Sometimes you just need a practical recipe (not really a recipe, just a method) to have on hand that is a basis of a new or old family favorite. This Homemade Vegetable Broth is fat free, delicious and all it costs you is vegetable scraps, some veggies you already have, some water and optional seasoning! The beauty of it besides it’s crazy-cheap, is it’s made in your kitchen from your own vegetable scraps and your clean water. Just keep a freezer bag in your freezer and add your vegetable scraps until it’s full, then you’ll be ready to make your own broth that you know is made of fresh water, is free of oil, salt, gluten and chemicals. And, it’s super tasty and so easy!
I’m looking forward to doing a Taste Test Tuesday series of recipes that I’ve been anxious to try from cookbooks, magazines, Pinterest, etc. So, to kick this off, I chose this Minestrone Soup from Bob Warden’s ‘Great Food Fast’ book of pressure cooker recipes. I made it in my Instant Pot, it’s a multi-cooker: a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one. This recipe worked beautifully using it! I honestly could have soup of any kind every day, all months of the year! I tweaked the recipe slightly using kale instead of spinach and elbow instead of shell pasta, because that what I had on hand. You’ll love that one serving is only 160 calories and 5 Weight Watchers SmartPoints!
You’re going to want to pick up your plate and lick it clean! Seriously, you have to try this Picadillo with Cilantro Lime Cauliflower Rice situation! And, good news; it’s low carb, gluten-free, paleo, and Whole30!! The Picadillo is luscious and savory, and the olives take it beyond amazing. The cauliflower bits have an amazingly similar texture to rice and is brightened by the cilantro and lime. I know, your mouth is watering too, but, first…the weekly weight loss report! (more…)