8 cups water
2 cups dried split peas
2 onions, diced
2 stalks celery
1 sweet potato
1 clove garlic
1/4 cup green onions, diced
2 tbsp lemon juice
1 tbsp smoked paprika
salt and pepper to taste.
Place the onions, celery, garlic and green onions into a blender with just enough water to blend properly. Once completely smooth, place into a soup pot with 8 cups of water, the sweet potato, lemon juice, smoked paprika (mimics meat flavor found in traditional pea soup), and 2 cups of dry split peas. Simmer on low until the peas have completely cooked and begin to fall apart. Mash the sweet potato evenly into the soup. Add salt and pepper to taste. This is a wonderful, hearty soup, for a cold day.
While I will not be weighing myself for another week and a half yet, the changes I have made to my diet and activity level have started to affect me in ways I can definitely feel. Although I did get a bit of a headache from the reduction in carbs, I have been feeling much more energetic and upbeat than before. Removing the dairy has made a huge difference with my asthma. I am sleeping better and my digestive system is feeling much happier as well. I will report back on the weight differences soon!
Ingredients: *One package pre-rinsed quinoa *Jalepeno slices with juice *One jar pasta sauce *Chile powder to taste *Water as desired
Place all ingredients into pot and mix. Place on stove and cook on high until the white circular germ is visible around the edge of the quinoa seeds. Add water while cooking to maintain desired chile thickness.
This is one of my favorite winter recipes! It is a fabulously hearty meal loaded with protein and healthy carbs. For an even healthier option (as opposed to my quick and lazy option), switch out the pasta sauce with two cans of tomato paste or whole tomatoes.