Today is day 10 of my 30 Day Low Carb Challenge! I kind of messed up yesterday because it was my husband’s birthday and I drank a little bit so today I am hungover lol. So, I am down 6.2 lbs as of today which is more than I have lost in a while thanks to birth control. Now that I don’t mess with that anymore, I am able to lose some weight when I apply myself. Birth control is evil, I couldn’t lose 1 single pound when I was on it. Now, my challenge, Shakeology and Insanity are helping my shed the fat! Yay! I just want to fast forward to the end of the month already and see where I am at!
If you follow my Facebook page you already know this, but I just became a Team Beachbody Coach! I am SUPER excited about this because I love the Beachbody products and the results they give. I started drinking Shakeology each morning for breakfast and it does wonders for my energy and cravings, not to mention it helps me lose weight. If you want to check out my Beachbody page, or try Shakeology for 7 days, visit my Beachbody Website! I also have a tab above. Click on the 30 Day Low Carb Challenge tab as well to learn about my challenge and join if you want! It really helps, I love it. People kept asking me when am I going to bring it public because I always shared my results from people I know, or people they know, but didn’t offer it to all of you. Now I do and I am excited about that!
On to my recipe…I was craving wonton soup which is a rare thing considering I prefer hot and sour any day. Anyway, I didn’t want to use those low carb wonton wrappers because 1. I have to buy them online and don’t have time for that mess and 2. I am trying my best to eat clean without anything processed. So I stuck with just the inside of the wonton instead! Since most wonton fillings have a ground mix of pork and shrimp, I have decided to deconstruct it and make the soup you see above. It tastes better than it looks I promise! 🙂
For the meatballs:
1 lb ground pork
1/2 tsp pepper
2 Tbsp soy sauce
1 green onion, diced
1 tsp rice wine vinegar
1/2 tsp garlic powder
1/2 tsp ginger (fresh or ground)
For the Soup:
1 lb shrimp, cleaned
2 quarts chicken stock
2 Tbsp soy sauce
1-1/2 tsp sesame oil
1 cup spinach, chopped
8 mushrooms, sliced
Heat a large stock pot on medium heat.
In a large bowl, mix together all the meatball ingredients, and roll them into small balls about the size of a tablespoon. Set aside.
Next, add the sesame oil to the pot along with the mushrooms. Saute the mushrooms for about 4 minutes.
Add the chicken stock and soy sauce to the pot and bring to a boil.
Once the stock is boiling, reduce to a simmer, and add the meatballs.
Cook the meatballs for 20 minutes, then add in the spinach and shrimp, and cook for about 8-10 more minutes until the shrimp is pink and the spinach is wilted.
At this point, you can add salt and pepper to the soup if you feel necessary.
Garnish with green onion or sesame seeds if desired.
Recipe makes 4 servings
Each serving has 3.07 net carbs