Prep: 10 min
Cooking Time: 30 min
Servings: 4

Ingredients:
1 bunch broccoli
5 cups water
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons barley miso
1 cup cooked brown rice

Directions:

*Wash broccoli and separate stems from florets.
*In a pot, bring water to a boil.
*Add broccoli stems, onion and garlic.
*Reduce heat and simmer for 15 minutes.
*Remove 2 cups of liquid from pot and dissolve miso paste in the liquid, return to pot.
*Add brown rice.
*Use a  blender to cream the soup.
*When smooth add broccoli florets, cook 10 more minutes.

Take a load off and enjoy!

]]> http://fitarella.com/2011/10/belly-warming-creamy-broccoli-soup/feed/ 0 http://fitarella.com/2011/09/almond-pancakes/ http://fitarella.com/2011/09/almond-pancakes/#comments Mon, 26 Sep 2011 11:44:10 +0000 Fitarella http://fitarella.com/?p=2319

Prep: 10 min
Cooking Time: 10 min
Servings: 4

Ingredients:
1 egg
1 ½ cups almond, rice or soy milk
¼ cup canola oil
1 ¾ cups oat
½ cup almonds, finely chopped
1 tablespoon non-aluminum baking powder
½ teaspoon sea salt

Directions:

*Mix egg, milk and oil in a medium-size bowl.
*Mix flour, almonds, baking powder and salt into a small bowl.
*Combine dry ingredients into the wet ingredients.
*Mix until dry ingredients are moistened.
*Using a ¼ – ½ cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides.
*Serve warm with maple syrup or honey.

ENJOY!

To watch the show after the shopping trip click here!

Quick, easy, delicious and satisfying!! Enjoy!!

Ingredients:
1 teaspoon olive oil
1 tablespoon minced garlic
2 cups water
½ teaspoon chipotle chile powder or regular chile powder
3 (15-ounce) cans black beans, rinsed and drained
1 (8-ounce) jar salsa
1 tablespoon fresh lime juice
½ cup chopped fresh cilantro
½ cup shredded Monterey Jack or Cheddar cheese (optional)

Cooking:
-Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute.
-Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute.
-Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan.
Alternatively, you can use an immersion blender right in the pan to partially blend the soup.
-Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese.

Kale Chips

Prep: 10min
Cooking: 10 min
Yields:10 servings or more

Ingredients:
1 to 2 bunches kale
Olive oil

1. Preheat oven to 425 degrees.
2. Remove kale from stalk, leaving the greens in large pieces.
3. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale.
4. Place kale on baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on it as it can burn quickly.
5. Turn the kale over and bake with the other side up. Remove and serve.

* Try different kinds of kale or collard greens.
* For added flavor sprinkle with a little salt or spice, such as curry or cumin after rubbing on olive oil.

Parsnip Chips

Prep: 10 minutes
Cooking: 30 minutes
Yields:10 servings

Ingredients:
1 pound parsnips
Olive oil
Sea salt to taste
Black pepper to taste

1. Preheat oven to 350 degrees.
2. Wash parsnips well.
3. Slice parsnips very thin, crosswise, creating circular pieces and place in a bowl.
4. Drizzle lightly with olive oil, salt and pepper and toss so each piece is coated.
5. Spread evenly over two baking sheets and place in the oven.
6. Remove after 30 minutes or until desired crispness.

Plantain Chips

Prep: 20 minutes
Cooking: 10 minutes
Yields:12 servings

Ingredients:
6 green plantains
Juice of 6 limes
2 tablespoons coconut oil

1. Peel the plantains and slice very think on the diagonal.
2. Soak the slices in lime juice for 10 to 15 minutes.
3. Dry thoroughly and heat broiler.
4. Toss plantains with coconut oil in a bowl. Make sure oil covers slices. (You may have to heat the oil just a bit so that it is not in solid form.)
5. Place on a baking sheet and put under broiler for 3 to 5 minutes or until golden brown.
6. Flip to the other side and repeat.
7. Store refrigerated in an airtight container once cooled down.
8. They will keep for 1 week.

Enjoy!!!

]]> http://fitarella.com/2010/05/cooking-with-the-shakeweight-who-knew/feed/ 1 http://fitarella.com/2010/05/mangia/ http://fitarella.com/2010/05/mangia/#comments Tue, 11 May 2010 04:00:34 +0000 Fitarella http://fitarella.com/?p=1311 Getting back to working out after the flu has been rough.  I know it takes time, but starting up from what feels like “the beginning” just plain stinks.  Yes people, I am whining.  (Go ahead, tell me to suck it up)

In other, more exciting news, today is National “Eat what you want day!”  Yes, its true, a holiday to treat yourself guilt free! Not, that any of us should need a holiday for that, because we all deserve to treat ourselves!  But in the spirit of this holiday, what would you choose to eat today if you could have ANYTHING your tummy desired?

Me?

photo cred: hankzby

then this:

photo cred: kainchanvong

topping off with this: Yes, HOT OOZY CHOCOLATE MOLTEN LAVA cake

Ok, now you!!! Spill it!