TLS Challenge Almost Over

Well, the 2nd TLS Challenge is just about over. Bruce is down over 150lbs total. He is working out with his trainer about 5 days a week and I still have not found anything good about sweating, so I pass. Maybe tomorrow :) I like the cooking part of losing weight. It's funny how this new healthy way of eating has changed our lives. When we have the family over for dinner I used to make pasta or fried foods or something oooey gooey. Now, we all eat good, healthy food. And love it!
My 5 y/o Granddaughter came over yesterday to have a sleep over. The first thing out of her mouth was, "Grandma, I not eating. I only eat healthy food now." For the next 24 hours all you heard was "is this healthy food?" :)

Keep your pantry filled with all the staples and you will always have a recipe available to make.

We love soups. They and can warm you up and are very satisfying. 

Roasted Carrot Soup

Courtesy Food52

This recipe serves 4

·         6 to 8 large carrots (about 1 3/4 pounds)

·         1/4 cup olive oil

·         Salt

·         6 cups vegetable stock (good quality, not too high in sodium)

·         1 piece ginger, an inch long, peeled

·         1 sprig thyme, plus more for garnish

·         1/2 large sweet onion

·         2 large garlic cloves, chopped

·         Freshly ground black pepper

1.      Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.

2.      Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.

3.      Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.

4.      Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.

5.      Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

 **Tip: you can keep ginger in the freezer and you will have it on hand. 

             If you would like this to be a "cream" soup, add 3 oz. of soft tofu.

Butternut Squash Soup

Courtesy Food52

 Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Serves 6


If you want something crunchy, like a cracker, try these Kale Chips.

Smoky Kale Chips

Courtesy of Bobby Flay

 

Directions

Remove the center ribs and stems from 1 bunch kale; tear the leaves into 3-to-4-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika and 1/4 teaspoon salt. Spread on 2 baking sheets coated with cooking spray. Bake at 350 degrees F until browned around the edges and crisp, 12 to 15 minutes.

The 2nd 12 Weeks

Bruce & I are on our 2nd 12 weeks. We held our own all summer long. We traveled over 4,000 miles and ate out all 4,000 of those miles. But boy did we eat  different! Veggie omelets for breakfast, chicken salads for lunch (dressing on the side, dipping our fork in it instead of pouring it on) and extend bars for snacks, along with almonds, TLS protein shakes and fruit. The good thing is when you are riding a motorcycle you can't eat :) while driving.

We got back from our travels 2lbs. less then we started. Then came the TLS Find Your Fit Fall Challenge. So we are on our second mission. Bruce signed up for the individual and me for the coach. I have several other people that have started on TLS and the FYFFC and there seems to be 2 challenges. The first being menus and recipes/cooking and the 2nd exercise. So I thought maybe I can help with them.

I have collected a lot of recipes over the last 8 months and I have changed some of the old favorites. I am going to post them here and I hope they help you. Sometimes it you just get a kick start it make things a little easier.

Enjoy!

Roasted Vegetable Medley

2 tbs. olive oil

1 large yam, peeled and cut into 1 in. pieces

1 large parsnip, peeled and cut into 1 in. pieces

1 cup baby carrots

1 zucchini, cut into 1 in. slices

1 bunch fresh asparagus, trimmed and cut into 1 in. pieces

½ cup roasted red peppers cut into 1 in. pieces

2 cloves garlic minced

¼ cup chopped fresh basil

½ tsp. kosher salt

½ tsp. ground black pepper

Directions:

Preheat oven to 425. Grease 2 baking sheets with 1 Tbls. Olive oil. Place the yams, parsnips, and carrots onto the baking sheet. Bake in the oven for 30 min., then add the zucchini and asparagus, and drizzle with the remaining olive oil. Bake until all veggies are tender, about 30 min. Once tender remove from the oven, and allow to cool for 30 min. on the baking sheet.

Toss the roasted pepper together with the garlic, basil, salt and pepper in a large bowl until combined. Add the roasted vegetables and toss to mix.

Serve at room temperature or cold.

 

Buffalo Hummus

 

2 cans garbanzo beans, drained

¼ cup buffalo wing sauce (can adjust to taste)

1 teaspoon smoked paprika

¼ cup tahini

Juice of 1 lemon

¼ cup olive oil (more if you need to thin it out)

Directions:

Place all ingredients in a food processor and turn on until smooth.

Serve with fresh celery & carrots

Spiced Chicken and Grape Skewers

 

2 Tbs. olive oil

½ tsp. lemon zest

1 Tbsp. lemon juice

2 cloves garlic minced

1 tsp. ground cumin

½ tsp. ground coriander

½ tsp. salt

1 lb. boneless skinless chicken breast, cut into ¾ in. cubes

1/ ½ cups seedless green grapes

Cooking spray

1 Tbs. chopped fresh mint leaves

1 lemon, cut into wedges

Directions:

In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 min. While the chicken is marinating, soak the skewers in water if wooden.

Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3-4 min. per side. Sprinkle with mint and serve with lemon wedges.

Tuna Salad

1 6 oz. can light tuna

1 Tbsp.

Onion powder

1 inner leaf lettuce

1 Tbsp. Garlic powder

½ cup, chopped red bell pepper

Salt

¼ tsp. lemon pepper

2 Tbsp. fat-free mayo

Directions:

Combine tuna, garlic powder, onion powder, salt, lemon pepper, red peppers and mayo.

Mix well and place on lettuce leaf.

Serves: 1