I started the cleanse on Saturday, after going out for a delicious last non cleanse meal at a super yummy Mexican restaurant Friday night. (Bean and cheese burritos are my weakness!)
I was really excited to get started, since I was needing to give my body a break. I have been feeling really great over the last couple days!! I haven’t been too hungry, and I am feeling like my stomach is a bit flatter already. My skin had also been breaking out a bit from all of my indulging, so I am hoping that this cleanse helps clear that up as well (for me that happens when I eat a lot of dairy).
If you want to do the cleanse but 2 weeks seems like too much time, even a couple days could make a big difference for you if you want to give it a try!
I am so excited to share this soup recipe with you guys. It is sooo easy (you can literally just throw everything in one pot) and came out incredibly delicious. When I first decided to make a lentil soup, I was thinking about how to jazz it up, because I didn’t want it to be bland and boring. But Hubby thought I should start with basics and then jazz it up as needed.
I am so glad I listened to him, because it ended up tasting entirely different than I expected!! This soup tastes like a delicious and comforting bowl of chicken noodle soup. Even though this soup contains neither chicken or noodles. It’s comforting, filling, and delicious!!
I got a little sick after Christmas, and all I wanted was this soup. Luckily it required almost no effort to make (you can even find frozen kale that is already chopped) and was full of the good stuff I know my body needed.
Health highlight of kale: There is a nutrition rating system that was created by a doctor called the ANDI system that rates foods based on how rich a food is in vitamins, minerals and phytonutrients per calorie. This system gives the highest possible score awarded (1,000) to only 2 foods: kale and collard greens. While some believe the system is flawed, it does certainly demonstrate the nutritional significance of kale. Kale is high in antioxidants, is anti-inflammatory, and supports the body’s detoxification. The nutrients in kale are associated with cardiovascular health, reduced risk of cancer, and reduced risk of other age related diseases. The growing popularity of this veggie is well deserved with all this healthy stuff packed in there!
- 8 cups Vegetable Broth
- 1 ½ cups Red Lentils (rinsed)
- 2 Carrots
- 2 Onions (diced)
- 1 bunch Kale (remove stem and roughly chop)
- 1 clove Garlic
- ¼ teaspoon Red Pepper Flakes (optional)
- 1 tablespoon Parsley (chopped then measured)
- Zest ½ Lemon
- Add the veggie broth, lentils, carrots, onions, kale, and garlic to a large pot
- Bring to a boil and let cook until the lentils are tender (about 15-20 minutes)
- Stir in the red pepper flakes, parlsey, and lemon zest
- Serve and enjoy!!
Because this recipe is one of my new favorite healthy dishes, I am sharing it with Shine Supper Club this month!