'Make it' HEALTHY
I’m back to my strict low-carb way of life. I restarted ast Wednesday and let me ell you it hasn’t been easy.
Restarting low-carb is never easy ... mainly because you are getting rid of all of those nasty carbs in your body. I have forgotten how difficult t can be to get back in the groove of things.
Wednesday, Thursday and
Friday were rough on me. I had headaches and felt like
I was getting sick (the typical keto flu is what it’s called).
I’m feeling so much better now, thankfully.
Now that the holidays are over I’m going to get back n the soup train of thought.
I absolutely love soups. I hink it’s because I can make hem and have the leftovers or days and days. Soup fills me up and makes it so much easier to stay low-carb when your stomach isn’t growling.
If you’ve followed my columns the last year or so, you already know that I’m a huge seafood fan. I’ll eat just about any kind of seafood cooked in a number of ways.
This recipe combines two of my favorite things ... seafood and soup. This classic fish stew is a great recipe. It’s brimming with clams, crab, ish and shrimp and is fancy enough to be an elegant meal f you have company coming over.
In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.
Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer.
Remove bay leaf. Stir in parsley.
—————I love a good broccoli and cheese soup. This recipe incorporates beer into the soup. I make extra when I cook this and keep single servings in the freezer.
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Optional toppings: Shredded cheese, crumbled bacon strips, chopped green onions, sour cream
In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender.
Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and vegetables are tender, 25-30 minutes.
Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired.
Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a ...
