I’m heading to Croatia in two weeks for Yacht week and doing my best to slim down before then. I made this soup for my lunches and snacks for the next week, and am sticking to a healthy lean protein diet for the remaining meals. If you’re planning to do the 7-day Cabbage Soup diet then follow those instructions but this soup recipe is the same.
Ingredients (enough for 1 week for either diet)
- 1 head of green cabbage, chopped
- 2 cups celery, diced
- 2 cups white or yellow onion, chopped
- 2 cup carrots, diced
- 2 green bell peppers, chopped
- ½ jalapeño, chopped
- 6 cloves garlic, minced
- 8-10 cups low-sodium chicken broth
- 28 oz canned diced tomatoes
- 2 teaspoons oregano
- 3 teaspoons basil
- 1 teaspoon red pepper flakes
- black pepper
- salt (optional)
This soup is all about the seasoning so add in plenty of it! As usual I made mine extra spicy, but if you want a milder flavor do not add jalapeño and limit the red pepper flakes.
- Heat 4 tablespoons of olive oil in a large pot over medium heat.
- Add celery, onions, bell peppers, carrots, and jalapeño (optional), and red pepper flakes. Sauté until tender.
- Stir in garlic, cook for 1 minute.
- Pour in chicken broth. Add tomatoes and cabbage, stir together.
- Bring to a boil and then reduce heat.
- Cook until cabbage is tender.
- Stir in all remaining seasonings.
- Taste and add more seasoning if needed.
- 2 large bunches of kale, torn into 1-2 inch pieces **make sure kale is dry before cooking
- 3 tablespoons EVOO
- sea salt
1. Preheat over to 350 degrees.
2. Spread kale on baking sheet. Drizzle with olive oil and sprinkle with salt.
3. Bake for 10-15 minutes (check after 10)
This is my new favourite appetizer. I order these peppers whenever I see them on a menu so today when I was walking past a farmers market and saw them I decided it was time to cook them myself. They’re incredibly easy to make. All you need is the peppers, olive oil and salt.
- Shishito peppers – as many as you want
- Olive oil
Saute until charred
Remove excess oil
1. Pour a good amount of oil into a hot pan.
2. When oil is hot add peppers. Toss in pan for approx. 3 minutes. You want to make sure all sides of the peppers get cooked/charred.
3. I like to lay peppers on paper towel to remove excess oil.
If you love edamame and parmesan like I do then you will love this roasted snack.
- 12 oz package frozen shelled edamame
- 1/4 cup grated parmesan cheese
- 1 tbs olive oil
- salt and pepper
1. Preheat over to 400 degrees. Meanwhile, put frozen edamame in strainer and run cold water over until beans have thawed, OR place beans in bowl of cold water. Drain.
2. Spread edamame onto baking dish or pan. Drizzle with olive oil. Sprinkle with cheese, salt and pepper.
3. Bake in over until cheese is crispy and browning. Approx. 15 minutes.
- 2 6oz. jars of marinated artichoke hearts
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4 eggs
- 2 cups sharp cheddar, shredded
- 1/4 cup breadcrumbs
- a dash of Tabasco
- 1/2 teaspoon oregano
- salt & pepper
- cooking spray
1. Preheat oven to 325 F. Spray a 9 inch baking pan with cooking spray and set aside.
2. Add the juice from one jar of artichokes to a small skillet with the onions and garlic. Saute over Medium High heat until onions are translucent, approx. 4 min. Set aside.
3. Take the artichokes out of both jars and chop them, discard the juice from the second jar. In a medium bowl, beat the eggs, add the Tabasco and breadcrumbs and stir. Stir in the artichokes, onions/garlic and cheese.
4. Pour into baking pan and bake for 30 minutes. Let cool then cut into squares. Serve warm or at room temperature.
put in pan
cut into squares