Spring Blitz

Did you enjoy today's sunshine? I can feel spring coming around the corner. Hooray! Time to start shedding the big ole sweaters and unhealthy habits we may have picked up during winter hibernation. If you’re like me, you need a Spring Blitz to get back on track and jump into spring feeling energized and healthy!

Do you want to

• Reclaim your health for life?
• Learn how to create simple delicious healthy meals?
• Shed some weight and jump into spring feeling energized?
• Have fun in your kitchen?

Then this foundational, highly effective program is for you. During the Spring Blitz Healthy Eating Workshop, you'll have delicious real food like Roasted Carrot and Parsnip Soup. And you'll have fun in the process!

Roasted Carrot & Parsnip Soup

Ingredients

• 6 to 8 medium-to-large carrots (about 1.5 pounds), peeled and diced
• 1 cup parsnips, peeled and diced
• Sea salt and fresh ground black pepper, to taste
• Olive Oil
• 6 cups chicken or vegetable stock
• 1-inch piece fresh ginger, peeled
• 1 small onion, chopped
• 2 garlic cloves, whole
• 1 tsp cinnamon
• 1/2 tsp ground turmeric
• 1 cup almond or coconut milk

Directions

1. Preheat oven to 375 degrees. Spread parchment paper on large rimmed baking sheet.
2. Divide the carrots in half. Place one half of the carrots and the parsnips on a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Toss to combine. Place in oven for about 20 minutes, shaking the pan every so often for even cooking. Remove from oven when soft, slightly brown and caramelized.
3. Meanwhile, bring the stock to a boil in a large saucepan with the ginger, onion and garlic. Lower heat to a simmer and cook until the onions are soft, about 5 minutes. Add the remaining carrots and simmer for another 5 minutes, until the carrots are just slightly soft but not cooked through. Transfer the mixture to a blender.
4. Add the roasted carrots and parsnips to the par-boiled carrots. Use an immersion blender and blend until smooth. If you don’t have an immersion blender, you can use a regular blender: let both carrots cool slightly before blending or your lid will go flying off and you will have orange carrot soup decorating your kitchen :(  Add cinnamon, turmeric, salt and pepper to taste and serve. Add almond or coconut milk.

Get the recipe!

Just think: at the end of your Spring Blitz, you will

• Take control of your weight, cravings & health
• Have a Detoxed Pantry
• Know where to shop & and what to buy
• Efficiently prepare healthy meals your family will love
• Taste & explore new power foods that will detox and nourish your body

Are you ready to ditch your old, unhealthy habits?

I am ready to help you, so sign-up today, and get ready to feel Great!

-- Denise