Reese - Wheat & Sugar-Free Cookbook: Top 100 Healthy Wheat and Sugar-Free Recipes To Lose Weight & Have More Energy

Michael E. Reese

2015 Michael E. Reese

Whoever says that healthy eating hasto be boring has obviously been living under a rock.

Whether it is because you are tryingto lose weight, deal with food intolerances, or you simply want a totalmakeover with your eating habits, I want to thank and congratulate you fordownloading the book, Wheat & Sugar-Free Cookbook: Top 100 Healthy Wheat andSugar-Free Recipes To Lose Weight & Have More Energy .

More than just your average recipebook, this cookbook has 100 scrumptious recipes that are sure to excite yourtaste buds minus the unwanted wheat and refined sugars. The book is packed withunique and amazing recipes from soups to salads and side dishes, from quicksnacks to different types of pasta, vegetarian and meat entrees, from heartybreakfast ideas to decadent desserts. With the numerous options available foryou, you will never run out of ideas to impress your family and friends at thedinner table.

And the best thing about it? They alltaste outrageously good and are still healthy, wheat and sugar-free!

Thanks again for downloading thisbook. I hope you enjoy it!

In this Chapter:

1. Baked Potato and Bacon Soup

2. Chilled Gazpacho Soup

3. Creamy Potato - Leek Soup

4. Curried Zucchini Soup

5. Greek Avoglemono Chicken Soup

6. Mexican Chicken Noodle Soup

7. Pesto Croutons in Minestrone Soup

8. Red Lentil & Sweet Smoked Paprika Soup

9. Rustic Veggie Soup

10. Tomato Cannellini Bean Soup

Baked Potato and BaconSoup

Makes: 18 servings

Ingredients:

• 5 lbs. baking potatoes

• 7 slices of bacon

• 4 cups onion (chopped)
• 5 cloves of garlic (minced)
• 1 bay leaf
• 1 tsp. salt
• tsp. black pepper, freshly ground
• 7 cups low-fat milk
• 3 cups gluten-free chicken stock
• 1/3 cup fresh parsley (chopped)
• 1 cups green onions (sliced)
• 1 cups reduced-fat Cheddar cheese (finely shredded, optional)

Instructions:

1. Preheat oven to 400 F. Arrange potatoes on a baking tray and pierce each with a fork to cook properly. Bake potatoes in pre-heated oven for 1 hour, until potatoes are tender.
2. Allow potatoes to cool slightly. With a potato masher, partially mash the potatoes, leaving the skin on. Set aside.
3. Set a Dutch oven over medium heat and cook bacon until crisp. Remove from pan and place on a paper towel to cool and drain excess oil. Crumble the bacon and set aside.
4. In the same pan where you cooked the bacon, saut onion for 5 minutes.
5. Stir in garlic, bay leaf, and salt then saut for 2 more minutes.
6. Add pepper, milk, chicken stock, and the baked potatoes. Bring soup to a boil.
7. Reduce heat and let it simmer uncovered for 10 minutes. Stir in fresh parsley then remove from heat.
8. Transfer to serving bowls and serve topped with crumbled bacon, green onions, and cheese.

ChilledGazpacho Soup

Makes: 6-8 servings

Ingredients:

• 4 cups tomato juice (preferably organic or homemade)
• 6 pcs tomatoes (blanched, skinned, and diced)
• 1 medium-sized cucumber (diced into small pieces)
• medium-sized red onion (diced into small pieces)
• cup fresh parsley (chopped roughly)
• 2 tbsp. fresh cilantro (chopped roughly)
• 2 tbsp. fresh basil (chopped roughly)
• 1 or 2 cups of water (depending on desired consistency)
• Salt (to taste)
• Black pepper, freshly ground (to taste)
• Hot sauce (to taste, optional)
• Extra-virgin olive oil (optional)
• A slice of crusty gluten-free bread (toasted, optional)

Instructions:

1. In a large pot or bowl, combine the tomato juice, blanched tomatoes, cucumber, onion, parsley, cilantro, and basil.
2. Add enough water to reach desired consistency and volume. Stir in salt and black pepper to taste.
3. Add hot sauce if desired, about 10 to 15 drops or depending on desired level of spiciness.
   
4. 1. Chill in the refrigerator overnight then drizzle with olive oil just before serving with a slice of toasted, crusty gluten-free bread.

Makes: 4 servings

Ingredients:

• 2 tbsp. extra-virgin olive oil or dairy-free margarine
• 2 tbsp. lemongrass (dried or fresh)
• 2 medium leeks (halved and sliced into -inch pcs)
• 4 cups veggie broth
• 1 lbs. potatoes (cubed, skin on)
• 1 tsp. salt
• Freshly ground black or white pepper

Instructions:

1. Set a stockpot over medium-high heat and add the olive oil.
2. Saut lemongrass and leeks for about 4 minutes, until the leeks just begin to brown and turn a bit soft.
3. Pour in the broth and bring to a boil.
4. Add the potatoes and tsp. of salt. Reduce soup to a simmer then cover pot. Cook for around 40 more minutes and check if potato is tender using a fork.
5. Transfer about half of the soup into a blender. Making sure that the lid is covered, process the soup until smooth and creamy.
6. Pourblended soup back into the pot and add in the tsp. of salt. Add pepper totaste and stir to combine.

CurriedZucchini Soup

Makes: 6-8 servings

Ingredients:

• 1 large onion (roughly chopped)
• 2 tbsp. water
• 1 tsp. curry powder
• 2 cups veggie stock
• 2 lbs. zucchini (sliced thinly)
• cup cashews
• 1 tsp. salt
• Shredded zucchini (for garnish)

Instructions:

1. Set a large stockpot over medium heat and add the onions and water. Cover just until the onion sweats and turns soft.
2. Stir in the curry powder, and stir for about 30 seconds until fragrance is released.
3. Add veggie stock and zucchini then let it simmer until zucchini turns tender, around 20 min.
4. Place raw cashews in the bottom of blender and pour in about half of the soup. Blend well until soup is nice and smooth. Transfer blended soup into a clean pot or large serving bowl.
5. Blend the remaining soup until desired consistency. Add to the serving bowl or pot and combine.
6. Addsalt to taste and garnish with raw zucchini shreds. Serve hot.

GreekAvgolemono Chicken Soup

Makes: 6 servings

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 small white onion (chopped finely)
• 6 cups chicken stock (gluten-free variant)
• cup Arborio rice (uncooked)
• 3 large eggs
• 3 tbsp. lemon juice (freshly squeezed)
• 2 cups pre-cooked and diced chicken
• tsp salt
• tsp ground black pepper
• Fresh parsley (chopped finely for garnish, optional)
• Lemon zest (thin strips for garnish, optional)

Instructions:

1. In a medium soup pan or Dutch oven, heat oil then saut onion for about 5 minutes or until it is soft.
2. Pour in stock. Bring to a boil then add the rice. Reduce heat and cover pan. Let it simmer for about 20 minutes, until rice is cooked and tender.
3. Meanwhile, crack eggs into a mixing bowl and whisk until very smooth. Add the lemon juice and continue to whisk.
4. Take about 1 cup of the broth from the pan and add to the egg mixture. Whisk and set aside.
5. Add the diced chicken into the pot. Season with salt and pepper. Let it cook for 2 more minutes to heat chicken then remove soup from heat.