I haven’t been posting many food/meal images lately as this week’s been dubbed “freezer week” while we work through our backlog of leftovers. This Chicken Detox soup warms up wonderfully.
Recipe here – http://www.aspicyperspective.com/chicken-detox-soup/2
Chunky winter vegetable soup from the amazing ReBar cookbook with pumpernickel blue cheese toast. Perfect for a chilly evening at home.
Veggie chili on brown rice topped with yummy stuff. My veggie chili recipe is one I’ve had since I was a teenager – I’ll probably post it here at some point – but what I never thought about doing was putting all sorts of yummy stuff on top! A few years ago when I was visiting a friend in the UK she did this with her chili and I was hooked. We usually start with a base of brown rice (although I recently tried a baked sweet potato and that was lovely) top it with a serving of chili and then add avocado, sour cream and cheese. I measure out the toppings so it doesn’t get too crazy in terms of calories but a little goes a long way to adding some filling fats to a veggie heavy meal.
Lentil soup from the depths of the freezer and pumpernickel blue cheese toast.
Recipe here – http://completerecipes.com/Lentil-Soup-2.html
Some days just getting a healthy lunch on the table feels like an accomplishment.
This one is definitely going into the rotation. Verde Chicken Soup with baked corn tortilla chips.
I used corn tortillas from our local grocery store cut into quarters, sprinkled with salt and chili powder and then baked for 8 – 12 minutes at 400°. No added oil or fat!
Soup recipe here – http://shewearsmanyhats.com/verde-chicken-soup-recipe/
Have to say that I am particularly proud of this past week’s meal plan. Mostly veggie, lots of seasonal produce and almost all from ReBar’s wonderful cookbook. Also, I’m down 20 pounds. Sooooo, that’s awesome.