2 New recipes to try this weekend

If you’ve been following my newsletters this week, each one has been building upon the

“10 easy to do’s check list for fat loss”.  So far, we’ve covered the first 6. 

If you missed those, you can read them here:

>> 10 easy "to do's" for fat loss - a simple checklist

>> More easy "to do's" for fat loss

Today, I’m going to give you 1 super easy one, and the one that happens to be my personal favorite:

Experiment and try new recipes every week.

I know this may be tough for some people, with busy schedules and so much to do each week, but it’s actually the perfect solution for busy people, because if you find delicious recipes that are not only healthy but super quick and easy to make, it will be much, much easier to stay on track with your health and weight loss goals.

Here are 2 new recipes I got from Adam Steer’s Shapeshifter recipe book (with Adam’s permission of course), that taste great and can be made in no time at all.

Quinoa Fruit Salad
1 serving
 
Ingredients
2 cups water
Sea Salt, to taste
1/4 cup quinoa, rinsed and drained
1/3 cup mint leaves, chopped
1/8 cup Greek yogurt
1 Tbsp orange juice (freshly squeezed)
1/2 cup strawberries, sliced
1 small kiwi, peeled and diced

1. Combine water and salt in a medium sauce pan and bring to a boil, stir in quinoa. Reduce heat and simmer, until quinoa is translucent, about 15 min (or you can have the quinoa already made ahead of time).
2. To make dressing, whisk together mint, yogurt and orange juice until blended.
3. Combine strawberries and kiwi in serving bowl. Drizzle dressing over and toss to coat evenly. Add quinoa, toss to combine - cover and refrigerate until well chilled, about 2 hours.

I would have this delicious salad along with some leftover protein, like chicken breast or white fish.


Kale and Turkey Soup Lunch

Ingredients
2.5 cup, chopped (168g) Kale, raw
1 tsp (4g) coconut oil
1 ounce (28g) Onions, raw
1 cup (240g) Soup, stock, chicken, home-prepared
1 tsp, crumbled Bay leaf
1 dash Black Pepper
3 ounces Turkey, all classes, breast, meat and skin, cooked, roasted

1. Heat the oil gently in a saucepan.
2. Dice the onion and saute for five minutes, then add the black pepper and chopped roast turkey.
3. Cook for another couple of minutes, and add the chicken stock.
4. Bring to the simmering point, and add the shredded kale and bay leaf.
5. Add more water if necessary, to cover the kale. Simmer for ten minutes.

It’s not exactly “soup time” right now (with the weather getting as high as in the 100’s here in South Carolina), but this soup is so tasty, I even have it cold on some days.
 
Have a wonderful weekend and Happy Cooking!



In health and happiness,



Isabel De Los Rios
Certified Nutritionist
Certified Exercise Specialist
Author of www.TheDietSolutionProgram.com

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