Daily Challenge #7--Eat like a Vegetarian

My challenge to you today is to plan 2 vegetarian meals for the week. I am not against meat, but I do think most of us consume way too much. Cutting out meat every now and then is a great way to cut some calories and fat. But be sure that you don't just substitute with extra carbs. Instead look for recipes full of veggies. Here is a great minestrone soup to get you started. I will post more vegetarian tips and meals throughout the week.

Minestrone Soup
6 servings
275 calories per serving

Ingredients:
2 tablespoons Olive Oil
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 can green beans (drained)
1 (19 ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14.5 ounce) can no salt added stewed or diced tomatoes
1 tablespoon tomato paste 1 1/2 cups cubed potatoes
32 oz. (1 quart) chicken broth (get the less sodium kind)
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese

Directions:
1. Saute onion, celery, and carrots in olive oil for a few minutes.

2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.

3. Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

Remaining Enthusiastic...

Weight loss can be a bumpy road. Especially if you are one who uses food to sooth your sorrows. It is necessary to remain enthusiastic about your goals. Even more, it is important to remain enthusiastic about your day to day life. The power of a positive attitude will go miles in terms of reaching your ultimate goals.

I really like these quotes-

"Enthusiasm is the yeast that makes your hope rise to the stars...the sparkle in your eye...the swing in your gait, the grip in your hand, the irresistible surge of your will, and your energy to execute your ideas. Enthusiasts are fighters. They have fortitude. They have staying qualities." ~Henry Ford

Businessman Charles M. Schwab- “A person can succeed at anything for which there is enthusiasm.”

So today as you face your challenges make it a goal to do so without complaining. Be a fighter!

To help you out here is a fantastic recipe to remind you that healthy eating can taste delicious...

Wild Rice Soup

prep: 20 min total:40

Adapted from Betty Crocker Cookbook

2 med stalks celery, sliced (1 cup)

1 med carrot, coarsely shredded (1 cup) I dice my carrots

1 med onion, chopped (1/2 cup) I use red/purple onions because I like the flavor

1 small green bell pepper, chopped (1/2 cup)

3 TBSP flour

1/4 tsp pepper

1 pouch (from 10-ounce package) frozen cooked wild rice (1 1/4 cups) You can use any kind of wild rice you want. Just cook the rice before you put it in the soup.

1 cup water

1 can (10.5 ounces) reduced sodium chicken broth

1 cup fat-free half-and-half

1/3 cup silvered almonds, toasted I used sunflower seeds because I had them on hand

1/4 cup chopped fresh parsley

1. Spray 3-quart saucepan with cooking spray and heat over medium-high heat. Cook celery, carrot, onion and bell pepper in the spray about 4 minutes, stir occasionally, until tender.

2. Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.

3. Stir in fat free half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).

Makes 3 servings (1 1/2 cups each).

About 245 calories per serving