Why Soups and Stews
More Real Ingredients
Homemade soups and stews typically consist of meat, vegetables and some sort of carbohydrate. Choosing that carbohydrate carefully can optimize the recipe even more. Think lentils, quinoa, rice, beans, potatoes and sweet potatoes. All of these can be used as a substitution for noodles or to add additional protein and fiber.
If you’re dying for noodles, they make a ton of organic and gluten free options that will typically also have more fiber and protein. As I’ve mentioned before – don’t fear the pasta, but make sure fiber and micronutrients are placed on a higher pedestal.
Quick and Easy
Most stews can be made in one pot or in the slow cooker. Even most complicated stews can be made in under an hour. The only exception being broth. Making your own broth can take some time. I highly recommend saving your chicken broth from when you cook chicken or finding a high quality broth available at stores, such as bone broth. Bone broth has a ton of protein and great gut health benefits.
The liquid and (hopefully) generous amounts of vegetables make stews very satiating. You don’t need a large portion to fill you up, which also limits your caloric intake.
Get Cooking and Share the Love
Please tag me in your IG stories or posts if you make this and love it. Also pin it or share it with friends and family. I still hear too often that people don’t have the time or money to eat healthy and delicious, let’s change that! Comment below any variations you make or future recipe suggestions
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