Firery Pumpkin Soup

Notice a trend so far in this blog? I like my food SPICY!

I'm sure this is just a winter trend, but as the outside temperature goes down, I am more inclined to have things baking in the oven, or my home filled with the smell of a delicious stew or soup. My Mum (I'm Australian!) used to make huge pots of pumpkin soup and I remember my brother eating bowls and bowls to fuel a growth spurt he had when he was 14 (in my memory he grew like a foot in a week!)

(don't want to read the boring stuff? click here for the recipe!)


Heat and curry give foods body and comfort, I'm by no means saying you need to have your face melting off and break out a sweat when you eat this soup, but even if you don't like hot food add a tiny bit of curry powder, and see what it does for the dish. Trust me you won't regret it.

Check out the nutritional info for the recipe - its no joke! This foods a great binge-recovery dish to cook, because it offers so much volume relative to the nutrients and caloric content. Sometimes when you're cold you just want to sit on the couch and eat and eat - and with this soup you can do it guilt free!

I want to make some videos on binge eating because theres a victimhood attitude towards it in the online weight loss community - often it is decided that its a disorder and self diagnosed then it perpetuates a lack of responsibility which frankly infuriates me! its like blaming your obesity on your genetics. Being successful in weight loss means acknlowledging your issues with food and undoing years and years of bad habits, not diagnosing yourself with disorders so that you can shift the blame.

I know its hard. I know you feel out of control, but the label "I have binge eating disorder" makes things worse, not better. Instead of focusing on the negatives, work on your relationship with food by turning it from something you fear into something you love and enjoy - make the damn soup!

Spicy Pumpkin Soup Makes 8 Servings Serving: 1.5 cup yield, 109 cal, 2 fat, 23 carb, 2 protein 1 Butternut squash(butternut pumpkin if you are Aussie!) 1 large onion 3 medium carrots, 2 cups chicken stock* 1tbsp olive oil 2tsp minced garlic 1tsp dried ginger 0.5tsp cayenne pepper (adjust for spice preference!) 1.5 tbsp curry powder (adjust for spice preference!) salt and pepper Cut carrots and pumpkin into even cubes, the larger the cube, the longer the cooking time. Roughly dice the onion. In a soup pot heat up 1tbsp of oil and cook onion until beginning to brown, roughly 2 mins. Add garlic and cook a furthur minute, then add pumpkin, carrot, stock and water to cover. Bring to a boil then reduce heat and simmer until vegetables are soft (aproximately 30 mins). Using a immersion blender, or pureeing batches of the slightly cooled soup in a blender, puree the soup, adding more water to achieve desired consistency. Add curry powder, cayenne pepper then taste for heat. Then add salt and pepper and taste for seasoning. To serve, garnish with a sprinkle of cayenne pepper Substitutions** Use Vegetable stock or none at all to make vegan

This soup freezes awesome, divide it into ziplock baggies and freeze flat for an easy stackable package that lasts months. Also some toasted pumpkin seeds or some curly carrot ribbons would be like, the cutest garnish ever!

Love life and your body!

-Toni

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Tomato Rosemary Stew

I have another amazeballs weeknight dinner recipe to share!

(don't want to read the boring stuff? click here for the recipe!)

I'm all about the fast, easy, healthy and comforting foods, and this one really takes the cake! even carrying my tripod around the kitchen to film this took no time at all!

I have so much rosemary right now and its killing me! I hate to waste food but honestly im not a huge fan. I like rosemary as an integral part of Italian cuisine, but to make a dish where it is the star was kind of intimidating and not appealing to me at all. When I think about rosemary dishes I imagine it paired with meat or chicken or in roasted vegetables, or with startches in breading, and even then im not really a fan.

Rosemary luckily lasts pretty long in the fridge and is really easy to hang up and dry (it makes your kitchen smell beautiful too!) so I guess I wasn't FORCED to make this stew.. but I tell you what.. this girl has no regrets! Heck I think im more inclined to throw a stalk into every stew I make from now on.

Whether you love or notreallylove rosemary give this simple fast easy stew a try! You probably have the ingredients sitting in your cupboard right now (and the rosemary in the garden!)

Tomato Rosemary Stew Makes 5 generous portions Serving: 1.5cup, 332cal, 9fat, 49.7carb 14.9protein 3 tbsp olive oil 1 can navy beans, rinsed and drained 340ml* 1 can black beans, rinsed and drained 340ml* 1 large red onion, cut into large chunks 1 large can crushed tomatoes 720ml 2 tbsp chopped rosemary leaves 2 tsp crushed garlic 1 tbsp dried italian herbs Heat oil in a saucepan over medium high heat and slightly soften the onion (1-2mins) Add the garlic, rosemary and dry herbs and cook for a furthur minute. Add the beans and crushed tomatoes and a small amount of water (aproximately 1/4 cup) reduce heat and cook covered (so no moisture escapes) for 20 minutes, stirring occasionally. The stew should be thick, but if it is starting to dry out add more liquid. Serve garnished with rosemary stalks. *Substitutions Use any canned beans you prefer

Love life and your body!

-Toni

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Chickpea and Sweet Potato Curry

As the weather gets colder I am more inclined to spice up my food, and nothings easier than keeping a jar of curry paste in the fridge for when you need a curry kick.

Don't want to read the boring stuff? click here to jump to the recipe!

Indian cooking is some of the greatest hearty food I have ever tasted, and is loved and enjoyed by vegetarians and meat-eaters alike. My boyfriend won't go near a curry without some kind of chicken or beef in it, but I love the complexity and warmth that curry can lend to sometimes boring vegetables. Besides, nothing is stopping you from adding some cubed chicken or beef into this recipe!

In soups, I prefer to use curry powder, but in a skillet-environment I think the greatest weapon is curry paste. The advantage of using a paste is that the oil is already flavoured and the spices have had time to meld and mature - curry paste must be cooked throughly before adding liquids or it may cause cramping and diaherrha - but it is likely that you simply cannot tolerate spicy foods and may need to look at a more mild curry paste

Curry is often served with rice or bread - both are things that I only enjoy in moderation in my diet. The old me would have cried blasphemy at eating curry without pita or rice, when I think about it I would have rice with probably at least 5 of my weekly dinners. A cup of white rice is around 45 carbs and you get barely anything micronutrient wise. You can cut back on the caloric content in this dish by eating it alone without a carbohydrate, you will enjoy it just as much and your waistline will thank you in the future.

If you absolutely must eat this curry with something, I often eat meals like this on a bed of fresh spinach or with cauliflower mash or "rice", it takes a bit of getting used to, but cutting back on my rice habit was one of the key things that has allowed me to get to where I am today.

Your carbohydrate intake should be proportional to your level of activity. If you live a sedentary lifestyle, those carbohydrates will be stored instead of giving you energy like they are meant to. You may have been exposed to extreme low carb diets and I do think they are great in terms of curing the diabetic or treating the morbidly obese - but for a normal lifestyle I think the key is balance. If you move alot, eat more carbohydrates, if you don't move much, cutting carbs may be all you need to do to see some real results. At the time of writing this, I eat around 160 grams of carbyhydrate a day, which is aproximately 40% of my caloric intake. This suits someone young like me with moderate to high activity.

In with the curry paste! out with the rice! and maybe consider your overall carbohydrate intake.

Chickpea and Sweet Potato Curry Makes 5 generous portions Serving: 1.5 cup, 381cal, 17 fat, 49 carb, 12 protein Curry 1 can chickpeas rinsed and drained 540ml 1 large sweet potato, cubed (mine was 450 grams, about 1.5cups) 1 chopped onion 3 tablespoons curry paste (I used korma) 1 can diced tomatoes 720ml 1 cup coconut milk* 1/2 cup frozen vegetables (peas carrots corn)* 1/2 cup roasted unsalted cashews 1/4 cup fresh cilantro to serve Cook onion and sweet potato in oil until onion is softened Add frozen vegetables, chickpeas, diced tomatoes and coconut milk, bring to boil then reduce heat Simmer until sweet potato is tender and liquid has reduced (15-20 mins) Stir in 1/2 cup of cashews Serve with extra cashews and fresh chopped cilantro/ Add curry paste and cook for 1min until aroma is strong and curry paste is heated through. *Substitutions Use any canned bean; navy, kidney, lentils Replace coconut milk with 1/2cup sour cream, or omit completely (you will lose creamy texture) omit frozen vegetables, or use just peas, I would add spinach or peppers or anything I had in my fridge!

Freeze your extra coconut milk in an icecube tray then transfer into a ziplock bag.. you can use it in your next soup/curry!

When you make big pot dishes like this, seperate them into their serving size before storage, that way you won't be able to accidently overeat your portion.

Did I mention I brang puppies?

Love life and your body!

-Toni

Enjoy this recipe? help me out and give it a share!