Tag Archives: soup

So I’m dieting…kind of

In an attempt to lose the last little bit of belly fat that I just can’t seem to get rid of, this week (and until further notice) I’ll be trying a simple “clean” diet plan. The plan is green smoothie for breakfast, protein shake for snack, light lunch, light dinner, and another small snack either after lunch or before bed. That’s pretty much how I eat normally, but I’m going to pay extra attention to avoid high calorie/fat snacks.


I’ve posted a few green smoothie recipes on here before, but my go to shake is usually: spinach, cilantro, pineapple, lemon, grapefruit and water. Usually I add a scoop of Sun Warrior Protein, but since I’m supplementing with protein shakes, I’m leaving it out for now. I’m usually pretty content after a shake, since I add a TON of greens. I’ll make enough at once for 2 days, that way I don’t have to blend (and more importantly, clean the blender) every day.


The CalNaturale Svelte protein shakes I’m drinking are seriously awesome. They have 16g of protein, are dairy and gluten free, and have 9g of sugar. Most importantly they actually taste really really good. My favorites are the Cappuccino and Spiced Chai because they have a little bit of caffeine in them, but all the flavors are great. They used to sell them at Giant (and they were ALWAYS on sale), but my Giant stopped carrying them so I get them sometimes at the Vitamin Shoppe. The good thing about that is that I don’t buy them all the time because it’s not as convenient to pick them up at the grocery store. They’re more expensive at the Vitamin Shoppe, unless they’re on sale (they are $2 this month…ending today), then they’re cheaper than when on sale at Giant. I know, I could always buy them from my favorite place to shop…Amazon.


For lunch I’m thinking soup and/or salad. I’ve been really digging this Pacific Carrot Cashew Ginger soup (also on sale at Giant this week), and I’m going to try to make a big homemade pot of it for the week. I’m the only one who really likes it in the house, so I don’t have to fight anyone over it, but hopefully I won’t get sick of it.

Yesterday was my first day, and I think this will be pretty easy to stick to. According to my digital scale on any given day, my body fat is anywhere between 18-22%. Yesterday morning I started at 21.6% and today I’m 21.2%. I’m trying to lose fat, not weight. I’d actually like to weigh a little bit more, but with muscle.

In other health related news, I recently had some blood work done and it all came back great. I was initially tested for Lyme, but they wanted to test for a bunch of other stuff too. No Lyme, Celiacs, Lupus, Thyriod issues, or ANY allergies.

And in other “wellness” related news, I’m getting my first professional massage on Saturday at Polished Spa thanks to winning a contest from SaraBozich.com. I can’t tell you how excited I am. I had a spa treatment once, which was grand, but never a professional massage. I won an Ashiatsu massage, which is done by someone standing/walking on you…okay it’s a little more technical than that, but still how cool is that? I’ll be sure to post about how the whole thing goes.

I’ve also been meditating pretty much every day lately. I’ll either take a little break when I’m feeling stressed, or I use it to help me fall asleep at night (I know, not the point of meditating) without a tv. I’ve been following this really really ridiculously simple method of counting breaths. I try to make it to 100 each time.

Here are my stats and foods so far:

Yesterdays % body fat= 21.6%

Yesterdays eats:

Yesterday I had a green smoothie, protein shake, Grammy Crisps, No Chicken Noodle soup, left over Portobello etouffee, and a pineapple sundae.

Yes, I had a pineapple Sundae for dessert.


Today’s % body fat : 21.2%


I saw this at the Vitamin Shoppe when I was checking out. I’ve been reading great reviews of PB2, but I haven’t brought myself to buy any online and I have never seen it out in the wild, so this was an instabuy. I’m so excited to try this. I think this might become my afternoon snack!

Have you figured out how to get rid of that stubborn body fat? Let me know your tips and secrets!

Pumpkin & Corn Curry Soup

This post is part of the Virtual Vegan Potluck. Click on the Back and Forward links at the bottom of the page to go directly to the previous and next recipes. =)

I *love* this soup. You can make it as spicy or mild as you like (I like it HOT), it’s pretty much fool proof, and it’s delicious. Honestly, I was never a huge pumpkin fan. That was until I made this soup and pumpkin dumplings one year for Thanksgiving. This almost tastes like a creamy potato soup or a corn chowder. It makes good lunch by itself, and a great soup to dip (vegan) grilled cheese in.

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1+ tablespoon red curry paste
1 15-oz can pumpkin
1 15-oz can Fire Roasted Diced Tomatoes with Green Chiles
1 can roasted corn kernels
1/2 cup Jalapeno- Cilantro Salsa*
1 cup vegetable broth
1 14-oz. can coconut milk, as needed
Sea salt and fresh ground pepper
cilantro, to taste
1 teaspoon agave
lime juice, to taste


*The original recipe called for jalapeno-cilantro salsa, but I buy jalapeno salsa and mix in cilantro paste to taste.




I like to use at least 1 tablespoon of curry paste, but you can add as much as you like. Since curry pastes can have varying degrees of heat, try adding as directed on the packaging. For this one I used 2 tablespoons and it had a good kick.


Curry paste


Heat the olive oil in a heavy pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute.

Curry paste, garlic, olive oil


Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.


Corn and pumpkin


Add the broth. Heat through to a simmer, and add the coconut milk. Season with sea salt and ground pepper, cilantro and agave. Heat through gently and bring to a slow simmer.



Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.



This soup goes great with Cheddar Bay Biscuits. For this meal, we decided to dip in some homemade crusty bread and grilled cheese made with Daiya mozzarella.

Vegan Fling   Virtual Vegan Potluck   Foodie McBooty