September 21, 20129/21/12 1 comment
Like many people, my friend Cecelia is working to reduce her consumption of carbohydrates while maintaining a tasty diet. She shared this recipe from naturopathic doctor Natasha Turner, author of the book, The Carb Sensitivity Program: Discover Which Carbs Will Curb Your Cravings, Control Your Appetite, and Banish Belly Fat (Rodale, 2012).
The phrase “banish belly fat” seems to pop up frequently in the ads I see on Google, which I’m trying to not take personally. But I will take this recipe any time – a delicious and nutritious dish that, as Cecelia says, “quickly satisfies the craving for something spicy without producing gallons of leftovers.”
Curry chicken soup and vegetables
Soup:
- 1 tablespoon coconut oil
- 1 clove garlic, minced
- 1 teaspoon peeled and grated fresh ginger root
- 1 teaspoon chili powder
- 2 tablespoons curry powder
- 1 bay leaf
- 2 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts (approximately 4 to 5 ounces each), diced
- Salt to taste
- 2 tablespoons Fage Total 0% yogurt, plain
In a medium saucepan, heat coconut oil over high heat. Sauté garlic, ginger, chili powder, curry powder and bay leaf until fragrant. Add chicken broth and bring to a boil. Add chicken, reduce the heat to a simmer, and cook until chicken is cooked through, approximately 8 to 15 minutes. Remove from heat and season with salt. Just before serving (either hot or cold), top each bowl of soup with 1 tablespoon of yogurt.
Vegetables:
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped broccoli
- 2 cups chopped cauliflower
- 1 cup chopped red bell pepper
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tablespoon slivered almonds or pine nuts
In a nonstick skillet, heat olive oil over medium-high heat. Add vegetables and sauté until tender. Top with almonds and serve with the soup.
Nutritional info: calories, 357; protein, 32 g; fat, 16 g; carbohydrates, 19 g; fiber, 5 g.