Tag Archives: strawberry soup

Weekly Meal Plan for Two

This week, I decided to try to make a menu plan with what we got today and what we had left from last week’s basket, along with a few of my own random items.

This week’s basket: parsnips, a head of lettuce, 2 tomatoes, potatoes, bok choy, mushrooms, strawberries, pears, oranges, 3 apples, red pepper, ginger root.

 

ON HAND:

PRODUCE: a few organic shallots, 2 organic carrots, 2 organic yams, 2 organic oranges, 1/2 head of organic cauliflower, 1 organic mango, and half a bunch of organic scallions from last week’s basket, some organic celery (already washed and chopped into snack sizes), 1 green pepper,  2 organic apples, 2 lemons, 2 limes, garlic, 2 red onions, 1 pomegranate.

FRIDGE: all-natural eggs, organic milk, all-natural almond milk and soy milk, Trader Joe’s Blueberry Pomegranate all-natural juice (with hidden veggies!), organic whole chicken (on sale at Publix for $1.99/lb. right now), organic carrot juice.

PANTRY: organic steel cut oats, organic quinoa,  all-natural peanut butter, organic brown rice, organic canned black beans (and other varieties, dried), whole-wheat all-natural pasta, all-natural tomato paste, all-natural marinara sauce, organic low-fat coconut milk, raw honey, Multi-grain Cheerios.

FREEZER: Organic Edamame, all-natural frozen mixed berries, chopped all-natural walnuts and pecans, homemade chicken broth.

Grocery list: mozzarella (for pizza), dijon mustard and 4 oz. sharp white cheddar (for cauliflower sandwiches), graham crackers and 1 pint heavy cream (if I decide to make the key lime pie and lemon tart).

Menu Plan:

RECIPES: (click on titles for recipes)

Quinoa with Berries and Nuts

Baked Yams: rub with oil, sprinkle with sea salt, bake at 450F for 40 minutes. serve with 1 tsp. butter, 1/2 Tbsp. cane sugar, 1/2 c. chopped walnuts.

Creamy Parsnip with Ginger Soup

Bok Choy Salad (if I choose not to do the traditional salad with the soup)

Lettuce Wraps

Mango Salsa: chop and combine red bell pepper, red onion, mango, cilantro, lime peel, dried crushed red pepper, 1/4 teaspoon cumin, 1/8 teaspoon cinnamon (optional: avocado, black bean, corn, pineapple)

Cheesy Cauliflower Sandwiches

Key Lime Pie

Stirfry

Strawberry Shortcake (avoid whipping cream and serve with milk)

Ginger Honey Tea: Peel and finely chop 1″ of fresh ginger root. Put in tea ball and steep in hot water for 3-5 minutes. Add 1 Tbsp. honey. Enjoy! (or try Sunny’s Ginger Pear Tea)

Steel Cut Oats

Vegan Chili (use fresh tomatoes and tomato paste instead of diced tomatoes)

Lemon Tart (using Lemon Curd recipe) or Lemon Cake with Lime Curd and Pomegranate

Tomato Caper Pasta (turkey feta meatballs, optional)

Brown Rice Bar

Lemon-Lime Sugar Cookies

Other Options for this week’s basket:

Mashed Potato ‘n’ Parsnip

Crab Rangoon (uses bok choy)

Roasted Red Pepper Hummus

Seared Ahi Tuna with Blood Orange Sauce

Fruit Leather (uses apples, pears, and lemon juice)

Strawberry Yogurt Soup

Ina’s Ultimate Ginger Cookies (add fresh ginger instead of crystallized if you like)

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!

Strawberry Yogurt Soup

This is the next recipe I want to try, and I already have all the ingredients waiting for me in my fridge at home!

from DesignSpongeOnline.com

The Chef: Amy Cotler

Amy Cotler is veteran chef, cookbook author, cooking teacher and local food advocate. Her blog and new book of the same title, The Locavore Way, Discover and Enjoy the Pleasures of Local Eating, is a comprehensive primer on seeking out and savoring local foods anywhere you live. Ms. Cotler was the longtime web food forum host for The New York Times. She has developed close to 1000 recipes, including major contributions to Joy of Cooking.  She was the founding director of Berkshire Grown, a regional organization nationally recognized as a model for local food advocacy. Ms. Cotler was a pioneer in improving school lunches with her book, The Massachusetts Farm to School Cookbook, which trains school food service staff to cook with farm-fresh foods. Currently, she lectures and teaches around the country on food and farm issues, as well as consulting with businesses, non-profits and schools.  She lives in West Stockbridge in Western Massachusetts with her husband, painter Tom Powers, her daughter, Emma, and her white cat, Leroy.

Simple Strawberry Yogurt Soup

Serve this as a light meal, brunch course, or simple dessert.
Yields about 2 Cups/ 2 large/4 small Servings

Ingredients:

  • l quart strawberries, hulled and halved
  • About l/3 cup confectioners’ sugar or 3 tablespoons local honey
  • Grated rind of one orange
  • 2/3 cup yogurt
  • l/2 cup fresh orange juice

Slice and set aside about 8 strawberries for garnish. Remove the tops and half the rest of the strawberries.  Toss the halved strawberries with  the sugar or honey, orange rind. Let sit for 15 minutes. Blend in the food processor until smooth.  Whisk in the yogurt and orange juice, adding extra sweetener if needed.

Serve in chilled bowls with sliced berries sprinkled on top.

Read more at Design*Sponge http://www.designspongeonline.com/2010/06/in-the-kitchen-with-amy-cotler-strawberry-yogurt-soup.html#ixzz0qr3iHlBJ