Move Joyfully
Was on the hunt for a low-carb pescatarian meal to lighten up my diet for spring. Started with the salad and remembered I had this smoked tuna from my local fishery in the freezer. This turned into a feast of peppery greens, and smoky tuna …
My mother LOVES to dance. When I was a little girl she would pull me into the living room and we would dance to everything from Calypso to Rock’n’Roll to Disco. It was silly, fun and I loved every minute of it! When I moved …
This soup is a comforting, nourishing option that pairs well with a big salad for lunch or dinner. Its low-carb and just so happens to be vegan as well. Really could we ask for any more?
I make a batch on Sunday afternoon and store in jars on the fridge for my work week.
A creamy vegan soup that is simple to make and keeps well in the fridge for a 4 – 5 days. An excellent choice for weekly batch cooking.
Saute onions, garlic, celery and ginger in coconut oil until soft
Add mustard seeds and curry powder and saute for 1 – 2 minutes
Add zucchini, vegetable stock, coconut milk and salt to taste
Simmer on medium to low heat for 40 minutes
Let the soup cool and use an immersion blender to blend until creamy
Serve with a squeeze of lime OR a spoon of kimchi for a spicy probiotic rich version
My life looked amazing on paper but day-to-day I found my knees hurting, my fingers going numb, stubborn belly fat, and the beginnings of a dowagers hump.
Making your own bone broth at home is a delicious way to nourish your body, connect with your food and save a few dollars all at the same time. Make it in batches and store in the freezer for a warm cup on a cold day, a snack between meals, or as a stock in your soups and stews. Once you have made your own broth you will be hard-pressed to buy it from the store again!