power nutrition and hunger control soup

In the coldest weather conditions nothing warms up your soul like a cup of hot chocolate by the fireplace, or a bowl of delicious soup!

I am staying in and not going outside so I hope you’re all safe if you are in the cold weather area too! This cold brings a lot of different sickness and I’m making lots of soups this week to stay warm but also to protect and prevent any sickness.

A few years ago I read a book and got so inspired! When we visited Paris, France, it wasn’t just the fashion and the beautiful buildings that got me inspired, I was enjoying the amazing food. Right away I noticed that most people looked really in shape and appeared very healthy, of course they walk a lot and that makes a difference when you live in a city.

After reading the book “French women don’t get fat” by Marielle Giuliano I was inspired to try this Leek soup and have been loving it since! I’m a huge fan of modifying the recipe, so I’ve done several versions of it. What I’m loving now is having just the leeks boiled in water for a while to get the nutrients out and adding some chicken stock for flavor. I drink it right out of a cup, its a good way to warm up on a cold day and it’s so filling, so kills the appetite while giving me lot of nutrients. (Recipe below)

For nutrition facts on Leeks click here and here.

You can find the recipe in the book, but here is what I made for the whole family to enjoy:

Ingredients:

  • 1 pound leeks, cleaned and chopped into small sections (you can see my picture for how I chop it)
  • 3 tablespoons unsalted butter
  • 3 small, Yukon gold potatoes, diced small
  • 2 quart vegetable broth or bone broth 
  • 1 cup whole milk
  • 2-3 t. s. of chicken bouillon
  • a few leaves of parsley for presentation

Directions:

In a 6-quart pot over medium heat, melt the butter. Add the leeks and let them sweat for a few minutes while stirring them so they don’t burn. Add water and decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and bone broth, increase the heat to medium-high, and bring to a boil. Add the bouillon, reduce the heat to low, cover, and gently simmer until the potatoes are soft, 30-40 minutes.

Take the pot off the heat and puree the mixture  in a blender until smooth. I add milk to the liquid to the blender but you can do it in the pot once the total is blended and back in the pot. Taste and add more bouillion if needed. Serve hot and add a little bit of parsley leafs on top for decoration.

 

Such an easy soup to make!

I hope you stay warm and healthy this winter, if you try this recipe or have your own spin on it, leave me a comment, I’d love to try your version!

P.s. lately I’ve been enjoying this soup with Naan bread and this Chicken bouillon is my favorite, we are super loyal to it!!

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The BEST Lactation cookie! (dairy free)

Let me tell you, this cookie is amazing! Just stop your search and try this recipe!

We are currently traveling with our baby in Arizona (more on that later) and the day we landed in Phoenix I got sick and was very happy to have a stash of my lactation cookies to help me while away from home and a shrinking supply. The first night I had 3 or maybe 5 cookies (they are really delicious, ok!?) and by morning I was engorged, which barely ever happens now.

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So here is my cookie, I hope you enjoy and it helps your supply from “just enough-er” like to me to fit the need of your little one!

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Start here >

1 cup organic brown sugar

1/2 cup organic granulated sugar

1 cup organic coconut oil

Mix together on low speed in a mixer until fluffy and mixed well.

Add one at a time:

2 eggs

1 tsp organic vanilla extract

2 tbs water

Mix together on low speed

In a separate bowl mix dry ingredients:

1 1/2 cup organic wholegrain flour

1 tsp salt

5 tbs brewers yiest

6 fenugreek capsules

Gently fold  the dry mixture into the first part that you whisked in the mixer earlier.

I really like the oatmeal mix of a cookie I created, so this is what I used in mine:

Mix together all the dry ingredients and fold them into the rest of the mixture.

1 1/2 cup old fashioned oats

1 cup organic coconut flakes (I prefer to use raw and not toasted flakes)

1/2 cup organic chia seeds

2/3 cup organic ground flax meal

2/3 cup organic almonds shreds

2/3 cup organic  sunflower seeds (not toasted)

1/2 cup organic semi-sweet chocolate chips

1 cup organic mixed berry (I like this one from the grocery store they have different options and I love the one with mulberries, cherries, cranberries and a few different options that I wouldn’t normally get individually)

Preheat the oven to 375 degrees.

Place cookies on a baking sheet 1 inch apart.

Bake for 6-8 minutes or until golden brown on the edges. These will be easy to burn on the bottom so watch the timer closely! I found that with coconut oil the cookies seemed to burn faster. My oven is new and I’m still learning how it works and how it bakes, yours may take a little longer bake then 8 minutes.

Let the cookies cool on the baking sheet for a few minutes before taking them off.

I use these little zip-log bags to be store them. It makes it super easy for me to throw one into my diaper bag or purse and have it during a coffee break during the day. Or I freeze them for later need.

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If you try this recipe and it does wonders for you like it did for me, could you do me a huge favor? Come back and tell me about it! I’d love to hear it!

Stay fabulous!

XX

L.