Vegetables are key to any diet program. A vegetable gumbo, like the one seen below, is quick and easy to make and provides the proper nourishment needed to complete the Green Smoothie program or keep the weight off after. From Green Smoothies for Life.
Makes 2 servings
2 tablespoons peanut oil
1 small yellow or white onion, chopped
1 medium green bell pepper, stemmed, seeded, and chopped
2 medium celery stalks, chopped
1 tablespoon Creole seasoning blend
1 (28-ounce) can low-sodium diced tomatoes
1 (15-ounce) can kidney beans, rinsed and drained
1 (8-ounce) package frozen sliced okra, or 2 cups sliced fresh okra
1 cup low-sodium vegetable broth
1/2 cup long-grain brown rice, such as basmati or Texmati
2 teaspoons gumbo filé powder
Heat the oil in a large pot or Dutch oven over medium heat.
Add the onion, bell pepper, and celery and cook, stirring often, for 4 minutes, or until softened.
Stir in the Creole seasoning and cook until fragrant, about 10 seconds.
Stir in the tomatoes, beans, okra, broth, and rice. Bring to a full simmer, stirring occasionally.
Cover, reduce the heat to low, and simmer for 45 minutes, or until the rice is tender.
Stir in the gumbo filé powder just before serving.