Recipes: Hampton Roads Show with Caroline Fornshell

Please enjoy these recipes from Caroline’s appearance on the Hampton Roads Show. If you’re struggling with weight loss and poor gut motility, these foods can help improve nutritional in-take and motility. Once you figure out which weight gain archetype you are, an LWell registered dietitian can work with you to ensure you meet nutritional goals while maintaining the highest level of function.

Lentil Soup

Ingredients

1 large onion

1 cup of red lentils

1 zucchini

1 yellow squash

3 cups of bone broth

Cumin ½ tsp

Chili powder ½ tsp

Tumeric powder ½ Tsp

Miso 1TBSP

Garlic 2 minced cloves

Olive oil 2 TBSP

Salt (to taste)

Pepper (to taste)

Tomato paste

Juice of one lemon

Cilantro

Instructions

Toss thinly sliced zucchini and yellow squash with 1 tbsp of olive oil, turmeric, and salt and roast for 20 minutes at 400.

Sautee garlic, onions and olive oil in a large pot until soft. Add spices and tomato paste and stir. Then add bone broth and lentils and cook 30 minutes or until most of the liquid is absorbed. Then, use an immersion blender to emulsify the soup. Stir in the lemon juice and miso then, top with the roasted squash and the cilantro.

Chia Seed Pudding

Ingredients

1/2 cup chia seeds

1 1/2cup of unsweetened non-dairy milk

1 banana

Cinnamon to taste (about ½ tsp is great)

Cocoa powder or cacao to taste (about 2 TBSP is great)

Instructions

Blend on high to pulverize the seeds. Pro tip – if your blender is a lower-power model, let the seeds soak before blending. Optional: Layer with your favorite yogurt (keep the sugar low or avoid), and your favorite berries for a fabulous parfait

Endive and Avocado Dip

Ingredients

2 ripe avocados

1 cup of Greek yogurt (2%) – unsweetened

Juice of 1 lemon

Tarragon or dill – 3 TBSP

Parsley – 3 TSBP

Salt and Pepper to taste

Raspberries

6 heads of Endive

Instructions

Blend the first 6 ingredients on high until smooth, but reserve 1 TBSP of chopped parsley for garnish. Pack about 1 TBSP of dip in each endive leaf and top with a raspberry and remaining parsley.