Yesterday we had a birthday celebration in our office. Typically we bring stuff in for breakfast treats, and then have cake in the afternoon. My contribution was my Copycat Nature Valley Granola Bars, and my blueberry lemon scones. I made the granola last night while I was making dinner. I have to say, I skip the step of toasted the oats and I can’t tell a difference, so I just mix the granola and bake it. The scones? A one bowl recipe, which I love. I pulled them out of the oven about 5 minutes before I had to leave for work. They cooled on the drive to work.
I ended up making a Chobani parfait – plain Greek yogurt, raspberries, some of my crumbled granola, and some whip cream on top for kicks.
My left knee has been bothering me, so I took it easy on my lunch time workout. I did day 2 of the squats, then walked for 40 minutes.
Is there any more classic combo than grilled cheese and tomato soup? I didn’t think so. My friend from work gave me a bag of cherry tomatoes from her Dad’s garden. I don’t like cherry tomatoes by themselves, the seeds are so gross to me – BUT I knew I would love it in a soup. I ended up adding a couple hatch chiles to the roasting pan, some carrots, celery and one the tomatoes my Mom gave me from her garden.
- 1 pound cherry tomatoes
- 2 carrots
- 2 stalks celery
- 4 garlic cloves
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper
- 28 ounce Tomatoes, Crushed, Canned
- 1/2 cup heavy cream
- Heat oven to 400. Toss the tomatoes, carrots, celery, (hatch peppers if you have them – but mine didn’t have much taste, so I left it out of the recipe above) and roast for 30 minutes. Let them cool slightly. In a stock pot add garlic, roasted veggies, chicken broth, canned tomatoes and crushed red pepper and salt and pepper to taste. Cook for about 15 minutes. Using a stick blender, blend the soup. Take off the heat and stir in the half cup of heavy cream.
The best thing about this soup besides it tasting awesome? This makes 4 servings – each serving approximately 1.5 cups – 246 calories, 9.1 fat, 41 carbs, 10 fiber and 10 protein. One serving is also 153% of your Vitamin A, 93% of your Vitamin C and 42% of your daily iron. #winning!
I had burgers and sweet potato fried on my menu. Tony always jokes with me because I love tiny food. Silver dollar pancakes, sliders, etc. Now that I can buy slider buns I decided to make myself two sliders for dinner. I started out with 4 ounces of meat, and just seasoned my meat with 1 tablespoon A-1 sauce and salt and pepper. Topped it with light extra sharp Cabot cheese, and pickled radishes and Dijon mustard. So good!
The fries I just tossed in a bit of olive oil and baked them for about 20-25 minutes at 400 degrees. Dipped into my sriracha whiskey bbq ketchup – dinner was a winner! Tony ended up eating a burger too! Although a frozen patty – he likes skinny burgers and when I make them from ground beef, they tend to puff up too much for his liking.
I didn’t end up doing Insanity last night because of my knee – didn’t want to push it and this morning it feels 75% better. Better safe than sorry, right?! But I still got all my steps in!
It’s a beautiful day today after a couple days of rain. It’s 68 degrees today and our high today is 73 – perfect! Time to get my shit together – make it a great day!