Tag: health

Image of frozen peas, carrots, and corn.

How to Use Up Vegetables in Soup Mix Freezer Bags

We’ve all been there… We’ve all had the best intentions of meal prepping or eating healthier and then either never started or only used half the veggies we bought. The rest sat in the refrigerator until they were either going bad or were beyond the point of saving, and we had to throw them out. Well, I have the perfect solution for how to use up veggies that will not only save time later but will help you eat healthier too!

Soup Mix Bags

When my celery is starting to wilt and my mushrooms have been sitting in the refrigerator way too long, I gather all of the vegetables in my refrigerator, take out my food processor, and get to work making soup mix bags! It only takes a few minutes, and then I have bags of vegetables ready to pull out of the freezer any time I’m hungry for soup. If you don’t have a food processor, you can cut your vegetables by hand. It will just take a little longer.

What Vegetables Work?

The great news is that these soup mix bags are customizable to what you like to eat in your soup and what you happen to have in your refrigerator! My favorite combination just contains the staples I use in almost every soup I make–carrots, celery, bell peppers, onion, garlic, and mushrooms. If you want the recipe for my “chicken” noodle soup, check out this post! It uses tofu for a vegetarian/vegan option.

Below is a comprehensive list of vegetables that freeze well and that you could include in your soup mix bags:

  • Carrots
  • Celery
  • Bell peppers
  • Onions
  • Mushrooms
  • Corn
  • Broccoli
  • Zucchini
  • Green beans

Vegetables With Special Preparation

Mushrooms will need to be fully cooked before freezing, while zucchini and green beans will all need to be blanched.

Instructions

  1. Wash all vegetables and peel the vegetables that need peeled.
  2. If any vegetables require special preparation, like pre-cooking or blanching, complete that preparation and set the vegetables aside to cool.
  3. Using a food processor with the slicing plate attached, slice the remaining vegetables you would like to use in your soup mix bags.
  4. Evenly divide the vegetables into reusable sandwich bags.
  5. Store in freezer for 4-6 months.
  6. When you’re ready to cook, simply take bag out of freezer and dump vegetables into hot pan.
  7. Allow to thaw and then cook to desired doneness.
  8. Continue with soup recipe.

Sweet Potato Green Curry – Autoimmune Protocol Friendly, Vegan

This sweet potato green curry is hearty, vegan, and AIP-approved! The curry paste takes a little extra effort since it is made from scratch, but the rest of the recipe is a breeze!

I wouldn’t classify this as “Thai” curry. As a person with Okinawan roots, I’m not super familiar with Thai food, but I am aware that Thai green curry is spicier than this curry. But, if you’re on AIP, then you know peppers aren’t elimination-phase approved, so I went with a sweeter curry instead!

I think this would be really delicious served over sweet potato noodles, which are AIP-friendly as well! These are my favorite and can be found on Amazon. If you aren’t vegan, you can add your protein of choice, and, if you aren’t AIP, you can add tofu!

Where can I get special ingredients?

Certain ingredients, like lime leaves and Thai basil, may not be available in your typical grocery store. Even where I’m located in the south (i.e., not surrounded by a very diverse population), I was able to find all of these ingredients at our local Asian food store.

What can I do with lime leaves?

Aside from this curry, you can use lime leaves to flavor dishes you would typically have limes with, like guacamole! In the meantime, you can easily store lime leaves in the freezer to keep them fresh until you’re ready to use them.

Recipe

[recipe title="Sweet Potato Green Curry" servings="6" preptime="20 minutes" cooktime="25 minutes" ]

[recipe-ingredients]

* 1 stalk lemongrass

* 1 handful cilantro

* 1 handful Thai basil

* 3-4 lime leaves

* 2 Tbsp ginger, minced

* 1/2 onion, chopped

* 4-6 cloves garlic, minced

* 1 tsp coconut oil

* 3 sweet potatoes, cubed

* 1/2 onion, diced

* 6-8 leaves swiss chard, stems removed and saved

* 6-8 swiss chard stems, sliced

* 2-3 carrots, sliced

* 1 1/2 cups mushrooms, sliced

* 1 can coconut milk

* 1 can coconut cream

* Coconut aminos to taste

[/recipe-ingredients]
[recipe-directions]

1. To make the curry paste, process lemongrass, cilantro, Thai basil, lime leaves, ginger, onion, and garlic in a food processor until smooth.

2. Set your Instant Pot to sauté and add coconut oil.
2. Once hot, add onion, chard stems, and carrot. Cook until just softened, then add in curry paste. Cook until fragrant.

3. Add in mushrooms and cook until they begin to cook down.

4. Add potatoes to Instant Pot and add water until all vegetables are just covered.

5. Turn Instant Pot valve to sealing and pressure cook for 3 minutes.

6. When Instant Pot has finished pressure cooking, turn valve to venting.

7. Remove lid and add coconut cream, coconut milk, swiss chard, and coconut aminos to taste.

8. Serve while hot!

[/recipe-directions]
[recipe-nutrition]
Nutritional information will vary depending on the vegetables used.
[/recipe-nutrition]
[/recipe]

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My Five Favorite Autoimmune Protocol Approved Snacks!

If you’re anything like me, then snacks are where it’s at! Unfortunately, AIP doesn’t permit most go-to snacks that you can buy in a store. So I created a list of some of my favorite snacks that you can take with you on-the-go, in a lunch box, to the airport, or wherever you might get snacky!

1. Individually packaged plantain chips – These are a great replacement for potato chips!

2. Tigernuts – As nuts and seeds aren’t allowed during the elimination phase of AIP, these little tigernuts, which are actually a root vegetable, are perfect!

3. AIP-compliant beef jerky – If you’re not vegan or vegetarian, you can have AIP-compliant beef jerky! It cannot contain soy, sugar, or black pepper, which are common ingredients. This brand is AIP-compliant! Note: I have not tried these, as I am vegan.

4. Lesser Evil Paleo Puffs – These are similar to Puff Cheetos, but without all of the additives and dairy!

5. Tigernut Butter – This nut butter replacement is SO good! I eat it by the spoonful or on an apple. One of my favorite treats!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Picture of No-Tato Soup

No-Tato Soup – Instant Pot, Autoimmune Protocol Friendly

This No-Tato Soup is perfect if you’re craving potato soup, but are either on a lower carb diet or in the elimination phase of the Autoimmune Protocol (AIP). This version turned out a little sweeter than I’m used to. Next time, I’ll experiment with using less parsnips and more turnips. I might even add a rutabaga! I’ll update the recipe accordingly.

[recipe title="No-Tato Soup" servings="6" preptime="15 minutes" cooktime="12 minutes" ]
[recipe-notes]
Inspired by my local Mediterranean and Moroccan restaurant!
[/recipe-notes]
[recipe-ingredients]

* 1 tsp coconut oil

* 1 yellow onion, diced

* 4-6 cloves of garlic

* 4 turnips, cubed

* 3 parsnips, cubed

* 4 carrots, sliced and halved

* 4 celery stalks, sliced

* 6 cups vegetable broth

* 1-2 cups canned coconut milk

* Sea salt to taste

[/recipe-ingredients]
[recipe-directions]

1. First, cut all vegetables.

2. Set Instant Pot to sauté, add coconut oil and onion.

3. When onion is translucent, add garlic. Stir until garlic is fragrant.

4. Add all remaining vegetables.

5. Add vegetable broth. Season to taste.

6. Put lid on Instant Pot, set valve to sealing, and pressure cook for 12 minutes.

7. When the Instant Pot has finished pressure cooking, release steam.

8. Stir in coconut milk. Season to taste and serve.

[/recipe-directions]
[recipe-nutrition]
Per Serving: 227 calories; 14 g fat; 20 g carbohydrates; 5 g protein.
[/recipe-nutrition]
[/recipe]

Easy Red Lentil and Bulgur Wheat Soup

This red lentil soup has a secret ingredient that becomes the star of the show: bulgur wheat! Bulgur comes from cracked whole-grain kernels of wheat that get parboiled and dried before packaging!

This recipe is not gluten-free because of the bulgur, so, if you are gluten-free, I bet red lentil soup on its own would taste delicious!

Recipe Video

https://www.instagram.com/reel/ChIlRK6AE8t/?utm_source=ig_web_copy_link
[recipe title="Red Lentil and Bulgur Wheat Soup" servings="6" preptime="10 minutes" cooktime="30 minutes" ]
[recipe-notes]
Inspired by my local Mediterranean and Moroccan restaurant!
[/recipe-notes]
[recipe-ingredients]

* 3 carrots, shredded

* 5 celery stalks, shredded

* 1 yellow onion, shredded

* 2 cups red lentils

* 1 cup bulgar wheat

* 8 cups vegetable broth/water with vegetable bouillon

* 1/2 cup hot sauce

* 2 Tbsp tomato paste

* 1 Tbsp chili powder

* 2 tsp paprika

* 2 tsp cumin

* 1 tsp Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend (optional)

[/recipe-ingredients]
[recipe-directions]

1. First, shred carrots, celery stalks, and onion. I used a food processor.

2. Add to large pot and cook until onions are translucent.

3. Rinse red lentils and bulgar wheat, then add to pot. Cook for 2-4 minutes.

4. Add vegetable broth, hot sauce, tomato paste, and seasonings.

5. Bring to a boil and boil for 30 minutes. Add more broth/water if needed.

6. Season to taste and enjoy!

[/recipe-directions]
[recipe-nutrition]
Per Serving: 259 calories; 1.5 g fat; 45.6 g carbohydrates; 18.9 g protein.
[/recipe-nutrition]
[/recipe]

Vegetarian-Charcuterie

Why Go Vegan? Made for Newbs, by a Newb!

Gains and Gyoza contains recipes, tips, and tricks to transition to a vegan diet while still ensuring you get plenty of protein in! I’ll teach you easy ways to meal prep so you wake up with healthy, plant-based meals without spending a fortune.

While I’m new to being vegan, my meal prep career began over ten years ago! When I decided to go plant-based, I didn’t know where to start. So I am documenting my journey so we can learn together!

I have been following a plant-based diet since September 2021. My partner and I decided to go vegan with a family member who was diagnosed with a health condition. We technically went “plant-based,” which means we decided to eliminate animal products from our diet for health reasons. However, I spent many years of my childhood as a vegetarian. I advocate for the humane treatment of animals, whether consuming them, raising them, or loving them as your fur babies.

Why go vegan?

So why go vegan? For the animals, for the planet, for health reasons, because you don’t like the texture of meat, because you’re allergic to diary… There are numerous reasons you may want to try a plant-based diet! Whatever your reason, Gains and Gyoza welcomes anyone who is looking for plant-based recipe ideas. Any step towards eating less animal products is a step in the right direction. Whether you’re pescatarian, vegetarian, vegan, or just want to eat less animal products, Gains and Gyoza is a judgment-free zone!

I can’t wait to learn with you and grow together to make the world a better place for us and for the animals! I promise to be transparent, even if I mess up! Make sure to follow me on Instagram, TikTok, and Pinterest so you don’t miss a single post!

Vegetarian Charcuterie Board

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