Thai Butternut Squash Soup

Thanks for being such cheerleaders yesterday with my 2.8 pound gain – still can’t wrap my brain around it, but I am going to kick ass this week!

I was super busy right off the bat at work (even got in a bit early) so I only had time to take two quick pictures.  They both sucked ass.  But breakfast was delicious – I had a steak scramble (actually 2 ounces of the leftover beef stroganoff from the weekend), with 1 egg, egg whites, baby spinach and a 100 calorie pack of guacamole on top –  with blackberries on the side.  I had no idea how much fiber was in a cup of blackberries – 7.6 grams!

Breakfast comes in at 367 caories, 17 fat, 21 carbs, 10.8 fiber and 34 protein.

I was going to run outside at lunch yesterday – the temperatures were in the high 30’s, but two things prevented me from going – first was my blood sugar wasn’t high enough – it was only 90 – I usually like it in the low 200s before working out.  Then it started raining.  I just have to suck it up and get to the gym in the morning before work – at least I won’t be cold at the gym!

I found I had a butternut squash in my pantry and decided to make this Thai Curry Butternut Squash soup.  My slight changes are in red.

Recipe:
1 medium onion, chopped (nope!)
2 large carrots, chopped
3 stalks of celery, chopped
1 inch piece of fresh ginger, finely chopped
4 cloves fresh garlic, crushed
1 tablespoon curry paste ( or use curry powder to taste instead) (I used african curry powder)
2 medium butternut squash, peeled, seeded, and diced (mine was huge, so I needed 8 cups of broth)
Approx. 6 cups chicken or vegetable broth, or bouillon cubes dissolved in an equivalent amount of water  Salt and black pepper to taste.  I also added 1 tsp. crushed red pepper flakes.

Instructions: Heat olive oil in a large pot over medium heat. When hot, add the onion, carrot, and celery. Cook for a few minutes, and then add the ginger and the garlic. Cook for a few minutes more, until the vegetables begin to soften. Add the curry paste or powder. Now add the squash and enough broth or water to just cover the squash. Cover and simmer over low heat until the squash is tender, almost to the point of falling apart. Allow to cool somewhat, then run through a blender or use an immersion blender until smooth. Serve garnished with fresh cilantro and Sriracha.

Again, these pictures don’t do it any justice – but the stats are wonderful.   This makes A LOT of soup – each 1.5 cup serving is 184 calories, 8 fat, 22 carbs, 3.7 fiber and 8 protein.

I decided to accessorize my lunch with a Subway grilled chicken baby spinach salad – with 2 tablespoons of light ranch and the soup, lunch comes in at 394 caories, 17 at, 35 carbs, 6.7 fiber and 29 protein. 😀

I never finished my total grocery shopping over the weekend.  I spent $51 at Fresh Market, mostly on meat.  Tony finished the rest of my shopping yesterday (thanks Tony!) so we should be set for the week.  Our weekly groceries came in at $91.

One of the meats that I got at the Fresh Market was marinated skirt steak, so we had fajitas for dinner.  I only had one tortilla with two ounces of steak, red and green peppers, 1/2 cup of black beans and an ounce of tortilla chips.

I love this cast iron grill pan, but it smokes up the whole house. 😦

Dinner comes in at 460 calories, 15 fat, 57 carbs, 11 fiber and 23 protein.

Since I didn’t get up to go to the gym, I had to do a work out – Level 2 of Jillian’s 30 day shred was the perfect workout.  I pushed it hard and got in a great 30 minute workout.  Although, I don’t recommend doing 30 day shred 30 minutes after you eat fajitas!

Here is what I look like after I tell Jillian to f_ck off:

Hannah didn’t realize I had it on manual setting, that’s why the picture is blurry – still makes me laugh though.

Winning!

Pretty sure I am the strongest woman alive.  😀

Here’s another awkward Christmas Card – gotta love it! 😀

I am off. . . to the gym! Make it a great day!