I have some catching up to do with all of you! Sorry I did not post over the weekend. I am still going on the THM plan and loving it, especially playing with new recipes. 🙂

I wanted to add a couple recipes that I had over the last few days plus let ya know what I have been making today.

Truly I am not trying to reinvent the wheel but I sure do like kicking things up a notch and mixing recipes to see what tastes best, what can be passed off to the family with secret ingredients and what keeps in my eating plan so I can stay on track.

Breakfast seems to be the easiest meal of the day because I will make eggs quite a few days for some good morning protein. This week I did do a couple days of oatmeal with almond milk(unsweetened), cinnamon, a tiny bit of coconut oil and a sprinkle of Truvia – totally yummy and can eat this anytime of the day. Last night, my friend Dawn told us at our THM meeting about a delicious recipe for Crock Pot Apple Pie Oatmeal – doesn’t that sound divine? I will put it together tonight and let ya know how it turns out.

A couple of nights ago, we were having burgers for dinner so I made myself a turkey burger with cheese, put it in one of the small Joseph’s pitas with lettuce, mayo and a touch of ketchup. On the side I had sauerkraut and a quick homemade soup.

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Cauliflower Curry Soup

Leftover cooked cauliflower and or broccoli

1 T diced onion and a garlic clove chopped

2 cups of chicken broth

1/2 dried chili pepper, chopped, remove a couple seeds if you don’t want HOT,HOT!

curry powder

tumeric

salt and pepper

splash of coconut milk

Put a little olive or coconut oil in a saucepan and heat up the onion and garlic, add the cauliflower. Cook a few minutes. Add the spices, mix well then add the chicken broth. Cook for about 15 minutes for the flavors to get all yummy together. If you like a smooth soup, take a scoop or two of the soup and blend, then put back in the pan. Add a splash of coconut milk. Stir and remove from heat. Delish! 🙂

The next evening, I made PUB food! You know that oooey, gooey cheesy kinda food that you order in a bar? #1 on the list – French Onion Soup! I don’t know why I don’t make this more often, it is totally satisfying as a meal in itself. BUT I can’t have that thick, giant piece of french bread in mine since that many carbs would off balance the fat in the soup.

The guys had steaks, potatoes, salad and soup and I had a grilled chicken sausage, kraut, salad and soup. I was in heaven….sorry I am drooling thinking about that soup….must make it again soon!

004 (1024x768)Just look at the crispy, golden cheese melted on top of that soup!

Here’s how I made it – easy peasy, anyone can do! The little crocks make it even easier. 😀

French Onion Soup

2 large onions, sliced thinly, separated into rings

1/4 cup butter

2 cups beef stock

1 cup chicken broth

1/4 tsp. black pepper

pinch of salt

4 slices of thick french bread or NOT if doing THM

4 thick slices swiss cheese

In a heavy saucepan, heat up butter on medium until almost melted, add onions. Sprinkle with a pinch of salt.

Cook for 20 minutes until softens and slightly caramelized. Stirring often.

Add the broth and black pepper. Cook 15 minutes. Taste and adjust seasoning if needed. Fill up your soup crocks and place a piece of french bread(if applicable) on top of sour, add a slice of swiss. Place soup crocks on a backing sheet and place in oven. Broil 5″ from the heat in oven for a few moments. Keep an eye on them so they don’t burn.

Enjoy! Makes 4 heaping bowls.

Today for breakfast,  I had two pieces of sprouted, approved ezekiel bread with low fat cream cheese.

Lunch – I opened a large can of cooked, flaked chicken and made enough chicken salad for 4 lunches. In it, I added some celery, pecans, mayo and parsley.

Snack – oh my new love…..Fat Stripping Frappa on page 240

THAT is freaking amazing! Cocoa, almond milk, vanilla whey protein, cold coffee, alittle sweetner, some gluccie, ice and it becomes this beautiful, fluffy creamy drink. Aahhhhhhh 🙂

005 (768x1024)The kid and the hubby liked it too so next time, instead of a taste, I will share and make a big glass for all.

Dinner – Made a lobster sauce from some leftover lobster bodies that we had in the freezer from Christmas.

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Sounds funny – lobster bodies – hee hee hee. All I did was make a basic marinara sauce or you can cheat and use a jar of it, without sugar and add the lobster parts to the sauce. Cook for 1.5-2 hours on medium low. Lid is ajar. Don’t worry I did not eat regular pasta – I had DREAMFIELDS pasta – low carb and there is no telling the difference!!! No bread though. 🙁

Not like any diet I have ever been on! LOVE IT!

Have a good night,

Anne-Marie

 

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