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not one-size-fits-all. Keep reading to discover which foods make your body type
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1. Soba Noodles with Crab, Avocado and Scallion Vinaigrette
Ingredients
·
¾ lb soba (buckwheat) noodles
·
½ lb lump crab meat
·
2 tap fresh ginger, grated
·
2 tap fresh lemon juice
·
1 ½ Tbsp rice wine vinegar
·
3 scallions (green onions)
·
1 tap low-sodium soy sauce (or wheat-free tamari sauce)
·
½ tap lemon zest
·
1 avocado, diced
Recipe
·
Dice scallions and separate the light green and white parts from
the dark green. Bring a large pot of water to a boil. Cook soba noodles for 4
minutes.
·
Meanwhile, in a blender combine ginger, lemon juice, vinegar,
light green and white scallions, soy sauce, and lemon zest. Pour vinaigrette
into a large bowl. Stir in diced avocado.
·
Drain noodles and place into the bowl of vinaigrette. Toss
lightly to evenly coat.
·
Gently fold in the crabmeat. Sprinkle with thinly sliced dark
green scallions.
Nutrients per serving: Calories: 256, Fat: 4.5 g,
Carbs: 45 g, Fiber: 1.5 g, Protein: 14 g
Soba Noodles with
Crab, Avocado and Scallion Vinaigrette
2. Gazpacho Soup
Total time: 15 min
Ingredients
·
4 medium heirloom tomatoes. cut into quarters
·
½ sweet onion, roughly chopped
·
1 English cucumber. peeled and roughly chopped
·
1 yellow bell pepper, roughly chopped
·
½ cup cilantro (organic)
·
Sea salt and cracked black pepper to taste
·
Juice of 1 lemon
Recipe
·
Throw all ingredients into a food processor and pulse until
desired consistency. Some like it chunkier, while others like it smoother.
·
Taste and adjust seasoning, adding more salt pepper. or lemon
juice to your desired preference.
·
Garnish with slices of avocado (optional)
Nutrients per serving: Calories: an Fat: 2 g, Cuba:
60 g, Fiber. 10 g Protein: 8.5 g
Gazpacho Soup
