Well, hey there, strangers!
I am back after a long holiday week. I hope everyone had a lovely Thanksgiving. Mine was fantastic.
So, yeah, getting back on track after holiday eating and lazing around is always a challenge.
My biggest challenge is getting back to those fruits and veggies and making myself exercise.
I'm just one of those people who has to force themselves to work out...I feel better after, but the "doing it" is the hardest part.
You feel what I'm laying down?
Ok, on to the food things!
Breakfast: FMW
Breakfast was a quick and easy bowl of Frosted Mini Wheats with half a banana on top (and almond milk). Coffee on the side.
Fruit & Veg count thus far=1
A.M. Snack: Cheese & Crackers
I smeared a few crackers (leftover from a holiday cheese tray) with a 35 calorie cheese wedge.
Lunch: Turkey, Veggie & White Bean Soup
Before eating this yummy food, we took a 15 minute walk with the dogs (pic at the top of the post).
For lunch, we enjoyed some leftover soup that I made over the weekend. I also had half a light English muffin with cheese, on the side.
I roughly followed THIS recipe, but used turkey and made my own turkey stock.
Well, I'll just tell you how I made it.
Turkey, Veggie & White Bean Soup
serves 8
olive oil
3 large carrots, peeled and chopped
3 celery stalks, chopped
1/2 onion, diced
2 cloves garlic, minced
turkey carcass with a bunch of meat still on the bone (you could also use chicken)
water (about 4-5 cups)
1 cup frozen spinach
2 cans of white beans
salt & pepper to taste
1/2 cup lite sour cream
Cook the carrots, onions and celery in the olive oil for about 5 minutes on medium heat, add the garlic and cook for an additional few minutes.
Throw the turkey in, add water and bring to a boil.
Boil until the water looks more like a broth (maybe 15 min?). Then remove the turkey, cut the meat off the bone and add back into the pan. (discard the bones)
Add the spinach, beans and seasoning and simmer until everything is done. Stir in the sour cream.
Yum!
Fruit & Veggie Count Thus Far=3 (I'm counting the soup as 2)
After lunch, I split this magnificent looking cupcake with my boyfriend (it was his dad's birthday & we brought him some cupcakes).
It's half the calories if you split it! That's my motto in life!
besides, I totally got the small half
P.M. Snack: Applesauce
At this point in my day, it was time for fitness!
That exclamation point was false enthusiasm.
I went to my evening bootcamp session after missing a week and it whooped my butt.
Dinner: Roasted Red Pepper Chili with Zucchini
Fruit & Veggie Count Total=5 (not too shabby)
Roasted Red Pepper Chili
Serves 8
1 (24-ounce) jar of roasted red peppers, diced
1 frozen bag of diced onions and green peppers
1 frozen bag of diced zucchini
2 tablespoons chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
1 pound lean ground beef
2 can reduced-sodium black beans, drained
1 can pinto beans, drained
1 (10-ounce) can diced tomatoes with green chiles (undrained)
2 (8-ounce) cans no-salt-added tomato sauce
salt & pepper to taste
Heat a large pot over medium heat. Spray with cooking spray (or drizzle with olive oil) and place red peppers through garlic power in the pot. Cook for 3 – 4 minutes, until the onions are tender.
Add lean ground beef, cooking for an additional 6 minutes, allowing the meat to crumble and turn brown.
Stir in remaining ingredients, reduce heat to low and allow to simmer for 15 minutes.
Spoon into bowls, top with desired toppings and enjoy.
recipe adapted from Peanut Butter Fingers
I promise, this is a perfect chili. You will get rave reviews.
After dinner, I had some cookies & cream frozen yogurt in a cone. I love cookies and cream flavor; can you tell?
And that about does it for me! Have a lovely week!
In case you missed it...
3 Ingredient Potato Broccoli Soup (You'll be surprised at how awesome 3 ingredients can be)
Cheddar Jalapeno Cornbread (would be perfect with chili...just sayin')
No comments:
Post a Comment