Recipes & Pairings from Lisa Lillien (a.k.a. Hungry Girl)


Here are three delicious recipes from our friends at Hungry Girl that not only pair wonderfully with a few of our soup faves but also stay consistent with our food philosophies. Which recipe you choose should depend, in part, on the type of soup you are eating.  If you are having one of our smooth, non-chunky, blended soups, like our Carrot Ginger Tumeric, you might want to pair it with a crunchy dish, like the Chinese Chicken Salad in a Jar.  If you are having one of our heartier soups, like our Satisfy Mediterranean Lentil, then maybe you want to take it easy with the Mega Roasted Veggie Salad. Whatever the choice, they are all perfect soup pairings!


Zucchini-Noodle Pad Thai.jpg


Zucchini-Noodle Pad Thai
1/2 of recipe (about 2 cups): 260 calories, 8.5g total fat (1g sat fat), 657mg sodium, 25.5g carbs, 6g fiber, 15g sugars, 23g protein

Forget traditional noodles… Zucchini noodles are gluten free are low in calories ‘n carbs and packed with fiber. This dish is as crazy delicious as it is easy to make!
Prep: 15 minutes
Cook: 15 minutes

1 1/2 tbsp. lite/reduced-sodium (gluten free) soy sauce
1 tbsp. apple cider vinegar
2 tsp. molasses
1 1/2 tsp. lime juice
1/2 tsp. chopped garlic
4 tsp. crushed peanuts
20 oz. (2 – 3 medium) zucchini
1/2 cup egg whites (about 4 large eggs’ worth)
6 oz. extra-firm tofu, chopped and blotted dry
Dash each salt and black pepper
1 cup 1-inch scallion pieces
1/2 cup shredded carrot
1/4 cup roughly chopped cilantro
Optional topping: bean sprouts

To make the sauce, in a small bowl, combine soy sauce, vinegar, molasses, lime juice, and garlic. Mix until uniform. Stir in 2 tsp. peanuts.

Using a spiral veggie cutter like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don’t have a spiralizer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Spray a wok (or large skillet) with nonstick spray and bring to medium heat. Scramble egg whites until fully cooked, about 2 minutes. Transfer to a bowl.

Remove wok from heat; clean, if needed. Re-spray, and return to medium heat. Add chopped tofu, and season with salt and pepper. Stirring occasionally, cook until lightly browned, about 5 minutes.

Add zucchini noodles. Cook and stir until hot and slightly softened, about 2 minutes.
Transfer wok contents to a strainer, and thoroughly drain excess liquid.
Return wok to medium heat, and return drained mixture to the wok. Add sauce, scrambled egg whites, scallions, and carrots. Cook and stir until sauce is evenly distributed and has mostly absorbed, about 2 minutes.

Top with cilantro and remaining 2 tsp. peanuts.


Pairing suggestions:  Tomato Basil, Lemongrass Consommé

Mega Roasted Veggie Salad.jpg

Mega Roasted Veggie Salad
1/2 of recipe (3 cups lettuce with about 2 1/2 cups veggies and 2 tbsp. avocado): 303 calories, 10.5g total fat (1.5g sat fat), 417mg sodium, 49g carbs, 15g fiber, 22.5g sugars, 9.5g protein

This salad is seriously big and satisfying! The avocado and corn… YUM! Pair with soup for a PERFECT meal.

Prep: 15 minutes
Cook: 20 minutes

2 cups small broccoli florets
1 1/2 cups peeled carrots cut into 1/2-inch coins
1 1/2 cups zucchini cut into 1-inch chunks
1 1/2 cups red bell pepper cut into 1-inch chunks
1 cup onion cut into 1-inch chunks
1/2 tsp. onion powder
1/4 tsp. salt
3/4 tsp. garlic powder
3 tbsp. balsamic vinegar
2 tsp. olive oil
1/4 tsp. Italian seasoning
1/8 tsp. black pepper
1/4 cup frozen sweet corn kernels, thawed
6 cups chopped romaine lettuce
2 oz. (about 1/4 cup) chopped avocado

Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Lay broccoli, carrots, zucchini, bell pepper, and onion on the baking sheet. Sprinkle with onion powder, salt, and 1/2 tsp. garlic powder.

Bake for 12 minutes.

Stir/rearrange veggies. Bake until softened and lightly browned, about 8 more minutes.
Meanwhile, in a medium bowl, combine vinegar, oil, Italian seasoning, black pepper, and remaining 1/4 tsp. garlic powder. Whisk well.

Transfer cooked veggies to a large bowl. Add vinegar mixture and corn, and toss to mix.
Plate lettuce (or place in a serving bowl), and top with veggies and avocado.


Pairing suggestions:  Lentil Chickpea, Split Pea Chlorophyll, Kale Minestrone

Chinese Chicken Salad jar.jpg

Chinese Chicken Salad in a Jar
Entire recipe: 285 calories, 7.5g total fat (1g sat fat), 554mg sodium, 23.5g carbs, 4.5g fiber, 13.5g sugars, 33g protein

A mason-jar salad is the ultimate make-ahead meal. By layering the dressing on the bottom and the lettuce on top, your salad won’t get soggy! This variation is a Hungry Girl favorite (and we love that it is so on-the-go!)

Prep: 10 minutes

2 tbsp. low-fat sesame ginger dressing (like the kind by Newman’s Own)
1/4 cup canned sliced water chestnuts, drained and chopped
1/3 cup mandarin orange segments packed in juice (not drained)
2 tbsp. chopped scallions
1/4 oz. (about 1 tbsp.) sliced almonds
4 oz. cooked and chopped skinless chicken breast
2 1/2 cups chopped romaine lettuce

In a wide-mouth, quart-size mason jar, combine dressing, water chestnuts, and orange segments. Top with scallions, almonds, chicken, and lettuce. Cover and refrigerate.
When you’re ready to eat, give the jar a shake, and flip contents into a medium-large bowl (or eat right from the jar).


Pairing suggestions:  Japanese Sweet Potato, Carrot Ginger Tumeric,

Recipes courtesy of Hungry Girl. For more healthy recipes, plus food finds, tips ‘n tricks, and more, sign up for free daily emails at!


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