Serving:
Ploughman's platter- Cheese, crackers, fruit, salami, candied nuts
Chips and dip (awesome sauce)
Cookies
Ham sliders
Pumpkin potato soup
Vegan mushroom soup
Bread
Brownie Trifle
Pumpkin Potato Soup:
Chicken broth
1-2 cans pumpkin
2-3 potatoes
Onion
Garlic
Smoked Gouda
Bacon
Vegan Mushroom Soup
Veggie broth
Celery
Cauliflower
Avocado
Carrots
Baby bella mushrooms
Shiitake mushrooms
Onions
Peas
Parsley
Brownie Trifle
Fudgey Brownies
Kahlua
Whipped Cream
Pudding
Tuesday, October 27, 2015
Rainbow Stew (Hobo Stew, but I hate that name)
Ingredients:
optional- broth of any kind
3/4 lb beef (732)
1/2 -1 cup frozen peas (60-120)
2 carrots (80)
1 small onion (44)
2 ribs celery
corn (133)
1 can petit diced tomatoes 105
2 cans tomato sauce 220
1 russet potato (170)
optional- 1/2 - 1 cup shredded cheese
garlic salt
black pepper
smoked paprika
optional- chili flakes
Pre-note: You want all the vegetables to be about the same size. So chop the carrots, celery, onion, and potato to about the size of corn kernels.
1) If you're using broth, set in a soup pot to boil. Water works just fine though, and if you're using that, add 3ish cups to the pot to boil and add a couple shakes of garlic salt.
2) Finely chop the carrots and celery. Add them, the can of petit diced tomatoes, and the 2 cans of tomato sauce and bring to a boil.
3) While the soup is boiling, brown the meat in a separate pan. Sprinkle liberally with pepper and garlic salt. Set aside once cooked.
4) Finely chop the onion and add to the soup. Let boil for five-ish minutes.
5) Chop the potato and add to the soup. Add the peas and corn.
6) Once the soup comes back to a boil, add about 6 good shakes of the smoked paprika, and add lots of black pepper. Let boil until the potatoes are soft (you can easily cut them with your soup spoon).
7) Once the potatoes are done cooking, add the meat and cheese. Add the chili flakes if you want it spicier. Let boil for a couple more minutes to allow everything to cook together.
8) Taste test! This soup should be smokey and spicy. If you want more of either of those, add the paprika, pepper, or chili a couple shakes at a time. Add garlic salt to taste.
optional- broth of any kind
3/4 lb beef (732)
1/2 -1 cup frozen peas (60-120)
2 carrots (80)
1 small onion (44)
2 ribs celery
corn (133)
1 can petit diced tomatoes 105
2 cans tomato sauce 220
1 russet potato (170)
optional- 1/2 - 1 cup shredded cheese
garlic salt
black pepper
smoked paprika
optional- chili flakes
Pre-note: You want all the vegetables to be about the same size. So chop the carrots, celery, onion, and potato to about the size of corn kernels.
1) If you're using broth, set in a soup pot to boil. Water works just fine though, and if you're using that, add 3ish cups to the pot to boil and add a couple shakes of garlic salt.
2) Finely chop the carrots and celery. Add them, the can of petit diced tomatoes, and the 2 cans of tomato sauce and bring to a boil.
3) While the soup is boiling, brown the meat in a separate pan. Sprinkle liberally with pepper and garlic salt. Set aside once cooked.
4) Finely chop the onion and add to the soup. Let boil for five-ish minutes.
5) Chop the potato and add to the soup. Add the peas and corn.
6) Once the soup comes back to a boil, add about 6 good shakes of the smoked paprika, and add lots of black pepper. Let boil until the potatoes are soft (you can easily cut them with your soup spoon).
7) Once the potatoes are done cooking, add the meat and cheese. Add the chili flakes if you want it spicier. Let boil for a couple more minutes to allow everything to cook together.
8) Taste test! This soup should be smokey and spicy. If you want more of either of those, add the paprika, pepper, or chili a couple shakes at a time. Add garlic salt to taste.
Wednesday, October 21, 2015
Staying focused while dieting
- Find some new coping techniques. Seriously.
- Don't let yourself get hungry.
- Don't buy junk food. Not even snack sized junk food.
- Make exercise obligatory. "I'll visit the gym" or "I'll go running" is too amorphous and won't cut it. Sign up for a weekly dance class. If you have to pay for the classes, even better.
- Seriously, make your meals ahead of time; don't leave your diet up to fate.
- Make yourself 100 calorie snacks. Good ideas: cheese stick, banana, apple, yogurt, 100 calories of nuts, 100 calories of those little flavored rice cakes. Let yourself indulge in multiple of these snacks if you get hungry.
- Focus on the stuff you did right. "Yeah I ate too much dinner, but I didn't eat dessert." "Yeah I had more carbs than veggies today, but I did my exercises that I really, really, really didn't want to do."
- Planned candy. I let myself have a couple pieces of chocolate per day. This takes care of my sugar cravings while keeping the chaos at bay. This way I don't get so deprived that I binge, and I also don't feel guilty for eating candy because it's *planned*.
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