Tag Archives: Cook

The Best Soup I’ve Ever Made

Hi there! (I meant to post this on Wednsday! Sorry)

Today I have a super yummy and delicious soup for you! Last week, I ordered a salad at restaurant and it taste like dirt. Seriously. For a few days the thought of veggies made my tummy churn. I found myself eating tons of fruit and zero vegetables. Not good.

Luckily, soup sounded pretty good…I know I’m weird…eating soup in the hot summer. But trust me this soup is seriously good. I came up with it totally randomly and it works. Its cheesy, creamy and full of vitamins.


Cheesy Cauliflower, Carrot and Corn Soup

1 tbsp butter
1 head of caulflower, roughly chopped
2 cups baby carrots, chopped
4 oz of delicious cheese, chopped or grated( I used gouda)
1 can corn Heavy cream (could use milk just as well)
Chicken stock (I used bullion because its cheaper and easier to keep)

Melt butter in the bottom of large stock pot.

Toss in the carrots and let them get a little roasty, then add the cauliflower and chicken stock. Cover the pot and let sit until veggies are soft but not over cooked 20-30 mins.

Pour entire mixture into blender and blend until almost smooth. Or less depends on preference!

Empty a can of corn into the stock pot and let it get a roasty too. But really it just needs to get warm. Then add the carrot and cauliflower puree back to the pot and stir really good. Add water if it seems to be thicker than you like.

Add the cheesy and stir until completely melted, then add just a splash or two of heavy cream and DONE!

Perfectly delish! Served with cracked pepper and a side of pita chips.



Easy Turkey Burger Recipe

Looking for the easiest turkey burger ever?

Well here’s the recipes for Stuffed Turkey Burgers! I made these burgers on Wednesday night for my dinner and they are yummy! I’ve been dying to eat the leftovers ever since. I did make one change, this recipe calls for roasted red peppers, which I don’t really care for, so I switch it out for spinach. It worked perfectly. I also added a little bit of garlic powder to the outside.

My one complaint would be, making the patty themselves was kind of difficult because the meat was so sticky. It needs some kind of binder to help the meat stick its self and not my hands.

I served mine with a side of broiled sweet potato fries. To make those just thinly slice a peeled sweet potato, put them on a cookie sheet and then sprinkle with salt, pepper, and garlic powder. Yum!


Last Night’s Dinner

I’m getting really excited about cooking right now. I’m planning on doing a new recipe every day this week. I’m really excited to share tonight’s dinner with you tomorrow…..but first comes yesterday.
After my first try with Indian cuisine, I really wanted to try another dish, so I started searching one of my favorites sites for recipes, Eat Better America. If you haven’t checked out that site yet, you need to! They have tons and tons of recipes that have been “heathified”, I’ve tried a bunch of them and none have failed me yet.


So last night, I tried Vegetable Curry with Couscous but I had to make some changes. This recipe requires chutney and well I couldn’t find any. I didn’t even know what it was until I googled it! So I omitted it, along with the raisins, because I don’t like raisins. I’m sure that made my dish a little less Indian, but I’m not stressing about it. It was still delicious. It was easy and something I can see my self making when I’m in a hurry. And I had enough leftovers to have for lunch today.

Check back tomorrow for tonight’s new dinner recipe!

A Must Try Recipe

Although I’ve gotten a lot better, I’m not typically an adventurous eater. I’m the type of person who can eat the same thing every single day and be completely happy about it. Over the last few years I’ve definitely started to branch out more and more. Four years ago, I didn’t eat any seafood, drink coffee, I’d never tried tofu or soy-anything. But slowly I’ve tried new things, I love sushi and seafood, I’ve tried things like eel, octopus, and other chewy fishy things.

However, one area where I failed to branch out is ethnic food. I’ve never been to an Indian restaurant or Greek, probably the only place I have been would be Mexican places but around here there are more taco shops than…..Starbucks.

I don’t have the option of going to Indian place in my town so I did the next best thing, I followed a recipe.
Last week, I made Tandoori Chicken and it was delicious! And so easy. Like easier than easy.

I found this recipe using the Food Network’s iPhone app, under the Light Fare section. I paired it with white rice and oven roasted cauliflower(the only way to eat cauliflower in my opinion, just toss florets with olive oil, salt, pepper and a squeeze from a lemon or lime). And it was low in calories at only 240 a serving (chicken only)!  Tonight I think I’m going to try Vegetable Curry and  Couscous!

Tandoori Chicken (courtesy of Food Network Magazine)

English: Logo for Food Network

Here’s What I’ve Been Doing

If by chance you took a look at my Weekly Weigh-In page would see that I am down almost 2 pounds since last weigh in, which was actually two weeks ago. This morning I weighed in a 200.4 which I actually think is fantastic! Last week, I ate a bunch of junk including pizza, burgers and fries, even a milkshake with pie in it…Thank you Shari’s for inventing that one. Not exactly healthy.

Fortunately, that week “off” renew my energy and lead me directly into a week of great eating and lots of exercise. I think that last Thursday I was coming in at around 204, so to be back to 200’s feel great, but I have been putting a lot of effort into my weight loss. I changed my approach around, which I think is important, you really have to be able to try a bunch of things to find what works best for you, and be willing to be flexible.

So today I thought I’d share what I used to and what I’m doing now.

OLD: I used to eat between 1400-1600 calories every day regardless of how many I burned during a workout.
NEW: Now, I have a base number of calories set at 1200 and “earn” more when I work out. This is seriously helping me to get in my workouts in. I have worked out every single day this week. I even include taking my dog for a walk, usually about 30-45 minutes of walking.

OLD: Speaking of the dog, I was only taking Kia out when I went for a run 2-3 times a week.
NEW: I’ve been walking Kia down to the lake on days we don’t run. Its just around 2.3 miles there and back. This burns an extra 170-250 calories a day. Please don’t think I’m a bad dog mom, we do have a yard for her to play and run around, but I wasn’t taking her for walks specifically for her except on run days.  She has gone for a walk or run every day for a week now!

OLD: Never cooking at home.
NEW:  Even healthy picks are restaurants are some times heavy in calories, but this week I’ve eating dinner at home every single day! A big portion of this has to do with the fact that my work hours have been cut from around 50 to about 25, so I’ve actually had time to spend at home. I created my “own recipe” but its not really that complicated. I found this recipe on pinterest for Artichoke Shrimp Scampi, but I thought to myself I can do better! (No offense to the original recipe creator) I wanted to make it a little lighter and heartier at the same time.  Check out my recipe below! I also tried two “healthy” recipes for a grab and go breakfast bar/pastry, but neither one of those turned out good.

OLD: Functioned on less than optimal amounts of sleep.
NEW: I’ve been napping! Its really helping me to getting enough sleep so I don’t feel drained all. day. long.

Of course there is room for improvement, I’m definitely not getting enough veggies or water everyday. But overall, I think I’ve made some really healthy choices that are going to fuel my weight loss and keep me going in the right direction.

There’s one more thing thats really helping to motivate me. Stay tuned, but first here’s my recipe for Shrimp Scampi.

Hearty Heart-Healthy Shrimp Scampi

8-12 oz Whole wheat angel hair pasta
12-16 oz of large shrimp, peeled and deveined
1 tbsp of olive oil
1 organic (or not, thats fine too) yellow bell pepper, chopped
1/2 yellow onion, chopped
1 small jar or 1/2 can artichoke hearts
One clove of garlic
1/2 cup white wine.
Salt and pepper to taste
Fresh flat leaf parsley

1. Bring salted water to boil for pasta. Cook at directed on package, al dente.
2. Heat oil in skillet, when hot add in onion and pepper and saute for about 5 minutes, until they start to become translucent.
3. Add shrimp and garlic to skillet and saute until shrimp are starting to turn pink. When the veggies and shrimp are starting to get brown edges, pour in the wine. Feel free to add a little extra.
4. Let the wine reduce down to create a sauce, making sure to stir it to get the brown bits off the bottom of the pan.
5. Push all the veggies to one side of the pan and add the drained angel hair pasta to the other side. You will want to stir the noodles around to sort of fry off the excess water, then mix with the veggies. Add salt and pepper to taste and sprinkle the parsley on top. Or mix it.

This dish is right around 350 calories for one serving and its really fantastic, I’m going to make a tutorial soon that will have better step by step directions. If you happen to try this out, let me know how you like it! I think technically its not really a scampi because its doesn’t have butter, but oh well. I’m also going to have to figure out how to cook fresh artichokes one day.