Easy Like Sunday Morning...

Today was a very easy-going day...woke up early to the puppies anxiously running laps around my bed.  Had a quick granola and almond milk breakfast.  Even though it's July, it feels like fall here, so I made some chicken veggie soup for the week.

Rosemary Chicken and Vegetable Soup
Approximately 10-14 servings

3 cups unsalted chicken stock
3 cups water
1T dried rosemary
4 bay leaves
2 Roma tomatoes, diced
1/2 red bell pepper
1T fresh thyme
1T fresh basil
1/2 cup red onion, coarsely chopped
1 cup green onion
4 cloves garlic, chopped
2 stalks celery, coarsely chopped
1 1/2 pounds chicken (breast or thigh), grilled and chopped
1 cup baby carrots, chopped
1 large potato
2 ears corn, roasted and cut off cob
2 medium zucchini, coarsely chopped
2 cups baby kale (or regular kale, chopped)
1 habanero pepper, chopped
1/2T cayenne pepper (optional)
3 cups red cabbage
2T lemon juice
1T sugar
2tsp salt
1 chicken bouillon cube
1/2 to 1T olive oil (enough to coat bottom of pot)

In large stockpot, heat olive oil over medium heat.  Add garlic and thyme, stir until fragrant.  Add red onion, bell pepper, celery and salt.  Saute approximately one minute, stirring constantly.  Add chicken stock, water, bay leaves, rosemary, bouillon cube, baby carrots and potato.  Simmer approximately 30 minutes.  Add kale, zucchini, chicken and cabbage.  Simmer additional 15 minutes.  Add roasted corn, lemon juice, sugar.  Simmer additional 2 minutes and remove from heat.  Stir in basil and cover with lid.  Note: I only had thighs on hand, but I would normally use breasts to lower the fat and cholesterol.  Nutrition facts below are using chicken thighs.

Nutrition Facts:  Serving size 14oz (389g); Total Calories 319; Total Fat 11.1g; Saturated Fat 3.1g; Cholesterol 93mg; Sodium 363mg; Total Carbohydrates 21.9g; Fiber 5.1g (20%); Sugars 6.4g; Protein 33.3g; Vitamin A 110%; Vitamin C 87%; Calcium 12%; Iron 24%  (caloriecount.com Nutrition Grade A)

We took the puppies for a walk down by the wetlands.  I'm always reminded of why I love Portland when I walk through nature.

That was...until I came across a gaggle of geese (and their poop all over the trail)...

Overall, it was a lovely Sunday.  About to curl up with some hot tea and enjoy these last few hours until the weekend melts into Manic Monday.

Asparagus Summer Salad

As you will quickly learn...I love to cook, but even more...I love to eat!  Something about different textures and flavors exploding in my mouth is akin to something like a slice of Heaven!  I digress...

As part of my weight-loss journey, I am focusing on developing tasty, FILLING recipes that don't leave me feeling deprived.  Let me tell you...there is nothing worse than a fat girl being deprived of food...all will feel the wrath of my rumbling belly!  Thankfully, I love FOOD (healthy food included) so coming up with recipes to fit my new lifestyle hasn't been too difficult.  Today's lunch: Asparagus Summer Salad

Ingredients:
3 oz spring mix
2 oz baby kale
1/3 oz homemade roasted almonds, roughly chopped
4 oz raw asparagus, ends discarded
4 oz grilled chicken breast
2-3 large strawberries, sliced
1 hard boiled egg, diced (optional)
2T homemade reduced fat honey mustard dressing (recipe below)

Nutrition Facts: 534 calories, 10g fat, 2g saturated fat, 200mg sodium, 7g fiber, 49 grams protein!!!, 121% Vitamin A, 174% Vitamin C, 29% Calcium, 41% Iron

This was a nutrient-packed lunch...very fulfilling.  A little bitter mixed with sweet with a nice crunch...super tasty!


Honey Mustard Dressing:
2T fat-free mayonnaise
2T mustard
2T organic honey
1tsp low-sodium Worcheshire sauce

Mix well until creamy.