Soup #19

Soup #19 Organic Carrot turmeric

Inspired by pinterest pin rheumatoid arthritis recipe carrot turmeric soup. This is my version but very similar.

Organic carrot turmeric soup

Ingredients serves 2 main or 4 entree

  • 3 large organic carrots sliced with crinkle cutter(cut  into 1cm pieces as I’m doing it in soup maker)
  • 1tbs organic ginger minced
  • 1/2 red onion diced
  • 2 cups chicken bone broth
  • 1 lemon juiced
  • Light pinch sea-salt
  • Light pinch black pepper
  • 1tsp turmeric
  • Garnish fresh parsley leaves


  1. Chop carrot and onion as specified.
  2. Juice the lemon  with lemon squeezer.
  3. Place all ingredient ingredient in soup maker
  4. Plug into power and turn on power, press smooth setting . Let machine do it’s work.
  5. Serve hot and Garnish with fresh parsley .

Wednesday menu


Organic oats, dried blueberries, lactose free yogurt, pecans, honey from beehive

1 cup Green tea

Morning tea kombucha


Leftover salad ( lettuce,  tomato,  cucumber , red capsicum, pineapple,  red onion), mixed herb chicken, lite ranch

And 1 cup organic carrot turmeric soup

Organic Carrot turmeric  soup

Afternoon tea

Dry ginger ale zero sugar


Curry powder & thyme steamed chicken, seedless grapes, celery, mayo on sourdough


Hot chips in sandwich press

Total 805 calories

Slow cooker: roast turkey

Slow cooker 1kg from frozen 4hrs on high 

Roast turkey

Ingredients serves 5

  • 1kg gluten free Roast turkey
  • 1cup water

Equipment needed

  • Foil
  • Slow cooker with lid


  1. I don’t have a roasting rack or trivett that fits inside my slow cooker so i scrunched up foil into large balls to make a rack the roast can sit on.
  2. I added 1 cup water to bottom of cooker.
  3. I placed the turkey roast on top of the foil (The roast was already covered in foil packet it came in and I kept it wrapped in the foil packet. ).
  4. Put lid on slow cooker
  5. Plug cord into power and turn on slow cooker to high.
  6. At half way 2hr mark I turned it over.
  7. It took 4hours to cook from frozen to finish.
  8. A Moist turkey roast.
  9. Serve with roast/steam vegetables or salad or in a wrap or soup

Slow cooked roast turkey 1kg 4hrs on high

Monday menu

Barbs breakfast jar yogurt berries maple

Morning tea kombucha

Lunch hubby had

The fast 800 recipe book greek salad

I had leftovers from dinner

The 8-week blood sugar diet cookbook Easy Bolognese (* lunch with no parmesan)

Afternoon tea


The fast 800 recipe book prawn nasi goreng

Today’s total calories for me = 818

Breakfast cups & jars

Jalna lactose free yogurt, dried blueberries, organic oats, pecans, honey

Jalna lactose free yogurt, black and white chia seeds, LSA, organic coconut flakes, dried apricot, walnuts

The 8week blood sugar diet cookbook Apple cinnamon and  organic oats, lactose free milk

Barbs breakfast jar : jalna lactose free yogurt, organic berries 100% maple syrup

Gravy: onion

Homemade onion gravy

Homemade Onion gravy

1qty serves 2

  • 1 small brown onion sliced
  • 1tsp gluten free cornflour mixed with water to make slurry
  • 1tbs white vinegar
  • 1tb organic flour
  • 2tb salt reduced tomato sauce
  • 1 cup chicken bone broth
  • 10g organic butter cubed
  • 1tsp organic raw sugar
  • 1tsp 100% honey ( from friends  beehive )


  1. Slice onion
  2. Place butter and sliced onion in non stick skillet and cook until onions are almost translucent
  3. Add flour and cook until it’s all mixed with no lumps
  4. Add remaining ingredients simmer on low until sauce thickens.
  5. Serve hot with sausages or steak

Friday menu

Breakfast  Guacamole  and crackers

Guacamole and crackers

Morning tea kombucha,



The fast 800 recipe book pea and asparagus pea mint frittata muffin

Afternoon tea: steamed mini dim Sim

Steamed mini dim sim with Thai oyster sauce

Dinner ..hubbys having same as yesterday


Salsa, Mexican beans with jalapenos, rice, lite sr cream and avocado

I had

Gluten free Sausages, homemade onion gravy, steamed vegetables

Total calories for me today 849.

Thursday’s menu

*800 calories for the meals hubby had

Breakfast : we both had same breakfast

The fast 800 recipe book salmon omelette (I used salt reduced salmon and 1 egg not 2), 1/4 avocado (no skin), 3 cherry tomatoes

Morning tea kombucha



Crudites (organic carrot, celery, cherry tomatoes) and ranch, lactose free cheese

Lunch hubbys lunch #27 soup

Noodles with miso soup

Afternoon tea : we both had same

Beetroot hummus and crackers


Dinner: Hubbys dinner : soup #23


Zero sugar dry ginger ale


SPC peaches in juice


My lunch

Steamed chicken w lemon and mint with organic basmati

My dinner:

Fish fingers, guac, mixed leaves, mayo, wrap

Soup #27

My recipe was Inspired by almost instant noodle soup recipe in the fast 800recipe book.

My version 109 calories and slightly different ingredient and I  put it in a takeout soup container with lid rather than a jar and seasoning in separate container so hubby can take to work, then he just has to add his hot water and lunch is done.

Noodles with miso soup

#27 Noodle soup with miso

Ingredients serves 1

1/2 packet slendier konjac fettucine

1 miso paste pouch

1tb organic ginger

1tb dark soy

1/2 green shallot sliced on diagonal

1 Portobello mushrooms sliced

1 handful fresh baby spinach chopped

1 handffresh coriander

1 cup boiling water

Option to add 1/4 ts red chili flakes


Chop ingredient as listed

Drain fettucine under hot water in sieve

Place mushroom then noodles with remaining ingredients in a microwave bowl  and cover with lid for 4minutes. The boiling water should soften the vegetables but If not hot enough from boiling water microwave for 2 minutes more.

Tuesday’s menu


Crumbed tenders #1 & #2, lettuce, cherry tomatoes, cucumber, avocado, lite French dressing

Morning tea

1/2 of Guac shown and 4 crackers

Kombucha 1 cup


The fast 800recipe book Banana pecan muffin

Afternoon tea : zero sugar Schweppes dry ginger ale

Dinner: sweet n sour vegetables

Sweet n Sour vegetables see my sauce on separate post

Soups: #15, #9, #23

#15 Chicken & organic pea soup

#15 Chicken and organic pea 

Ingredients serves 1

  • 1 chicken stock cube massell salt reduced
  • 1 cup filtered water
  • 1 raw chicken breast fillet cubed
  • 1 light pinch onion powder
  • 1 light pinch white pepper


  1. Cut chicken into cubes
  2. Place all ingredient in saucepan
  3. Bring to slow boil then simmer until chicken is cooked through.
  4. Enjoy hot.


Soup #23 Mexican Bean Salsa with kale

#23 Mexican beans, kale and salsa (138 cal/serve)

Ingredients serves 2

  • 2-3 branches minus stem Organic Kale
  • 1 Organic carrot sliced
  • 1 stalk Organic Celery
  • 140g Organic mixed beans Mexican style
  • 40g Old el Paso mild Salsa
  • 1 cup Salt reduced chicken stock


  1. Pull kale off stem and discard stems.
  2. Cut Celery and carrot on diagonal .
  3. Place all ingredient in saucepan.
  4. bring to simmer for about 7-10 minutes.
  5. Serve hot

#9 Miso Chicken hotpot

#9 miso chicken hotpot 

Ingredients serves 1

  • 1 chicken breast fillet cut into strips
  • 1 pouch miso
  • 3 button mushroom sliced
  • 1 green shallot sliced on diagonal
  • 1 cup water


  1. Place all ingredient in saucepan
  2. Cook until chicken is cooked through no longer pink.
  3. Serve hot