Wednesday, October 14, 2015

Fat Flush Soup

Well, I'm ashamed to admit that I haven't stuck to my program these last few months.  First there was vacation, then this and then that... I finally grudgingly pulled out the scales and confirmed my fears that nearly ten pounds have found their way back onto my body.  So, yeah, ashamed.  And PISSED OFF.  What the...?  I mean, really, Suzi, you worked your butt off (literally!) and now here you go again.

But I'm not going there again.  Starting today, I'm getting back to it.  No more mindless snacking, no more sporadic workouts, no more soft drinks, less hard drinks.

We're all only human and life is short.  It's a fine line we walk between being healthy and fit but also enjoying all the wonderful indulgences that life has to offer.  Everything in moderation and try to find a balance...that's all I know to do.

So, no reason to beat myself up about it, just got to get back on track.  Make it a way of life, not a program.  That's the trick I'm still having trouble with, but I'm working on it!

Let's start with this wonderfully nutritious Fat Flush Soup.  Packed with nutritional powerhouses such as sweet potato, spinach, garlic, carrots, and tomatoes, this soup flushes the fat away by restoring acid-alkaline and sodium-potassium balance to the body’s organs and glands. It is a warming and deliciously comforting treat that has the added bonus of detoxing your body and adding much needed nutrients.

The superfoods in this soup are packed with antioxidants and fiber and aid with flushing toxins and, subsequently, fat from the body.

Fat Flush Soup


1 medium sweet potato, peeled and cut into 1" cubes
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
1 clove garlic, minced
Pinch of Kosher or sea salt, more or less to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
2 (15 ounce) cans kidney beans, drained and rinsed (optional, navy beans)
4 cups vegetable broth, low-sodium
1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient
4 cups baby spinach, loosely packed
1 tablespoon plus 1 teaspoon extra-virgin olive oil, optional, for serving (1/2 teaspoon per serving)


Add all ingredients, except spinach and olive oil, 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!

Tip: If you prefer a thicker soup, 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. When serving, drizzle a little (optional) olive oil over each bowl of soup.

Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.

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