Sausage and Kale Soup 21 Day Fix Approved


Sausage and Kale Soup**

Total Time: 48 min.


Prep Time: 10 min.


Cooking Time: 38 min.


Yield: 6 servings, about 1¾ cups each

Ingredients:


1 Tbsp. olive oil
 (this was only used to brown the sausage, we left it out of ours)

8 oz. turkey kielbasa sausage, sliced


2-4 cloves garlic, minced
 (we use 4 because we LOVE garlic)

2 to 3 medium leeks, chopped, just white and light-green parts


1 bunch kale, stems removed and discarded, torn (about 4 cups)


1 (15-oz.) can kidney beans, drained, rinsed


1 (14.5-oz.) can diced tomatoes, no added salt


6 cups low-sodium organic chicken (or vegetable) broth


Ground black pepper (to taste; optional)

Preparation:


1. Heat oil (if using it) in large saucepan over medium-high heat.


2. Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.


3. Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.


4. Add kidney beans, tomatoes, broth, and pepper (if desired). 

Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.

Nutritional Information: (per serving)

Calories: 181

Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 23 mg

Sodium: 1137 mg

Carbs: 20 g

Fiber: 5 g

Sugars: 5 g

Protein: 12 g

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**Original Recipes from Team Beachbody - Get a Club Member account for just $2.99 a week and have access to a HUGE database of healthy eating recipes, personalized meals plans and more. Get your member account HERE .

Dark Chocolate Muffins (Soy/Dairy/Gluten/Refined Sugar FREE)

Dark Chocolate Muffins (Soy/Dairy/Gluten/Refined Sugar Free)**

Sweet and moist with super chocolate punch, no one will ever know there isn't a DROP of flour in these yummo muffins.  Super simple to make and already measured out for your 21 Day Fix. Don't miss saving this recipe to use as your secret weapon during the holiday season coming up! 

Total Time: 22 min.


Prep Time: 20 min.


Cooking Time: 12 min.


Yield:12 servings, 1 cupcake each

Ingredients:


1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed


3 large eggs


½ cup pure maple syrup
 (You can sub this out for Agave Nectar to reduce the effects on blood sugar) 

1/3 cup unsweetened cocoa powder


1 tsp. baking soda
 (we use Bob's Red Mill Aluminum Free Baking Soda)

3 Tbsp. coconut oil, melted


1 tsp. pure vanilla extract


1/3 cup dark chocolate chips (we use Enjoy Life Semi-Sweet Chocolate Mini Chips to make these SF/GF/CF)

Preparation:


1. Preheat oven to 350° F.


2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside. (You can use a dab of coconut oil in each muffin cup instead of using spray, that's what we do). 


3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.


4. Divide batter among 12 prepared muffin cups.


5. Top each muffin with about four chocolate chips; push into batter.


6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

**Original Recipes from Team Beachbody - Get a Club Member account for just $2.99 a week and have access to a HUGE database of healthy eating recipes, personalized meals plans and more. Get your member account HERE .

Find and "Like" me on Facebook, Click here!!!!  where I post tips, tricks and information on transitioning to a healthy lifestyle, clean eating, living gluten/soy/dairy free and MORE recipes to come!