Easy, healthy zucchini soup that can be served hot or cold!

I absolutely LOVE this recipe and it is one of the easiest recipes to make, which means it’s right up my alley!! I originally learned this recipe when I was doing Beachbody’s Ultimate Reset program (a 21 day food and supplement program to help you detox your body and restore it to optimal health). The Ultimate Reset program is absolutely awesome and more info about it can be found here: https://teambeachbody.com/shop/-/shopping/URComplete?referringRepId=183908).

I have used this soup recipe (and many others of the awesome recipes that come with this program!) ever since!!

The soup is vegan, gluten-free, and can be served hot or cold so it’s a perfect healthy meal for a cold winter day or a summer evening! Additionally, this recipe only takes about 5 minutes of actual labor time- how great is that?!

Ingredients:

2 medium-sized zucchini

¾ cup cashews

Himalayan sea salt

Basil (fresh or dried)

Bragg’s Liquid Aminos (soy-sauce substitute)- I’ll give alternatives down below if you don’t have this

Directions:

Cut up zucchini into chunks and steam until semi-soft (length of time for steaming will depend on size of chunks).

While the zucchini is steaming, soak the cashews in water to soften. Drain after about 10 minutes.

Throw the steamed zucchini and cashews into a blender. I think a Vitamix is the absolute best if you plan on making a lot of soups, especially with its variable speeds and tamper tool to help push/mix thicker concoctions. Here is the one I use: http://amzn.to/2lhHfb0 (disclosure: I get a small commission from Amazon if you buy this product). I’ve had this for years and it has never failed me- I always joke that it has the motor of a lawn mower haha- it’s a beast! For this particular soup though, since the zucchini is steamed and the cashews are soaked, everything should be soft enough that you shouldn’t have a problem using a regular blender.

Add Himalayan sea salt, basil, and liquid aminos to taste!

I’m gluten-free so that’s why I use Bragg’s Liquid Aminos instead of soy sauce. The liquid aminos can be found on Amazon here: http://amzn.to/2jqWfpj. Full disclosure: I get a small commission from Amazon if you buy this product but this is honestly what I use at home and they can be hard to find at grocery stores.

I go pretty heavy on these seasonings :)

Blend all of that together and enjoy! The recipe makes 3-4 servings.

Happy cooking!

Katelyn

I would be honored to help you with your health and fitness journey :)  Here is a link to sign up for a free account with me as your coach: https://www.teambeachbody.com/signup/-/signup/free?referringRepId=183908. Or you can go to www.teambeachbody.com, sign up for a free account, and enter any of my info in when it asks if a coach referred you: screen name: KatelynLesk, coach ID: 183908

You can contact me or find out more information using:

Facebook: https://www.facebook.com/CoachKatelynLesk

Beachbody page: http://beachbodycoach.com/katelynlesk

Or my Youtube Channel: https://www.youtube.com/kate37721

Disclaimer Copy: Katelyn Lesk is an Independent Beachbody Coach.

Easy, healthy spring rolls recipe and demo!

I was SO proud of myself when I made spring rolls the other day!!! I had always assumed they’d be messy or would fall apart, but when my friend, Lindsay, decided to have an Asian-inspired dinner party, I thought I would give them a try! Turns out, they were incredibly easy and they are a tasty way to get more veggies into your meals or party appetizers!

I give a full video demonstration here (and to prove how easy it was to make the rice paper rolls, I had to do it with one hand in order to film it!): https://youtu.be/97wWg5kH7BQ

The rolls were super simple to make. Fillings are totally up to you and your tastes. I made these rolls twice and each time I used some kind of combo of romaine lettuce, shrimp (I gave my recipe for shrimp with a little extra kick in the video!), thin rice noodles, avocado, red pepper, carrots, cucumber (all the veggies I either cut into thin strips or spiralized), mint (I loved the flavor that the fresh mint added so I used even more the 2nd time around!), and sesame seeds. The video explains all about the rice paper, what to look for when buying it, and how to prepare it for rolling!

The homemade peanut sauce absolutely MADE these rolls! They were good without it, but it added so much extra flavor, plus I liked having something “liquidy” on them. I apologize for not being the kind of cook who measures everything perfectly. With my background in the sciences, I do love things that are exact but unfortunately my cooking tends to be very free-spirited. I used multiple recipes online to come up with this concoction (so if you are someone who likes things exact, google a homemade peanut sauce recipe). I included a picture of what I used in the peanut sauce here since it was a little hard to see in the video. The main ingredients were basically peanut butter and soy sauce (I used liquid aminos- a healthier, gluten-free alternative to soy sauce- available from amazon associate link here- disclosure: I get a small commission if someone purchases from this link). Mash some peanut butter with some soy sauce (I used a hefty amount of each- more soy sauce will make it spicier, more PB will make it sweeter). Everything else I used to taste. I really liked the addition of the sesame oil- I felt like that gave it a good Asian flavor. The honey sweetened it up a little. I added some rice vinegar (I like what that did to the texture). Black pepper, hot sauce, garlic powder, actual garlic (minced), and red pepper flakes (not pictured) all added to the flavor but can be used generously, sparingly, or not at all depending on your tastes. When you mix all of this together, it will be pretty chunky and think. Add water (small amounts at a time) to thin it out to the consistency you want! Mine thickened a little in the fridge and I actually liked it even better the next day (just FYI).

I served the peanut sauce on the side (garnished with red pepper flakes) but it was so good, I ended up using it generously over each one of the rolls I ate!

This entire recipe is all gluten-free- just make sure you use a gluten-free soy sauce or an alternative like the liquid aminos that I used! The liquid aminos can be found on Amazon here: http://amzn.to/2jqWfpj Full disclosure: I get a small commission from Amazon if you buy this product but this is honestly what I use at home and wanted to make it easier for you to find!

If you are vegan and don’t eat honey, that can easily be taken out of the peanut sauce or substituted with agave or pure organic maple syrup.

If you don’t like or eat shrimp, don’t worry- I made a bunch of them without it and they were just as good!

Watch the video, let me know what you think, and let me know how yours turn out! Feel free to contact me with any questions!!

Happy cooking!

Katelyn

I would be honored to help you with your health and fitness journey :)  Here is a link to sign up for a free account with me as your coach: https://www.teambeachbody.com/signup/-/signup/free?referringRepId=183908. Or you can go to www.teambeachbody.com, sign up for a free account, and enter any of my info in when it asks if a coach referred you: screen name: KatelynLesk, coach ID: 183908

You can contact me or find out more information using:

Facebook: https://www.facebook.com/CoachKatelynLesk

Beachbody page: http://beachbodycoach.com/katelynlesk

Or my Youtube Channel: https://www.youtube.com/kate37721

Disclaimer Copy: Katelyn Lesk is an Independent Beachbody Coach.

Healthy Shakeology Ice Cream!!!

I’m on vacation in Myrtle Beach with my parents. There’s something about being at the beach and on vacation with the fam that makes me want ice cream. It could be the fact that it’s everywhere you look around here (there was even a family with GIANT bowls of it in the elevator) or it could just be habit since we always used to go on a special family outing for ice cream at the end of every vacation as kids. I will most likely indulge in a treat as this vacation nears its end but in the meantime, I found a SUPER healthy alternative that actually might be even better than REAL ice cream (plus I feel GREAT after eating it- not bloated or on a sugar high)!

Here’s how to make it!

• 1 scoop Vegan Chocolate Shakeology (more info/can be purchased here: http://www.teambeachbody.com/shop/-/shopping/MDSUSH311G?referringRepId=183908 )
• ½ cup water
• Approximately 10 ice cubes (use more or less based on desired consistency)
• ½ cup frozen blueberries
• Toppings of your choice! I highly recommend fresh strawberries and blueberries- DELICIOUS!

I blended all of the above together (except the toppings, of course) but in retrospect, I would have added the ice progressively. I think that would have made it easier to blend (I had to keep mixing it up with a spoon to get the ice to get down near the blades since the mixture was so thick). UPDATE: That method did work better when I made it the next night!

All in all, this turned out GREAT! Totally satisfied my ice cream craving!! BONUS: it’s HEALTHY! No added sugars, no artificial flavorings/colorings- all good stuff! One scoop of Vegan Chocolate Shakeology is 170 calories and the frozen blueberries I added were about 30 calories. I got this HUGE bowl out of it! Most commercial ice cream is between 200 and 300 calories for a teeny tiny ½ cup serving (plus you get a boat load of sugar and fat with that)!!

I feel great and my body and digestive system are very happy with my healthy decision! I might not need that treat at the end of vacation after all :)

My personal story of the benefits I’ve seen with shakeology can be found here:

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease*

Similar healthy treats using Shakeology can be found here: http://katelynlesk.blogspot.com/2016/10/healthy-chocolate-shakeology-candy-and.html!

Enjoy!!!

Purchasing info: http://www.teambeachbody.com/shop/-/shopping/MDSUSH311G?referringRepId=183908

UPDATE: My mom and I made our Shakeology treats for the 2nd night in a row- I think I am now addicted! :-D

Visit https://www.facebook.com/CoachKatelynLesk and http://beachbodycoach.com/katelynlesk for more info!

I would be honored to help you with your fitness journey :)  Here is a link to sign up for a free account with me as your coach: https://www.teambeachbody.com/signup/-/signup/free?referringRepId=183908.

Disclaimer Copy: Katelyn Lesk is an Independent Beachbody Coach.

Zucchini Pasta with Homemade Sauce

One of my favorite recipes! Growing up, I always assumed pasta sauce HAD to come from a jar, or at the very least, be made using canned tomato paste. I love this recipe because I can control exactly what’s going into my sauce (no added sugar like most jarred pasta sauces, including organic ones) and the flavor is absolutely incredible! The sauce recipe is based loosely on a recipe from my beloved Kris Carr’s, “Crazy Sexy Kitchen” cookbook, which is amazing!!

Ever since going gluten-free in August of 2014, it’s been great to have this recipe that makes me feel like I’m still eating some of my favorite foods. In fact, I like it BETTER! And I feel great at the end of the meal (not stuffed like after wheat-based noodles). Delicious and nutritious!

I typed the recipe below but full demo can be found on my YouTube channel:

Zucchini Pasta and Homemade Sauce

Serves 4

Pasta:

3-4 medium zucchinis (thin works best if using a Veggeti)

minced garlic (optional)

1 Tbsp extra virgin olive oil

Use a Vegetti (or other veggie spiralizer) to make zucchini noodles

Add olive oil (approx 1 Tbsp) to a pan over medium heat

Optional: add minced garlic to the pan

Saute' zucchini noodles to desired noodle texture

If there is extra liquid in pan (from the zucchini), drain noodles

Sauce:

1 Tbsp extra virgin olive oil

minced garlic (optional)

1/2 medium onion cut into chunks (optional)

3-4 fresh tomatoes, cut into chunks

spices such as red pepper flakes, oregano, Himalayan sea salt, pepper

fresh basil (optional)

Add olive oil to a pan over medium heat

If using garlic and/or onions, add to pan for 2-3 minutes until onions are translucent. I also add some red pepper flakes to the pan at this time to release extra flavor

Add tomatoes and desired spices (I go heavy on the oregano and I also add additional red pepper flakes if I'd like it to be extra spicy)

Reduce heat to low and simmer for 30-35 minutes, stirring occasionally to prevent sticking/burning

Add additional spices as needed

Time of cooking depends on desired consistency. I like my sauce to be really thick so I usually simmer it for about 40 minutes

The last 2-3 minutes of cooking I will add fresh basil if I have it

Pour sauce over veggie pasta, add Parmesan cheese if desired, and enjoy!!