Wednesday, October 20, 2010


Well its week 4 on weight watchers. 8.8lbs- victory! Last time I did this diet I lost 15lbs the first month. But I was 17, and at the gym everyday and age can make a big difference. Still Im pretty happy. Will I be able to lose 30lbs by christmas? Who knows! But as long as i keep losing at least a lb a week, I can stay motivated and not be mad at myself. Matt has lost over 10 since he started WW, 15lbs overall.


Baby and I have been attending "Diaper Swim" at the local community centre. Its AWESOME. I've only been once because baby got a cold and we havent been able to go back but I plan to make it a 1-2x a week thing. Its basically a mommy and me water aerobics for moms. Your baby sits in a giant fish shaped flutter board with toys, attached to a rope that you hold onto. Its so cute and Miles really loves it. He laughs and giggles and has a great time. I go with my sister, and if she didnt go I wouldnt. I dont 'do' public swim so for me this has been a big step. When i have lost enough that I am comfortable being in a class with lost of people (this program only has a couple ppl currently) then we will sign up for baby swimming lessons. Maybe in january.

Another trip to the farmers market proved delicious. This week for less than $40.00 I purchased

Cauliflower Broccoli Brussel Sprouts Red Peppers Apples Carrots Sweet corn Farmers Strip Bacon Mild Italian Sausage Asiago Ciabbata Bread

unfortunately some greedy gus bought ALL the ham steaks the farmer brought so I had to buy my ham at the grocery store...but thats ok! I've done my best to utilize all these ingredients this week- except the bacon which im saving for the weekend.

I made Winter Chowder with the brussel sprouts it was awesome possum. I made sausage, peppers and potatoes (a fam fave), and cauliflower mash. I still need to use the broccoli and carrots. Soon, soon. Here is the recipe for the Winter Chowder, which I found in Taste Of Home's Heart warming Soup Edition. Slightly modified, as always.

Winter Chowder

3 Medium potatoes, peeled and cut into 1/4" pieces
1 chopped onion
3 cup Chicken stock (Recipe called for one...yeah NO)
3/4 teaspoon onion powder
1/2 tsp pepper
1/2 tsp salt
2 shakes hot sauce of choice
1/2 Cup fully cooked, cubed ham (I used fat free blue menu)
1 cup fresh or frozen brussel sprouts, quartered
1 1/2 cups milk
3/4 cup monterey jack cheese

In a large saucepan, saute potatoes and onion for a couple minutes using cooking spray OR you can add a lil EVOO and butter. Add chicken stock and bring to a boil. Reduce heat, cover and let boil for 10-12 minutes. Do not drain, mash up potatoes. it will be chunky and thick. If this bugs you, puree it and add an extra amount of stock. Stir in all the seasonings.

While the potatoes are boiling, heat a large nonstick skillet and spray with non stick spray. Saute ham and brussel sprouts for 5-6 minutes or until sprouts are tender. You can add a bit of broth here once ham is browned to aid in cooking the sprouts.

Stir sprout and ham mixture into the potatoes. Add milk, bring to a boil and then reduce heat; Simmer, uncovered for 5-6 minutes or until heated through, stirring occasionally.

Gradually stir in 1/2 cup of the cheese; cook for 2-3 minutes. Serve up the soup with the remaining cheese and if you want some colour- add chives.

This was DELICIOUS. Not gonna lie, it was a gassy house afterwards but hey, thats the danger in potatoes and sprouts. Next time I will probably leave out one potato so its not so thick, and add something like dill or chives.

Only 4 pts a cup to boot!

Bonus picture- I had my second cake decorating class which conveniantely was a morning after i had zero sleep. Therefore, I got tired and hasty and rushed through my cake. so its...not to speck but still cute. Voila, my wilton cupcake transfer cake.

Wednesday, October 06, 2010

2 diet friendly soups

First off- Weight Watchers week 2 is over and im down 6.5lbs. Not too shabby. The best part of this is that I am not feeling deprived and Im not having my usual psycho grease and chocolate freak outs. Go me! I am losing at a perfect pace, and I have eaten Tiny Tom Donuts and a froster from Macs milk- I just learned how to moderate my treats.

Secondly- Miles is over 5 months old now and started cereal this week. He made some truly disgusted faces on day one but now he is into it, can eat from the spoon, opens wide and swallows well. We're just a couple weeks away from first veggies. Baby food blogs are not too far away now.

This was soup week at home. Its been pretty dank and chilly, and I havent had alot of time to cook because the little man is at that 'hold me love me play with me' stage of infancy. I find soups quick (mostly) and alot easier to walk away from when someone else needs attention. I made 2 soups. One just for us and one for company on saturday night. Both were cheap, easy and cost minimal amounts of points.


All organic or farmers market ingredients. Sorry I forgot to take a picture of the final puree

2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 tbsp (30 ml) olive oil
1 medium onion, chopped
1 clove garlic
4 cups (1 L) chicken broth
Salt and pepper to taste
Parsley, optional

Preheat oven to 400° F (200° C). Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tbsp olive oil and a sprinkle of salt. Broil for 5 minutes. Remove from heat and set aside.

In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1 minute. Add chicken stock, apple and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley.

I added milk and flour to thicken the soup- gave it that teeny little bit more richness and creamyness.


This one I made up a while ago, and used to have alot of butter and whole fat cream in it. This version is butterless and uses lower fat cream- its not as rich but its really delicious and chock full of daily vegetable servings.

1 large onion diced garlic clove, minced or thin sliced
2 carrots diced

1 celery stalk diced

1 potato peeled and diced small or shredded

2 reg or 1 large head broccoli- Stems peeled and diced, florets in a separate bowl

2 tbsp olive oil

2 tbsp flour

6 cups chicken broth

1/2 cup half and half cream

1 cup shredded old cheddar

In your fave soup pot saute the broccoli stems and carrots in half olive oil for 5-10 minutes. Add onions and saute another 5 minutes- adding the rest of the olive oil with it. Add the potatoes and saute for a few minutes then add flour and cook off another couple minutes. Add broth and bring to a boil- add florets. Continue boil while it thickens then add cream. Use an immersion blender and blend to desired consistency- stir in cheese until incorporated. Simmer until ready to eat. The longer you leave it the thicker it will get and the more intense the cheese flavour will be. Season with salt and pepper to taste. There you have it. 2 delicious, nutritious soups.