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Learn to Eat Healthy Consistently and Joyfully

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Another set of amazing recipes that will help you lose weight and get so much nutrition on the Eat to Live Nutritarian lifestyle! And if you are interested in the upcoming FREE 5-day live ETL challenge, sign up for the waitlist here: http://www.thewateringmouth.com/challenge

WHAT I EAT IN A DAY RECIPES – Blue Smoothie, Cooked Pear and Walnut Spinach Salad, Lovely Lima Bean Soup

BREAKFAST – BLUE SMOOTHIE

Makes 1 large serving

INGREDIENTS

1 head of baby bok choy
1 small head red leaf lettuce
2 cups baby kale
1 Tablespoon ground raw flaxseed
1 Tablespoons one-ingredient peanut butter
1 cup frozen (OR fresh) blueberries
1 frozen banana
1 ½ cup ice water (use more if you prefer a thinner smoothie)

DIRECTIONS

In a high-powered blender, combine all ingredients and whirl until creamy.

LUNCH – COOKED PEAR SALAD & WALNUT DRESSING

Walnut Dressing

Makes 2-3 servings

INGREDIENTS

½ cup water
3 Tablespoons fruity 4% acidity Balsamic OR White Balsamic
1 teaspoon low-sodium mustard
1 medium clove garlic
A few turns of fresh ground black pepper
¼ cup raw walnuts
1 teaspoon chia seeds

DIRECTIONS

In high-powered blender combine all ingredients and whirl until smooth and creamy.

Cooked Pear Salad (Thanks, Lorraine Peterson!)

Makes 1 serving

INGREDIENTS

1 ripe pear, peeled, seeded, quartered, sliced
Dash of ground cinnamon
5 ounces (approximately 5 cups) baby spinach, chopped
¼ cup pre cooked mushrooms
1 Tablespoon chopped raw walnuts
¼ cup chopped green onion (6 green onions)
1 Tablespoon raisins OR currants

DIRECTIONS

In a large non-stick pan, heated over medium, place a couple Tablespoons of water, place the pears in and put a lid over and let it simmer for a couple minutes. Add a few dashes of cinnamon, recover and turn off the heat. 

In salad serving bowl, place spinach and cover with the pears. Add mushrooms, walnuts, raisins, green onions and drizzle with ⅓ of the Walnut Dressing.

DINNER – LOVELY LIMA BEAN SOUP

Makes 6 (2 cups) servings (freeze 3 portions for Set #7)

INGREDIENTS

8 cups low sodium vegetable broth
1 large onion, chopped
3 stalks celery, chopped
2 large carrots cut into ¼” thick rounds
1 medium sweet pepper, chopped fine
2 bay leaves
6 medium cloves garlic, chopped
1 large raw sweet potato, chopped into 1/2” cubes
1 teaspoon ground sage
1 ½ teaspoons dried thyme
1 ½ cups small dried lima beans, rinsed
½ teaspoon freshly ground black pepper
1 cup fresh parsley, chopped

For Serving

1 large bunch kale, stems removed, leaves torn into bite-sized pieces OR 6 cups arugula
2 lemons
2 Tablespoons unfortified nutritional yeast

DIRECTIONS

In a large soup pot OR electric pressure cooker, combine onion, sweet potato, pepper, celery, carrots, green pepper, bay leaf, garlic, sage, thyme, broth and lima beans, and bring to a boil. Reduce the heat to low, cover, and simmer for 60 to 90 minutes, or until the beans are tender. 45 minutes on Soup setting in Electric Pressure Cooker. They should be soft but still have a little crunch in the center. Don’t overcook them (but if you do, the soup is still good). 

Take off of heat and remove the bay leaves and add the parsley. 

Cool the soup and divide into 2 cup servings. Freeze 3 portions for Set # 7.

To serve, place ⅓ of the raw kale or arugula in your bowl, and fill with the soup. Top with lemon juice from ½ lemon and unfortified nutritional yeast.

 

VIDEO SHOW NOTES

BREAKFAST – BLUE SMOOTHIE

We start the day with lots of greens in a smoothie and I find that this really sets me up for the day. Not only is it superior nutrition but I feel it gives me way less cravings throughout the day too and you get a lot of really good fiber first thing.  We start with a blue smoothie. The addition of just a tablespoon of peanut butter adds a real creaminess and lovely flavor to this yummy blue smoothie.  In a blender combine bok choi, red leaf lettuce, and baby kale. Add ground flax peanut butter, frozen banana and ice water if you like. Simply blend until thick and creamy.

LUNCH – COOKED PEAR SALAD & WALNUT DRESSING

Thanks to Lorraine for this idea. We start by making the walnut dressing. In a small-capacity blender cup (or you can use any blender/food processor), we add water, white balsamic vinegar, walnuts, garlic, mustard, chia seeds, and freshly ground black pepper and blend that all up. For the salad, we start by cooking some pears with cinnamon.  And yes we are using canned pears which are packed in white grape juice. You can totally use fresh pears too – find ones that are really ripe or give them a couple of days and make sure they’re a little brown or spotty. Thinly slice the pears and add a little of the liquid from the jar to the pan. Add some cinnamon.  We’re going to do a little extra for use later because we only need one pair for this recipe. While they simmer we’re going to prepare the rest of the salad.  Chopped spinach is our base. We add some cooked mushrooms and then the pears to the center of the salad. We sprinkle this with some currants, chopped green onions and then we throw those on top and then some raw walnuts to finish decorating the salad. Serve this with the lovely walnut dressing for a super hearty delicious and nutritious lunch.

DINNER – LOVELY LIMA BEAN SOUP

It’s super simple to make this and it can be easily made ahead of time. The longer a soup sits in the refrigerator the better the flavors sit together and become friends – just delicious. We’re going to use the Instant Pot electric pressure cooker for this recipe but you can also use a soup pot on the stove. Just cook the soup as long as it takes to cook your lima beans but if you’re using lima beans from the freezer – you won’t need to cook it as long. Dried lima beans are the base of the soup.  We begin by turning the Instant Pot on the saute function. This way by the time everything is in the pot the ingredients will be heated up and we’ll get to pressure faster. Start with veggie broth, then onion, celery, carrots, sweet red pepper, garlic, sweet potato, the rinsed lima beans, and some sage, thyme, bay leaves, and black pepper. We then set the Instant Pot on high for 45 minutes. This step is totally optional but if you blend half of the soup when it’s done the texture is even more amazing.  Add in a cup of chopped fresh parsley and serve over curly kale that has been torn into small bite-sized pieces. Sprinkle a little unfortified nutritional yeast and squeeze lemon juice on top of the soup. You will not miss any added salt I promise you.

What a high nutrient eating day! So I know lima beans get a bad rap from our childhood, right? but now we’re adults, so i’m so excited to bring you this type of recipe with something maybe new to you – if you don’t eat lima beans a lot or maybe you do!  Let me know in the comments or do you have any favorite lima bean recipes? If you have any questions let us know too.

Join our 5-day challenge

We have something really exciting coming up pretty soon. We’re going to be doing free Eat to Live challenges for weight loss and for healthy eating. Live challenges every month and we hope you will join in. With us all doing them together –  there’s going to be tons of energy! So much fun! We’re all going to be learning to Eat to Live together.

If you want to join the upcoming FREE 5-day live ETL challenge, sign up for the waitlist here: http://www.thewateringmouth.com/challenge

We’d love to have you!

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