Easy Potato and Broccoli Soup
2 medium potatoes (I used red potatoes), chopped
1 head broccoli, chopped into florets (about 4 to 6 cups)
4 cups chicken broth
1/2 cup skim milk
Cheddar cheese, shredded, for garnish
Salt and pepper to taste
1. Bring potatoes and chicken broth to a boil. Reduce heat, cover, and cook until tender, about 15 to 20 minutes).
2. Add broccoli florets. Cover and cook until tender, about 10 minutes.
3. Remove from heat. In batches, blend until smooth in a blender.
4. Add pureed soup back to pot and return to heat.
5. Add milk and salt and pepper, heat through.
6. Serve garnished with Cheddar cheese.
(still missing camera battery recharger, so no picture!)
Slightly Smoky Spinach Omelet
2 small shiitake mushrooms, thinly sliced
1 tbsp red pepper, diced
2 tsp olive oil
Heat olive oil over medium heat in a non-stick skillet. Add mushrooms and red pepper. Sautee until tender. Remove from skillet and set aside.
½ tbsp skim milk
Salt and pepper, to taste
1 tbsp olive oil
Beat 3 eggs together in a bowl. Add ½ tbsp skim milk. Season with freshly ground sea salt and pepper. Heat olive oil in the skillet. Pour eggs into the skillet. Turn down heat to medium-low. When the edges are set, gently lift the edges of the omelet with a spatula.
½ cup spinach, chopped
½ cup smoked Gouda, shredded
When the eggs are almost set, add cooked mushrooms and red pepper on top, spread evenly down the middle. Add the spinach and Gouda evenly down the middle. Cook for about a minute. Gently fold over one side of the omelet using the spatula. Let cook for another minute, or until the cheese melts.
Slide onto a plate and cut in half.
I don’t know what possessed me to make such a large taco salad today for lunch. Needless to say, I did not end up eating the whole thing (I ate about a third). Still, I did eat past fullness, but I was very much aware that I was doing it, and I made the choice to do so.
On one slice whole grain bread, spread on mayonnaise, and sprinkle with salt, pepper, and garlic powder. Top with ½ cup broccoli sprouts, thin slices smoked Gouda (or other favorite cheese), ¼ avocado sliced. Sprinkle salt on top of avocado. Place other slice of bread on top, cut in half.
2 half servings, or 1 whole serving.
All together, my post-workout lunch: