Vegetable Beef Soup

easy healthy recipes

Prep Time: 10 Min

Cook Time: 8 Hrs

Ready In: 8 Hrs 10 Min

Makes 10 servings

Ingredients

• 1 1/2 pounds cubed beef stew meat

• 2 cups water

• 1 small onion, chopped

• 1 (28 ounce) can crushed tomatoes

• 1 (16 ounce) package frozen mixed vegetables

• 2 potatoes, peeled and cubed (you can replace the potatoes with squash if you want to make this a bit lower in carbohydrates)

• 10 cubes beef bouillon, crumbled

• 2 teaspoons ground black pepper

• 1 tablespoon sea salt

• 1 tablespoon dried basil

Directions

Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes (or squash). Season with bouillon, pepper, salt and basil. Cook on low 8 hours.

For more recipes click here

Vegetable Frittatas

Ingredients:

- 8 large organic eggs
- ½ cup organic milk, preferably raw (I’m going to try and use coconut milk next time and see if that works since I don’t eat very much dairy, but I figured I would stick to the recipe exactly as it was written for the first time.)
- 1 Tbsp. butter
- 1 cup zucchini, diced
- 1 cup red pepper diced
- 1 cup sliced fresh mushrooms
- 1 leek diced
- ¼ cup fresh Italian flat leaf parsley, chopped finely
- 1 tsp. Celtic Sea Salt
- ½ tsp. black pepper

Preheat oven to 350 degrees F. Grease a large muffin tin with butter. Whisk eggs and milk together in a large missing bowl. Set aside.

Heat butter in a medium skillet or frying pan over medium heat. Place zucchini, red pepper, mushrooms and leek in a skillet and sauté until vegetables become soft, about 5 minutes. Remove from heat and stir in parsley, salt and pepper. Fold vegetables into egg mixture.

Fill muffin cups three-quarters of the way full with vegetable frittata batter. Bake 20 to 30 minutes until frittatas are set and browned on top.

Serve hot or let cool and store in the fridge for later.

Makes 8 to 10 mini vegetable frittatas.

Yummy!

For more recipes click here

Following your fat loss meal plans does not have to be torture.

Including some healthy treats into your meal plans keeps them new and interesting.

I make these cookies for guests and for parties and anytime I am craving a sweet treat.

Carob Chip Cookies
1/3 cup of walnut oil
1/2 cup of pure maple syrup
1 teaspoon vanilla extract
1 organic egg
¾ cup of brown rice flour
1 teaspoon baking soda
1/2 cup of carob chips unsweetened
Dash of all-spice optional

Grease two baking sheets and preheat oven to 375° F. In a medium size bowl, combine the oil, maple syrup, and vanilla. Beat the egg and stir into the oil mixture. Gradually stir in flour and baking soda to form a stiff batter. Fold in carob chips and drop the batter into the baking sheets by teaspoons. Bake for 10-15 minutes until cookies are lightly brown. Remove from the oven and cool. Serve with almond or rice milk.

Find more delicious and healthy recipes that will help you burn fat and enjoy your food in The Best Diet Program.

Low Carb Recipes Meatloaf

Meatloaf is often a family dinner staple and can be put together quickly and easily for a simple and healthy dinner solution.

Here is my recipe for healthy meatloaf. Not only does it taste delicious, it is lower in carbs and gluten free by using the right kind of breadcrumbs.

Ingredients:

1 pound Grass Fed ground Buffalo or Beef
1/3 cup gluten free bread crumbs (they are made from rice and I found them at the health food store)
1/3 cup organic ketchup (yes, this adds in some sugar so be careful if you are very sensitive to sugar)
½ red onion finely chopped
Lots of the following spices: dried parsley, oregano, basil, and garlic powder (I know “lots” is not a measurement but I’m not sure how much I put in there but I do know it was a good amount of each.)
Celtic Sea Salt and black pepper
1 organic egg

Directions:

Pre-heat oven to 350 degrees.

Grease an 8 ½ x 4 ½ inch loaf baking pan with organic, unrefined coconut oil.

In a mixing bowl, mix all the above ingredients together

Place the mixture into the prepared loaf pan and shape into a loaf

Bake in the preheated oven for 45 minutes or until done. Allow to stand 5 minutes before slicing.

I hope you enjoy this meatloaf as much as my family and I did!

Beef Taco Recipe

I know what it feels like to work a long day, walk into the house exhausted, only to have a bunch of starving eyes staring at you asking “What’s for dinner?” As much as I would like to just respond “I don’t know, whatever you cooked for me I guess”, that’s often not how it works. I always keep a couple a super easy and fast recipes on hand or in my brain to solve the dinner dilemma in 10 minutes flat.

Here’s an “emergency” dinner solution my family absolutely loves. We sometimes even make it in non-emergency situations when we are feeling like a bit of “Mexican”.

Taco Seasoned Beef or Buffalo

6 Tablespoons Chili Powder
2 Tablespoons Cumin
4 Tablespoon Paprika
3 Tablespoons Onion Powder
1 Tablespoon garlic powder
1 Teaspoon cayenne pepper (this makes it spicy. add more or less depending on how you like it)

(I know there are many stores that even carry ready-made taco seasoning. I have tried a few of these and some are tasty but I still prefer my easy to make, home-made version.)

Sautee the ground beef or buffalo in a large pan. I often don’t even need to add any oil as the natural fats in the meat help it cook without sticking. Make sure to stir and cut up the meat in small pieces with your spatula as it cooks. Once the meat is cooked through, add 2 Tbsp of the above Taco Seasoning (or Taco Seasoning of your choice.)

What can you do with this taco seasoned meat? I love to put it over a large salad of romaine lettuce, chopped tomatoes, cucumbers and celery and add salsa on top. My husband loves to put it on Sprouted Grain Tortillas, Spelt Tortillas or Rice Tortillas that we purchase at our local health food store. A good friend of mine uses large leaves of Romaine Lettuce and makes “Lettuce Taco Wraps”. If you have a bit of time, you can even add some fresh guacamole to your salad or wrap.

Oh, and did I mention this taco meat freezes and re-heats really well? You can make a big batch and freeze in smaller containers for later use.

More Healthy Recipes