POP Nutrition: Chicken, Pea, Corn, Asparagus, and Wild Rice Pure Soup

Hi guys,

I really like split pea or potato leak soup or even more the creamy consistency that they have. So I decided to make Chicken, Pea, Corn, Asparagus, and Wild Rice Pure/Soup. Also, this makes a whole week worth of healthy, low-sodium, gluten-free, protein, and fiberfill lunches or a dinner ad left over lunch for a family.

Ingredients:

  • 16 oz. Sweet Corn
  • 16 oz. Sweat Peas
  • 16 oz. Asparagus
  • 2 lb Chicken Tenderloins
  • 1/2 Wild Rice Mix ( I use equal parts of Basmati Brown Rice and Wild Rice)
  • 2 16oz Bags Of Low Sodium Chicken Broth (really makes a difference in flavour)
  • Paprika
  • Curry
  • Onion Powder
  • Garlic Powder
  • Crushed Peppers

Cooking Directions:

  1. In a large pot combine all the ingredients and cook on low for about 45 min.
  2. Once cooked transfer to a blender and pulse. I used a hand-held one and preserved a bit of corn and peas while making chicken finely chopped.
  3. Pore in a bowl, decorate with cilantro and serve warm with croutons.

 

Hearty and delisous.

Svetlana

Esse Libere Fitness – Free To Be Fit

POP Nutrition: Rustic Carrots and Jasmine Brown Rice Linguine with Chicken Breast Tenderloins

Hi guys,

You already saw that I will be competing in August but that does not mean we have to stop eating:)

Moreover, I also started experimenting with different sauces to add flavor without the sodium or fat and this is what I came up with today: Rustic Carrots and Jasmine Brown Rice Linguine with Chicken Breast Tenderloins. The recipe below is for one person so pump up the amount if you are cooking for too.

Ingredients:

  • 1/2 cup Low Sodium Chicken Broth
  • 1 tsp Curry
  • 1 tsp Onion Powder
  • Chopped Cilantro
  • 1tsp Ell Diablo pepper powder
  • 1 tsp Sesame Seeds
  • Bunch of Fresh Pea Shoots
  • Bunch of Fresh Chives
  • 1 cup Rustic Frozen Carrot
  • 2 frozen chicken breast tenderloins
  • 1/2 cup Cooked Jasmine Brown Rice Linguine (click on the link to get the recipe)

Cooking Instructions:

  1. In a cast iron pan simmer combine low sodium chicken broth, curry, onion powder, chopped cilantro, Ell Diablo pepper powder, chives, and simmer on low until it thickens or 1/2 of the liquid is evaporated
  2. Meanwhile, in the microwave oven on high heat up 2 frozen chicken breast tenderloind and 1 cup of rustic carrots for two minutes (tenderloins and carrots are frozen so that will get them cooking faster)
  3. When done, fold into the sauce, add precooked jasmine brown rice linguine, fresh pea shoots, and cook on low for about 7 min or until chicken is cooked through

Low fat, wheat free, low-sodium, fiberfull, and pretein rich. What else can you ask for.

Enjoy!!!

Svetlana

Esse Libere Fitness – Free To Be Fit