Before we left for vacation I got a package from Weight Watchers asking me to try out their new Red Velvet Crème Cakes. Long time readers will know that Weight Watchers was how I lost 70 pounds back in 1999-2000.
Weight Watcher’s new campaign “Tasting is Believing.”
Each cake is 90 calories and has 4 grams of fiber, or 2 WW points.
The verdict? These are delicious. I actually like the size of it – two bites and your sweet tooth is satisfied. It’s not overly sweet and I also like the fact that they are individually wrapped so it helps with portion control. Thanks Daniel for letting me sample these treats!
Breakfast yesterday was a Biz McMuffin, this time with goat cheese, egg whites and baby spinach with fresh fruit.
I thought I had planned my insulin perfectly – look at all that fruit! I was shocked when I tested my blood sugar before working out that it was 127 – while normal, too low for me to work out.
On my last Sam’s Club run I thought it was a good idea to buy 10 pounds of carrots because they were only $2.98! The bag was so big it hardly fit in my vegetable drawer! So I decided to find out what the hell I could do with carrots. Have you ever had carrot soup? Me either. I found inspiration from this blog. The only changes are underlined below.
Carrot & Ginger Soup
4 servings: 1.5 cups each:
- with heavy cream added: 262 calories, 12 fat, 32 carbs, 5.3 fiber and 3.6 protein
- without heavy cream added: 160 calories, 1.9 fat, 31 carbs, 5.3 fiber and 3.6 protein
- 8 medium-large carrots, peeled + chopped
- 1 large onion, chopped (nope!
- 2 cloves garlic, minced
- 1 tablespoon Earth Balance (or olive oil)
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1/2 teaspoon ground ginger
- 32 ounces vegetable stock
- 1 tablespoon raw sugar (I used a teaspoon)
- salt + pepper to taste
- I added 1 teaspoon of crushed red pepper
- I added 12 ounces of cooked potato with skin on
- I added 1/2 cup of heavy cream at the end
Since I made this before work, I just chopped up the carrots and added everything in the pot except the heavy cream and cooked over medium heat for 30 minutes. Off the heat I used my stick blender to puree and then stirred in the heavy cream.
I had a basil, baby spinach, roasted red pepper and goat cheese panini on the side. Holy yum! I really really liked this soup. The red pepper balances out the sweetness of the carrots, and I think the potato gave it some more texture too.
I had on our dinner menu cauliflower pizza crust pizza. Um, turns out I didn’t read all the directions and the cauliflower crust had to bake longer than I expected, so I just went with my go to no rise pizza dough:
- 2 cups flour
- 1 cup water
- 1 teaspoon yeast
- 1 teaspoon salt
Mix together and roll it out. No need to rise. Although its been so long since I’ve made my own thin crust pizza, I forgot two important steps – one, to pre-bake the crust for about 5-7 minutes, and two, taking the pizza off the pizza stone and putting it directly on the oven rack for the last 5 minutes to crisp up the crust.
So while this is good, it wasn’t great. Oh well, can’t win them all.
We had storms last night so I had to keep the computer turned off, so I am not sure about my calorie stats for the day, but my guess is around 1600.
We have more storms in the forecast today, although right now at 7:30 in the morning it’s sunny and 65. So I decided to make crock pot tacos for our work lunch today with cilantro rice and my baja fresh salsa and chips. I was actually able to grill the tomatoes before the storms came through last night.
I never met my 100 mile goal for May, although I will follow through and announce a winner of my salsa tomorrow for all those who joined in my challenge. Also, new June goals will be posted tomorrow! (hint: insanity may be in my future!)
Make it a great day!