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Metabolic Reset Recipe/ Poultry/ Soup/ Spicy/ Weight Watchers

Thai Chicken Curry Soup

It’s a good thing I brought his spicy Thai Chicken Curry Soup for lunch yesterday because it was a chilly day!

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As per usual, I didn’t eat my breakfast until about 11:00 – but it was okay because I was staggering my eats for the day.  I am rethinking my whole eating schedule which I will get to later in the post.   This is a 5 ounce baked potato (4) stuffed with shredded zucchini egg whites (1) 1/2 ounce of cheese (2) and shaved radish for some crunch. 

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I made a big batch of bone broth over the weekend.  It’s hard to tell what the point values are – it ranges between 1-3 points per cup.  While I do keep some of the fat, I don’t keep it all, so I am calling my bone broth 2 points a cup.  This is the lite coconut milk that I used.  It keeps in the fridge for a couple weeks, so only open it a little bit to pour out the two tablespoons into the soup.  Then put it back in the fridge where it will get pushed back to the back and you’ll throw it out in a month.  Not that it’s happened to me before, I just heard it from a friend. 😀

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Thai Chicken Curry Soup
Serves 1
A great way to use up rotisserie chicken - super flavorful spicy too!
Write a review
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
622 calories
79 g
76 g
25 g
50 g
9 g
942 g
1518 g
12 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 622
Calories from Fat 211
% Daily Value *
Total Fat 25g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 76mg
Sodium 1518mg
Total Carbohydrates 79g
Dietary Fiber 31g
Sugars 12g
Protein 50g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups chicken bone broth
  2. 2 tablespoons light coconut milk
  3. 3 ounces rotisserie chicken
  4. 1 cup mixed veggies (use what you like!) I used zucchini, mushroom and red pepper
  5. 1 teaspoon grated fresh ginger
  6. 1 teaspoon lime zest
  7. 1 teaspoon lime juice
  8. 1 teaspoon Thai chili paste
  1. In a skillet, cook the zucchini, mushrooms and red pepper for a few minutes over medium high heat with Pam.
  2. In a stock pot, add the bone broth, coconut milk, ginger, lime zest, lime juice, and Thai chili paste.
  3. When the veggies have cooked for a few minutes, add them to the bone broth, with the chicken and cook for an additional minute. Enjoy!
  1. I put this in the Weight Watchers recipe builder, and it comes in at 6 points - 4 for the broth, 1 for the chicken and 1 for the coconut milk.
My Bizzy Kitchen
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Oh, I also added a bit of dried parsley at the end, but that’s optional.  While that pretty picture was taken over the weekend, this is how I ate my soup – at 4 p.m. at my desk 😀

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My roommates, aka Mr. and Mrs. Edinger, were supposed to come to the gym with me last night, but they weren’t feeling it.  They were busy in the kitchen making smoothies, so since I ate my lunch so late, I ate a banana on my way to the gym and got there just before 8.

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As of last night, my Metabolic Reset program was about 50% loaded – still lots of glitches and error messages, but I was able to pull up the strength training for last night, which was quads and calves, biceps and triceps.  I was able to do everything (using 8 pound barbells – which is a lot for me!) except for the tricep bench dip – my shoulders just can’t make that work, so I did that exercise on this machine. 

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Then finished it off with a hill climb treadmill walk at 3.5 mph and didn’t realize I was SO close to 2 miles until the machine cut off.  That kind of drives me nuts that its not exactly 2.0 miles 😛

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When I got back home Hannah was back being busy in the kitchen making a ramen noodle salad (if you watch my Instastory on Instagram, you’ll see it there) and I made this quick chicken burrito – 7 points for the burrito, 1 point for the chicken, 2 points for the cheese, and 1 point for the Bolthouse Farms avocado salsa dressing.  11 delicious points – I didn’t eat this until 9:45 – I was hungry!

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And set your DVR’s!  Top Chef Jr. is coming back on Friday.  Madison, the girl that won Master Chef Jr. is the daughter of a girl Jacky and I played field hockey with.  I just find it so fascinating how creative these kids are in the kitchen.

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So back to the Metabolic Reset program.  When I logged in yesterday morning, my “nutrition” button said the following message.  Of course I was busy all day and didn’t check it again until the train ride home last night, and it gave me the same error message.

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And if I tried to log in through my phone, I got this error 502 most of the time.

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So far it’s been one step forward, two steps back, but I know it will all get worked out.  I FINALLY got my nutrition program this morning, showing me my macros and which days are low, moderate or high carbs.  But I am definitely going to recipe develop with the macros I am given.  I am pretty sure I am not going to eat 4 ounces of steak, a cup of black beans and sweet potatoes for one meal every day for 7 days straight!

Let’s take for example my soup above – that would totally work on a low carb day.  So while I am already back “on” as far as ditching the wine, eating Halloween candy, etc. this week, I am not going to fully begin “Day 1” until Monday – so I’ll have the train rides home this week and this weekend to plan accordingly.

I will tell you I am sore this morning – I can feel every (however small) muscle in my biceps and triceps this morning and my quads and calves are sore too, but in a good way.  The strenghth portion took me about 40 minutes last night – with one minute breaks between sets. 

Happy Wednesday!  Make it a great day!

Soup/ Spicy/ Weight Watchers

Spicy Wonton Soup

I posted my wonton soup on the WW connect app, and several people asked for the recipe.  I love having Trader Joe’s cilantro wontons in the freezer – you can get 10 wontons for only 3 smart points!  This is for one big bowl, but after dinner I made a second batch, so next time I’ll double it.  If you make some to have for leftovers, don’t store the wontons in the soup – they’ll end up soggy, just add in the cooked wontons when you reheat the soup the next day.

  • 2 cups chicken broth
  • 1/2 cup water
  • 1 tablespoon PB2 (powdered peanut butter)
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon Thai chili paste
  • 1 large carrot sliced thin
  • 1/2 cup mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1/2 teaspoon ghee
  • 10 cilantro wontons

In a stock pot, add the chicken broth, water, PB2, garlic, ginger, chili paste and the carrot.  Bring to a simmer over medium high heat.  In a separate small skillet, add the ghee and saute the mushrooms and zucchini for about 5-6 minutes, just until the mushroom start to brown.  Add them to the stock pot.  In the same skillet, add the frozen wontons with 3 tablespoons of water, put a lid on the pan, and steam the wontons for 3-4 minutes.  

Spoon the broth into a bowl, add the wontons, and toss in the fresh chopped spinach at the end.   This giant bowl of soup is only 5 smart points – 3 for the wontons, 1 for the ghee and 1 for the PB2.


I wish I could come up with a low carb recipe for granola that doesn’t taste like ass, but after several attempts, it hasn’t worked out yet.  Most granola recipes are about 1 smart part PER TABLESPOON.  Yes, I am shouting because I call BS.  This is River Valley Kitchens Cranberry Pecan with Cocoa & Sea Salt Granola: 
Wisconsin rolled oats, brown sugar, pepitas, dried cranberries, pecans, organic coconut, coconut powder, cinnamon, rice oil, sunflower oil and sea salt.

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Here is the perfect bite of my breakfast:  there is Trader Joe’s steel cut frozen oats on the bottom (5), banana, blueberry and two tablespoons of granola (2).

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My sister had a work meeting, so I was on my own, but still got my walking shoes on, even though I had a super busy day.  It’s my inclination to just work through lunch and power out the work, but I realized the work will always be there, it its such a nice break to get outside.  Even though I’ve lived in the Chicago area my whole life, I still love looking up at all the buildings.

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And there is a suprising amount of park areas in and around Chicago.  When we were little and visited our grandparents tiny town in Virginia, the kids used to ask us if we had trees in Chicago. 😀

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But there is always construction going on – whether its highrises being built, or the expressways – it’s never ending.

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When I got back from my walk, I heated up my leftover wonton soup – the broth got extra “mushroomy.”  Not sure if that’s a word, but I am sticking with it.  I also added 2 points of spicy tofu to the mix, making this a 7 point soup.

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The afternoon flew by – check out the temp when I left the office!  It was hotter in Chicago than it was in Austin, Texas!  So strange that just early last week I was still wearing a winter coat to work because it was 37 degrees when I left my house.

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I stopped by Starbucks in the train station to get some water.  Did you know you can get free water at Starbuck’s at any time – stop buying bottled water – they are on like every other block in Chicago – just ask for a Venti ice water to go – bam!  And you don’t have to buy anything either.  FYI, I was at a stop light when I took this pic.

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I saw on Instagram coming home last night that it was National BBQ Day!  Whoop!  I had bone in chicken breasts that I bought over the weekend.  I just did salt, pepper, and a bit of McCormick Montreal steak seasoning.  I grilled them on indirect heat until they reached an internal temperature of 160, because the residual heat will bring them over 165 by the time they rest for 10-15 minutes.

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When I worked the grill event at The Chopping Block a couple weekends ago, we grilled up sweet potatoes and they were delicious.  I used this veggie rub that I bought that day, and absolutely love it.  Just drizzled with about a teaspoon of grapeseed oil, then finished them on the grill when the chicken was hanging out.

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I didn’t eat the skin (um, even though that’s the best part!) but always leave it on when grilling.  You’ll end up with perfectly cooked chicken.

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My sister and I are headed to Macy’s on State street today.  

It’s Macy’s Asian Pacific American Heritage Month.   If you watched Top Chef on Bravo, you’ll remember Chef Kristin Kish – she’s one of the Chef’s that will be at the lunch event.  Hoping to get a quick picture with her Open-mouthed smile  It runs from 12-2, they have this giant test kitchen at Macy’s and have these events for free every so often.


Happy Wednesday – make it a great day!

Spicy/ Weight Watchers

Crispy Buffalo Tofu Bites

I have to be honest, I was a bit surprised with my loss this week.  I had brunch with my Mom and sister with drinks, I had wine last Saturday night, habachi and two beers on Monday night.  I guess my saving grace is that I walk a lot during the day – even on the days I didn’t walk at lunch I was easily at 12,000 steps for the day.  

Now that March is nearly officially over, I can’t use the excuse to celebrate all the birthdays in my family anymore, and it’s time to refocus.  I only tracked 1/3 of the month of March.  And for that I had an overall gain of 1.8 for the month. 

But I am not upset about that at all.  March is a full month for me, and I enjoyed it, but now it’s time to get back to business.

Goals for April:

  • track 25 out of 30 days
  • drink 80 ounces of water a day
  • gym 3 times a week (strength train)
  • minimum 4 pounds to lose (would get me to -20 pounds since Christmas!)
  • maximum 9 pounds to lose (which would get me to -25 pounds since Christmas!)
  • journal every day

I know journaling is key so I need to fit that into my routine.  I am also trying to figure out my workout schedule.  My thought is that if I work out before work: a) it’s done and over with and no matter what my day throws at me, I’ll have already gotten the workout in and b) I can sleep an hour on the train to work if I am tired, so there really is no excuse.  I’ll keep you posted on that one.

I took the early train to get to WW before work to meet my sister, so I didn’t have time to pack my food for the day.  Corner Bakery is in the lobby of the building WW is in, so I got their protein flatbread with avocado and spinach, with a side of fresh fruit.  Not only was this delicious, the salsa was spicy, and this only set me back $5.79 – I am not sure I could get McDonald’s for that price!  (well, if I didn’t get anything off the $1 menu).

One of my bosses was out, so I had no trouble going back to WW for the meeting.  We had a guest leader and I really liked her.  She lost 100 pounds and has maintained that loss for 12 years, but even she admitted that she still has to double check points.  It was funny she said she’d make breakfast and think “that’s probably 6 points” when in reality it was more like 24 points, but she’d have it stuck in her head that breakfast was only 6 points.  

I do love the weekly meetings though – as someone on Connect (Weight Watchers app Facebook) said that she needed the meetings when she had a great week because maybe something she said could influence someone else having a successful week, and when she had a bad week, she still went to get inspiration from others.  I couldn’t agree more.

I picked up lunch at Pret and got a small soup with a hard boiled egg drizzled with Goddess dressing. Lunch was 8 smart points.  I need to make a pot of tomato soup and figure out the points – there is no way that this 110 calorie cup of soup is 13 smart points like the WW app suggests.  It’s delicious though!

Thursday night is what I call “leftover” night because even if I had meal planned, there are always weeks when I plan a meal and then it never happens.  I had tofu in the fridge, so took that as my inspiration.

I think the only person who loves buffalo flavored anything more than me is my DIL Lizz.  She’s been trying to make crispy tofu at home, so I figured this would be an easy recipe to follow.


You could make this an even quicker weeknight dinner if you press the tofu in your fridge during the day when you are at work.  Just layer a lot of paper towels on a plate with the tofu, and put a heavy canned good on top. 

I think the corn starch gives it the extra crunch.  I had the points and fully expected this to be one serving of food below, but after eating half, the sweet potato fries and the celery, I was full.  I put the recipe into the WW app, and each serving comes in at 5 smart points.

So spicy and delish!  I love this Whataburger buffalo sauce – spicier than Frank’s Red Hot, but just as flavorful.  I think my daughter-in-law will love this recipe!  Love you Lizz – let me know if you try this 😀

Last day of the month!  I am going to get my taxes done tonight, I have no idea how that will go, so keep your fingers crossed.  

Happy Friday!