You’ve heard of a “bad hair day”. Well, I had that today, but that’s beside the point. Today’s post shows that I also had a “bad photo day”. Not sure why, but I had to do some serious trimming and brightening of the photos I took today to make them remotely decent. And I realize that half of the photos have an out of focus mascot. Ooops. Note to self: stop rushing, turn on a light and pay attention.
I DO have to share a “bad” photo I took of Neva this morning. This is her way of preparing for the upcoming Chinese New Year “Year of the Snake”. (wouldn’t have thought this was comfortable…however…) Very nice snake imitation Neva.
Yesterday, I promised I’d post the recipe for the delicious soup I made the other day. Voila…sorry I don’t have a photo that is decent, I didn’t actually have any soup today. Here are the containers we’ll have tomorrow. And yes, Bon Appetit called today and offered me a job as food photographer based on this shot. HA! NOT!
Pear Scented Butternut Squash Soup (from Weight Watchers Power Foods Cookbook)
1 (1 1/2 lb) butternut squash, peeled, seeded and cut into 3/4 inch pieces
1 pear, peeled, cored and sliced
1 sweet onion, chopped
1 can (14 oz) reduced sodium chicken brother (I used vegetable broth)
2 tsp tomato paste
1/4 tsp dried sage
1/4 tsp dried thyme (used poultry seasoning instead of the sage and thyme)
salt and pepper to taste
6 tbsp fat free sour cream
Preheat oven to 400 degrees. Spray large baking sheet with nonstick spray.
Place squash, pear and onion on pan, spray lightly with olive oil. Toss to coat. Roast, stirring occasionally until vegetables are tender (approx 40 minutes)
Place vegetable mixture in blender in batches, adding half the broth to each batch and puree. Transfer to medium saucepan, add tomato paste, sage, thyme, salt and pepper. Bring to simmer over medium heat, stirring occasionally. When in bowls, top with 1 tbsp sour cream.
Makes 6 servings. 2 WW+ points per serving
89 calories, 1 g fat, 1 mg cholesterol, 159 mg sodium, 20 g carb, 4 g fibre, 3 g protein
As I said, I didn’t have soup today, but I did have:
Two pieces of weight watchers cinnamon raisin toast with 1 tbsp peanut butter and a banana for breakfast.
During the morning, I had a cup of orange and grapefruit segments.
Lunch was a kale salad with grapes, pomegranate, light feta and nutritional yeast. I also had an apple.
I made kale chips yesterday, and had some for my afternoon snack today. This batch is flavoured with the chili and lime popcorn seasoning. That was followed with dental floss.
Dinner was really late tonight, and I was snacky today, so when I got home, I had this fig bar that my friend Sally gave me to try. Thumbs up Sally!
Dinner was ravioli with meat sauce (I actually used the leftover bison from the tacos last night, and added tomato sauce – sounds a bit questionable, but it was really good).
This month’s Bon Appetit came in the mail today. I think I’ll forgo that tonight and go straight to “photos for Dummies”. Kidding….the photos aren’t THAT bad, but they’ll be better tomorrow. If you make the soup, let me know!!! And take a photo, send it to me and I’ll post it on your behalf.