CREAMY DREAMY & *VEGAN* BROCCOLI SOUP

This healthy broccoli soup is for guilt-free eating. It is prepared using all healthy and clean ingredients. A bowl of this warm soup is perfect for light lunch or dinner. It is also vegan and plant based.

HOW TO MAKE CREAMY AND HEALTHY BROCCOLI SOUP?

Chop broccoli and grate carrot into small pieces. For giving a creamy texture to this soup, I used cashew cream, almond milk and a little bit of coconut flour. To make the creamy base for this soup, saute the garlic with some oil in a medium pan on low heat for a couple of mins. Slowly add milk along with water. Whisk continuously while sprinkling in the flour, take care to not form lumps.  Then, add the veggies and cook till they are nice and tender. Your creamy broccoli soup is ready to enjo

y for light lunch or dinner or even as a side. It is also vegan and derives key nutrients from broccoli, carrot, and cashews.

Ingredients

• 3 cup roughly chopped broccoli
• 1 cup grated carrot
• 1/4 cup cashew cream
• 2 tbsp all coconut flour
• 1 tbsp avocado oil
• 2-3 cloves small garlic minced
• 1 cup almond milk (or regular milk if not vegan)
• 2 cup water (or vegetable stock)
• salt and pepper

Instructions

1. Heat oil on a low heat in a medium pan.
2. Add garlic and saute for a few seconds or until fragrant. 
3. Slowly add milk and water with continuous stirring. Sprinkle in the flour, take care not form lumps. Bring the mixture to a boil.
4. Now add broccoli, grated carrots, salt and pepper. Cook the mixture for about 15-18 mins.
5. Add cashew cream, mix well and cook for another 2-3 min.
6. Turn off the heat and serve warm to enjoy this bowl of deliciousness.

Recipe Notes

1. If lumps form, blend the mixture before adding vegetables. 
2. I like my cup of soup with toasted whole wheat bread. 
3. You can make cashew cream at home. Get the recipe here for homemade cashew cream.

CASHEW CREAM *VEGAN*

Cashew cream recipe to make vegan cream at home. It is a perfect base to make different creamy soups, pasta, and curries. A healthy alternative to dairy cream without compromising on taste

Ingredients

• 1 cup raw cashews (soaked in warm filtered water)
• 1/2 cup filtered water

Instructions

1. Discard water and rinse cashews
2. In a blender or food processor blend soaked cashews with water for about 2-3 min or until it gets to a smooth creamy texture. 

Recipe Notes

1. Soak cashews for at least 1 hour or more for better results. I soaked them over night.

USE CASHEW CREAM IN THESE RECIPES

1. Cream of Broccoli Soup

Prepare to be Obsessed It is ALMOST HERE!!!!!! The clock is counting down and I am so excited for you to be able to experience 80 Day Obsession!! This program isn’t about being obsessed with working out – it’s about seeing YOURSELF as a priority. Your family, your friends, and everyone else around you will be happiest if YOU are happy and take some time to care for yourself. This program is about a total body transformation from the inside out --- mind, body and soul.

I am running a FREE group next week, A Little Obsessed that will lead us up to the full program release. We will cover meal prep & planning, healthy & easy recipes, tips and tools to get you through the holidays and go into a new year feeling great, and the power of surrounding yourself with like minded people and the support of a Coach (me). Join the party on Facebook here:  Prepare to be Obsessed

Kim's 80 Day Obsession results.

Another amazing transformation.

Incredible things happen when you have the right tools along with daily support and accountability. You in??

A Little Obsessed is a sneak peek into the 80 Day Obsession program with Autumn Calabrese. The workouts are going to be streamed LIVE on Beachbody on Demand. Each workout is under 30 minutes and focuses on your abs and booty -- with a focus on timed nutrition, taking the guesswork out of what and when to eat to maximize your results. I am running a FREE group this week leading up to the launch of A Little Obsessed that comes out December 20th that will help us prep for the full program release mid-January. HERE I can't wait to get A Little Obsessed WITH YOU! XOs Kim

Zucchini Lasagna with Portobello Mushrooms *Vegan*

Most lasagnas are rich and heavy, and although delicious, they can leave you feeling sluggish. Not this zucchini lasagna! Longs strips of zucchini take the place of lasagna noodles and savory Portobello mushrooms pack the dish with plenty of vegetables for a hearty, yet feel-good meal. The whole meal comes together quickly!

THIS RECIPE IS :

Dairy Free High Fiber Low Carb Vegan Vegan Wheat Free

COOK TIME: 40 minutes

INGREDIENTS

3 large zucchini

16 ounces firm tofu (I did not add)

1 25-ounce jar tomato basil marinara

1/2 cup vegan pesto

1/2 C vegan cheese 

2 large Portobello mushroom caps

1/2 teaspoon sea salt

1 beefsteak tomato, sliced

PREPARATION

Preheat the oven to 400°F. Peel the zucchini and slice them into very thin lasagna “noodles.” Lay them on a pan lined with a paper towel and sprinkle the zucchini slices with 1/2 teaspoon of sea salt to draw out the excess water. Set aside for 10 minutes, then blot the water off with the towel.

Meanwhile, scoop the gills from the Portobello caps and slice them into medium sized strips. Squeeze the excess water out of the tofu and crumble it into a medium bowl. Stir in the pesto and mix well.

Heat water in a skillet over medium heat. Add the Portobello strips and sauté for 3-5 minutes, set aside. In a 9×9-inch pan, lightly grease the sides and bottom with marinara . Layer the bottom of the pan with zucchini slices. Pour 1/2 cup of marinara on the zucchini, then cover it with 1/3 of the pesto tofu. Sprinkle vegan cheese and repeat the layers until the pan is full.

Arrange  tomato slices on top. Bake at 400°F for 40 minutes. Let sit for 5 minutes before serving.

NOTES

Don't skip step one, even if you're in a hurry! The zucchini noodles will turn mushy in the oven if you don't remove the excess water. 

Broccoli with Spicy Garlic Sauce *Vegan*

This is my favorite Chinese take-out dish. The broccoli makes it virtuous, but the spicy garlic sauce is what keeps me coming back for more. It's easier than you think to make at home, and you can make it as spicy as you want!

Ingredients

for the sauce

• 1/2 cup (118g) vegetable broth or water
• 2 tablespoons (30ml) soy sauce (*use a gluten-free brand or **use coconut aminos instead)
• 2 tablespoons (40g) agave nectar or maple syrup
• 3 cloves garlic, minced
• 1 to 2 teaspoons red pepper flakes, depending on how you like it (1 was spicy enough for me)
• Water saute 

non-sauce ingredients

• 1 Head broccoli
• 1 pint mushrooms
• 2 teaspoons cornstarch
• Brown Rice

Instructions

1. Mix the sauce ingredients in a measuring cup and set aside.
2. Heat the  water in a wok or large saute pan over medium-high heat. Once the water is hot add the broccoli and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets)
3. Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch into the leftover sauce until there are no lumps then add that to the pan. Cook until the sauce thickens, about 3 to 5 minutes.
4. Serve over rice.
5. If you like yours extra-saucy go ahead and make a double batch of the sauce. Also, try making this with eggplant cut into strips or even with a mix of veggies and tofu cubes.

Black Bean and Rice Burrito Bowl

A fresh burrito bowl with super flavorful components— seasoned black beans, brown rice and salsa. This recipe is both gluten free and vegan.

Ingredients

Brown rice

• 2 cups brown rice

Salsa 

• 5 Roma Tomatoes
• 2/3 cup red onion
• 1/2 bunch fresh cilantro leaves (a few stems are ok)
• 2 tablespoons lime juice

Seasoned black beans

• 2 can black beans, rinsed and drained 
• 1/3 cup chopped red onion
• 3 cloves garlic, pressed or minced
• 1/4 teaspoon chili powder

Corn

Shredded lettuce

Instructions

1. Cook the rice: Bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork
2. Make the salsa: dice up tomatoes, onion and cilantro mix with lime juice and blend well.
3. Warm the beans: In a saucepan over medium-low heat. Sauté the onion and garlic until fragrant, then add the beans, chili powder. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
4. To serve, Divide evenly into 4 bowls. 

Shift Shop Final Transformation Pictures & Measurements

21 Days of the Shift Shop Program is done and it’s time to reveal my final transformation pictures and measurements.  Over the past 3 weeks I have not only had some physical shifts in my body strength and endurance but I mentally shifted myself to be stronger, to push through my own personal limitations and to improve my character and my outlook on life.  

Lets Talk About My Results:

In just 3 weeks I was blown away by the muscle tone, the increased strength and endurance and also the changes in my bodies.  There is not a lot of twisting and turning and there is also a modifier with every single move in the workouts.  It does not matter what your ability level is starting out, you can do the workout!

I lost a total of 11 pounds and 8.5 inches.

I lost 2 inches off my chest

I lost 0 on my arms

I lost 3.5 inches on my waist

I lost 1 inch on my hips

I lost 1 inch on both of my thighs

I can tell you that I noticed more muscle definition than ever before.  I noticed my back fat went away.  My trouble spot is my love handles and that slimmed down. .  I increased my weights with my upper body from 10 pounds to 15 & 17.5 pounds.  I even did triceps with 20 lbs so I was excited for that.  I went from 17.5 in my legs to 25 pounds in my legs.  I can really tell a difference in my body!

With the nutrition, as much as I LOVE LOVE LOVE MY SWEETS.  I'm in a much better MOOD, I am not as cranky, irritable and I’m very mindfully clear and the mental fog is gone.  I have energy and I’m not sluggish.  It has been a dramatic shift for my nutrition.  It is so hard to cut out the crap because it is literally everywhere around us.  But it feels so good to say no and know that I don’t wake up the next day feeling drug down by my bad choices.

What’s Next?

Now that round 1 of Shift Shop is over what is next?  I'm going to continue on for round 2.  Round 2 switches things up a bit.  You go back to Strength and Speed 35 with the Abs and back to the week 2 eating plan which gives you limited carbs.  You do that for a week, then move to Strength and Speed 45/Abs and the same week 2 meal plan.  Then, the third week is Strength and Speed 55/Abs and back to cutting carbs again.

I am sitting here now writing out my meal plan for the week and I already did my Monday workout this morning which was Speed 35.  It’s not just a 3 week workout program, it truly is a lifestyle change for me.  Beachbody is truly a blessing in my life.  I went from unhealthy, skinny fat, emotional eating, late night snacker, to clean eating, daily workout and a positive influence to my children and those around me.  That is the biggest success of it all.

When Can You Get This Program?

The Shift Shop Program is currently available to everyone!  I am going to host an exclusive launch accountability and support group starting the following week.  If you want to get the program and/or be in my support group send me a friend request on facebook  I will be walking you through everything that you need to know about the Shift Shop Nutrition Plan, the Workouts, and helping you to get the best results possible.

Does this sound like something you would like to do?

If so, get yours ordered today and lets get you started!