Once again, you can see the video here.
Things are going well all things considered in my life and in my diet at the moment. I’m feeling good, I have some amazing goals to prepare for, and I have lots of great people to hang out with that are paying attention to my progress. There really is nothing to complain about right now.
Now on to the recipes!
Summer Gazpacho Soup(4 servings, 8 pts per serving)
5 large tomatoes, peeled and chopped(2 pts)
1 garlic clove, minced(0 pts)
1/4 cup olive oil(12 pts)
1/4 cup red wine vinegar(0 pts)
1 cucumber, peeled, seeded and diced(0 pts)
1 avocado, diced(8 pts)
1/4 cup chopped red onion(0 pts)
1 cup beef broth(1 pt)
1/4 cup lemon juice(1 pt)
1 (12 ounce) can tomato juice (2 pts)
1 tablespoon Worcestershire sauce(0 pts)
2 celery rib, minced(0 pts)
4 teaspoons cilantro, finely chopped(0 pts)
coarsely ground salt & pepper (to taste)
1/2 cup chopped green or red pepper (optional)
Hot Sauce sauce (optional)
1. Partly puree all the ingredients (except 3/4 of the avocado).
2. Chill for at least 2 hours.
3. Garnish each serving with remaining avocado dices, sour cream (optional) and a sprig of cilantro.
15 Minute Vegetarian Chili(2 servings, 8 pts per serving)(A BIG thanks to IvanStu for this recipe.)
1 tsp canola oil (3 pts)
1 clove(s) garlic clove(s), minced (0 pts)
14 1/2 oz stewed tomatoes (2 pts)
15 oz canned kidney beans, rinsed and drained (3 pts)
15 1/4 oz canned yellow corn, drained (3 pts)
15 oz canned tomato sauce (2 pts)
1 Tbsp chili powder (0 pts)
1/2 tsp dried oregano (0 pts)
1/2 tsp crushed red pepper flakes (0 pts)
1/4 cup(s) dehydrated onion flakes (0 pts)
1/4 tsp black pepper (0 pts)
4 Tbsp low-fat shredded cheddar cheese, sharp-variety (2 pts)
Heat oil in a large, nonstick, heavy-bottomed pot over medium heat. Add garlic; cook, stirring frequently, until aromatic, about 2 minutes. Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion and pepper; stir well.
Increase heat to high and bring chili to a boil; cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes. Spoon into serving bowls and sprinkle with cheese. Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving.
Roasted Red Pepper Soup(2 servings, 7 pts each)
8 red bell peppers (2 pts)
1T olive oil (3 pts)
1 medium onion, chopped (0 pts)
3 cloves garlic, minced (0 pts)
salt and pepper to taste
4 cups chicken broth (2 pts)
1 can black beans, rinsed and drained (3 pts)
2 cups whole kernel corn, drained (3 pts)
Using a gas burner or grill roast the peppers until the skin is solidly black all over the outside. Place the peppers into a bowl and cover with plastic wrap. While they steam, saute together the onions and garlic seasoned with salt and pepper until soft. Add onions, garlic, and broth to a blender. Remove the seeds and stems from the peppers, and using the back of a knife scrape away as much of the black as possible before adding them to the blender as well. Blend until completely smooth and pour into a pot to bring to a simmer. Add corn and black beans and serve.