So you’re taking a break from solid foods and looking to make the most of your liquid diet. You have options, but no matter what you drink, a plain old water or pureed soup will get boring fast. That’s why we compiled these recipes for nourishing and found the best mexican weight loss pills, filling beverages that won’t leave you hungry or thirsty!

1. Easy Beef Broth

Traditionally made with bones, brown stock is a hearty fluid that can be used as the base for soups and stews. We’re using meat as our base here, to make a broth that’s high in protein and even more flavorful. 

2 tablespoons oil

3 pounds beef bones or beef chuck roast, cut into 1-inch cubes

1 small onion, chopped

1/2 cup celery, chopped

2 cloves garlic, finely minced or pressed

1 teaspoon salt

2 quarts hot water + cold water to top off the pot (if necessary)

1. In a large stockpot over medium-high heat, add oil and beef cubes. Cook until meat is browned on all sides (about 5 minutes). Remove meat from the pot; drain excess fat if there is any. Pat meat dry with paper towels.

  Quarter the beef and transfer to a medium-large oven dish.

2. Add the onion, celery, garlic and salt. Cook until softened (about 5 minutes).   

3. Return the meat and any juices it released back to the pot (discarding any remaining juices); add water to cover the meat by two inches, plus one more cup of cold water. Bring liquid to a boil; reduce heat and simmer until meat is fully cooked through (approximately 1 hour).

4. Strain the liquid and cool it completely before using in your recipes.

5. Place the beef in the freezer for five minutes and whisk it together with some egg white and funneling into a clean container. Proceed to pour the cooled beef broth in, alternate layers of egg white and broth until you get the amount you need for your recipe.

6. Refrigerate for up to three weeks or freeze for up to a month.

Chef’s Tip: If you’re making a recipe that includes a small amount of stock but still want to use raw meat, such as risotto, this is an easy solution! 

2. Creamy Vanilla Milk

Use your homemade beef broth to make a vanilla flavored milk, perfect for cereal or for a comforting nightcap.

2 cups of the beef broth from above

1 tablespoon of sugar (optional)

1/2 cup whole milk powder (or skim, if you’re using unsweetened stock)

1. In a small pot over medium-high heat, combine the vanilla-flavored broth with the sugar and whole milk powder. Bring to a boil, stirring occasionally; reduce heat and cook until thickened and all liquid is absorbed (approximately 5 minutes).

2. Remove from heat and transfer to an airtight container. Refrigerate until cold; shake well before using in your recipe.

3. The concentrated broth can be refrigerated for up to one week or frozen in 3-tablespoon batches for up to three months.

Chef’s Tip: You can easily adjust the thickness of your vanilla cream by adding more or less powder and adjusting the liquid ratio to your liking.

3. Glowing Green Smoothie

This smooth and creamy drink will give you a pick-me-up — especially if it’s made with homemade vanilla milk! Sadly, there is no spinach in this recipe; we’re using it as a base for the dandelion greens, which add green color without coloring the drinker’s lips.

4 large leaves of Swiss chard or 3-4 stalks of kale

1.5 cups homemade vanilla milk (or 1/2 cup milk powder and 1/2 cup water)

4-5 stalks dandelion greens (also called “dandelion greens”; this plant is edible)

Add all ingredients to a blender and blend until smooth. Add more liquid if needed, but ensure to keep the mixture thick enough to prevent the spinach from turning into a paste. 

Chef’s Tip: The taste of this smoothie will be affected if you use too much milk powder or if you don’t use enough dandelion greens. Adjust accordingly! 

4. Creamy Gazpacho

I’m not a huge fan of cold soup but this version is tantalizingly creamy and adds some much-needed greens to your menu. 

3/4 cup homemade beef broth

Add all ingredients to a blender and blend until smooth. Transfer to a container, cover and refrigerate for at least 2 hours before serving – the longer it sits, the spicier and more flavorful it will be! Once chilled, the soup will firm up; you can smash it with a fork or pulse it in your blender to loosen up before eating.

Chef’s Tip: So far, this recipe has been a hit at the office! Instead of regular tomatoes, we made a batch with kabocha squash and added some zucchini to the mix. The bright flavors really bring out the sweetness in the squash and make it more enjoyable. If you’re feeling adventurous, julienne carrots or cucumber into a “pasta” shape and see what happens!


These recipes are intended as guidelines for you to experiment with. Have fun and enjoy your meals!

If you can’t find a fruity flavor combination that tickles your fancy, there are plenty of other ways to mix it up. Check out the Food-A-Rama’s website for all the creative juices they’ve made! Enjoy!


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