NUTRITIONAL BOOST YOUR METABOLISM RECEIPE FOR WINTER

Good evening, beautiful people.

My warm wishes to you. I hope you are eating healthy and stocking up on vitamins for winter.


 5-MINUTE MORNING METABOLISM BOOSTER DRINK 

INGREDIENTS 

1 piece ginger (4-inch piece), plus more if desired. 

4 cups filtered water 

1 stick cinnamon 

½ lemon, juiced 

1 tbsp apple cider vinegar 

Pinch chili flakes to taste 

Honey (optional) 

 

INSTRUCTIONS 

Make the infused water: Slice the ginger into thin slices and add to the water in a jug. Pour in the filtered water and add a cinnamon stick. Place in the fridge to steep overnight. (This infused water can be kept for one week and last for multiple drinks.) To make the drink: In the morning, add the juice of 1/2 lemon to a juice cup. Add apple cider vinegar and 60ml of infused water. (Optional to add splashes of water to be more diluted if you find it too strong.) Add a pinch of cayenne to taste. 

 

Notes: The infused water can be used throughout the week in your drink. Add more fresh ginger in the week for a stronger dose if desired. The Cinnamon stick will remain strong for one week.


THE ONE METABOLISM BOOSTING DETOX SOUP THAT MELTS BELLY FAT, AND EXCELLENT FOR WINTER, ACCORDING TO NUTRITIONISTS. 

INGREDIENTS 

2 Skin-on bone-in chicken breasts (about 1 1/2kg) 

3 lemongrass stalks, trimmed and cut into pieces 

1 to 4-inch pieces fresh ginger, peeled and sliced 

1 carrot, cut into large pieces 

1 stalk celery, cut into large pieces 

1 shallot, peeled and halved 

1 bay leaf 

½ tsp black peppercorns 

1 dried Thai Chilli 

Kosher salt 

50g baby spinach, coarsely chopped 

 

INSTRUCTIONS 

  1. Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai Chilli, and 1 teaspoon salt to a large Dutch oven or soup pot.  Add 6 cups of cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low, cover, and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes. 

 

  1. Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately. 

 

COOK`S NOTE 

Lemongrass adds a subtle citrusy flavour to this soup. Smash the stalks with the flat side of a fork or knife to release the oils. 


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