Hi there,

Hope every­one is doing well! I’m lov­ing this weather lately, aren’t you?

Just thought I’d share a cou­ple of recipes with you that I think you’re all going to enjoy. Not only are they both so easy to pre­pare, but they’re as always, low calo­rie, healthy and above all else, delicious!

The first recipe is a soup that I just threw together based on the last few veg­gies that I had in the fridge. They were look­ing a bit worn out so I fig­ured they’d be per­fect for a soup. I often check out the reduced veg­gies at Longo’s which are per­fect for roast­ing and soups. Who cares if the pep­pers are slightly bruised or the cau­li­flower has a few brown spots? Not me! I espe­cially love the apples because I’ve been on an apple­sauce kick lately. My favourite after din­ner snack!

This soup tastes alot like a but­ter­nut squash soup, minus the starchy carbs, so it’s a great starter to your evening meal.

Cau­li­flower, Car­rot & Apple Soup

Ingredients:

¹⁄₂ cau­li­flower, cut into florets

3 car­rots, peeled and diced

2 apples ( I used royal gala), diced

1 sweet onion, (I used vidalia), diced

2 gar­lic cloves, chopped

1 Tbsp olive oil

1 Tbsp cinnamon

1 Tbsp grated nut­meg (if you can get get fresh, use it!!)

2 Tbsp brown sugar or honey

900 mL chicken or veg­etable broth

water to cover

salt and pep­per, to taste

In a large stock­pot, over medium low heat, saute onion and gar­lic in oil until fragrant.

Add cau­li­flower, car­rots, apples and spices; stir to com­bine and cook for about 5 minutes.

Add broth and enough water to cover veg­eta­bles by about an inch.

Bring soup to a boil; reduce heat to sim­mer and cook for approx­i­mately 1 hour or until veg­eta­bles are soft and tender.

Remove from heat and cool slightly.

Puree soup in blender until smooth and creamy. Taste and adjust seasonings.

The sec­ond recipe is one that I’ve been mean­ing to recre­ate at home ever since I had it at an Israeli restau­rant a few weeks ago. It’s called shak­shuka which is basi­cally, eggs poached in a won­der­fully spicy tomato sauce. I used an oval ramekin and poached 1 whole egg with ¹⁄₂ cup liq­uid egg whites. I also added a hand­ful of fresh chopped pars­ley and some crum­bled feta, just before serving.

ere’s the link.… http://​theshiksa​.com/​2​0​1​0​/​0​7​/​2​8​/​s​u​m​m​e​r​-​2​0​1​0​-​t​r​a​v​e​l​-​b​l​o​g​-​s​h​a​k​s​h​u​k​a​/

Hope you have a great night!