Meatless Monday Recipes: Chilled Snake Squash Soup with Mint courtesy of inSHAPE

I’d never seen a snake squash until I walked into our local Harlem market and found a huge bin of them. The one that I selected, if you can call it that, had no external cuts or nicks.

The soup is served chilled, which makes it perfect for a summer get together. This is a great recipe to do the day before!

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Meatless Monday Recipes: Asparagus Soup with Ricotta Dollop courtesy of inSHAPE

This spring vegetable is about to become a little more scarce in the market. It was late coming out because of the long winter but it really can’t take the intense heat so grab a bunch soon. Homemade soup is so easy, and given the poor nutritional content of pre-made soups, you really should take that extra 20 minutes to do it yourself.

Continue reading “Meatless Monday Recipes: Asparagus Soup with Ricotta Dollop courtesy of inSHAPE”

Meatless Monday Recipes: Soup ‘on’ a Salad courtesy of inSHAPE

Making good use of items already in the fridge prevents food waste and often leads to the greatest of creations. This week’s recipe took about 15 minutes to whip up, with another 15 or so to simmer, and we ended up with an earthy, spring like (but also soothing) dish that is hard to ignore.

Making good use of items already in the fridge prevents food waste and often leads to the greatest of creations. This week’s recipe took about 15 minutes to whip up, with another 15 or so to simmer, and we ended up with an earthy, spring like (but also soothing) dish that is hard to ignore.

Continue reading “Meatless Monday Recipes: Soup ‘on’ a Salad courtesy of inSHAPE”

Meatless Monday Recipes: Matzo Ball Miso Soup courtesy of inSHAPE

Going meatless is perhaps a stretch for any special day, but give this recipe some thought regardless of the day you plan to try it on! It’s a great way to eliminate the chicken fat from your diet.

Going meatless is perhaps a stretch for any special day, but give this recipe some thought regardless of the day you plan to try it on! It’s a great way to eliminate the chicken fat from your diet.

Continue reading “Meatless Monday Recipes: Matzo Ball Miso Soup courtesy of inSHAPE”

Meatless Monday Recipes: Tomato, Quinoa and Black Bean Soup courtesy of inSHAPE

Hot soup is still on the menu, but we ran across some early season tomatoes and couldn’t resist the temptation to savor their taste in this hearty but totally healthy dish for Meatless Monday. Easy to make, and can be enjoyed for lunch or dinner.

Hot soup is still on the menu, but we ran across some early season tomatoes and couldn’t resist the temptation to savor their taste in this hearty but totally healthy dish for Meatless Monday. Easy to make, and can be enjoyed for lunch or dinner.

Continue reading “Meatless Monday Recipes: Tomato, Quinoa and Black Bean Soup courtesy of inSHAPE”

Meatless Monday Recipes: Beluga Lentil Soup courtesy of inSHAPE

Standard sized lentils take forever to cook, but beluga lentils are small and cook in less than an hour. A pot of this quick and easy soup could feed you for a week, leaving more time for fun and cheer. 

Standard sized lentils take forever to cook, but beluga lentils are small and cook in less than an hour. A pot of this quick and easy soup could feed you for a week, leaving more time for fun and cheer.

Continue reading “Meatless Monday Recipes: Beluga Lentil Soup courtesy of inSHAPE”

Meatless Monday Recipes: French Onion Soup courtesy of inSHAPE

French onion soup shows up on the menu when the temperature starts to drop, but we wanted to make one that offers a little more nutrition. We still added a bit of mozzarella cheese but feel free to cut it out without losing great flavor from the chestnuts.

French onion soup shows up on the menu when the temperature starts to drop, but we wanted to make one that offers a little more nutrition. We still added a bit of mozzarella cheese but feel free to cut it out without losing great flavor from the chestnuts.

Ingredients:

  • 2 garlic cloves, minced
  • 3-4 fresh leeks, chopped
  • 3-4 tbsp extra-virgin olive oil
  • 7-8 cups water
  • salt and pepper to taste
  • 2-3 cups fresh spinach
  • 10 oz roasted chestnuts (about 24 of them)
  • 1 cup rice milk
  • 1-2 onions, sliced
  • 1/2 cup mozarella cheese

Preparation:

Note: To guarantee the most flavorful soup, I really recommend that you get the base prepared the day before. 

In a large stock pot over high heat, drizzle olive oil and saute leeks and garlic for 5-6 minutes. Don’t let anything burn but a slight brown is ok. Pour in water, then add salt and pepper, and spinach. Bring to a boil, lower heat, cover and let simmer as long as possible (this is when we put the pot in the bag).

In a small saucepot over low heat, simmer chestnuts in rice milk for 20-25 minutes. If you purchase the roasted nuts in a package, they will already be quite soft, but the rice milk will help soften them even more and help liquefy them in the soup. When you are ready to puree the entire batch, stir the chestnuts into the soup pot and liquefy (I used a hand mixer). Taste for flavor and adjust salt and pepper tastes, then return to pot and simmer.

Drop sliced onions into the base and continue to simmer until the onions are tender. Sprinkle mozzarella cheese on top and either put in salamander or use a hand held torch to brown the cheese in the bowl. 

 Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter. 

Meatless Monday Recipes: Mushroom Stew courtesy of inSHAPE

As the days get shorter and cooler, the body craves heavier comforting dishes. Meat tends to be a center of attention in these meals, but with a bevy of fresh mushrooms, you can create an earthy stew in less than an hour.

As the days get shorter and cooler, the body craves heavier comforting dishes. Meat tends to be a center of attention in these meals, but with a bevy of fresh mushrooms, you can create an earthy stew in less than an hour.

Ingredients:

  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 1 8 oz package cremini mushrooms
  • 1 8 oz package baby bellas
  • 1 8 oz package button mushrooms
  • 4 cups organic vegetable stock (see note below)
  • 2 medium yukon gold potatoes, cubed
  • 1 large carrot, sliced
  • 1 tsp chopped sage
  • 1 tsp chopped thyme
  • 1 tsp chopped rosemary
  • salt and pepper to taste
  • 1/4 cup flour

Preparation:

In a large stock pot over high heat, drizzle olive oil and saute onions and garlic until onions are translucent. Add mushrooms, coat them with onions and turn down the heat to medium. After about 10 minutes, as the mushrooms begin to soften (we used larger chunks instead of slicing), add stock, potatoes, carrots, and spices. Simmer for about 20 minutes.

Shake flour into a cup of water to fully blend, then slowly stir into stew to thicken the sauce. Simmer for another 10-20 minutes. Remember: the longer the simmer, the better the flavor.

Note: we cheated with organic vegetable stock this week. It’s not super challenging to make but does take considerable time. Alternative, use water and increase your spice content. 

  Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter. 

Meatless Monday Recipes: Sunshine Gazpacho courtesy of inSHAPE

The color yellow defines the feeling of summer. It’s bright and fresh, cheerful even when you feel a little heat. Our Meatless Monday dish this week barely requires a stove, and can easily being made without.

The color yellow defines the feeling of summer. It’s bright and fresh, cheerful even when you feel a little heat. Our Meatless Monday dish this week barely requires a stove, and can easily being made without. Tested in the InShape kitchen by both 4 year old and 40 year old (one bowl had a little less pepper), this soup will go fast!

Ingredients

  • 2 cups Fage yogurt (2% or full fat)
  • 2 tsp sea salt
  • 1 tbsp lemon olive oil (such as Lucini)
  • 3 cups yellow cherry tomatoes (or cubed full size tomatoes
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil
  • 2 ears fresh corn
  • 2 yellow bell peppers
  • 1 medium white onion
  • 1 1/2 cups fresh pineapple
  • 2 Hungarian wax peppers
  • lemon balm leaves for garnish

Preparation

NOTE: The night before, you have to prepare the labneh as it needs to sit overnight. Mix the yogurt with salt and olive oil, then placing on double ply cheese cloth over a strainer with a bowl underneath. Refrigerate overnight. 

Chop or mince garlic, then over high heat, drizzle olive oil in a saute pan and drop in yellow tomatoes. Saute for about 5 minutes, making sure that you don’t burn anything but that all of the skins and flesh have been exposed to the heat (brings out the flavor). Remove from heat and cool completely then puree and refrigerate.

Blanche corn in boiling water for 2-3 minutes then cool completely then slice off cob. Chop bell peppers, onion, and pineapple. In a large food processor, blend all veggies along with the corn. Refrigerate. You could also simply add in the Hungarian wax peppers at this step, but we minced them and stored them separately for the youngster in the kitchen who doesn’t go for the spicy stuff.

When it’s time to serve, blend in the tomatoes and peppers, and ladle into bowls. Whip labneh and add any additional lemon olive oil and salt to taste. Top with a sprig of lemon balm, which is totally edible and adds another amazing layer of flavor.

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter. 

Meatless Monday Recipes: Chilled Spring Veggie Soup courtesy of inSHAPE

Say the phrase, Spring Peas, and you just have to smile! They are so
delicate, sweet, and totally flavorful. They also rock the house with
fiber, macro and micro-nutrients, and anti-inflammatory properties.
Paired with our creamy soup base made with other spring veggies and
pureed roasted chestnuts, this chilled soup is a total palate pleaser.

Say the phrase, Spring Peas, and you just have to smile! They are so delicate, sweet, and totally flavorful. They also rock the house with fiber, macro and micro-nutrients, and anti-inflammatory properties. Paired with our creamy soup base made with other spring veggies and pureed roasted chestnuts, this chilled soup is a total palate pleaser. And for Meatless Monday, it’s a complete meal!.

Ingredients:

  • 2 small (or 1 large onion), chopped in chunks
  • 2 garlic cloves, sliced
  • 3-4 tbsp extra-virgin olive oil
  • 7-8 cups water
  • salt and pepper to taste
  • 2-3 cups fresh bok choy (stems and greens)
  • 10-12 fresh ramps, chopped
  • 10 oz roasted chestnuts (about 24 of them)
  • 1 cup rice milk
  • 2 cups fresh peas
  • fresh mint for garnish

Preparation:

Note: To get the most flavorful soup, consider preparing the base the day before.

In a large stock pot over high heat, drizzle olive oil and saute onions and garlic for 5-6 minutes, until onions are transluscent. Don’t let anything burn, but a slight brown is ok. Pour in water, then add salt and pepper, bok choy, and ramps. Bring to a boil, lower heat, cover and let simmer as long as possible (this is when we put the pot in the bag).

In a small saucepot over low heat, simmer chestnuts in rice milk for 20-25 minutes. If you purchase the roasted nuts in a package, they will already be quite soft, but the rice milk will help soften them even more and help liquefy them in the soup. When you are ready to puree the entire batch, stir the chestnuts into the soup pot and liquefy (I used a hand mixer). Taste for flavor and adjust salt and pepper tastes, then refrigerate over night.

When you are ready to serve the dish, blanche the peas for 1-2 minutes then flash with cold water to cool off. Pour soup over the peas in bowls and garnish with chopped mint. Enjoy.

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.