Tomato soup recipe

Homemade Tomato Bisque Soup

Ingredients:

2 tbsp EVOO

2 cloves garlic chopped

1 large onion chopped

2 celery stalks diced

10 small carrots diced

28oz can tomatoes

4 cups organic low sodium chicken broth (or vegetable)

1 tsp sugar

2 tsp paprika

2 tsp red pepper flakes

1/2 cup almond milk

salt/pepper to taste

Directions:

- Heat oil in large pot over medium heat. Add carrots, celery, onion, and garlic. Saute until veggies are tender.

- Add tomatoes and broth. Cook until comes to a boil. Reduce heat to low. Gently boil for 12 - 15 minutes. 

- Add seasoning. Cook for 2 more minutes. Remove from heat and carefully blend with a hand immersion blender. 

- Add almond milk. Cook until thoroughly. Do NOT boil.

- Serve.

21 Day Fix

1 cup = 1 green 

Fried Rice

~Fried Rice~

Ingredients:

2 cups cooked brown rice

1 small onion chopped

1 cup frozen peas 

10 small carrots diced

2 TBSP low sodium soy sauce

3 eggs lightly beaten

Directions:

1- Preheat large skillet over medium heat. Add onion, peas, and carrots. Cooked until tender.

2- Slide veggies to the side and add eggs. Scramble the eggs with spatula. Once cooked mix veggies and egg together. 

3- Add rice to egg and veggie mix. Stir in soy sauce. Fry until heated thoroughly.

4- Serve.

21 Day Fix
1 Yellow- brown rice

1/2 Red- eggs
1 Green- veggies
1 Orange- soy sauce

I made with a chicken stir fry.