weight off

[cornerofmadness]

I'm finally getting around to getting out the winter clothes (you know in time to go put them back away). I really need another book case to get those damn manga off the hope chest. That's what takes me the longest. Anyhow, while i'm taking a break (and wondering why the reynaud's is acting up in my toes when it isn't cold in here) I figured I'd type this up.

so...weight loss...Zero.

How totally expected.

I did take Weight Watchers up on a free issue of their zine and ditto the American Diabetic Association.

I also found this article on weight loss . WHat I found interesting in what is rather a retred of old ideas why a new success story is the idea of planning your meals. I do this but only sporadically. I know I do better when I do it. My pocketbook sometimes even prefers it (not always since cooking diabetic friendly meals is insanely costly) since I don't meander around aimlessly impulse buying things to eat.

What makes me angriest about the whole planning the meal thing, is getting the food home, getting lazy and then the food going to waste or being put into my pantry for life. THis is the longest I've lived anywhere since I was in medical school. Prior to this I didn't have time to let food sit in my pantry for years. It's a bad habit that I hope to break in 2012.

I don't know the calorie count on this soup (way to fail foodnetwork) but it doesn't contain anything overly fattening. The one thing I love about this time of year is the soup.



Spicy Bean Soup - Giada
3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.

Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

Obviously to lower fat/calorie count you can skip the cheese

Comments

[evil-little-dog.livejournal.com]

Who would ever want to skip the cheese? :D

Sounds yummy, though.

[cornerofmadness.livejournal.com]

it does. it also sounds slightly expensive

[evil-little-dog.livejournal.com]

Mmm, maybe. :D