Zero Belly lunch

To keep yourself fit and healthy ZERO BELLY LUNCH is so important. So today i am gonna post some zero belly lunch recipes.
                         ENJOY!!

Easy Chicken  and Rice Soup:

Ingredients:

• ½  rotisserie chicken
•  1  Tbsp extra-virgin olive oil
•  ½  cup finely diced onion
•  ½  cup finely diced celery
•  ½  cup finely diced carrot
•  2  cups low-sodium chicken broth
•  3  cups low-sodium vegetable broth
•  1  tsp kosher salt
•  1  cup cooked Brown Rice 
•  ¼  cup chopped fresh herbs 

Instructions:

•  Remove the skin from the chicken. Pick the meat, both white and dark, from the carcass and shred. Reserve half  of the meat for a future meal. 

•  In a 4-quart pot heat the olive oil over medium heat.  Add the onion, celery, and carrot, and cook until soft,  about 5 minutes. 

•  Add the chicken broth, vegetable broth, and salt to the pot and bring to a boil. Reduce the heat and simmer for  10 minutes more. 

•  Add the chicken, rice, and fresh herbs, and simmer  5 minutes more. Serve hot.

English Muffin Pizzas:

Ingredients:

• 2  gluten-free English muffins, split in half
•  ½  cup Marinara 
•  12  Turkey Meatballs , coarsely chopped
•  1  small yellow onion, thinly sliced
•  8  oz white button mushrooms, thinly sliced
•  1  tsp dried oregano  
•  ¼  cup fresh basil, coarsely chopped
•  2  cups packed mixed greens
•  1  Tbsp Zero Belly Vinaigrette 

Instructions:

•  Preheat the oven to 350°F . 

•  Toast the English muffin halves until golden brown. •  Spoon 2 tablespoons marinara on top of each toasted English muffin half for four individual pizzas. Divide the meatballs among the four muffin halves, along with the onion and mushrooms. Sprinkle with oregano, if desired. 

•  Place the English muffin halves on a rimmed  baking sheet. Bake 5 to 10 minutes. Garnish with the basil. 

•  Toss the mixed greens and vinaigrette in a large bowl. 

•  Divide the mixed greens among four plates and serve with one pizza on each plate. 

Seared Tuna (with Shaved Fennel, Grapefruit, and Arugula):

                                                       SALAD

•  1  fennel bulb, thinly sliced into half-moons
•  3  cups packed arugula
•  1  large ruby red grapefruit, segmented
•  ¼  cup coarsely chopped fresh parsley
•  3  Tbsp Zero Belly Vinaigrette 
•  1 lb Seared Tuna

Instructions:

•  Combine the salad ingredients in a large bowl. Mix well and divide among four plates. 

•  Sear the tuna. 

•  Top each salad with 4 ounces of sliced seared tuna.

Spicy Chicken Curry recipe

chicken curry 

Traditional Chicken Curry (Indian Style)

Ingredients:

• 1 (3 lb.) chicken, cut into pieces 
• 1/4 C. vegetable oil 
• 2 onions, chopped 
• 8 cloves garlic, chopped 
• 1/4 C. mild curry powder 2 tbsp hot curry powder
• 1 tsp ground black pepper 
• salt (to taste) 
• 5 russet potatoes, peeled and cut into 1-inch pieces

Method:

1. In a large pan, add the chicken and enough water to cover and bring to a boil.

 2. Reduce the heat to medium and simmer for about 20 minutes. 

3. Meanwhile in a large skillet, heat the vegetable oil on medium heat and sauté the onion and garlic for about 5 minutes. 

4. Stir in both curry powders, black pepper and salt and sauté for about 5 minutes. 

5. Transfer the onion mixture into the pan with the chicken. 

6. Stir in the potatoes and simmer for about 20 minutes

SOUTHERN Thai Curry 

Ingredients:

• 2 tsp curry powder 
• 1 tsp curry paste, see appendix 
• 1 (13.5 oz.) can coconut milk 
• 2 tbsp fish sauce 
• 1 tbsp packed brown sugar
• 1 C. chicken stock 
• 4 chicken thighs, cut into bite size pieces
• 1/2 C. frozen peas 
• 1/2 C. chopped green bell pepper
•  1/2 C. chopped carrot 
• 1 tbsp cornstarch 
• 2 tbsp chicken stock
• 3/4 C. chopped fresh pineapple

Method:

1. Heat a pan on medium-low heat and sauté the curry powder and curry paste for about 2 minutes. 

2. Stir in the coconut milk, fish sauce, brown sugar, and 1 C. of the chicken stock and increase the heat to medium-high.

 3. Add the chicken thighs, peas, peppers and carrots and bring to a boil. 

4. Reduce the heat to low and simmer for about 25 minutes. 

5. In a small bowl, dissolve 1 tbsp of the cornstarch in 2 tbsp of the cold chicken stock. 

6. Add the cornstarch mixture into the curry, stirring continuously. 

                                            7. Stir in the pineapple and simmer for about 5 minutes 

Chicken Korma (classical)

Ingredients:

• 
  

  1/4 C. cashew halves 
• 1/4 C. boiling water 
• 3 cloves garlic, peeled 
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped 
• 3 tbsp vegetable oil 
• 2 bay leaves, crumbled 
• 1 large onion, minced 
• 1 tsp ground coriander 
• 1 tsp garam masala

Method:

1. In a small bowl, soak the cashews in the boiling water for about 15-20 minutes. 2. In a food processor, add the garlic and ginger and pulse till smooth. 3. In a wok, heat the oil on medium heat and sauté the bay leaves for about 30 seconds. 4. Stir in the onion and cook for about 3-5 minutes. 5. Stir in the garlic paste, coriander, garam masala, cumin, turmeric and chili powder. 6. Stir in the chicken and cook for about 5 minutes. 7. Stir in the tomato sauce and chicken broth. 8. Reduce the heat and simmer, covered for about 15 minutes, stirring occasionally. 9. Meanwhile in a food processor, add the cashews with the soaking water, cream and yogurt and pulse till smooth. 10. Stir the cashew mixture in the curry and simmer for about 15 minutes, stirring occasionally. 11. Stir in the cornstarch mixture and cook for about 1-2 minutes.