January is the month for everyone to begin again. We can put all of our vices, our worries and broken promises behind us, and make room for a clean refresh. 

After the Christmas holidays, many women are feeling worried about their nutrition. How do we go about getting back in shape after the excesses of the holidays? Eating too much for the month of December and then dramatically decreasing your calorie intake over the next few months to try to catch up is not worth it! It’s possible to instead opt for a healthier path, through easy and tasty recipes that will satisfy the palate and also your body.

This January, start with soups!

 

Cucumber and Yogurt Soup
Serves 4
A light soup, can be served cold or hot.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
43 calories
7 g
3 g
1 g
2 g
1 g
167 g
53 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
167g
Servings
4
Amount Per Serving
Calories 43
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 3mg
1%
Sodium 53mg
2%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
3%
Sugars 4g
Protein 2g
Vitamin A
4%
Vitamin C
8%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 17 oz of chopped cucumbers
  2. Half cup of whole milk yogurt
  3. 2 oz of chopped onion (just enough for flavoring)
  4. A dash of dill
  5. A pinch of salt
  6. A dash olive oil
  7. A few drops of lemon juice
Instructions
  1. Cook the diced onion with some of the broth
  2. Add the cucumbers and the remaining broth to soften both vegetables
  3. When the cucumber has lost its consistency, remove it from the pan and whip it with two tablespoons of yogurt
  4. Once ready, serve with grated lemon peel on top
beta
calories
43
fat
1g
protein
2g
carbs
7g
more
StyleBlend https://www.styleblend.com/

 

Potato Soup With Diced Vegetables
Serves 4
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Cook Time
30 min
Total Time
50 min
Cook Time
30 min
Total Time
50 min
318 calories
68 g
0 g
2 g
13 g
0 g
570 g
1165 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
570g
Servings
4
Amount Per Serving
Calories 318
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1165mg
49%
Total Carbohydrates 68g
23%
Dietary Fiber 14g
56%
Sugars 2g
Protein 13g
Vitamin A
297%
Vitamin C
82%
Calcium
13%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. An assortment of your favorite vegetables
  2. 2 cups of vegetable broth
  3. 20 oz of chopped potatoes
  4. 3.5 oz of leek
  5. 1 tbsp of thyme
  6. 1 tsp of salt
  7. Olive oil for cooking
Instructions
  1. Chop the vegetables into small pieces
  2. Put them in a pan and cook with oil and salt
  3. Pour in the vegetable broth and cook for another 15 minutes
  4. Lastly, add the potatoes and cook for 20 more minutes
  5. After the vegetables are cooked, put everything in a blender until the mixture becomes creamy and smooth
  6. Serve it with a bit of grana padano on top
beta
calories
318
fat
2g
protein
13g
carbs
68g
more
StyleBlend https://www.styleblend.com/

 

Leek and Potato Soup With a Skewer of Baked Salmon
Serves 4
A creamy soup with an intense taste.
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Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 35 min
Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 35 min
828 calories
68 g
195 g
22 g
87 g
3 g
970 g
1414 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
970g
Servings
4
Amount Per Serving
Calories 828
Calories from Fat 199
% Daily Value *
Total Fat 22g
34%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 195mg
65%
Sodium 1414mg
59%
Total Carbohydrates 68g
23%
Dietary Fiber 7g
28%
Sugars 9g
Protein 87g
Vitamin A
81%
Vitamin C
92%
Calcium
21%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 fillets of salmon at 0.5 lb each
  2. 1 grated lemon peel
  3. 1 tbsp of pink pepper
  4. A bit of dill
  5. 1.8 lbs of leek
  6. 1.8 lbs of potatoes
  7. A bit of olive oil
  8. A bit of salt
  9. 1 liter of vegetable broth
Instructions
  1. Marinate a fillet of salmon with lemon, pink pepper and dill, and cook until medium rare
  2. For the soup, start by frying the leek in a pan with olive oil
  3. When it becomes soft and wilted, add the small pieces of potatoes and salt
  4. Lastly add the broth, and cook for at least 20 minutes
Notes
  1. The salmon gives freshness and a hint of acidity, while the soup will offer a sweet taste.
beta
calories
828
fat
22g
protein
87g
carbs
68g
more
StyleBlend https://www.styleblend.com/

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