Detoxing your body after over-indulging @ Easter..... + Recipe for Fat Flushing Soup

Easter  has come and gone but what about those Easter eggs that we guzzled up over the weekend? For those of us who over indulged, we can jump-start on losing the extra pounds with these essential cleansing foods.

Some people may experience a 'cleansing' reaction in the first few days of detox, including headaches or loose bowel movements due to the sudden withdrawal of certain foods. These symptoms should subside in 24 to 48 hours.

Foods to avoid

• Alcohol
• Cigarettes
• Milk products (except ½ cup unsweetened yoghurt with acidophilus each day)
• Sugar, honey, maple syrup, artificial sweeteners
• Coffee
• Grains: wheat (bread, biscuits, cakes, pasta), rye, barley, oats, spelt and rice 
• Dried fruit

Foods to enjoy

• Fruit: any and all fresh fruit
• Vegetables: any and all fresh vegetables
• Fish: fresh, canned in water or olive oil
• Lean red meat, chicken (without the skin). Limit to two serves per week.
• Legumes: dried or canned, such as kidney beans, chickpeas, lentils
• Eggs: preferably organic
• Olive oil (preferably extra virgin), Coconut oil (unprocessed)
• Nuts: raw unsalted almonds, walnuts, macadamias and cashews
• Seeds: raw unsalted sesame, pumpkin and sunflower seeds
• Green tea, white tea, weak black tea (decaffeinated)
• Water: from one to three litres of water per day

Fat Flushing Soup

Yields: 8 servings | Serving Size: 1 cup | Calories: 137 | Previous Points: 1 | Points Plus: 2 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 75 mg | Carbohydrates: 28 g | Dietary Fiber: 8 g | Sugars: 7 g | Protein: 8 g

Ingredients

• 1 medium sweet potato, peeled and cut into 1" cubes (optional, 1 medium zucchini sliced into 1" round pieces)
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
• 2 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added)
• 4 cups baby spinach, loosely packed

Directions

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)

Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.

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Ingredients

• 1 medium sweet potato, peeled and cut into 1" cubes (optional, 1 medium zucchini sliced into 1" round pieces)
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
• 2 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added)
• 4 cups baby spinach, loosely packed

Directions

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)

Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.

Read more at http://skinnyms.com/fat-flushing-soup/#fihliBvBEDX1ZPvv.99

Ingredients

• 1 medium sweet potato, peeled and cut into 1" cubes (optional, 1 medium zucchini sliced into 1" round pieces)
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
• 2 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added)
• 4 cups baby spinach, loosely packed

Directions

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)

Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.

Read more at http://skinnyms.com/fat-flushing-soup/#fihliBvBEDX1ZPvv.99

Ingredients

• 1 medium sweet potato, peeled and cut into 1" cubes (optional, 1 medium zucchini sliced into 1" round pieces)
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
• 2 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added)
• 4 cups baby spinach, loosely packed

Directions

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)

Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.

Read more at http://skinnyms.com/fat-flushing-soup/#fihliBvBEDX1ZPvv.99

Ingredients

• 1 medium sweet potato, peeled and cut into 1" cubes (optional, 1 medium zucchini sliced into 1" round pieces)
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
• 2 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added)
• 4 cups baby spinach, loosely packed

Directions

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)

Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.

Read more at http://skinnyms.com/fat-flushing-soup/#fihliBvBEDX1ZPvv.99

Fat Flushing Soup

Yields: 8 servings | Serving Size: 1 cup | Calories: 137 | Previous Points: 1 | Points Plus: 2 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 75 mg | Carbohydrates: 28 g | Dietary Fiber: 8 g | Sugars: 7 g | Protein: 8 g

Ingredients

• 1 medium sweet potato, peeled and cut into 1" cubes (optional, 1 medium zucchini sliced into 1" round pieces)
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
• 2 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added)
• 4 cups baby spinach, loosely packed

Directions

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)

Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.

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Copyright 2012 Skinny Ms.������® All rights reserved.

Read more at http://skinnyms.com/fat-flushing-soup/#fihliBvBEDX1ZPvv.99

Detox plan for the next seven days

1. Morning lemon juice: This is an oldie but a goodie to kick start the digestion and cleanse the system. Squeeze the juice of half a lemon in a cup of hot water. Drink first thing in the morning before breakfast.

 

2. Exercise: During detox aim to exercise for one hour daily. And not just any exercise – something that makes you pant and puff and raise a sweat like a spin class, jog along the beach, walking uphill, hot yoga or boxing. Vigorous exercise increases lymph flow and circulation to help sweat out toxins.

 

3. Raw foods: Aim to cut out the cooking process and eat mainly raw foods. Raw foods contain more nutrients and enzymes. Try adding fresh sprouts to a salad daily.

 

4. Detox the mind: While you're detoxing the body, its good to clear the clutter from the mind too. Aim for 15 minutes of meditation per day. If you don't know how to meditate, try belly breathing. Start by placing hands palm down on your lower belly. Breathe in through your nose, counting slowly to 3 or 4 counts. Feel your tummy rise with the breath. Breathe out just as slowly, allowing the belly to drop. Do this for 15 minutes daily.

 

5. Drink: Aim to drink three litres of fluid daily. This will help move the lymph and support kidney detoxification. Choose from pure spring water, fresh vegetable juice and herbal detox teas. Or make your own brew by mixing one or a combination of Dandelion root and nettle, cleavers, calendula, burdock and red clover. Add one teaspoon of the dried herbs to a cup of boiling water. Leave to steep for five minutes, strain and drink.

 

6. Body brushing: Doing this daily will support circulation and increase skin detoxification. Using a loofah or natural fibre body brush, brush the skin with firm circular strokes before you step into the shower. Start from the feet and hands, moving up the legs and towards the arms, avoiding the delicate area of throat and face, and any rash or sore spots. Then jump in the shower. Finish your shower with a one-minute burst cold water which brings the blood circulation to the skin.

 

7. Chew: Aim to chew each mouthful of food 10 to 12 times before swallowing. Bringing mindfulness to mealtimes improves digestion, allowing you to feel a sense of fullness without a need to overeat.

 

Note: Don't detox if you are pregnant, breastfeeding, elderly, have high blood pressure, are underweight or against your health practitioner's recommendation.

 

Fat Flushing Soup

Yields: 8 servings | Serving Size: 1 cup | Calories: 137 | Previous Points: 1 | Points Plus: 2 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 75 mg | Carbohydrates: 28 g | Dietary Fiber: 8 g | Sugars: 7 g | Protein: 8 g

Ingredients

• 1 medium sweet potato, peeled and cut into 1" cubes (optional, 1 medium zucchini sliced into 1" round pieces)
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
• 2 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added)
• 4 cups baby spinach, loosely packed

Directions

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)

Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.

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2.2

http://skinnyms.com/fat-flushing-soup/

Copyright 2012 Skinny Ms.������® All rights reserved.

Read more at http://skinnyms.com/fat-flushing-soup/#fihliBvBEDX1ZPvv.99

 Get With the Fat Flush Soup Diet Program:

 

Breakfast Start your day with a protein-rich breakfast to boost metabolism. Recommended breakfast include: •2-egg omelette with veggies •2 hard-boiled eggs •Fat Flush Whey or Body Protein Smoothie

Lunch and Dinner Enjoy the Fat Flush Soup for lunch and dinner. One serving is 2-3 cups. Customize Fat Flush Soup to your needs with special tweaks for: •Thyroid-revving •Yeast-killing •Adrenal-healing •Liver-nourishing

 

Fat Flush Soup Recipe:

Makes 10 to 12 cups (serving size is 2 to 3 cups)

Ingredients

2 tsp. olive oil
1 ¼ lbs. lean ground beef, turkey or chopped chicken*
1 large onion, peeled and chopped
1 large red, orange and/or green pepper, seeded and chopped
1 large zucchini or yellow squash, chopped
8 oz. mushrooms, chopped
2 cloves garlic, peeled and chopped
1 bottle (46 oz.) reduced-sodium tomato or vegetable cocktail juice
1 can (15 oz.) pinto, garbanzo or black beans, rinsed and drained
1 can (14 oz.) crushed tomatoes
1 Tbs. fresh lime juice
1 Tbs. ground cumin
1/8 tsp. cayenne pepper, or to taste
¼ cup each fresh cilantro and parsley leaves, chopped

Directions

1. In sauce pot over medium-high heat, cook oil 30 seconds or until heated.
2. Add beef, turkey or chicken and cook 5 minutes or until cooked through, stirring occasionally.
3. Remove from skillet; drain, if desired.
4. In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally.
5. Stir in next 6 ingredients and cooked meat.
6. Add up to 1 cup water to thin soup, if desired.
7. Cover and bring soup just to a simmer (do not let boil).
8. Reduce heat to medium-low and let simmer 20 minutes, stirring occasionally.
9. Stir in cilantro and parsley; cover and let simmer 5 minutes more.
Garnish with shaved Parmesan cheese, if desired. Soup can be stored up to 5 days in the refrigerator or frozen for 2-3 weeks.
*Or for vegetarian option, omit meat and add another can of beans.

 

 

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