Monthly Archives: April 2015

Fatburning and Detoxing Cabbage Soup

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It’s spring and summer and bathing suit season is upon us! Thus we all start to panic about what we are eating. I’m not a fan of diets and dieting – I believe in eating well all the time. Real food. Healthy food most of the time, with some treats here and there. What I love about this Cabbage Soup is that it’s as healthy as it is delicious. And it’s super easy to make, another method recipe. Make it your own version. For this soup to work as fatburning and detoxing – you can’t just make this soup and eat a gallon of ice cream as dessert – you kind of have to stick to a healthy diet in general. Cut down on sugar, carbs, sodium – you know – the usual suspects.

Fatburning and Detoxing Cabbage Soup

Fatburning and Detoxing Cabbage Soup

What you need:

  • 1 head of Cabbage
  • 1/2 – 1 yellow Onion
  • 3 large Carrots
  • 3-4 stalks of Celery
  • 3-4 cloves of Garlic
  • 4 cups of Chicken or Vegetable Stock
  • 2 cups of Crushed Tomatoes (or Water)
  • Salt & Pepper to taste
  • Oregano, Thyme or Basil – if you want
  • 2 tablespoons of Olive Oil
Fatburning and Detoxing Cabbage Soup

Fatburning and Detoxing Cabbage Soup

What to do:

  1. Chop and/or dice all vegetables
  2. Heat the olive oil, in a large pot, over medium heat. Add onions, carrots and celery. Sauté for about 5 minutes. Add minced garlic. Stir for about a minute. Add cabbage. Stir.
  3. Add chicken (or veggie) stock and crushed tomatoes (or water). Stir well. Season with desired herbs. Cover pot and let come to a boil. Once the soup is at a boil, turn heat down to simmer, leaving the lid on.

    Fatburning and Detoxing Cabbage Soup

    Fatburning and Detoxing Cabbage Soup

  4. Let soup simmer for at least 30 minutes, stirring occasionally. If you have the time let the soup simmer for an hour or two – the soup will just develop the flavors even more and therefore taste even more delicious.
Fatburning and Detoxing Cabbage Soup

Fatburning and Detoxing Cabbage Soup

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Rhubarb and Raspberry Crumble

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Growing up in Sweden – rhubarb was equated with summer. And of course, we would grow it in our backyard. Now I live in California – with almost perpetual summer, so the rhubarb season is apparently here in April. Also, I bought the rhubarb in the store. But I did bake a delicious Rhubarb and Raspberry Crumble all by myself.

Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

What you need (this all an approximation):

For filling:

  • About 4 thick stalks of Rhubarb cut up (makes about 1 cup)
  • 1/2 Cup or 1 Cup of Raspberries (I used frozen, but obviously fresh would be fine too)
  • 1 Tablespoon of Cornstarch (to keep crumble from being to liquidy, but if you don’t have cornstarch at home, don’t worry about it – your crumble will be great without it)
  • 2 – 4 Tablespoons of Sugar (rhubarb is pretty sour and raspberries are tart too, so add more if you want a sweeter taste)
  • 2 Teaspoons of Vanilla Extract

For topping:

  • 1/2 Cup of Oats
  • 1/2 Cup of Flour
  • 1/2 Stick/4 Tablespoons Melted Butter
  • 1-2 Tablespoons of Sugar
Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

What to do:

  1. Preheat oven to 350 F and line or grease baking sheet.
  2. In a bowl mix rhubarb and raspberries with cornstarch – until coated. Then add vanilla and sugar – mix well.
  3. Pour mixture into baking sheet and spread out evenlyimage
  4. For the crumble topping – mix together butter, oats, flour and sugar. Spread out mixture on top of fruitimage
  5. Bake at 350 F for about 45 minutes – until topping is nice and golden and fruit is soft (rhubarb will take longer than raspberries to get soft)
  6. Serve with whipped cream, vanilla ice cream or with vanilla custard sauce – Swedish style.
Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

I apologize for the approximate measurements – but I didn’t follow an exact recipe. However, since it turned out so tasty – I thought I would share the recipe as it is. Hopefully you’ll try it, and perhaps tweak it to your liking.

Annika

 

 

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Baked Chimichangas

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Chimichangas are deep fried burritos. Could be delicious sometimes, but perhaps just a tad bit greasy. Baking burritos, slightly brushed with oil, will give you a much lighter version. And it will still be very tasty. Tastier, if you ask me.

Baked Chimichangas

Baked Chimichangas

What you need:

Ingredients for burritos, such as:

  • Burrito size Tortillas
  • Rice
  • Beans
  • Chicken/Beef (skip if you want a vegetarian version)
  • Salsa
  • Sour Cream
  • Avocado

Basically any ingredient you would normally use to assemble a burrito

Baked Chimichanga

Baked Chimichanga

What to do:

  1. Preheat oven to 425 Fahrenheit
  2. Assemble Burritos and place seem down on lined cookie/baking sheet
  3. Brush or spray burritos with vegetable oil
  4. Bake for about 20 minutes until the burritos or chimichangas are golden brown
  5. Serve with your favorite condiments – guacamole, sour cream, salsa etc.
Baked Chimichanga

Baked Chimichanga

Enjoy your guilt free lightened up chimichanga!

Annika 

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