Let’s be honest — you can only eat leftover Christmas dinner for a few days before it makes you want to throw up. Even a good turkey sandwich only goes so far. Instead, why not put some turkey aside to make something different. A good turkey soup is perfect for lunches or dinners, and excellent on a cold winter day.
The recipe I’m going to share is for a chicken vegetable soup I make on a regular basis. Just swap our turkey for chicken and you are good to go!
Start by sautéing garlic and a chopped onion in a large pot. Add in chopped vegetables of your choice (carrots, mushrooms, celery). Stir for a few minutes. Add canned corn and green beans. Pour in two cups of chicken broth and some pepper and salt to taste. Since the turkey will already be cooked, add it in last. Shred it up before putting it in the soup.
If you want to make it more of a Minestrone soup, you can add a can of tomatoes. Boil for 15-30 minutes, or until the vegetables are cooked.
In a separate pot, cook a cup of rice. When you are ready to serve the soup, warm it up with a few spoonfuls of rice. By cooking the rice separately, you avoid the starchiness of the liquid. You can substitute rice with potatoes or macaroni noodles, but the cooking process should still be the same.
Christmas foods may offer temptation and delight, but if you’re interested in a more low-carb Christmas, maybe for personal of health reasons, Women’s Post has got you covered. Here are five low carb christmas recipe ideas to enjoy over the holidays.
Parmesan Spinach Bake
If you’re thinking about replacing the side order of mac and cheese at the dinner table, this creamy parmesan spinach bake will leave you wanting more. It simply a combination of spinach, cream cheese, and parmesan
Thyme and Honey Roasted Carrots
This can be such an elegant dish once prepared the right way, You can choose to keep the carrots whole or cut them lengthwise while baking and sprinkle with thyme and honey.
Studded Peppers with Bacon and Blue Cheese
It doesn’t get more delicious than mixing blue cheese with bacon. These stuffed peppers can be cut in quarters to offer up as an appetizer.
Baked Cajun Shrimp with Lemon
The perfect combination of spices and zing will make your shrimp burst with juicy flavour as you slowly let it bake in a bed of lemon cajun juice. Talk about adding some heat to your holidays.
Low Carb Coconut Chocolate Mousse
This easy to make chocolate treat will be the perfect finish to your holiday meals. It’s also dairy free and egg free. Simply combine coconut cream, cocoa powder and chocolate to whip up the most creamy and chocolatey dessert.
What will you be making for Christmas dinner? Let us know in the comments below!
Don’t let the warm weather fool you, the traditional Fall weather will be here soon enough. Often with the change in weather, people start to crave comfort foods — soups, stews and slow cooker recipes are in high demand. Ethiopian chickpea stew is the perfect mixture of everything in one hearty bowl. This stew is originally called Ethiopian chickpea wat.
A wat essentially refers to a stew or curry made by adding different ingredients and vegetables. The mixture of different spices is called berbere and often includes salt, chilli peppers, ginger, paprika etc. So, expect to use different blends and adjust flavours accordingly, especially if you prefer something more spicy.
2 cans chickpeas ( rinsed)
1 large yellow onion
2 cloves of garlic ( chopped)
1 piece of fresh ginger ( chopped)
¼ cup fresh cilantro ( chopped)
3 large red tomatoes ( diced)
1 ½ cups chicken/vegetable broth or water
1 lemon ( juiced)
2 carrots ( chopped)
1 red potato ( diced)
4 tsp olive oil
Spices ( Berbere)
1 tsp paprika
1 tsp sea salt
½ tsp all spice
1 tsp black pepper
½ tsp cayenne pepper
1 tsp cumin
1 tsp brown sugar
Mix dry spices ( berbere) together on one bowl and set aside
Heat the olive oil in a large pot set to medium heat
Add the onion, garlic and ginger and toss in the pan for two minutes or until slightly browned.
Add the lemon juice
Stir in the dry spices, stirring occasionally ,for one to two minutes or until you form a paste.
Add the chickpeas, tomatoes, carrots and potato and pour in the broth or water
Mix well and sprinkle brown sugar.
Reduce the heat to low, cover and let simmer for 25 minutes, checking halfway and adding more water or stock if necessary.
Sprinkle cilantro before serving
This stew can be enjoyed by itself, or with rice and flatbread. In Ethiopia, it is often enjoyed with Injera, a sourdough flatbread with a spongy texture.
Let us know what you think of this delicious fall comfort food in the comments below.
When was the last time you saw a bumble bee? These magnificent yellow and black critters are supposed to fly from plant to plant, pollinating them and allowing these flowers to grow into fruitful crops; but, something has happened. The bees are slowly disappearing — and with them the world’s hope of becoming sustainable.
Broccoli, cantaloupes, cucumbers, pumpkins, blueberries, watermelons, almonds, apples, and cherries are few of many fruits and vegetables that rely on bee pollination to grow. When bees drink nectar from a flower, they brush against the stamens (the male reproductive organ of a flower) and pollen sticks to the hairs on the bee’s body. The bee then transfers the pollen to the stigma (female reproductive organ) of the next flower it visits and fertilization occurs, which creates a fruit with seeds.
Unfortunately, bee populations have been decimated due to genetically modified crops and increased amounts of pesticides used on foods. According to Honeylove, an American urban beekeeper’s non-profit, there were over five million bee colonies after WWII. There are less than half that amount today.
There is also a common misconception that the honey industry actually helps the bees, but this is not the case. Instead, large commercial honey brands use corn syrup to feed the bees instead of letting them keep their honey, and it results in sick colonies that have a lower rate of survival. Honey is also an essential food source for bees to survive in the wintertime and replacing this vital resource with a sugar substitute like corn syrup does not provide bees with nutrients and vitamins they need to pollinate properly. Instead, there are rising occurrences of bee colonies dying off entirely from a corn syrup diet because it lacks the enzymes and nutrients found in honey. If society leaves the bees in their current situation, the insect may go extinct and many of our essential foods will die off permanently with them.
So, what can people do about it? First of all, try planting some bee-friendly plants, vegetables, and fruits in your garden. Bee populations vary depending on their region, and the best way to ensure bees flourish is to plant native plants. Bees thrive with open native blooms where they can access the nectar and carry pollen easily from flower to flower.
Second of all, build and hang a bee hotel near the garden. Simply nail together a box with one open side, and fill with blocks of wood or logs that have small holes drilled into them. This provides tunnels for the bees to nest in and wind-protection on the other side. Join a local beekeeper’s group to learn more about bees in your particular region.
Ontario’s ecosystem really does depend on the buzzing creatures — with the world claiming a sustainable future, let’s not forget about these small and easily ignored insects. Not many people enjoy having a buzzing sound in their ear, but without it, the world is so much bleaker.
When was the last time you saw a bee? Let us know in the comments below!
What are the two best comfort foods in the world? Pizza and tacos. If you put them together, it creates the ultimate treat that will leave you wanting more. Homemade pizza is easy to make and absolutely delicious. It is also surprisingly healthy if made with vegetables. Over the long weekend, give this pizza a try!
Homemade Pizza Crust:
A packet of active dry yeast
1 tsp white sugar
1 cup warm water
2 ½ cups flour
2 tbsp olive oil
1 tsp salt
1 can of black beans
1 can of Pizza Sauce
Crushed tortilla chips
Handful of chopped onion
Vegan ground round with taco spices (if desired)
Daiya cheese or another vegan cheese alternative (if desired)
Make homemade vegan pizza crust by mixing all ingredients and turn dough out onto a flat surface that has been sprinkled with flour.
Roll the dough into a circular shape and roll up edges to create a crust.
Put the toppings on the pizza, beginning by spreading the tomato paste on the crust first.
Put all other toppings on the pizza and the vegan cheese as the final ingredient. Feel free to mix in some ingredients not mentioned in this recipe!
Bake at 450 degrees F for 15 to 20 minutes.
Enjoy this delicious combination on a pizza and pass it on to all of your vegan friends! Homemade pizza is a great comfort food and you can put as little or as much of the toppings on, depending upon preference. It is the perfect meal for the long weekend, and goes well with a glass of red wine and a relaxing patio chair.
Spring is on its way (supposedly) and nothing says it’s time to spend time in the outdoors like a bowl of fresh greens. Unfortunately, the rainy weather is keeping everyone from eating cold foods and during these weird rain/snow storms, sometimes it’s necessary to have a delicious warm meal instead of a chill-inducing salad. Luckily, there is a solution: warm salads! This mouth-watering mealtime option brings together fresh vegetables and fruits with a heart-warming grain option. It is the perfect thing to eat as the seasons change. Feel free to play around with this recipe and add your own preferences.
1 cup uncooked quinoa
1/2 tbsp olive oil
2 garlic cloves, minced
1 cup diced strawberries (optional)
3/4 cup fresh peas
1 bunch of spinach
1 cup fresh parsley, roughly chopped
3 tbsp fresh lemon juice
1/2 tbsp pure maple syrup
1/4 tsp fine grain sea salt & lots of pepper, to taste
Cook the quinoa (1/2:1 ratio with boiling water) and allow to cool slightly while prepping the rest of the salad.
Combine strawberries, peas, spinach, and parsley in a bowl and toss.
Mix olive oil, garlic cloves, lemon juice, maple syrup, sea salt and pepper in a separate bowl to make the dressing. Taste and spice until satisfied.
Add to the plant mix to the warm quinoa and add dressing.
Enjoy while warm!
A warm salad will make you feel cozy while at the same time completely refreshed. It is easy to make and will fulfill your nutrient requirements, especially with a protein packed quinoa. Enjoy while the weather is rainy and cold!
Pairs wonderfully with a light beer or glass of white wine!
Chickpea burgers are one of my favourite vegan burger options because they are nutritious, yet still feels and tastes like a delicious treat. Mashed chickpeas are extremely easy to work with and form into balls, and with oats and peanut butter, it creates the heavy texture needed to make a truly filling burger. Additionally, the siracha and BBQ sauce give the burgers an extra kick, straying away from the typical bland store-bought veggie burger. It is quick and easy to make homemade vegan burgers, and there will surely be enough for lunch the next day as well!
1 can chickpeas
1/3 cup Barbecue Sauce
1 medium zucchini, grated
½ red onion, diced
1/3 cup cilantro leaves
1 tbsp peanut butter
I cup of walnuts
1 tbsp sriracha
1 tbsp red wine vinegar
1 tsp garlic powder
1 tsp cumin
½ tsp salt
1 tsp pepper
1 cup rolled oats
Add chickpeas, zucchini, red, onion, cilantro, peanut butter, walnuts, siracha, red wine vinegar, BBQ sauce and spices into a food processor. Blend until ingredients are combined and still a little chunky. Pour the contents into a large bowl, then stir in one cup of rolled oats.
To fry the burgers, heat a pan with two tbsp of olive oil, then cook the patties for 3-5 minutes on each side on medium heat. Alternatively, try it on the barbecue!
Place your burgers on a whole wheat bun top with fresh tomato, avocado, sprouts, red onion, and whatever sauces you desire!
Enjoy these delicious burgers, and prepare to feel full and content afterwards. This vegan treat also pairs well with a Caesar salad using tahini instead of anchovies and it will leave you completely satisfied. Another successful plant-based meal for the win!
Facial masks are refreshing and give your skin the rejuvenation it needs as the seasons change.
To shake things up and get away from buying a facial cream potentially full of chemicals, why not try a natural vegetable cream? Though imagining mashed up vegetables on your face is a bit gross, the result of treating yourself to a hydrating organic facial will be well worth smelling like tomato paste or garlic for a couple hours….or days.
Avocado Body Mask
3 tbsp sea salt
Two fresh lemons grated
¼ cup coconut oil
Mix all ingredients in blender until smooth. Apply to face for 10 to 15 minutes and rinse off. Refrigerate remainder and use every two to three days. Avocado is very hydrating and will leave your skin silky smooth.
Carrot Facial Mask
4 tbsp honey
Cook carrots and mash with honey, and apply to your face. Leave for 10 minutes and rinse with a cool cloth. Carrots are great for the skin because of their Vitamin A content and they are hydrating.
Tomato Paste Facial
Dash of water
Blend tomatoes until smooth, but not the consistency of juice. Apply to face and leave for 10 minutes and wipe dry. Tomatoes will regenerate the skin and give it a new glow.
Garlic Face Mask
½ tbsp. corn flour and ½ tbsp. sandalwood powder
Squirt of Lemon juice
½ tbsp garlic paste
Dash of almond milk
Mix all ingredients and add a dash of almond milk to make into a gooey dough. Apply to face and leave for 10 minutes. Rinse with cold water. Garlic is rich in Vitamins A, C, and E and protects the skin from sun rays.
Kale Face Mask
Two leaves of kale
½ tsp honey
Blend all ingredients together until smooth and rub on face. Leave for 10 minutes and rinse. Kale contains a lot of hydrating nutrients and will leave the face feeling refreshed and moisturized.
Vegetable facial masks aren’t just fun to make, they are also a lot less expensive than the spa alternative. So, for your next girls night, why not try them out!
Would you try any of these veggie facials? Let Women’s Post know in the comments below.
With the fluctuating weather lately, everyone seems to be getting sick. Instead of popping a ton of Advil and chugging cough syrup, why not try a juice? This anti-inflammatory tonic should help you heal in a natural and organic way using fresh ingredients.
2tsp fresh turmeric
1cm fresh ginger
3 stalks celery
Simply add all ingredients into a food processor with 1/2 cup water and blend until smooth. Enjoy in sips as the drink will be very concentrated, but will clear your system immediately.
Drinking homemade juices with the soothing spices of turmeric and ginger will strengthen your immune system and flush out nasty toxins from your immune system without using immune-suppressants such as cough syrup. Vitamin C found in oranges and lemons will also help heal a cold in no time. Enjoy this fresh juice and hopefully you are better for spring just around the corner!
The day of green! How are you celebrating St. Patrick’s Day (or weekend)? With the cold weather of late, a green soup recipe is the perfect choice for a warm cozy meal. Green lentil soup is hearty and filling, a must-have before embarking on a night of frolicking and drinking. It is easy to make — simply chop various vegetables and along with lentils, let it simmer in the pot until it is ready to eat. It is green, lean, and simply delicious.
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon cumin seeds, lightly toasted and ground (see Tip)
½ teaspoon ground coriander
Freshly ground pepper to taste
1 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
½ jalapeño pepper, minced
1 tablespoon fresh lemon juice, or more to taste
Heat oil in pan and add onions until brown. Add two tablespoons of water, reduce heat and cover until onions are caramelized for about 25 to 35 minutes.
Rinse and cook the lentils.
When the lentils have cooked for 20 minutes, add in chard, potato, scallions, and broth. Cover and cook for 15 minutes.
Stir in broccoli, cumin and coriander. When the onions are caramelized, add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in one tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired.
Lentils are incredibly healthy and yummy. It is easy to make a homemade soup and any leftovers can be frozen for future use or gobbled up as a St. Patrick’s hangover go-to. Either way, in the chilly March weather, a delectable green soup full of protein and veggies will not be regretted.
Happy St. Patrick’s Day from all of us at Women’s Post!