June 10, 2019 – It’s all about yummy: Yogurt, curry carrot soup and 4 bean chili in 105 degree weather

Perfect day, wonderfully healthy. Winning back my health. It is 105 degrees here today, back to work and so happy I cooked on Saturday so I warmed up food and didn’t have to heat up my house. Breakfast simple, yogurt. Lunch and dinner were my meals I cooked Saturday. Perfect eats for a hot day.

Breakfast: Yogurt with grapes and almonds

Lunch : Chipotle pepper smoked chicken breast with mustard on Dave’s 21 grain bread. Curried carrot soup

Dinner: 4 bean chili

MEALS

Breakfast: Skyr (Icelandic yogurt) with black grapes, raw almonds and balsamic reduction

Lunch: Chipotle pepper smoked chicken breast with mustard on a slice of Dave’s 21 grain bread. Curried carrot soup

Dinner: 4 bean chili with rice, avocado, salsa and sour cream

Carrot soup recipeZero fat, vegan – made 9 cups

  • 2 pounds of carrots
  • 1 onion
  • 6 cups of water
  • Penzeys sweet curry seasoning
  • 1 jalepeno pepper

Method

  • Saute diced onion in water, in large pot until caramelized
  • Add diced carrots to the onions
  • Add diced jalepeno pepper to carrots and onions and continue to saute
  • Add curry seasoning,salt and pepper to taste, I think I added about 2 tbl of curry, 1/2 tsp salt, a few grinds of pepper
  • Add 6 cups of water to vegetables and simmer until vegetables are tender
  • Remove soup from heat and cool a bit
  • Puree soup until smooth
  • Serve with a drizzle of lime juice
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