Anyone who knows me personally can tell you how much I love soup. While I could honestly eat soup any place, any time of the year, autumn is truly when it starts to feel like soup season.
As I am also trying to increase my food-making repertoire, I have decided to challenge myself to make a new soup a week until the end of (at least) December as part of my meal prep. Two weeks into this challenge and I have already been successful.
This soup was incredibly easy to make and made lots of servings. Variations I made to the recipe:
– I used Italian turkey sausage instead of pork sausages
– I used 1.5 cups of milk and 3 large heaping tablespoons of sour cream to make it creamier rather than the 2 cups of milk
Although my picture of the soup isn’t the prettiest, it sure tasted great! Cheesy with a bit of a bite from the jalapeños and some delicious bacon as well! I did the chopping of ingredients in the morning and through it all together in a pot in the evening which resulted in less mess and a quick meal. The (only) downside to this soup is it only yields 4 servings so it isn’t quite enough for lunch for the week. I did not add corn to my soup as it states in the recipe.
I’d say these two are keeper recipes. I can’t wait to try something else next week!
Well worlds collided tonight when I made some stuffed mushrooms. A few years ago, one of the local restaurants used to serve them as appetizers and it was my favourite thing to split with my mom but they have taken them off the menu. While grocery shopping the other day, I bought a 4-pack of portobello mushrooms and thought that maybe I would try to replicate them.
4 portobello mushrooms
10 oz of frozen spinach (I bought the packaged stuff)
3/4 tsp of garlic powder
pinch of cayenne pepper
1 250g package of cream cheese
1/4 cup parmesan cheese
1/2 cup cheddar cheese
1/4 cup mozzarella cheese
Here’s what I did:
Line a baking sheet with parchment paper and preset the oven to 375.
Remove the stems and gills from the portobello mushrooms. Drizzle olive oil on the mushrooms. Place on the baking sheet and set aside.
Cook the frozen spinach according to the directions on the package, drain excess water, and set aside.
Combine all the cheeses together (except for the mozzarella) with the garlic powder and cayenne pepper and add the spinach.
Stuff the mushrooms with the spinach dip and sprinkle each mushroom with mozzarella cheese.
Bake in the oven for 15 minutes.
These recipes were used as a guide in the creation of my mushrooms:
One of my favourite things to do when I get to see my boyfriend is cook together. He has been so supportive with all of my goals, especially those for a healthier lifestyle. The past few times we’ve spent the weekend together we’ve made an active effort to cook at least one of our meals and have it be a healthier option.
This weekend, we made chicken fajitas from scratch since we wanted something easy and relatively quick to make.
3 boneless skinless chicken breasts
2 bell peppers
1 jalapeno pepper
6-8 white mushrooms
2 tsp minced garlic
half a head of romaine lettuce
What We Did
Preheat the oven to 425 degrees F. Cover a large sheet pan with parchment paper and spray with cooking spray.
Using one of those slap-chop type things, we diced the onion, bell peppers, jalapeno pepper, and the mushrooms, setting aside the mushrooms and onions, and putting the peppers on the pan.
Cut the chicken into strips and lay onto the pan.
We made our own fajita seasoning. After Whole 30, I have loved making my own seasonings and dressings so we made this fajita seasoning:
Salt and freshly ground black pepper
Sprinkle the fajita seasoning onto the chicken and peppers and add the minced garlic all over the chicken and peppers.
Put the pan in the oven for 15 minutes (until chicken is cooked through)
In a large skillet, add some olive oil (~1 tbsp? I didn’t measure this out). Once the pan is heated, add the mushrooms and onions to the pan and cook until onions translucent and mushrooms cooked.
Remove the pan from the oven and add the contents to the skillet mixing everything together.
Serve in tortillas with shredded lettuce, hot sauce, and shredded cheese, if desired.
Dare I say it? ONE WEEK LEFT! woohooo! Feeling great but also feeling excited about being done soon. I am so proud of the self control I have had. But I am excited to have a small sliver of birthday cake I have had to miss out on.
What I Ate
Breakfast: Lara bar on the go
Lunch: white chicken chilli
Dinner: pork chop with a baked sweet potato, butternut squash, and broccoli with a side salad and homemade dressing; it was so good I forgot to take a photo so here’s the pic of the salad bowl. The whole 30 approved homemade dressing was soooo good! 😍
TEN. DAYS. LEFT. Not that I’m excited to be done or anything but I am starting to reach the point where I’m a bit over the whole thing. I’m so close to being done – but not quite there. My energy levels continue to be great. My digestion is better than ever. I’m learning day by day that more and more of my favourite things have non-compliant ingredients in them and I have had the inner strength to say “no thank you” even if I really want it. Thankfully, the people in my life have been nothing but supportive and when I have been over at other people’s houses, they have had compliant options for me for meals and have been open to me bringing my own oil and salad dressing options. I am so grateful ❤️
What I Ate
Breakfast: I had two eggs (surprise) with turkey breast.
Lunch: salad with roast chicken, a hard boiled egg (cut up on the salad), and some olives. I used my dump ranch as the dressing.
Dinner: Roast beef with roasted potatoes and sweet potatoes, carrots, onions, and green beans. Dessert was a fruit salad.
I’m currently packing my lunch for tomorrow. I made some cauliflower rice for the week and have chicken (made with coconut milk) in the fridge to use up. I forgot I didn’t have any veggies prepped so I am making some Brussel sprouts in the oven using roughly this recipe. Whole 30 Changes: I used Whole 30 compliant bacon and dump ranch and did not add parmesan cheese. I’ll let you know tomorrow how it turns out!
I felt so much better today than yesterday. I was far less irritable and felt happy and focused all day. Tiger blood is in full force.
What I Ate
For breakfast, I had some eggs with an avocado.
Lunch: leftover gumbo and cucumber slices with dump ranch.
Dinner: I had dinner at my best friend’s house where the meal was mostly compliant (I didn’t have any of the quinoa or bread). Steak, baked potatoes, roasted veggies, and sautéed mushrooms with a side salad was more than enough.
My friend is also choosing not to drink alcohol in January so we had a splash of pomegranate juice in wine glasses.
NSV: my pants fit looser and the shirt I wore had not fit in a long time! Woohoo!
Almost a week into Whole 30 and I’m hanging in there. Fitting into the Whole 30 Timeline I have felt incredibly lethargic and tired today despite getting nearly 10 hours of sleep last night.
I haven’t had any crazy cravings today and have been excited to try new recipes for the week.
What I Ate Today
Breakfast: Classic breakfast of two eggs and fruit
Lunch: I had the last bowl of leftover Whole 30 Chilli
Dinner: I made the Creamy Broccoli-Kale Soup from the Whole 30 Fast and Easy cookbook as well as some Paleo pan fried chicken thighs for protein. The chicken thighs are currently cooking so I don’t have a picture of them but here’s the recipe I used from Oh Snap! Let’s Eat!
Tonight’s Snack: Apples with cinnamon and almond butter
Maybe an early bedtime tonight after a warm bath bomb bath. 🙂
I love cauliflower rice. I discovered it in my Whole 30 days and haven’t looked back. It can be a pain to make if you’re grating the cauliflower by hand, but a food processor is a saving grace to have. Alternatively, some grocery stores sell pre-grated cauliflower which is what I used in this meal (thank you, Farm Boy).