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Archive for May, 2009

I know its been about 2 months now since I posted something. Let start with what a fantastic 3 week vacation I had with my family. It was great to see everyone. But one thing hard was -the food. All that great home cooked meals. All that moms cooking. How can one stay away from it.Equipped with a plan -“eat all but watch potions” I landed home. Right at airport my family was happily shocked to see the “petite” me. Complements galore. I think I gained a pound just puffing up with pride.What girl does not like complements?I had decided to try to exercise/run if possible while on vacation. The heat was killing,but I managed to run at a park only twice in those 3 weeks.Eating was all I did. And there was no weighing scale to be found.Midway I decided to not bother much and just enjoy moms cooking guilt free. I thought reality will hit me hard one way or another when I get back.Soak up the moment.

Arriving back home at my first post vacation weigh-in I was expecting a shocker. Well it wasn’t so bad. I had hardly gained +0.6 lbs(Week 16) since a month back. Less than a pound is great for 3 weeks all-you-can-eat vacation.Back to the routine life and the daily lunches a week later I had lost -0.4 lbs of that gain. I started my gym right away too. This past weekend weigh-in I had a no loss no gain.That’s a little surprising,considering I have been running 3 days a week( as per the couch to 5K plan).But I think the main factor is that I have not been counting my points regularly. A bite here and a chocolate there adds up.So starting this Monday we are back to counting points. I say we because I eat while DH counts them up end of the day.Accountability works for me.

Today’s recipe is an “almost” zero-points soup.I say almost because if you skip the canola oil for sauteeing ,it will be zero points value. The original recipe is from the book Quick Fix Meals by Robin Miller.I don’t buy too many recipe books, but this one was gifted to me by my dear friend Kav, autographed by the author.

Roasted Vegetable Soup

Roasted Vegetable Soup

1 can diced tomatoes
1/2 cup chopped onions
3 garlic cloves(chopped)
1 cup chopped asparagus( 1 inch pieces)
1 cup chopped carrots(1 in pieces)
1 red pepper chopped (large pieces)
1 cup zucchini (large discs)
oregano
thyme
vegetable stock or bouillon

  1. Preheat oven to 400F
  2. Line a cookie sheet with aluminum foil and spread the asparagus,carrots,zucchini and red peppers. Spray some cooking spray. Sprinkle some salt and pepper and pop the pan into the oven to broil or roast.
  3. Meanwhile in a deep pot take a tsp of olive oil and  saute the garlic pieces.
  4. Next add onions to the pot and saute.
  5. Add thyme and oregano and saute till you get the aroma of fresh herbs.
  6. Pour the can of diced tomatoes and about 4 cups of water. Drop in the vegetable bouillons at this point.
  7. Let the mixture boil. This forms the base of the soup. IF you want you can blend this mixture lightly, not smooth but chunky.
  8. Remove the vegetables from the oven and add them to the soup-base and boil for another few mins.
  9. Serve with a crusty bread or some brown rice or barley.

Servings: 6 ( 1 .5 cups)
Points :  1 per serving ( cutting out the oil will make it zero points)

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