Body & Life Transformations

🍲CAULIFLOWER DETOX SOUP
Ingredients
✅ 2 cloves Garlic
✅ 2 cups Mushrooms
✅ 1 Onion
✅ 1 cup Parsley, fresh
✅ 3 cups Vegetable broth, low sodium
✅ 2 tbsp Avocado oil or olive oil
✅1 Salt/pepper
✅ 1 cup Water
2 heads Of cauliflower or two 16oz bags of frozen cauliflower (steamed)
✅ the juice of one lemon or 3 tbsp
✅1lb Cooked Chicken Breast (Skinless Rotisserie Works Great)

Ingredients
1️⃣ Steam cauliflower for 12 minutes until tender.
2️⃣ While cauliflower is steaming water sauté the half of the onion (sliced) and all of the mushrooms until both are browned and tender. Keep adding water as needed when you see the onions and mushrooms sticking to the pan.
3️⃣ When cauliflower is done place it in a blender and add in vegetable broth, avocado oil, water, 2 garlic cloves, lemon juice, 1 tbsp of fresh parsley, salt/pepper to taste and depending on how spicy you want it, either a quarter of a raw onion or half.
4️⃣ Blend until smooth and creamy and add salt and pepper as needed. It will be hot because of the steamed cauliflower however if it does get cool you can place the whole thing into a pot and heat it up for a few minutes.
5️⃣ Pour soup into bowls, add chicken, and top with sautéed onions and mushrooms, and a handful of fresh parsley. Sprinkle with extra salt and pepper.

Serve right away and Enjoy!
4 Servings- about 2 cups
Calories: 207
Fat: 3g
Protein: 30g
Carbohydrats: 15g

WOD WEDNESDAY!!! Try this right from home!!! Let me know what you think?

🌰 Cinnamon Walnut High Protein Oatmeal
🌰
INGREDIENTS
✅1/2 scoop of uncooked oats
✅1/2 scoop Vanilla protein powder
✅Dash of Cinnamon
✅1/4 cup unsweetened almond or cashew milk
✅Top with 1 tbsp of chopped walnuts

Servings: 1
Calories Per Serving: 252
Fat: 8g
Carbohydrates: 27g
Protein: 18g

HEALTHY CHICKEN WILD RICE SOUP

Ingredients
✅ 1.5 lbs chicken breast
✅ 1 large onion, finely chopped
✅ 2 large garlic cloves, minced
✅ 2 large carrots, coarsely chopped
✅ 3 large celery stalks, diced
✅ 2 large potatoes, diced
✅ 1/2 cup dried mushrooms or 2 cups fresh brown mushrooms, sliced
✅ 3/4 cup wild rice (or any rice of choice)
✅ 9 cups water or chicken broth**
✅ 1/2 tsp thyme, dried
✅ 1 tbsp mustard
✅ 2 tsp garlic powder
✅ 2 tsp salt
✅ Ground black pepper, to taste
✅ 1 cups unsweetened plain cashew or almond milk***
✅ Small bunch parsley, finely chopped

Instrucrions
1️⃣ Slow Cooker: In a large slow cooker, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper; cover and cook on Low for 8-10 hours or on High for 5-6 hours.

2️⃣ Remove chicken onto plate and shred with 2 forks. To slow cooker, add milk, mustard and garlic powder; using a blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
6 Servings (easiest way to measure is to split the servings into 6 containers)

Calories: 272
Fat: 4g
Protein: 30g
Carbohydrats: 30g

So proud of you Brenda Kastli!!! You inspire us all to keep working become better!

😍🙌🏾🦋

🍗 Buffalo Chicken Stuffed Blue Cheese Mushroom 🍄 Caps

INGREDIENTS
✔️ 8 large portobello mushroom caps
✔️ ¼ cup crumbled blue cheese
✔️ ¼ cup KNOW Better Crumbs or Pork Panko
✔️ 1lb Shredded buffalo chicken
✔️ Green onions, garnish
✔️ Buffalo Sauce

INSTRUCTIONS
1️⃣ Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

2️⃣ Remove stems from mushrooms, and clean the outside of the caps using a damp paper towel Never run mushrooms under water. They are porous and will absorb the moisture. You can save the stems for re-purposing later; for example, finely dice up the stems and integrate them with the shredded chicken to cook all together, or save it to use in scrambled eggs or as a salad topper.

3️⃣ Carefully scoop out a little mushroom “meat” in the center to create more room for the chicken.Mix in the buffalo sauce with the shredded chicken.

4️⃣ Add about ⅓ cup shredded chicken into each portobello cap. Sprinkle 1 tbsp. crumbled blue cheese and ½ tbsp. "breadcrumbs" on top of each stuffed portobello. If you're following a strict keto diet, we recommend using the Pork Panko "crumbs," which is ground pork rinds.

5️⃣ Bake for 20 minutes, or until the tops are golden brown. Remove from oven, and let cool. You can serve whole or slice into bite-size pieces for an easy grab-and-go bite.

Servings: 4 (2 Mushroom Caps each)

Calories Per Serving (do not include toppings): 196
Fat: 4g, Carbohydrates: 12g, Protein: 28g