Two slimming recipes to keep your New Year’s resolutions


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Look for weight loss recipes It is common at the beginning of the year because it is one of the goals of millions of people around the Earth. The way we eat is key to maintaining good health, so today We share with you two dishes so that you can achieve this.

In the program Better with Gaby Vargasthe host gives you the advice you need to make the most of your life, as well as recommendations for being healthy at all times.

cabbage soup for weight loss

What do you need? Here are the ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon ground pepper
  • ¼ tsp salt
  • 8 cups low sodium vegetable broth
  • 1 medium green cabbage, halved and sliced
  • 1 large tomato, chopped
  • 2 teaspoons of white wine vinegar

In reality, The procedure is very simple. First, heat the oil in a large saucepan over medium heat. Then add the onion, carrots and celery; then stir until softened, 6 to 8 minutes.

Once this is done, add bell pepper, garlic, Italian seasoning, pepper, salt and continue stirring for two minutes.

Almost to finish, add the broth, cabbage and tomato. Increase heat to medium-high until boiling. Cook the vegetables 15 to 20 minutes until they are tender.

Ultimately, remove from the heat and add the vinegar.

Chickpea and spinach stew

Let’s get to the ingredients:

  • 2 cans (15 ounces) low-sodium chickpeas, rinsed, divided
  • 1 tablespoon olive oil
  • 12 ounces 93% lean ground turkey
  • ½ teaspoon dried oregano
  • ½ teaspoon fennel seeds, crushed
  • ½ teaspoon crushed red pepper
  • 1 medium onion, chopped (1 cup)
  • 2 medium carrots, diced (3/4 cup)
  • 4 minced garlic cloves or 1/2 teaspoon garlic powder
  • 3 tablespoons of tomato paste
  • 1 can (32 ounces) low-sodium chicken broth (4 cups)
  • ¼ teaspoon ground pepper
  • ? teaspoon of salt
  • 3 cups IQF spinach (individually frozen) (8 oz)
  • ¼ cup grated parmesan (optional)

How to do it? we tell you. First, heat the oil in a large saucepan over medium-high heat.

Add turkey, oregano, fennel seeds and crushed red pepper.

kitchen by two to three minutes until the turkey is no longer pink.

Add onion, carrots and garliccontinue cooking for three to four minutes.

Add the tomato sauce and stir for 30 seconds.

Pour the broth into the potwith the crushed chickpeas, pepper and salt.

Cover with a lid and simmer until the vegetables are tender, about 10 minutes.

To finish, add spinach and increase heat to medium-low. Cook and stir for two minutes. If desired, add Parmesan.

Discover more weight loss recipes and other tips on the program Better with Gaby Vargas in MVS Monday to Friday at 10 a.m. and 7 p.m. on 102.5 FM.

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