Wednesday, 1 December 2010

Free Workout and Four Winter Warming Soup Recipes

Hi All,
Its That time of year again when the snow falls out of the sky and everyone begins to hibernate! If you find yourself becoming surrounded by your four walls constantly and your exercise and diet have gone down hill, stop and turn it around! The average person puts on over 10lbs over the festive period, don't let that be you! Get out for some fantastic winter walks - especially around noon when you might get some sunshine too to help with Vitamin D Uptake.

Even if you are stuck indoors there's no excuse for not being able to do exercise, here is a workout that you can do in the comfort of your own home (be sure to warm up first):

And to keep you warm on the inside here are some fantastic warming winter soup recipes that take no time to make but taste great:

Carrot and Lentil Soup

Rinse 75g (1/2 cup) red lentils, and put in a large saucepan with 1 sliced onion, 450g sliced carrots, 1.2 litres (5 cups) vegetable stock and 5ml (1 tsp) ground coriander. Stir, season and bring to the boil. Lower the heat, cover and simmer gently for about 30 minutes or until the lentils are cooked. Add 3tbsp chopped parsley and cook for a little longer. Puree the soup in a blender or food processor, return to the pan to reheat, and thin with a little extra water if needed before serving.

Green Soup

This makes a beautiful velvety soup that's not too thick. If you prefer a soup with more substance, add a handful brown rice, but it needs to simmer for 10 minutes.
500g (10 cups) spinach,1 large onion, 2 medium potatoes, 750ml (3 cups) vegetable stock
Get the stock simmering nicely, wash and shred the spinach removing any tough stalks, peel and chop the onion and potatoes, and add all to the stock. Season lightly. Let it simmer for 15 minutes, until the veg are softened. Blend. Serve immediately, or chill.
• For a creamier, richer soup, cook the vegetables in 500ml (2 cups) stock. This will give you a thick puree, which you can thin down to taste with organic milk.
• You can add any vegetables you have to hand – chopped carrot, squash, sweet potato, leeks, broccoli. The result is always slightly different, and may not be as intensely green, but will still be delicious.
• Add depth and warmth. Peel a 1-inch piece of root ginger and grate it in while the soup is simmering.
• Grate in some fresh nutmeg. Particularly good with spinach.

The above recipes are thanks to

Here’s a couple of soups I put together –

Cream of Tomato Soup

put 2 tins of plum tomatoes and about a cup of water in a pan and bring to the boil, then add 1 onion, 2 sweet potatoes and 3 cloves of garlic. Once it boils reduce the heat to a simmer for 10-15 minutes or until potatoes are soft. Place in a blender and add 1-2 handfuls of cashew nuts (soaked over night) blend and add sea salt as desired.

Butternut Squash and Green Lentil Soup

I made a chicken stock from the roast we had at the weekend so was about 1ltr

add some chopped butternut squash (I’d bought a packet already cut on Sat - used some for our roast and the rest for this) about 4 carrots peeled and chopped and half a can of green lentils (drained and rinsed)

In a frying pan sautée an onion and add to the mix
leave to simmer for about 20 minutes or so (until veg soft) then let cool before blending it all together, add some some sea salt and pepper (and also some other spices to make it a little bit hot but that’s optional) and that's about it, its VERY tasty

Remember though with root vegetables you want to limit to 2-3 x per week but in the winter it's a lovely treat ;o)


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