Veggies

The veggie wars are on.

I was successful in getting rid of a lot of the sugar in my diet. I've relaxed a little but I'm still being very careful but sometimes I need a bowl of ice cream or some stuffed french toast.

So I've successfully integrated that habit.

Now to add more veggies. I've been eating a lot more salad lately. A small side Caesar with dinner or something. And piling the veggies on my bean burrito at lunch. And spaghetti squash. I love spaghetti squash. Now to make it a regular habit and get the rest of the family involved.... Hot likes salads and we've compromised on our lettuce style by getting hearts of romaine. (He likes iceberg, I like spring mix.)

I'm trying Elle's recipe for ribbons this week.

Last night each kid ate a bite of "cream of green" soup. But I got downturned thumbs from Sweet (and a request for raw broccoli & ranch) and a "meh" from Tuff (and a request for a pumpkin muffin and a pickle) and Hot wouldn't even taste it (and made himself short ribs for dinner). I really like it. What does that say about me? I'll make a bunch for lunches. It is super easy and ranks as "great use of stick blender" in my book. I'm so lazy I skipped the onion. And I used a combo of mozzarella and cheddar cheese because Costco doesn't sell mo-jack.

Broccoli Soup* (aka Cream of Green)

2 tsp olive oil
½ onion, chopped
1 med potato, peeled and cut into ½ in pieces
3 c broccoli, chopped
3 c low-salt vegetable stock
1 c reduced-fat Monterey Jack cheese, shredded

In a large stockpot, heat oil and sauté the onion for 5 to 7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12 to 15 minutes or until broccoli and potatoes are tender when pierced with a fork.
Remove the mixture from stove top. Puree with stick blender and top with cheese.

*To give credit I think this is from Health magazine.