Sunday, November 2, 2014
Brrr..it's blustery and chilly outside, at least by Florida standards! We're seeing unseasonably cold weather here, almost record-breaking for this time of year. I love it! Finally we can unpack our sweaters and boots, if only for a couple of days.
I love soups & stews all year 'round, but most especially in Autumn. There's nothing like a hot bowl of stick-to-your-ribs soup to warm you up from head to toe.
On Halloween night, I made up a big pot of my "famous" chili. I've been making this "recipe" for many years now, and despite it's simplicity it always gets rave reviews. I basically toss a couple cans of drained, rinsed beans (kidney, chili, black bean, whatever you like) and a couple cans of diced tomatoes (Ro*tel brand if you want a little extra kick) into my Crock-pot along with a chopped onion and a packet of chili seasoning. If I'm cooking for non-vegans who prefer a meatier chili, I'll add some veggie crumbles. Turn on low to cook all day, or high for a few hours, or if you're in a big hurry you can cook it on the stovetop for an hour or so. Like lots of veggies? Chop up some green peppers, mushrooms, etc. and toss them in. Corn? Sure, add a can or bag of frozen. This recipe really is infallible! I usually top with a dollop of vegan sour cream and soy cheese, maybe some scallions if I have them. Since I've been on a squash kick lately, this time I served the chili inside half of a roasted acorn squash.
We had this for dinner Friday night, and then again for lunch yesterday. It's hearty, delicious, and healthy. Because I'm watching the "extra" Points+ and calories, I left off the sour cream and cheese for my portion.
So, my first day back on track was...ok. I struggled a bit, especially in the evening time when Chip was eating vegan hot dogs & onion rings for dinner, followed by a bowl of chips & dip. *groan* I wanted to join him, but instead just had some more chili and a side of home-baked french "fries." He was having a couple of beers, I allowed myself a small glass of wine and then switched to herbal tea. I got hungry right before bedtime so I made myself a bagel thin topped with a little tofu sour cream and sliced tomato. I used more Points+ than I wanted to, but it could have been much worse. It could have been better, too, if I'd logged more steps on my pedometer! Today's a new day, will strive to do better.
In case you're curious about my breakfast, the "Sausage" and Pepper Bagel Sandwich is something I came up with a couple of years ago. It's a bagel thin smeared with tofu cream cheese, topped with a vegan sausage patty and sauteed green peppers and onion. It's not very pretty but so delicious! Along with some oven-baked taters, it makes for a very filling morning meal.
Today I'll be making Broccoli Potato Soup, hope you'll stop by tomorrow for the results/review.
Have a beauty-full day,
Saturday, November 1, 2014
Not only is today Día de Muertos, it is also World Vegan Day. A day to honor the dead, and I guess also the fact that there are no dead animals on my dinner plate!
Today also marks Day One of my improved fitness plan. Nothing new really, still following Weight Watchers, using the Simply Filling plan, just need to get serious about planning/tracking/exercise and quit messing around.
I'll be menu planning, but for now will be doing this on Saturday instead of Monday the way I once did. This is because I'll be basing my recipes on what's in my weekly produce delivery, and I get the notice of what's coming on Friday night.
Without further ado, here's the plan for the coming week, in no particular order:
- Slow Cooker Pot au Feu
- Black Bean, Bok Choy, Miso Soup
- Broccoli Potato Soup
- Butternut Mac and Cheese
I'm headed out to do a little shopping, have an afternoon beach walk planned. Hope your weekend is off to a great start!