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Beverages High Protein Starches Vegetarian

More Recipes for Losing Weight – Creamy Rice Soup

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Here’s another one of our UnDiet recipes for losing weight that also works for a vegetarian losing weight and adheres to the principles of food combining. Call it a three-fer!

I love Trader Joes! They are my go-to source for quick and easy meals. A few choice purchases and I have the makings for several entirely different meals. I recently picked up a small tub of their Parmesan Artichoke Dip which has a cream cheese base. I spread it on top of a toasted piece of their whole wheat naan bread, then added some thinly sliced fresh tomatoes. Delicious! Then I had some dental work and couldn’t chew for a few days. I didn’t want the artichoke dip to go to waste so I mixed up this Creamy Rice Soup and I was in heaven!

Remember that I put amounts in my recipes to make it easier to give my readers an idea of what I’m doing, but there is no need to use exact measurements. A large spoonful can serve as a 1/4 cup measure, a coffee mug (which is usually what I use to serve soup in) holds about 1 & 1/2 cups, etc.

This is not a chicken and rice soup recipe though because that would be a bad food combination. See the notes at the end of the post.

Stir together and heat until very hot:
2 cups broth (I used french onion broth but any vegetable broth will do)
1/2 cup cooked brown rice or brown rice pilaf

Alternatively you could use 2 cups of leftover whole grain pasta or shirataki noodles.

Remove rice from heat and stir in 1/4 cup each of Trader Joes Artichoke Parmesan Dip and diced soy cheese. Grab a spoon and I guarantee you’ll be in heaven too!

You can also add more rice so that you have a stew rather than a soup.

If you are not a vegetarian losing weight you might be tempted to stir in some cooked chicken or turkey for a very hearty soup but it’s not a good idea when practicing food combining to mix a grain (the rice) with a protein (chicken or turkey).

I hope you’ll enjoy these recipes for losing weight for dinner tonight! And if you want to be prepared for those nights when you’re not up to cooking, pick up one or more of the delish brown rice mixes below.

 

 

Beverages High Protein Neutral Recipes Starches Vegetarian

Rosemary Pecan Spread

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Sometimes it’s a blessing to run out of a crucial ingredient in the middle of preparing a meal. I came up with this rich spread while making a lunch of Apple Sandwiches with Celery Pesto and found that I was out of parsley. Desperate I racked my feeble brain and came up with using pecans in place of the parsley. So here it is – enjoy!

Process in food processor until as smooth as possible but still a bit rough

1 cup chopped inner celery stalks with leaves if possible
1 cup broken or chopped toasted pecans
2 medium cloves garlic, smashed
2 to 3 teaspoons chopped fresh rosemary (1/2 to 1 teaspoon dried)
1/8 teaspoon sea salt
1/8 teaspoon black pepper

Pulse in 1/2 cup mayo or lo-fat cream cheese until blended.

Taste and adjust seasoning to taste. Place in fridge to thicken up.

Use as a spread on these sandwiches:

  • apple
  • cucumber
  • cucumber & tomato
  • soy sausage & apple
  • chicken, roast beef, or turkey with Protein Bread or other bread substitute

Or thin with extra-virgin olive oil and balsamic vinegar to dress a green salad.

Recipes Starches Vegetarian

Caribba Beans & Rice

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Cook 2/3 cup brown rice according to package directions using 1/3 cup vegetable broth and1/3 cup filtered water. Set aside, covered to keep warm.

Heat 1 teaspoon extra-virgin olive oil over medium-high heat. Add

1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 and 1/2 teaspoons minced garlic
Stir frequently until vegetables are tender, about 5 minutes. Add
1 cup chopped tomatoes, drained if canned
1/4 teaspoon each ground cumin and crushed red pepper

Continue cooking, stirring often for 2 to 3 minutes. Stir in cooked rice, 15 ounce can black beans, rinsed and drained & 1/4 cup fresh cilantro, chopped. Cook over medium heat until heated through.

Fruit Neutral Recipes Starches Vegetarian

Beet & Roquefort Salad

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This recipe is from The Silver Palate Cookbook and doesn’t need any modifications to meet UnDiet guidelines.

This hearty salad is especially welcome in winter. It goes perfectly with a ham, grilled sausages or the like, and the color combination is striking on a buffet table. As a variation you may omit the Roquefort and sprinkle the salad generously with chopped fresh dill.

  • 8 to 10 medium-size beets
  • 3 tablespoons red wine vinegar
  • 3 tablespoons walnut oil
  • 1/2 cup shelled walnut halves
  • 1/4 pound imported Roquefort cheese
  • freshly ground black pepper, to taste

Wash beets well, and trim stems and roots without piercing the skin. Drop the beets into a large kettle of boiling salted water and cook until tender, 20 to 40 minutes, depending on the beets. Drain, cool, and peel beets, and cut into julienne.

In a mixing bowl toss the beets gently with the vinegar and walnut oil. Taste and add more of either if you like; there should be just enough to coat the beets. Cover and chill until serving time.

To serve, toss the walnuts with the chilled beets and arrange in a shallow serving bowl. Allow to return to room temperature. Crumble the Roquefort evenly over the top and grind on black pepper to taste. Serve immediately.

6 to 8 portions

 

Kid Friendly Recipes Starches Vegetarian

Ranch-Style Baked Beans

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This is one of Global Health & Fitness’ Healthy Recipes with some UnDiet variations.

Preheat oven to 400 degrees.

Heat 1 teaspoon extra-virgin olive oil over medium high heat. Saute 1 cup stewed tomatoes, with their liquid and 1/4 cup chopped onion, about 3 to 5 minutes.

Stir in 1/2 cup unrefined sugar, 1 tablespoon mustard, 1 & 1/2 teaspoons balsamic vinegar, 3 cups and 3/4 cup canned red kidney beans; cover and simmer over low heat for 10 minutes.

Remove lid and simmer for 15 to 20 minutes.

Nutritional Information: Calories: 243 ~ Carbohydrate: 54 grams ~ Cholesterol: 0 milligrams ~ Dietary Fiber: 7 grams ~ Fat: 0 gram ~ Protein: 9 grams ~ Sodium: 600 milligrams

More healthy, delicious recipes from GHF and a suggested shopping list.

 

 

UnDiet suggestions for leftover Ranch-Style Beans:

Ranch-Style Pasta: spoon hot Ranch-Style Beans over buttered whole grain pasta.

Ranch-Style Tacos: spoon hot Ranch-Style Beans onto warm corn tortilla. Top with shredded lettuce and chopped tomatoes or salsa.

Ranch-Style Sloppy Joes: add browned ground meat to beans. Heat through and spoon over whole grain buns.

Recipes Starches Uncategorized Vegetarian

Adults Only Grilled Apple Sandwich

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Melt a little butter in a skillet over medium heat. Place 1 of 2 slices of whole grain bread topped with nondairy mozzarella cheese in skillet. Grill until lightly browned and cheese is melted. Remove to plate. Melt some more butter and add the other slice of bread topped with cheese.

While second slice is grilling spread first slice with Celery Pesto and top with thinly sliced apple. When 2nd slice is done spread it with more Celery Pesto and place on first slice of bread.

High Protein Kid Friendly Neutral Recipes Starches Vegetarian

Zucchini Stuffing

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This summer squash dressing is a nice way to enjoy a winter comfort food with your summer garden bounty.

Preheat oven to 350 degrees.

Saute ingredients below in extra-virgin olive oil until crisp tender, about 7-10 minutes:

  • 2 pounds summer squash into medium-thick slices
  • 1 small onion, chopped
  • 1 cup carrots, grated or celery, chopped


Mix 1 can cream of celery soup* and 2 cups creme fraiche, sour cream or low-fat yogurt or a mix of these.

Stir veggies into soup mixture.

Mix 2 cups whole grain bread crumbs and 1 teaspoon seasoning mix such as Mrs. Dash or Spike. Pour 1/2 cup melted butter over crumbs, stir to combine well.

Place half of crumbs into buttered square pan. Place soup mixture on top. Top with remaining bread crumbs. Bake for 25-30 minutes.

*You can use pretty much any “cream of” soup such as asparagus, cream of chicken, cream of broccoli …

Mushroom Dressing

Replace the zucchini with mushrooms and the carrots with celery and use cream of mushroom soup.

 

Glossary Starches Tips

The Truth About Chicken Broth

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Chicken Broth is too acidic for many human digestive system. If you are needing to watch your acidic food intake there are some great mock chicken broths which can be found in health food stores and most grocery stores. Check the bulk food section for powdered broth. Make sure to read the ingredients list as some have awful things like dextrose, etc. If you live in an area that has a Whole Foods Market(formerly Mrs. Gooches) they have a wonderful powdered mock chicken broth and Imagine Soups has a Creamy “Chicken” soup that is THE BEST.

Keep your pantry stocked with several delicious chicken flavored broths & soups and you’ll have the makings for turning almost anything into a delicious meal.

 

Kid Friendly Recipes Starches

Lowfat Potato Salad

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This salad is absolutely gorgeous when you use blue potatoes – it comes out a brilliant purple!

Bring to boil

1/2 cup filtered water or vegetable broth
1/2 cup white wine
1 tablespoon extra-virgin olive oil
juice of 1 lemon
1/4 teaspoon each sea salt and black pepper
6 coriander seeds or 1/8 teaspoon ground coriander

Peel and slice 1 red onion into 1/8 inch thick slices. Quickly slice 1 pound unpeeled potato into 1/8 inch thick slices and place into boiling water along with onion slices. Simmer, covered until vegetables are al dente, about 10 minutes. Dump vegetables into a colander set over a bowl. Discard the coriander seeds. Place the vegetables in a small bowl. Sprinkle with 1/4 cup chopped fresh dill. Pour 1/2 cup of the reserved liquid over vegetables and refrigerate overnight or for at least 4 hours. Before serving, taste and add sea salt and pepper if needed. Garnish with 2 tablespoons chopped almonds, pine nuts, or chopped pistachios before serving.

 

Kid Friendly Recipes Starches Vegetarian

Veggie Burgers

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Makes: 4 servings

Preheat broiler. Line broiler pan with aluminum foil and lightly coat with oil. In a large bowl, combine and mix well

3/4 cup shredded zucchini
3/4 cup shredded carrots
2 tablespoons minced onion
2 large cloves garlic, minced
15 ounce can fat-free refried black beans
1/2 cup cooked brown rice
1/4 cup egg white
2 tablespoons whole grain bread crumbs
1 teaspoon Italian seasoning

If mixture is too moist to shape, refrigerate for 1 hour before shaping.

Shape mixture into 8 patties and place on prepared pan. Broil 4 to 6 inches from heat for 5 to 6 minutes per side, until lightly browned. These patties are great as a sandwich on a whole grain roll with lettuce, tomato, and mustard flavored mayo.

Try one of these condiments on your veggie burger:

  • pesto
  • tapenade
  • sugar-free pickle relish
  • other types of relishes
  • chipotle chilies in adobe sauce
  • roasted red bell peppers