I *heart* Soup

This week I have an abundance of carrots, and a curiosity for something original to do with them. I have a GIGANTIC vegetarian cookbook that I get inspiration from. The basis for this recipe comes from the book, of course I tweeked it to make it my own. It got 3 thumbs up at dinner tonight. (Mine, my Moms, and my Sister-in-Law's)

I added yellow lentils to this recipe (yellow split peas) the addition gives the recipe some texture, a little added protein too. If you don't have them, never fear you can leave them out. Better yet, get thee to the market and get some! It's well worth the effort, I promise!


Carrot Cumin Soup

(8) 1 cup servings
164 calories, 33 calories from fat

• 2 tbsps butter (yes, I used butter again!)
• 1 medium onion chopped
• 2 cloves garlic crushed or chopped
• 1 lb carrots sliced (about 10 - 12 medium carrots)
• 4 stalks celery chopped
• 1 potato peeled and diced
• Juice from 1/2 lemon (about 1 tsp)
• 8 cups chicken stock - use vegetable stock if you'd rather, or what I actually used was 8 cups of water and 4 tbs better than boulion chicken flavor)
• 1 1/2 inch piece ginger chopped fine
• 3/4 tsp ground cumin
• 2  bay leaves
• 3/4 cup yellow lentils
• 1 1/4 cups skim milk

Directions

Melt butter in large soup pot, add the onion and garlic, cook for a few minutes until translucent. Add the rest of the vegetables and cook again for about 5 minutes. Add the chicken stock, lemon juice, seasonings, and lentils. Cover and let simmer until the vegetables and lentils are tender.

Remove from heat, fish out the bay leaves and discard (I actually forgot to take out the bay leaves, so they ended up pureed into the final product. OOPS, it still tasted fantastic).Let cool for a few minutes.

Puree the soup in a food processor, blender, or with a stick blender. Oh how I love my stick blender! Once there are no longer any chunks in the soup add the skim milk and stir to blend.

Enjoy!

Much love,

Alisha xoxoxo

Herbed Asparagus Omelet

1 tsp olive oil
1/4 cup chopped onion
1/2 cup chopped mushrooms
10 spears chopped asparagus
1 egg
2 egg whites
1/4 cup fat free shsredded cheddar cheese
fresh rosemary

heat the oil in a small saute pan, add the veggies, and cook until the onions and mushrooms are soft, and asparagus is cooked through. Remove from heat, removed veggies from pan and wipe out the pan. Wisk together the egg and egg whites, add to the heated pan, sprinkle fresh rosemary into the egg mixture, season with salt and pepper. Flip the egg once in the pan. add some of the veggies as filling, top with the cheese. fold the egg over to create the omelet.

Serve with remaining veggie filling on the side. 250 calories of good morning protein and veggie bliss.

Much love,
Alisha xoxoxo

Eggplant Satay Lettuce Wraps

I was really surprised at how tasty this turned out to be! Completely vegetarian, hearty and healthy to boot. Hooray for nummy eggplant. My 2 1/2 year old liked it too!

• 4 tbsp vegetable oil
• 1/4 cup soy sauce
• 1 tsp coriander
• 1 tsp cumin
• 1 clove garlic minced
• 1" piece ginger grated
• Juice of one orange
• 1 unpeeled eggplant, cut into 1 inch dice
• 1 container fresh mushrooms cut in 1/2
• salt and pepper to taste

Combine the first 7 ingredients, (you can reduce the sodium by using lower sodium soy sauce w/out compromising flavor, if desired). Place eggplant and mushrooms in container suitable for marinading. pour the marinade over the veggies and let marinate for at least an hour, and up to 24 hours in the fridge. Turn the oven on to broil and line a baking sheet with foil. Turn the marinated veggies out onto the sheet and spread into a thin layer. place under broiler for 15 to 20 minutes, until the eggplant is done and the mushrooms just begin to caramelize.

Peanut Sauce

• 1 cup peanut butter
• 1/2 tsp coriander
• 1/2 tsp cumin
• Juice of 1 lemon juice
• 1 clove garlic
• 1 cup water

Combine all ingredients except water, place in small sauce pan, heat over medium heat, whisking in the water, cook until slightly thickened.

To serve place equal portions in lettuce leaves, drizzle with the peanut sauce.

If you are putting 2 T of the peanut sauce on each lettuce wrap you're looking at around 288 calories each. Though I had 2 servings of the marinated eggplant, and only used 2 T of the sauce total. My entire meal (2 stuffed lettuce leaves) was 473 calories.

Looking back on it now, I suppose the oil could be replaced with more juice, or even water in the marinade, but remember this, some fat is good for your body. I tend to be fanatical about the oil/fat in my diet, and I forget to remember to use good for me oils. Do as I say, not as I do!

:)
Much love,
Alisha xoxoxo

Breakfast of ... well ME!

I get asked pretty frequently why I haven't posted about breakfast, or posted some breakfast recipes. Never fear, there will be some to come. In the meantime, feast your eyes on this.

Most mornings my breakfast consists of  Brown Cow brand greek yogurt, combined with some sort of fresh fruit, and a packet of Stevia. Sprinkle on some form of Grape Nuts type breakfast cereal and breakfast is complete. I choose to actually have something to chew on for breakfast (as opposed to blending all this into a smoothy or shake.) I find the act of actually eating much more satisfying than drinking my meal.

This meal, which is actually VERY filling is only 186 calories! On top of the low calorie count it also packs a whopping 24 g of protein. The greek yogurt has TWO TIMES the amount of protein of regular yogurt.

Why do I choose to make my own morning yogurt? Have you read the ingredient list on the "flavored yogurts out there? It's scary! I don't want fruit flavor, I want FRUIT, and I want it fresh. :)

Why Brown Cow Brand? Again look at the label. The only ingredients in this type of yogurt are non fat milk and 5 live active cultures. No pectin, no preservatives. The texture is smooth and creamy and there's no funky aftertaste. I probably ought to be paid to endorse this product I love it so much!

Happy Breakfast Friends!

Much love,
Alisha xoxoxo