesday;  This Chick Cooks; Your Whims Wednesday; Show and Tell Linking Party Wednesday; Wow Me Wednesdays; Wild Wednesday Hop; Show and Share; Wow Me Wednesday; Sweet Tempatations; ; Success U-Wednesday Link-up ; The Mommy Club ; Create and Share ; Workshop Wednesday ;   Foodie Wednesday      Living Well Wednesday  Ducks in a Row  Frugal Ways, Sustainable Days   Gluten Free Wednesday, Gold Star Wednesday,  What's on the Menu Wednesday, Welcome Wednesday,  Gluten Free Pantry  Beyond the Peel  Healthy2day Wed 
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