This is a ridiculously simple recipe and inspiration came from Cooking with Dog’s tofu steak with mushroom sauce. You can watch the video here.
I am reluctant to call this a broccoli potato soup even though it has potatoes blended into it. A broccoli potato soup, in my opinion, has chunks of potatoes. This soup is just smooth and the potatoes are added to give it a creamy texture without the need to add any cream. This soup was made because the hubs and I are (were) on a diet. Ordinarily, I would also add some bacon to give it more flavor. If you use vegetable stock, like I did, the recipe is also 100% vegetarian and vegan.
The hubs and I have embarked on the Mayo Clinic Diet once again. This time round we are (I believe) more prepared. I’m also less anxious about it and taking it one step at a time. I’ve set a couple of basic rules/guidelines so I don’t fuss too much. 1) Weigh myself once a day; 2) Have two vegetarian meals and one meal with meat (either chicken or fish); 3) I’ve prepared small snack packs of either smoked 100% banana (a Vietnamese treat) or 14 almonds, all which equate to 100 calories each pack. The snacks though, are only consumed if I am really hankering for something to eat.
The hubs and I had embarked on the Mayo Clinic diet a few months ago. However, it had to be cut short because of some unforeseen circumstances. However, we decided to get on it again at the start of this new year. This time round we are more prepared for the two-week no sugar (except from fruits and veggies) phase. The last time round, the hubs really missed his bread so I started looking for a 100% whole-wheat bread recipe that had no added sugar. That proved to be quite challenging. Most 100% whole-wheat recipes have at least some form of sugar, honey or otherwise to give it some flavor. I have posted in the past another 100% whole-wheat naan recipe, but that recipe had honey in it.
The hubs and I embarked a few months ago on the Mayo Clinic diet in bid to lose some weight. Problem is, we weren’t really prepared food wise.
Filled with confidence from my previous homemade naan attempt, I decided to try another naan recipe. I was attracted to this recipe because it uses 100% whole wheat flour. Most whole wheat bread recipes use a combination of all-purpose and whole wheat. This recipe was a rarity.
I am always on the lookout for “healthier” versions of favourite foods, especially foods children enjoy. Nope, no kids of my own yet, but I am hoping to introduce (early on) the taste of whole-wheat, fibre-rich, low-fat, low-sugar, low-salt foods to my children. My hubs used to call it my no-taste diet. I beg to differ…! Anyway, we’ll see how that goes in the future.
This year I’m hoping to lose 10 pounds and also not gain any weight post-marriage. Calorie counting has started and measuring out portions is a must now. The first time I made this, I ate 3 portions of it. It was so good, very good, extremely good. So much for cooking healthy…
I’m not a fan of store-bought, pre-packaged flavored yogurt because they are always too sweet and honestly, not value for money. I prefer buying plain unsweetened yogurt and adding in fruit myself. I usually like to add in some fruit (e.g., banana) and a teaspoon of honey.
On my weight loss quest, I came across Alton Brown’s Good Eats episode about dieting. He shared this recipe – high in omega-3s (due to the fish), with the goodness and creaminess of avocados (which also has a host of benefits). I decided to try it out since my impression of sardines was basically fishy fish with tiny bones drenched in some ketchupy sauce with onions. I bought a can of brisling sardines in olive oil and was hooked. I loved the clean flavor – not too fishy in my opinion (though the HTB might beg to differ) and the tenderness of the fish. I discovered though sardines are cheaper than brisling sardines. But the sardines taste just as good.