Recently I had the pleasure of reviewing a new book, Flat Belly 365: The Gut-Friendly Superfood Plan to Shed Pounds, Fight Inflammation, and Feel Great All Year Long, by Manuel Villacorta, MS, RD. This book not only presents a science-based plan for weight loss and good health but also has a great variety of recipes using seasonal ingredients.
HCI Books has provided two tempting recipes from Flat Belly 365 for us to share with you. These recipes are from the book’s “Fall” and “Winter” sections, but I think they’d be good any time. Included with the recipes are Villacorta’s notes explaining the health benefits of some of the ingredients.
Without further ado, here are the recipes!
Pumpkin Pie Smoothie Recipe
Servings: 1 • Serving Size: 2 cups
Vegan, Gluten Free
The crisp cool days are seeping in, and this smoothie is here to warm you up. Here is the best part of a warm pumpkin pie, but in a smoothie, to help you get a great start to your day. Pumpkin is also packed with beta carotene, which helps to promote healthy bone growth and a strong immunity defense.
Bananas are a good source of fructooligosaccharide, a potent prebiotic that can help promote the growth of good bacteria in the gastrointestinal tract. Bananas are the easiest way to incorporate more prebiotics into your diet.
1 cup pumpkin puree
3/4 cup vanilla soy milk
1 small banana
1/2 teaspoon cinnamon
1 scoop protein powder* (whey, soy, pea)
*Note: To provide 20 grams of protein.
1) Blend all the ingredients in a blender until smooth. In a small saucepan, warm up the smoothie on medium heat. Do not boil.
Cauliflower Walnut Soup Recipe
Servings: 5 • Serving Size: 1 1/2 cups
Vegan, Gluten Free
Cauliflower is one of the most popular vegetables for the winter due to its versatility. I love caramelizing it to bring out the natural sugars and to concentrate the flavors. I add walnuts to give this soup an extra health boost of omega 3 fats.
What makes walnuts unique among other nuts is that they have the highest amount of omega 3 fats, with 2.5 grams per serving. Research has shown that eating walnuts can help reduce belly fat and is associated with better memory, brain function, and even boosting your mood.
2 heads of cauliflower, chopped
2 tablespoons fresh thyme, chopped
Canola oil spray
1 tablespoon canola oil
1 medium red onion, chopped
1 teaspoon garlic, crushed
1/2 cup walnuts
6 cups low sodium vegetable or chicken stock
1 1/2 teaspoon sea salt
1/2 teaspoon black pepper
1) Preheat oven to 400 degrees F.
2) In a 9×9 roasting pan, place the cauliflower and thyme and spray them with the canola oil spray. Spray enough oil to coat the cauliflower. Place the cauliflower mixture in the oven and roast for 25 minutes. Once it is done, remove from the oven and set aside.
3) Heat up a large saucepan on medium-high heat for 2 minutes. Place the oil, onion, and garlic in the pan. Sauté for about 3 minutes. Add the walnuts and sauté for an additional 2 minutes.
4) Add the cauliflower mixture, stock, sea salt, and black pepper. Bring to a boil and then reduce the heat to low. Cover and let simmer for 15 minutes.
5) Remove from the heat and let cool for 5 minutes. Once cooled, transfer to a blender or use a hand blender and puree until it is a smooth consistency.
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Both of these recipes are different for me and I would love to try them. These are interesting recipes.
Both of these recipes are very interesting. The idea of a pumpkin smoothie sounds good especially since it is warmed up. I think I would like it on a cool fall afternoon.
That cauliflower walnut soup recipe sounds so good. I am going to give that one a try. I have never heard of that recipe before and I think I will really like it thank you for sharing.