Zucchini Noodle Soup

This easy recipe came together one night last week - it was an unseasonably cloudy and cool summer day, and since my gut has been acting up I wanted to make myself a simple yet nourishing dinner. Something that felt a little more fun than a standard bowl or salad, but didn't take a ton of time or effort.

Soup isn't your typical summer food, but this bowl was light and satisfying and exactly what my belly wanted. Making noodles out of zucchini gives the soup a fun factor while also upping the veggie content.

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Zucchini Noodle Soup

Ready in less than 10 minutes this soup is a perfect light dinner or easy lunch. Serve with a crusty slice of toast slathered in ghee or grassfed butter.

Makes 1 serving

Ingredients:

  • 2 cups bone broth

  • 1 small zucchini

  • 2 eggs

  • Salt and pepper to taste

  • Ghee or olive oil

Directions:

  1. Use a spiralizer or vegetable peeler to make noodles or ribbons out of the zucchini.

  2. Heat bone broth in a medium pot.

  3. Add in zoodles and cook for a few minutes

  4. Crack the eggs directly into the pot and poach or scramble in the hot soup. Cook until eggs are to your likely (can leave them a little softer like egg drop soup or fully cooked).

  5. Ladle soup into a bowl and season with salt, pepper and a drizzle of ghee or olive oil.

 

 

If you loved this Easy meal idea, check out these recipes:

Bone Broth Breakfast Soup

Zoodles with Veggies and Goat Cheese

High Protein Avocado Toast

 

Bone Broth Breakfast Soup

This breakfast came about because I was searching for something that was warm, protein packed and easy to make. Enter: healthified egg drop soup!

To be honest, I've never had egg drop soup and I was always kind of scared to order it. But once I tried it at home I was hooked! This soup is so simple and so tasty, and right now it's exactly what my belly wants in the morning (especially since I've been skipping my bulletproof coffee and Superpowers Matcha Lattes).

Bone broth is an essential part of this recipe. Sure, you can use stock, but it won't taste as delicious OR be as beneficial for you bod. For more on the benefits of bone broth, read this post: Bone Broth 101.

Bone Broth Breakfast Soup

Bone Broth Breakfast Soup  gluten free / paleo

Ingredients:

  • 2 cups bone broth (I prefer beef, but you can use chicken or turkey, or even a veggie broth)

  • 2 eggs

  • Large handful of greens (baby kale, spinach, watercress, etc!)

  • Sea salt and black pepper

  • 1 tsp ghee (or coconut oil or olive oil)

  • Optional add ins: fresh or dried herbs, leftover cooked veggies, cayenne pepper

Instructions:

  1. Heat the bone broth in a small pot over medium heat. Add the greens and cover to cook for a few minutes.

  2. When greens have wilted, push them off to the sides of the pot as best you can. Crack the eggs directly into the hot broth. Season eggs with salt and pepper.

  3. Continue to cook over medium heat until eggs are done. You can let the eggs poach in the hot liquid, or break the yolks and scramble 'em in (this is what I do most of the time!).

  4. Serve in a small bowl or mug, topped with a drizzle of ghee. Enjoy!

 

If you liked this recipe, I think you’d love my 35-page paleo + GUT FRIENDLY recipe e-book!

Click here to download your FREE RECIPE E-BOOK!

Summer food trends 2016 {my predictions!}

While I won't claim to know much about fashion or technology trends, I am all over food {and healthy food specifically} trends. Raw foods restaurant that just opened around the corner? Been there. The next up-and-coming superfood? It was in my smoothie yesterday. I love exploring and trying new things - all in the name of "research" of course!

Recently I chatted with fellow health coach and foodie, Amy Height of From the Ground Up Wellness, about summer food trends for 2016. What do I predict is the next big thing? You'll have to head over to the Class Pass blog to find out, and then let me know - how many of these foods have YOU tried so far?

7 Foods You'll Definitely Eat {and Instagram} This Summer

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What I can't get enough of lately...

Today I'm popping in with three meals that I can't get enough of lately! All of these recipes are super easy, super nutritious, and you know I wouldn't be sharing them with you if they weren't also totally delicious. 

Why am I sharing these recipe with you this week? Well we talked about what to clean out of your pantry, then we covered what to fill it back up with, so now I'm sharing some recipes for quick meals that you can make using all those good-for-you foods you've stocked your shelves with. 

- Superhuman Breakfast - I have a confession to make... I've been cheating on my green smoothies with this rockstar breakfast. The past week I've had this every single morning and let me tell you I've had so much energy (despite taking a break from coffee) AND felt full until lunch. Now to me, that is a superpower!

- Crunchy Romaine Salad with Nori and Avocado - I think I ate all of 5 salads all winter, which is totally fine, but now that the weather is warming up, I'm craving raw veggies and crunchy salads like crazy! This salad in particular is super delicious and comes together in a snap - no special kitchen gadgets needed. 

- Simple Spiced Butternut Squash Soup - For those days where there is still a chill in the air... this soup has been my go-to. It's easy and adaptable - just yesterday I made it with sweet potato and it was delicious. Plus it's packed with spices that will rev up your metabolism and boost your immune system.

I'd love to hear what you think of these recipes! Leave a comment below or tag me on social media @emilynachazel - I can't wait to see your creations!

Basic Black Bean Soup

This is my favorite "short cut" soup. I don't usually post recipes that rely on a packaged or pre-made product, but I know a lot of you are looking to cook more, but spend less time in the kitchen, so this soup is for you!

In this recipe, I use a carton of black bean soup from Trader Joe's. This "soup" is more like a thick bean based broth which results in a soup that tastes like it cooked for hours (although in reality this recipe comes together in less than 30 minutes!).

Note: Not all packages soups are created equal! Look for ones with minimal ingredients (and items you know!), no added sugars, and low sodium.

Basic Black Bean Soup // vegan, gluten free, soy free

Ingredients:

- 1/2 onion, diced
- 2 Roma tomatoes (or a handful of baby tomatoes)
- 1 tbsp coconut or olive oil
- 1 can black beans, rinsed
- 1 carton Trader Joe's Latin Style black bean soup
- 4 cups greens (spinach, baby kale, chard)

Instructions:

1. Add oil to soup pot over medium high heat. Saute onion in pot until translucent (about 5 minutes)
2. Add tomatoes and cook for a few minutes.
3. Add black beans, black bean soup and heat on medium until warm.
4. Stir in greens and heat until wilted.

Optional: Top with diced avocado, red onion, and crumbled tortilla chips (yeah, just do it!). You can also serve over pre-cooked rice or quinoa for a heartier meal. Yum!

What are your favorite Trader Joe's products for super easy meals? Let me know in the comments below!