Dinner is Served!! Strawberry Soup and Sauteed Veggies!

Bryan’s playing basketball with the guys, and I’m at home studying Nutrition. I typed in my food for the day and needed 300 calories from a few carbs and some fat. So, I decided to do a variation of veggie stirfry. I used 1 Tbsp. butter and 1 Tbsp. olive oil, 1 tsp. minced garlic, salt, pepper, 1/2 large zucchini, 1 c. frozen peas, and 1 Tbsp. shredded parmesan cheese. I added a splash of lemon juice right at the end too. Yum!! It is so tasty!

Zucchini and Peas with Cheese

Also, I got a chance to try the Strawberry Soup tonight. I didn’t have all the ingredients, so I kind of did my own, but WOW! I used 2 pints of strawberries, drizzled with 3 Tbsp. honey and 1 Tbsp. lemon zest. I let that rest until the honey had broken down, releasing the natural sweetness of the fruit. Then I poured that into the blender with 2/3 c. non-fat plain Greek yogurt and 1/2 c. cran-pomegranate juice (it was the only juice I had). Blend till smooth, then drizzle with non-fat Vanilla yogurt and decorate with strawberries. Bon Appetit!

Strawberry Soup (drizzled with organic yogurt and decorated with sliced strawberries)

So delicious! I could eat it all day! I had to put the other 3 servings away so I wouldn’t be tempted.

I packaged the leftovers in my cute 1 cup Pampered Chef bowls.

And, thus, I ended the day in all my target calorie ranges:

Calories: 1,374 (goal 1260-1516)

Carbs: 185 (goal 173-209)

Fat: 48 (goal 42-51)

Protein: 60 (goal 47-57, okay, so I was a little over in this one, but still within daily allowances for sure; I didn’t realize that peas had 8 g of protein per 1 cup!)

Happy Thursday! Off to study!