Recipe: F-Factor Approved Vegan Tomato Gazpacho

uwm.gazpacho.appetizer-bowls-cream-262947.jpg

Summer's here, and that means so is the summer fun. But it doesn't mean that you have to cancel either your food or your socializing to feel good and fit.

According to the Fiber Whisperer, Tanya Zuckerbrot, it's possible to be healthy without skimping on the cocktails or the carbs. Her F-Factor diet is a lifestyle plan that celebrities love and the mom without a personal chef can use.

 

 

The fiber-based plan uses simple science to allow you to add food to your day while still working on a caloric deficit, and it's gotten so popular, in fact, that for the 10-year anniversary of her first book, Zuckerbrot teamed up with longtime colleague and certified culinary nutritionist, Neda Varbanova to deliver the F-Factor + Healthy With Nedi Step 1 Recipes E-Book.

In it, there are 39 F-Factor approved meals, snacks, and drinks that are perfect for some quality time with the besties.

We're talking cauliflower crusted breakfast pizza and basil martinis, folks (drink medically).

 

Varbanova jumped into the "Quick Fire" with UWM to tell us more about fiber-eating, and give an exclusive look at her Vegan Tomato Gazpacho recipe -- the ultimate cool dish for hot-weather brunch or supper.

 

UWM: How do we make eating well a lifestyle, instead of a seasonal-crash diet?

Neda: It’s important to focus on long term goals when it comes to dieting -- making simple swaps to your diet such as using zucchini noodles instead of spaghetti, wrapping your sushi rolls in cucumber and no rice, and sipping on a skinny cocktail such as the Nedi Martini which has no sugar and is simply made with vodka, cucumber, mint & lime. The small tweaks can lead to major impacts on the way you feel and look! Once you adapt this way of eating and see how easy it is, it will simply become part of your lifestyle. 

 

Do we need to avoid gluten on the F-Factor diet?

No, gluten is allowed on the F-Factor diet and in fact most high fiber carbs have gluten in them. Gluten will not have a negative effect unless you are celiac, so don’t be afraid of it. 

 

You grew up in a household with a healthy love of food, what caused the struggle?

The struggle came into play when I moved to NYC (New York City) at 18-years-old. I was studying, working, partying and eating a lot of late night unhealthy foods with my friends after clubbing. All of the alcohol and greasy food didn’t agree with me so I learned how to navigate around it. 

 

Schedule and socializing always get us too. Speaking of clubbing, what's your fave meal prep song to listen to right now?

"One Kiss," Calvin Harris.

 

Most surprising fiber find?

I am currently obsessed with F-Factor fiber bars. They have 20g of protein & fiber! The best bars on the market. 

 

What's one of the most inspirational Transformation Stories you've been a part of, so far?

One of my best friends Daniel lived with me for six months and he completely changed his way of eating. He lost over 15 pounds and leaned out! He learned how to meal prep and started including fiber and protein at every meal, which ensured he stayed full for a long time and wasn’t prone to snacking on junk. 

 

Check out her Vegan Tomato Gazpacho (#FFactorApproved) below. You can make it in three simple steps.

 

uwm.gazpacho.elaine-casap-86020-unsplash.jpg

 

Vegan Tomato Gazpacho. 

Serves 4.

Gazpacho is a bright, refreshing soup that is ideal for a hot summer day. This recipe uses gorgeous red tomatoes from a farmer’s market that taste incredible! Try to get the tomatoes from a farmer’s market if you can rather than the store. The fresher they are, the better the gazpacho will taste. Gazpacho is high in vitamins A, E, C, and antioxidants mainly from the tomatoes and pepper, which slow down aging and protect from the common cold.

 

INGREDIENTS

  • 4 large tomatoes, cut in half
  • 1 cucumber, cut in half
  • 1 garlic clove
  • 1/4 red onion, sliced 
  • 1/2 red bell pepper
  • 1/2 jalapeño, seeds removed
  • Juice from 1 lime 
  • 1/2 tsp cumin 
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp extra-virgin olive oil

 

Topping

  • Basil
  • Lime zest 

 

DIRECTIONS 

STEP 1. Combine all of the ingredients in a high speed blender and blend until smooth. I have a large Vitamix and all of the ingredients fit all at once. You can do it by batches if you have a NutriBullet or a small blender. 

STEP 2. Strain the mixture through a strainer, pushing all the liquid through with a spatula or the back of a ladle. Transfer to a large pitcher and chill in the refrigerator a few hours. 

STEP 3. Serve in glass bowls or glasses, top with basil and lime zest. 

 

uwm.gazpacho.Healthy With Nedi 04.22.170472.jpg
 

The Tomato Vegan Gazpacho recipe was originally published in F-Factor + Healthy With Nedi Step 1 Recipes E-Book.

 

uwm.logo.1inch.jpg

Neda Varbanova of Healthy with Nedi, has a Masters in Food Studies and is a Certified Culinary Nutritionist, holistic health coach and recipe creator.