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.