Happy Wednesday friends! What’s been going on in your week, my friends? I’ve been traveling again for work and also having some fun with my new Kitchen Aid Spiralizer. I posted a picture over the weekend on Instagram of some cool Butternut Squash fries!
Every Wednesday is a great chance to look at pictures of my real food, especially my weekday meals. I make it a point to be real and tell you I believe in eating in moderation. I believe you can eat what you want and be okay with it. I don’t think food should be off limits.
Let’s jump right into today’s post!
Breakfast: No better way to “break the fast” than with some Carrot Cake pancakes. I used Pumpkin Spice Stack’D pancake mix and added some shredded carrots and raisins to the batter. Cream Cheese icing is a must with carrot cake pancakes. I make mine with fat free cream cheese and some stevia. If you have not tried this flavor, I highly recommend picking up a bag before it’s gone.
Morning Snack: Pumpkin Bites- yes, you can eat the whole batch as a snack. I made these with my new Pumpkin Pie protein powder from Truiten. If you are interested in the recipe, please leave me a comment below!
Lunch: Now that fall is here, I’ve really been loving soup lately. I used to make this soup all of the time when I first met my husband. After making a few adaptations to the original, I came up with this healthier version. Pappa al Pomodoro is a thick Tuscan soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. Bread and soup- I’m in! This recipe is so simple to throw together and makes enough to have leftovers during the week.
- 1 TBS extra virgin olive oil
- 4 - 6 garlic cloves, finely chopped
- 1 medium to large onion, finely chopped
- 14½ ounce can petite diced tomatoes
- 28 ounce can crushed tomatoes
- Salt and freshly ground pepper
- 32 oz low sodium chicken broth
- 4 cups chopped or torn day-old Italian bread (about ½ pound)
- 2 15½ oz. can small white beans, drained and rinsed
- 10 leaves fresh basil, torn (optional)
- Heat a medium soup pot over medium-low heat.
- Add the EVOO, 3 turns of the pan, the garlic and three-quarters of the chopped onion and cook for 7 to 8 minutes, stirring occasionally.
- Add the diced tomatoes and the crushed tomatoes and season with salt and pepper. Add the broth and raise the heat until the soup bubbles.
- Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to a stewlike consistency.
- Turn off the heat, adjust the salt and pepper and ladle the soup into shallow bowls.
- Top with the grated Parmigiano-Reggiano, an additional drizzle of EVOO and a spoonful of the remaining onion.
- Garnish with the torn basil.
- Serve with grated Parmigiano-Reggiano.
Dinner: Chilean Seabass with caramelized mashed sweet potatoes and asparagus. One of my favorite seasonings for Sea Bass is lemon pepper. It’s such a delicate fish that it does not need to be overwhelmed by seasoning.
Evening Snack: Cookie Dough waffle topped with Arctic Zero Cookie Dough Chip hit the spot on my #DUP training day. Perfect way to finish the evening with some carbs!
What are you loving lately? How’s your week going so far? Please share- I would love to hear from you?