Yesterday I deep cleaned the kitchen – I washed walls, cabinets, the oven, the dishwasher – its kind of like the domino effect, you clean one thing that leads to another.  I almost didn’t want to mess it up to make anything, but that lasted about five minutes 😀

I had a pint of blueberries I needed to use up.  My pumpkin pancakes are my favorite pancakes to make, but that calls for evaporated skim milk and I didn’t have that.  So I decided to see if I could use vanilla soy milk.

Blueberry Vanilla Soy Pancakes (printer friendly version here)

Makes 10 servings – Each pancake: 139 calories, 3.4 fat, 24.4 carbs, 1.2 fiber and3.3 protein)

Ingredients

1	cup flour
1	cup whole wheat flour
1	tablespoon brown sugar
1	tablespoon baking powder
3/4	teaspoon cinnamon
3/4	teaspoon nutmeg
1	teaspoon salt
12	ounces vanilla soy milk
1/4	cup water
2	tablespoons vegetable oil and 1 large egg
1	cup blueberries

Directions

1. Mix dry ingredients together. Add milk, water, egg, oil and mix until well combined. Add blueberries and mix gently.
2. Let batter sit for 15 minutes for fluffy pancakes. Use just shy of 1/2 cup measure to make 10 pancakes.

My cleaning continued until all of a sudden I could feel my blood sugar start to drop – I was right, it was 49 😦   Four squares of leftover pizza saved the day!

While I was cleaning I had my tomatoes simmering on medium low.  I had saved two pounds of tomatoes from the giant boxes I got last weekend and put them in the freezer.  I defrosted them overnight, then just simmered them for about 30 minutes until they got soft.

After I added the cream, I tasted the soup and while it was good, it needed a kick.  I went to my spice cabinet and wheeled around my lazy susan until I landed on this:

Cream of Curry Tomato Soup (printer friendly version here)

Makes 6 servings (1.5 cup serving: 117 calories, 8.5 fat, 7.3 carbs, 2 fat and 4.3 protein)

Ingredients

2	pounds tomatoes
3	cups chicken broth
1	cup water
1	cup heavy cream
1	teaspoon curry powder
10	basil leaves
1/2	teaspoon salt
1/2	teaspoon pepper

Directions

1. Slice fresh tomatoes and quarters. Add water and chicken broth and simmer for 30 minutes, or until the tomatoes are soft.
2. Remove from heat – add cream, curry powder, basil leaves, salt and pepper. Use a stick blender and puree until smooth.

This is so good!  When I was tasting it Tony asked “are you making nummy noises?!”  Yes I was!  Tony doesn’t like tomato soup, so its all mine! 😀

Here’s where the eats get weird.  I had a work party to go to – the house was gorgeous, in fact if I could have spent my entire time in her kitchen, I would have!  Let’s just say I had a bit of kitchen envy.  I wasn’t staying for the dinner portion, so I had about an ounce of chips and salsa and three taquitos that were being handed around.

When I got home, Tony had a late lunch and wasn’t very hungry, and at that point I wasn’t very hungry either.  We ended up not eating anything – well, except for when my blood sugar dropped, I was forced to eat a carrot cake muffin – sheer delicious perfection in one bite!

On plan for today:

• bake bread
• bike ride
• finish laundry
• relax!