Sima’s Holiday Soup/Salad

IMG_4272.jpgWhat is one of people’s favorite part about the holiday season? The food of course! I do not know how many times I have heard people say this! I think soup and salad can be great for the holiday season! I especially love warm and homey dishes. There is nothing more comfortable than sitting with your family members by the fire, indulging in a delicious home-made soup! Here are two of my favorite holiday soup/salad recipes from my book Sima’s Healthy Indulgence:

Heart and Soul Soup: This soup is so homey to me. I love making it for Kayla, my daughter. It’s perfect for those chilly winter days as it warms your heart and soul. A key ingredient to this soup is the farro. Farro is an ancient grain that is from the Mediterranean and contains more fiber than quinoa and is chock-full of wholesomeness. You’ll definitely stay cozy with this soup!

Recipe:

  • Serving size: 4–6
  • Preparation time: 30 minutes
  • egg-free | nut-free

Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 2 cups chopped celery
  • 2 cups sliced carrots
  • 3 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 8 cups chicken broth
  • 11⁄2 pounds boneless skinless chicken breasts chopped
  • 3⁄4 cup farro
  • 1 tablespoon grated raw turmeric +1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Method:

  • set a large pot over medium heat.
  • add the olive oil, chopped onion, celery, carrots, ginger, and garlic.
  • sauté for 5 minutes to soften.
  • add the chicken broth, farro, chopped chicken breasts, raw turmeric,ground tumeric, sea salt, and black pepper
  • bring to a boil,lower the heat, and simmer for 20–25 minutes
  • adjust seasoning to taste.

(Note:If you prefer stew-based consistency add less chicken broth, or if you prefer more liquid consistency add more chicken broth.)

Included Superfoods Per Serving:

  • ginger
  • garlic
  • turmeric

 

 

Festive Quinoa Chicken Salad: This salad reminds me of the holidays but it is great year-round.  It is not only appealing to the eyes because of all the beautiful colors but also appealing to your tummy. My addition of dried cranberries gives you the same nutrients as fresh cranberries do. Toss this salad in a matter of no time and bring it to your next festivity.

Recipe:

  • Serving Size: 4
  • Meal Preparation Time: 20 minutes
  • dairy-free | egg-free | nut-free option: omit nuts

Ingredients:

  • 2 tablespoons olive oil
  • 1⁄2 cup onion, finely chopped
  • 2 cups butternut squash, chopped
  • 1pinch of sea salt and black pepper
  • 2 cups cooked white quinoa
  • 12 ounces cooked chicken breast,boneless and skinless
  • 1⁄ 3 cup dried cranberries
  • 3 tablespoons toasted walnuts

Quick Balsamic Vinaigrette Dressing:

  • 1⁄2 cup avocado oil (or olive oil)
  • 1⁄4 cup balsamic vinegar
  • 1 teaspoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • pinch of sea salt and black pepper

Method:

  • heat a pan on a medium heat
  • add 2 tablespoons olive oil
  • add chopped onion, butternut squash, sea salt, and pepper
  • sauté for 10 minutes
  •  add cooked quinoa, chicken, cranberries, and toasted walnuts in large salad bowl
  • add to bowl and dress with the balsamic vinaigrette dressing.

***For Quick Balsamic Vinaigrette Dressing

  • Whisk all the ingredients in a small bowl until combined.

IMG_4273.jpg

 

 

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