I have to say…I’m ROCKING this sugar detox! It’s been a full 8 days now and I haven’t had one cookie, one bite of brownie, any bread, or even a glass of milk. I’m sugar-free, dairy-free, gluten-free, and caffeine-free and I feel really good.
One of the questions I get a lot is “What do you eat all day?” because, really, what is life without carbs??? I eat a nice variety of food, and one of my favorite meals so far is this Chicken and Vegetable Soup. It’s sweet, it’s hearty, it’s filling, and it’s healthy.
You can customize it to your tastes. Leave out the quinoa and it’s Paleo. Add some cream to up the richness. Sub the spinach for some collard greens. That’s the great thing about soup; you can swap out all sorts of stuff and it’ll still turn out great.
Recipe from Fit Tip Daily
- 2 garlic cloves, minced
- 2 carrots, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed
- ½ yellow onion, quartered
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock
- 2-3 cups leftover shredded or cubed chicken
- ¾ teaspoon dried parsley
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 cup water
- 2 cups baby spinach
- Preheat oven to 425 degrees.
- Line a cookie sheet with aluminum foil and lightly oil with olive oil. Lay the veggies out in one layer and drizzle more olive oil over them. Roast vegetables for 20 minutes, or until the vegetables are tender.
- While the veggies are roasting, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper.
- Add half the vegetables to the soup, and place the other half in a blender. However, MAKE SURE you add all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
- Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.