Wow – thanks for all your positive feedback on the new look here at BDL! 😀 I loved reading all your comments!
I was busy at work right off the bat, and I usually eat breakfast at my desk. Before I knew it, it was 10:45! Luckily I snacked on some watermelon to tide me over. Breakfast was scrambled egg beaters with 1/3 cup canned diced potatoes, baby spinach and habanero cheese. On the side was an everything bagel thin with 1 tablespoon garden veggie cream cheese. Breakfast comes in at: 384 calories, 50 carbs, 24 protein, 10.2 fat and 4.5 fiber.
Spicy Thai Fish Soup Recipe (printer friendly version here)
Makes 1 serving (without noodles) (403 calories, 16 fat, 37 carbs, 24 protein, 2.7 fiber)
|3||ounces tilapia, cooked and shredded|
|2||cups chicken broth|
|1/3||cup coconut milk|
|1/2||teaspoon chili paste|
|1||cup baby spinach|
|1||cup bean sprouts|
- Put broth, water, coconut milk, sliced jalapeno, chili paste and (optional sriracha!) and simmer for 15 minutes. Add fish and heat a few minutes until fish is heated through.
I used these noodles in my soup – I left that out of the recipe because I realize these might be hard to find. I got them at our local Japanese grocery store – 7 “bundles” of noodles are only 50 calories!
My bowl – I put the spinach and bean sprouts on the bottom, then poured the fish broth overtop, then garnished with a teaspoon of red chile paste, cilantro and lime, which I squeezed over the top – this is the perfect amount of flavorful heat! It never got too spicy!
The perfect bite!
I actually had taco burgers on the menu using Trader Joe’s guacamole, but the more I thought about it, it didn’t really go with my side dish. Tony sent me a bunch of recipes using capers, which is the BSI Secret Ingredient this week. For some reason, I thought capers were hard as rocks, but these were soft and I was able to chop them easily.
I decided on a lemon caper sauce to toss in red potatoes. After the first taste though, the combination of the briney capers and acidity of the lemon juice was way too bright. So I added some plain Greek yogurt.
I still had some of this leftover from my soup and added it to balance out the tartness:
Spicy Red Potatoes with Lemon Caper Sauce Recipe (printer friendly version here)
Makes 6 servings (101 calories, 4.5 fat, 14. Carbs, 1.5 fiber and 2.1 protein)
|1||pound red potatoes, sliced|
|1/4||cup lemon juice|
|1||teaspoon caper juice|
|2||tablespoons capers, chopped|
|1||tablespoon chili paste|
|1||tablespoon plain yogurt|
- Boil potatoes until tender, about 15-20 minutes. Drain and cut into quarters.
- Mix the rest of the ingredients together and toss with potatoes – serve warm.
I ended up making Tony a Salisbury steak with mushroom gravy – I did not make him eat my spicy potatoes – I tossed his red potatoes in a pat of butter, parsley and Parmesan cheese.
I still had burgers on the brain! I had forgotten that I had printed out a recipe for Belmont sauce. I had never heard of it, but holy shit, is this stuff good! Thanks foodelmundo!! If you have not checked out this blog – go, right now! 😀
Belmont Sauce Recipe (printer friendly version here)
Makes 6 servings (75 calories, 6.0 fat , 5.7 carbs, .2 fiber and .8 protein)
I stole this recipe – credit goes to http://www.foodoelmundo.com!
|1||tablespoon lemon juice|
|1||teaspoon worchestershire sauce|
|1||teaspoon Tabasco sauce|
Melt butter and stir in remaining ingredients. Simmer until reduced by 25% or until nicely thickened. Serve over Salisbury steak burgers.
We had a gorgeous night too!
- 1423 calories, 113 carbs, 97 protein, 70 fat and 18.3 fiber
- no exercise (worked through lunch) 😦
Who watched Biggest Loser last night?? I was right, I cried! 😀