Sunday, November 2, 2008

Halloween Eating

I've been crazy busy this week, not entirely sure why (although I'm fairly sure Halloween has a lot to do with it).

Most of the week I was pretty good with my eating. I try really hard to eat breakfast every day even if it's just a shake. I've been mixing the vanilla shakes with frozen berries to make them a bit more full of nutrients and more filling, it's actually really tasty.

Friday night I cheated on my non-diet. We went out for Halloween (I'll have more stories on my other blog) and because I'd only had soup and salad for dinner I was starving by the time 3 am rolled around. Curly and I went to her place and ordered a mushroom, bacon and tomato pizza. I guess it's not the worst thing you can eat but it's pretty unhealthy.

To top things off I munched on a bunch of Halloween candy at the party I went to on Saturday night. I guess you have to allow yourself treats here and there especially if it's an occasion like that.

Otherwise, you'll go crazy trying not to eat "bad" food and eventually break down and eat all the pasta, bagels, chips and pizza you can get your hands on. I don't really have a sweet tooth, I like salty foods more. Occasionally I do get cravings for something sweet though!

It's almost winter, although it's still really warm here but in honor of the cold fast approaching, here's a great recipe for a pretty healthy, yummy soup:

Easy Mushroom Soup

  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1/2 cup sliced fresh mushrooms
  • 3 tablespoons butter
  • 3 cups chicken broth
  • 3 cups vegetable broth
  • 1/4 teaspoon dried rosemary, crushed
  • cayenne, to taste
  • 1 pound fresh broccoli, cut into florets
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 cups half-and-half cream
  • Salt and pepper
  • grated Parmesan cheese
  1. In a large saucepan saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, cayenne and rosemary.
  2. Bring to a boil. Reduce heat; cover and simmer for 30 minutes
  3. Add broccoli; cover and cook for 10 minutes or until broccoli is tender
  4. In a small bowl, combine cornstarch and cold water until smooth; stir into the soup.
  5. Bring to a boil; cook and stir for 2 minutes or until thickened.
  6. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese and cayenne