Soup a Day Challenge #2

Wednesday, October 10, 2012

An easy, yummy RAW soup.

Carrot Hazelnut Soup

1/2 cup of hazelnuts
1 1/2 cups of water
3 cups of carrots, cuts into chunks
1 apple peeled, cored and sliced
1 tablespoon of raw honey
1 teaspoon of ginger
1 teaspoon of cinnamon
Himalayan salt sand pepper to taste.

1. Place hazelnuts and water in a food processor. Process until smooth.
2. Add carrots, apple, honey, ginger and cinnamon. Blend until smooth.
3. Add salt and pepper to taste.

A Soup a Day - Mix veggies with Fusili

Monday, October 08, 2012

Mixed Veggies with fusilli pasta

Ingredients: 1-2 lbs of mixed chopped veggies. I used: Yellow squash, carrot, bell peppers, celery, spinach and potatoes.
For the broth: Onions, cilantro, garlic, salt, celery and water. Or use vegetable broth. It taste better than chicken broth.

Directions: If you making the broth, Approx: 4 cups for 1 lbs. In a large sauce pan add broth ingredients and let it cook til boil on medium high.

Soup directions: Add potatoes first if you using potatoes. Cook them until tender and add all other veggies. Let all veggies cook until tender. Then blend all veggies and put it back in the sauce pan. Adjust salt and pepper to taste,

Pasta: If you  would like to add a whole wheat pasta, cook as direct and add to the soup in the end.

Garnish soup with chives or parsley.


PS: You can make enough for the week. Place in a glass container and store in the fridge/freezer.


Tuesday, August 14, 2012

Filled Crepes

Ingredients for crepes

  • 4 eggs, lightly beaten
  • 1 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt


    1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
    2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown.

1 onion finely chopped.
2-3 tomatoes chopped.
1 cup of finely chopped smoked ham or other protein.
1 cup of spinach
2 tbsp of butter
salt/pepper to taste.
Parmesan cheese and green onion for garnishing. About a 1/4 cup

  1. In a large skillet sauteed the onions until they are brown, add tomatoes, cook on medium heat until tender, add ham, spinach, salt and pepper. Cook for another 5 minutes and remove from heat.
  2. Add a spoonful of the filling on the center of the crepe and roll it, place it on a plate. And add another crepe. Then shredded Parmesan cheese on top and sprinkle the green onions.
  3. Enjoy it!

    Nutrition facts:  Amount Per Serving  Calories: 164 | Total Fat: 7.7g | Cholesterol: 125mg

Spinach fruity smoothie


2 cups of any milk or 1 1/2 cup of yogurt
2 cups of spinach
1 cup of strawberries
2 bananas
2 apples


Put all ingredients in a blender cup and mix it well.

Pour in a large glass and enjoy it.

Balsamic, Garlic and basil marinated chicken Breasts

Monday, August 06, 2012

This recipe is from:

1/4 cup of olive oil
1/4 cup of balsamic vinegar
2 cloves of garlic, minced
1 tbsp fresh basil
Sea salt and freshly cracked pepper, to taste
4 skinless boneless chicken breasts

Combine the olive oil, balsamic vinegar, garlic, basil, sea salt, and freshly cracked pepper, to taste, together in a large zip lock bag. Mix until well combined then add the chicken breasts to it, seal and place into the refrigerator for 2-24 hours.

Remove the chicken from the refrigerator 20 minutes prior to grilling.

Coat the grill rack with cooking spray then heat on high. Place the chicken on the grill rack and cook 4-6 minutes per side or until cooked through and the juices run clear. Let the chicken rest for 5-7 minutes before slicing and serving with a little more chopped basil sprinkled on top. Enjoy.

Grilled Sweet Potatoes

This recipe is from:

Prep time: 20 minutesCook time: 10 minutes

2 pounds sweet potatoes
3-4 Tbsp olive oil
Kosher salt

1/4 cup finely chopped fresh cilantro (including tender stems)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt


1 Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.

2 Combine all of the dressing ingredients into a small bowl.

3 Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.

4 Toss the sweet potatoes in a bowl with the dressing and serve hot.

Yield: Serves 4.

Zucchini and Corn with cilantro + Zucchini crusted Chicken

Friday, July 20, 2012

Zuchini and Corn with Cilantro

1 tbsp of olive oil
1/2 finely chopped medium red onion.
1 and 1/2 cups of zucchini (about a lbs)
1 cup of corn whole-kernel (canned or fresh)
1 tbsp chopped fresh cilantro
1 tsp of lime juice
Salt and pepper to taste.

Directions: Heat oil in a large nonstick over medium-high heat. Add onion and sautee until translucid, then add zucchini and corn, cook, stirring occasionally 7-8 minutes or until zucchini is crisp-tender.

Remove from heat, stir in cilantro and remaining ingredients.

Zucchini crusted Chicken 

1lbs of chicken meat (breast, thighs, drumstick…)
2 large zucchinis (chopped in food processor, it looks like a pesto)
½ cup of bread crumbs (or substitution) I used Wheat germ.
1 tsp of Lemon-garlic spices (if available)
1 tbsp. of Olive oil
cooking oil
Salt and pepper to taste.

Pre-heat the oven at 350F.

Wash and dried the meat, poke with a fork on both sides. Place the meat in a bowl and add spices, salt pepper and olive oil. Rub all the meat with the oil. Then add the zucchini pesto and bread crumbs. Coat all the meat with the mix. In a large nonstick pan, add cooking oil in the pan, not much, just enough to fry coat the chicken. Add each piece of chicken until they are crusted and a bit dark. Remove from heat and place them in a cooking greased sheet. Bake for 15-20 minutes or until the inside temperature is 165F.

Remove from the oven, and enjoy with the zucchini with corn and cilantro! Nom, Nom.

Great progress in the past 8 months

Saturday, July 07, 2012

I have been losing consistently since May and I plan on continuing doing that for the next several months. By no means is a easy task, but my drive to achieve my goals is greater than eating ice cream every week.
I finally visualize what I'm going to gain when I lose the weight. I want to keep going and achieve my first 50lbs goal. I'm hoping I'll be there by September. It's a doable timeline.
Physically I haven't seen much change, but in my face though, I saw a change, and my clothes start to be loosen on me and that's a great feeling.
My first life goal is getting into the nursing program, and I figured that I can shed some pounds by next Spring. I want to be role model and inspiration to my patients. After nursing school, I want to marry the love of my life, and I want to be a fit bride and wife. I want to be an example of health for my family.
All these goals are driving me to success. I plan, I stop to think about what is worth, and I make choices and decisions. It's not always pretty but if I screw one meal up, I'm back right into the next one.
It's a mindset, where we need to make our mind obey what we need and not what we want.

A piece of my daily life

Wednesday, June 27, 2012

I can't believe I'm about 20lbs away from my first goal, which is 50lbs. I have been in control for the past few months and in sync with my mindset. It's nervous racking but I just want to do it.
I really want to embrace the change without hesitation nor self-sabotage. I just need to keep the focus and the eyes on the prize. The prize? A much healthier life style followed by achieving my goals.
It possible, I just need to keep going!

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