Well, I can’t report that I’ve lost more weight (I’ve actually put 2lbs. back on…*sigh*) but I can report that I am deliciously back to good health (shouldn’t jinx myself). I’m feeling good and started back on the treadmill yesterday. It really felt wonderful to get my sweat on–never thought you’d hear that from me, eh?
Here is a recipe that sounds absolutely disgusting but is absolutely delicious. It has EVERYTHING. Vitamins, veggies, protein….it is the powerhouse of all breakfasts and it really is so good.
2 egg whites
big handful of frozen spinach
1/3 cup salsa
small handful frozen edamame
dash of fresh pecorino romano grated cheese
anything else you want (tomatoes are very flavorful, leeks or onions work well too)
Spray pan with cooking spray. Heat pan and add spinach and edamame till both are not frozen and heated well. Add everything else and cook for a few minutes (if you are adding raw veggies start with those first so they can cook, then add frozen veggies–tomatoes always come last). You can spread this on one slice of Ezekial bread. YUM!
Another recipe that we’ve been making lately is a homemade marinara sauce. Measurements may be off as this is just from my head. I have always made mine with fresh veggies that I saute and cook in the pot, then added paste and the other ingredients. However, John had a great idea to roast the veggies first. It was SO good.
4 large carrots, chopped
4 red pepper, chopped
1 onion, peeled/chopped
1 bulb of garlic (put in aluminum foil with a dash of olive oil)
2 cloves garlic, chopped
1 small can of tomato paste
1 14oz can of tomato sauce
1 14oz can of diced tomatoes
big handful of freshly grated pecorino romano cheese or freshly grated parmesan cheese
Toss all the veggies with olive oil, place on baking sheet (put garlic bulb in pouch right on top) and roast in oven on 350 for about an hour to an hour and a half. When almost done heat a large pan on the stove. Add a little olive oil and then 2 garlic cloves and cook for about a minute. Add paste and brown it a little with the garlic (about 30 seconds). Add all the other veggies (squeeze roasted garlic out of bulb), tomato sauce and diced tomatoes. Let it all cook on low heat for about 4 hours or more to blend all the flavors. After all that I usually put mine, in batches, in the food processor so Ella can’t see any of the veggie chunks but if you like your sauce chunky then you don’t have to do this step. Lastly add the big handful of cheese and stir. We like to poor it over our pasta, mix and let it sit for about 30-60 minutes to let it soak in.
And since we’re on tomato stuff, here is another recipe for a Tomato Bread Soup. I cannot vouch for the low calorie content of this soup but I CAN vouch for the yummy taste. Once you cook the bread for a while in the soup it takes on a pasta-like texture. You would think this is not a good recipe but it really is so unbelievably tasty.
1 carton veggie broth
1 loaf roasted garlic bread (not frozen) or your favorite bread
2 28oz cans whole peeled tomatoes
1 onion, chopped
3 cloves garlic, chopped
Put sliced bread in a bowl and pour broth over top. Set aside. Meanwhile, heat oil and saute onion and garlic for about 5 minutes. Add both cans of tomatoes with juice and pull tomatoes apart into small pieces. Salt/pepper and oregano to taste. After bread has soaked up most of the broth (I let mine sit for about 20 minutes) add the bread to the pot. Let it cook about 40 minutes. Bread will easily break apart and becomes yummy thick and gooey.