It happened just like they said it would. The temperature has drastically dropped and the ground once again snow-covered. It’s definitely still winter. I hate when that happens.
It seems as if Mondays have become the day of divulging my weight loss progress and a yummy healthy recipe. Well, it’s Monday. If you were hoping for something unusually witty and entertaining, you should probably try back tomorrow … though I ain’t promisin’ nuttin'!
In light of the fact that I’m still trying to ward off a chill, I thought a hearty soup would do the trick. In attempting to eat better these days, I’m really trying to abide by the “eat more fruits and vegetables” rule. Fruit? I’ve never met an apple, orange, peach, plum, pear, banana, mango, berry or melon that I didn’t like. Veggies, on the other hand, are a problem. I just don’t care for them. But Lord knows I love a challenge.
I can’t remember where I found this soup recipe, but have to admit … even though it’s chock full o’ veggies, it’s pretty darn tasty. It also contains cannellini (white kidney) beans, so it’s a good source of protein as well. It’s easy peasy to whip up and can be thrown in the freezer for a later date. (I have a feeling these cold, wintry days are far from over …) I like to use the Italian style diced tomatoes; the rich tomato taste with flavors of garlic, oregano and basil is just perfect for this recipe. Served with a couple of breadsticks and fruit du jour, it totally works for lunch or dinner.
Oh, that’s right … I have to reveal the weight thing too, don't I? If you’ve been placing bets as to when I would fall off the wagon, the last five days would be it. Can I plead a helluva week and a roller coaster of emotions? Amazingly, I still lost another 2.6 pounds despite the fact that I only exercised two out of six days and pretty much ended up not eating much at all. Don’t be too quick to applaud. That isn’t the right way to do it and, if truth be told, I don’t feel on top of my game. I guess the only saving grace is that I didn’t turn to the usual comfort food of French fries, a pint of Ben & Jerry’s, and a large quadruple cheese pizza and two liter of Pepsi in time of crisis. Even the best laid plans get interrupted by life at times (read: shit happens); things are back on track this week. I’m not going to lose (any more) sleep over it.
In fact, I think I’m going to indulge in a hot bubble bath and spend the rest of the evening reading. I deserve it, no? In the meantime, you really should try this soup. I guarantee you’ll say, "That was delish!"
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VEGETABLE SOUP
4 servings
Serving size ~ 1.5 cups
Ingredients
2 Tbsp olive oil
1 box organic vegetable broth
2 cans diced tomato
1 small can tomato sauce (optional, use to thicken sauce)
2 medium zucchini (or other veggies of choice), chopped thick
1 c diced onion
2 cloves crushed garlic
1 can cannellini (white kidney) beans, drained and rinsed
Method
In Dutch oven, sauté garlic, onion, zucchini (or other veggies) in olive oil until tender but crisp
Add vegetable broth and diced tomatoes; boil for 10 minutes
Add cannellini beans and tomato sauce; boil for an additional 10 minutes
Enjoy!
1 comment:
I applaud you for your stick-to-it-itis!
My veggie soup recipe consists of one can of green beans, one can of diced tomatoes, one can of sliced carrots, one can of diced potatoes, and finally, one can of chicken broth. Dump each can into a pot without draining and heat. (No beans!)
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