Good afternoon everyone!
It’s Friday!! Thank goodness, I don’t think I’ve ever been more ready for a week to end.
Mr. Delish and I had plans to go up to Kelowna this weekend to visit his sister but the roads are really bad and his brother in law came down with that horrid cold. So needless to say, the trip is off.
Since I now have absolutely nothing planned for this weekend, I’m hoping to get a bunch of new recipes done up for next week! I already have one ready to go, which was a twist on this Magic Custard Cake. It is delightful and I cannot wait to share it with you guys!
Today’s recipe is a bit different than what I usually post because its actually quite healthy and low calorie! I know, I know, that never happens around here. Not on purpose, though. I just post what I eat and if what I eat isn’t healthy, well then so be it.
Don’t get me wrong, I eat fairly healthy for the most part. My daily intake consists of:
Breakfast: Yogurt and a piece of fruit, usually an apple, pear or banana. I don’t drink coffee at all in the morning, usually just lots of green tea.
Lunch: Either a salad or a healthy sandwich on whole wheat with lots of veggies.
Snacks: I have a HUGE bag of this trail mix that I keep at my desk and will snack on if I get hungry during the day or I’ll have another piece of fruit or maybe a protein bar if I’m really hungry.
Dinner: All bets are OFF. I eat really healthy all day so I treat myself at dinner time, of course I’m still careful about portion size and I try to add lots of veggies as well. This is the meal when I can sit down, relax and really enjoy eating, so I am willing to splurge a bit.
Dessert: I do try to avoid dessert but sometimes I will have something if my sweet tooth is calling out. I recently discovered that these little babies only have 80 calories and they’re SO good. So I will have one of those every now and then. Or if I baked something and it hasn’t already been eaten up, sometimes I will have some. I find for me if I make something I am way less motivated to want to eat it, not sure if that happens to you guys!
So that’s pretty much my diet during the day, I know some people might think that’s not the best way to eat but it works for me and that’s really all that matters.
Now we make Borscht!
Borscht is such a weird word, it’s kind of scary actually. It sounds really…aggressive.
BUT it’s not, it’s really delicious! Some of you may think, ew beets. Honestly, at least with this recipe anyways, the flavor of the beet is very mild. To me it tastes more like a really flavorful tomato soup.
This recipe was out of my family cookbook (the same place that perogy dough came from) and it is delicious. It is made almost entirely of vegetables and not much else, so it is very low cal. The only thing that adds some calories and fat is if you add the dollop of sour cream like I did.
Miss Delish asks:
Do you splurge on dinner too?
If you bake something yourself are you less likely to eat it like me? or am I weird? (you don’t have to answer the second question.)
This is a delicious and healthful soup. My version is blended for a smooth texture.
- 3 medium beets, peeled and diced
- 3 carrots, peeled and diced
- 3 medium yukon gold potatoes, peeled and diced
- 1 tablespoon vegetable oil
- 1 medium sweet onion, diced
- 1 (6 ounce) can tomato paste
- 3/4 cup water
- 1/2 medium head cabbage, cored and sliced thinly
- 1 (8 ounce) can diced tomatoes
- 3 cloves garlic, minced
- salt and pepper to taste
- 1/2 cup sour cream, for topping
- 1 tablespoon chopped fresh parsley for
Fill a large soup pot about halfway up with cold water (about 2 quarts) bring to a boil and then add the diced beets, reduce heat to medium high and allow to beets to cook for about 10-12 minutes.
Add the carrots and potatoes and cook again for about 10-12 minutes.
While the veggies are cooking, heat the oil in a pan over medium high heat. Add the onions and cook, stirring often, until softened and browned slightly, about 8-10 minutes. Add the water and tomato paste and stir to combine, allow this mixture to come up to a simmer and then add it into the soup pot.
Add the cabbage, diced tomatoes and garlic as well, reduce heat to medium low and allow to simmer for 30-45 minutes.
Once the vegetables are soft and cooked through, you will want to blend the soup with an immersion blender, or by putting the soup into a blender in batches.
Return to the pot and bring to a simmer. Season to taste with salt and pepper. Serve in bowls with a dollop of sour cream and some diced parsley for garnish.