Heat things up with this delicious Tomato Basil Bisque and Meatball recipe! Make it even healthier by adding in your favorite vegetables and swapping traditional meatballs for turkey meatballs. Bon Appétit!
1 tablespoon olive oil
1 28-ounce can crushed tomatoes
2 teaspoons dried basil
1 teaspoon garlic powder
1 cup full-fat coconut milk
1 12-ounce bag frozen meatballs (or 12-15 homemade)
Freshly grated parmesan cheese
1) Cook meatballs according to package instructions.
2) Pour crushed tomatoes, basil, garlic powder and coconut milk into a saucepan over medium heat. Stir in meatballs and continuing stirring until soup is heated throughout.
3) Serve with freshly grated parmesan cheese.
Now that the new year is in full swing, why not kick your fitness into high gear? We’ve got some great wellness ideas for you. Try them and live your best life in 2018.
Ditch Fried Foods Forever
There’s really no need to keep them in your diet. And what’s great about nutrition in 2018 is that it’s easier than ever to substitute healthy foods. Example: instead of a bag of potato chips, grab a handful of almonds. Easy. French fries? Uh, no. Snap peas? Now you’re talking.
Cardio is Good. Cardio + Strength Training is Better.
If your workouts only focus on cardio and don’t include strength training, you’re missing out on a lot of health benefits. Gaining muscle mass is about more than looking great in the mirror. (Although looking great in the mirror is awesome.) It’s about adding lean muscle mass, which helps your body burn calories efficiently. Make 2018 the year you try high-intensity interval training. Check in with a Snap Fitness trainer to get started.
Clear the Air
Taking good care of your body is important. But so is protecting the air you breathe. This may mean adding an air purifier or air-purifying plant to your home. A plant such a Garden Mum can do wonders to keep allergens out of your lungs.
Make Coffee a Super Food
These days it’s entirely possible to transform your morning coffee into something healthy and nutritious. One thought is to add in a little coconut oil. This will increase your intake of medium-chain fat, which has been shown to have a positive effect on blood lipids, lower triglycerides and raising HDLs. Another idea is to sprinkle in some maca powder, which will provide a generous dose of vitamins and minerals.
Get Serious About Recovery Time
Pushing yourself hard during a workout is great. But just as important as dialing it up while in the gym is dialing it down when you’re not. This means staying hydrated, stretching, getting enough sleep. Let rest be your secret weapon.
Vitamins Can Be Game-Changers
There are so many vitamins on the market that it can be confusing figuring out what to take. The solution? Check in with us. We have our own line of Clean Vitamins, which are made of the best natural ingredients, and super knowledgeable trainers. We can figure out what is best for you.
Self-Care is Job One
Wellness is about more than goals. It’s also about emotional needs. Make sure you strive to obtain inner calm. That can mean taking a long bath, going on a nature hike, luxuriating in a long nap, anything that helps you unwind and decompress. Protect your you-time. You deserve it.
2 cups slightly thawed frozen strawberries
1 cup coconut Greek yogurt
1 ½ cups lite coconut milk
Place all ingredients in a blender or food processor and liquefy until smooth. For a thicker smoothie, add more yogurt. For a thinner smoothie, add more coconut milk.
1 bunch asparagus (20 stalks)
10 pieces center cut bacon
1) Rinse asparagus and pat dry with a paper towel. Cut off the bottom inch or two and set aside.
2) Slice bacon strips down the center and wrap each thin, long piece around the asparagus. Place on a baking sheet.
3) Put baking sheet in the oven and turn oven on to 400° F. Bake for 20-25 minutes, until bacon is crisp.
4) Optional: Drizzle with a honey balsamic glaze if desired.
3/4 cup maple syrup
1/4 cup full fat canned coconut milk
1 tablespoon coconut oil
2 teaspoons vanilla
¼ teaspoon sea salt
3 cups unsweetened flaked coconut
½ cup almond flour
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In a small saucepan over medium heat, combine maple syrup, coconut milk and coconut oil. Bring mixture to a boil and stir frequently for 10 minutes or until mixture has thickened and reduced. Remove from heat and stir in vanilla and sea salt.
- Add coconut, almond flour and all but 1/4 cup of the caramel to the bowl of a food processor (reserve the 1/4 cup caramel for an optional glazed topping). Pulse until the mix holds together enough to be squeezed into a ball.
- Use your hands to form tight balls out of cookie mixture (about the size of 1 tablespoon) and place onto prepared baking sheet. Bake for 20-25 minutes or until tops of macaroons begin to turn golden. Remove and let cool.
- If desired, drizzle with remaining caramel sauce.
1 loaf gluten-free bread, chopped
4 stalks celery, diced
½ medium onion, diced
1 cup diced mushrooms
1 tablespoon olive oil
¼ cup minced fresh parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon salt
½ teaspoon pepper
1 egg, beaten slightly
1 cup chicken broth
- Preheat oven to 350° F. Grease a 9×13-inch casserole dish and set aside. Place chopped bread on a baking sheet and bake until lightly toasted, about 20 minutes, stirring halfway through.
- In a large skillet, heat olive oil over medium heat. Add celery and onion and sauté, stirring occasionally, for about 5 minutes. Stir in mushrooms and cook for another 5 minutes. Stir in parsley, sage, thyme and marjoram, and cook until fragrant, about 1 minute. Transfer veggies to a very large mixing bowl.
- Add toasted bread cubes, chicken stock, egg, salt and pepper to the mixing bowl and stir until the dry ingredients are coated with the wet ingredients. Pour into the prepared casserole dish.
- Cover stuffing with foil and bake for 25 minutes. Remove foil and bake until golden brown, about 25 more minutes.