Exerci accusam ne nam. Eos error mediocrem incorrupte ad. Ut porro veniam maiorum ius, te mei dicit accumsan. Vel audiam fierent ei, mea everti consequat no. Augue suavitate omittantur mea ei, in usu laudem copiosae salutatus, usu ad velit nostro abhorreant.

Revitalising Soup

by | Aug 28, 2018

[supsystic-social-sharing id='1']

Revitalising Soup

Soups are the PERFECT go to meal! Either in a rush or when you don’t know what you fancy, soup is the answer! ?

This one will help get in loads of your veg for the day and keep you full to prevent snacking! ?

Soup is also perfect to freeze and only takes minutes to re-heat! ?

What You Need:
✅ 1 tsp ghee or coconut oil
✅ 6 small shallots, peeled and quartered
✅ 3 garlic cloves, finely chopped
1 inch piece fresh ginger, peeled and finely chopped
✅ 3 spring onions, sliced
✅ 120g oyster or shiitake mushrooms, ends removed
✅ 800ml chicken stock (made with 1 organic stock cube)
✅ 500g fresh chicken breast, cut into strips
✅ 2 heads baby pak choi, ends removed, leaves separated and washed
✅ 150g white cabbage, shredded
✅ 1 tbsp miso paste
✅ 1 tbsp rice wine vinegar
✅ 1⁄2 tsp sesame oil
✅ 1⁄2 tsp ground black pepper
✅ a large pinch of sea salt
✅ 100g vermicelli rice noodles
✅ juice of 1 lime
✅ a small handful of fresh coriander, finely chopped

How To Make:
➡️ Heat the ghee / oil in a large saucepan over a medium heat. Add the shallots, garlic and ginger and fry gently for 3 minutes. Stir frequently, to ensure the garlic doesn’t burn.
➡️ Add the spring onions, mushrooms and stock.Stir and bring to a gentle simmer. Cover and cook for 15 minutes.
➡️ Add the chicken breast. Stir to cover in the liquid and cook for 10 minutes. Add the pak choi and cabbage. Stir, cover and cook for 5 minutes.
➡️ Place the miso paste, rice wine vinegar, sesame oil, salt and pepper in a bowl and combine well. Add to the soup and stir until well combined. Cook for 5 minutes.
➡️ Add the noodles, cover and steam for 3-4 minutes or until tender. Remove the saucepan from the heat. Serve garnished with coriander and a squeeze of lime juice. Stir well and serve.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

Serves 3. Per serving: 506 calories, 10g fat, 44g carbs, 60g protein

 

Tasty Tuesday ??

Soups are the PERFECT go to meal! Either in a rush or when you don’t know what you fancy, soup is the answer! ?

This one will help get in loads of your veg for the day and keep you full to prevent snacking! ?

Soup is also perfect to freeze and only takes minutes to re-heat! ?

What You Need:
✅ 1 tsp ghee or coconut oil
✅ 6 small shallots, peeled and quartered
✅ 3 garlic cloves, finely chopped
✅ 1 inch piece fresh ginger, peeled and finely chopped
✅ 3 spring onions, sliced
✅ 120g oyster or shiitake mushrooms, ends removed
✅ 800ml chicken stock (made with 1 organic stock cube)
✅ 500g fresh chicken breast, cut into strips
✅ 2 heads baby pak choi, ends removed, leaves separated and washed
✅ 150g white cabbage, shredded
✅ 1 tbsp miso paste
✅ 1 tbsp rice wine vinegar
✅ 1⁄2 tsp sesame oil
✅ 1⁄2 tsp ground black pepper
✅ a large pinch of sea salt
✅ 100g vermicelli rice noodles
✅ juice of 1 lime
✅ a small handful of fresh coriander, finely chopped

How To Make:
➡️ Heat the ghee / oil in a large saucepan over a medium heat. Add the shallots, garlic and ginger and fry gently for 3 minutes. Stir frequently, to ensure the garlic doesn’t burn.
➡️ Add the spring onions, mushrooms and stock.Stir and bring to a gentle simmer. Cover and cook for 15 minutes.
➡️ Add the chicken breast. Stir to cover in the liquid and cook for 10 minutes. Add the pak choi and cabbage. Stir, cover and cook for 5 minutes.
➡️ Place the miso paste, rice wine vinegar, sesame oil, salt and pepper in a bowl and combine well. Add to the soup and stir until well combined. Cook for 5 minutes.
➡️ Add the noodles, cover and steam for 3-4 minutes or until tender. Remove the saucepan from the heat. Serve garnished with coriander and a squeeze of lime juice. Stir well and serve.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

Serves 3. Per serving: 506 calories, 10g fat, 44g carbs, 60g protein

Posted by DKnine Fitness – Cardiff on Tuesday, 21 August 2018

How to lose weight in your 30s?

Your health is one of the things that you can't ignore at any age. Maintaining a healthy lifestyle starts with maintaining a healthy body. But many of us fail to handle the temptation of fast foods, drinks, and artificial sugars, so we fall into unhealthy diet habits....

We’re Ready…Are You?

We’re Ready…Are You?

  AMAZING NEWS For Cardiff Ladies & Gents Over 30 - We Open Our Doors VERY SOON ???????????? With Our 6 Week Grand Reopening Transformation Challenge.This Is Going To Be Better Than Ever.????️‍♂️ New Workouts - We've had lots of fun designing them this...

Should you use the scales?

Should you use the scales?

 Do you consistently weigh yourself? Should you use the scales?Scales are a great way to visually see your progressBut they can often impact people really negativelySo it's really important to stop and consider whether they are helping your journey or hindering...

Contact Us

By email using the form

Get in touch..

14 + 8 =

0 Comments