Ultimate Vegetable Pot

The Ultimate Vegetable Pot, Nutrition Stripped

The New Year is literally around the corner in a couple of days and before you hear all about “detoxes”, “juice fasts”, and “cleanses” thrown at you from every direction- I highly recommend easing into new lifestyle and nutrition habits gradually or do so by doing it well and whole. In lieu of this, tomorrow I’ll be sharing an simple yet effective 7-day meal plan all about rebooting and rebalancing after the holiday season and starting fresh for 2015. The Ultimate Vegetable Pot can be a great way to transition into a New Year reboot and rebalance for anyone looking to increase the nutrients in their diet.

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Spring Green Pea Soup

Spring Green Pea Soup // nutritionstripped.comSpring is in full bloom and with all the amazing fresh produce I’ve been enjoying lately, peas are amongst the best of them. Green peas are incredibly delicious, which is hard to believe coming from someone who used to dislike them so much growing up. Peas have a flavor and texture profile I’ve learned to love and appreciate especially in the plant-based lifestyle. This Spring Green Pea Soup highlights those very flavors I adore, slightly sweet, thick, creamy, nutty, and buttery all in the same bowl. Pair this Spring Green Pea Soup with crunchy and fresh pea shoots, pumpkin seeds, fresh chives, or garnish with Classic Cashew Cheese.

This soup is also fantastic to make ahead of time for the week ahead when you need a quick yet nourishing lunch, dinner, or side to a meal. The star of this soup are the obvious, green peas! Peas are one of my favorite vegetables this spring, which I think is rather amusing because I used to dislike them so much as a child. They’re incredibly nutrient dense with both vitamins and minerals, but even more so with protein! All of which are so important when practicing a healthy lifestyle, but especially my fellow plant-based eaters.

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Carrot Orange & Ginger Soup

Carrot Orange & Ginger Soup  // nutritionstripped.comCarrot Orange & Ginger Soup is a delicious spring style soup for the warmer seasons approaching us. It’s incredibly light and refreshing with sweet carrots and hints of citrus and warming ginger. The official first day of spring is just around the corner and I’ve been in the mood for celebrating spring produce in any way I can with recipes- including springtime soups!

Carrot Orange & Ginger Soup is loaded with heaps of vitamin A especially from the carrots, vitamin C from the oranges, and warming ginger which provides digestive aid amongst other health benefits. Not only is this soup nutrient dense, but it’s also low in calories, which may come at a perfect time for most who are trying to “slim” for spring and summer. Most of us don’t associate soup recipes for the spring and summer months of the year, I hope that with this recipe is can be a new favorite to enjoy!

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Black-eyed Peas and Kale Soup

Black-eyed Peas and Kale Soup | nutritionstripped.comHappy New Year everyone! I hope everyone had a fun yet relaxing start to the New Year last week- I took some much needed time away from work, blogging, social media, and the like to re-energize, center, and refresh my focus for the new year. It was absolutely wonderful and I have some EXCITING things in store for you all this year, just wait! I’m back today to start off the New Year with a meal that I’ve been lovin’ the past week, Black-eyed Peas and Kale Soup, a traditional new year food.

The most traditional meal to eat on New Years Day is the classic dish of black-eyed peas served with greens, ham/pork, and sauerkraut. I’m turning this traditional meal into a vegan friendly soup, Black-eyed Peas and Kale Soup. It’s warming, comforting, incredibly healthy, delicious, and leaves you feeling satisfied and ready to tackle the new year ahead of you. 

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Creamy Butternut Squash and Apple Soup

Creamy Butternut Squash and Apple Soup // nutritionstripped.comThis Creamy Butternut Squash and Apple Soup, hands down is one I have in constant supply my kitchen during fall and winter seasons. It’s incredibly creamy, thick, slightly sweet, very hearty and comforting in the cooler months of the year. I promise, even if you’re not a fan of butternut squash or maybe haven’t used it much in your cooking, this one is a hit in the kitchen! Creamy Butternut Squash and Apple Soup is filled of roasted and naturally caramelized butternut squash, dates, seasonal organic apples, almond milk, warming spices, and a hint of citrus from orange to balance the sweet flavors.

I like taking advantage of this beautifully colored and delicious tasting vegetable along with one of my favorite root vegetables, carrots, when it’s in season. If you’re not familiar with what butternut squash looks like, it reminds me of a pale yellow football or pear shaped gourd (see above). Butternut squashes have a thick skin compared to others like a yellow or zucchini squash where the skin can be eaten. After you peel the outer skin of the butternut squash, you reveal it’s golden yellow and slightly orange interior, which is the considered the edible flesh of the squash.

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