One taco salad is only 210 calories!
Check out the full process of how I made these HERE!
XOXO
A Blog by Jill Adams: A Study in Refining Self through Creativity, Faith, Reflection, Writing, & Sharing.
Showing posts with label In the Kitchen at Eidolon. Show all posts
Showing posts with label In the Kitchen at Eidolon. Show all posts
January 17, 2014
A Day of only 1210 Calories. . .
Ever wondered what 1,200 calories looks like?
Here you go!
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| An open faced egg, avocado, and cheese sandwich = 460 Calories. |
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| One mini taco salad with lime rice = 210 Calories, I ate three = 630 Calories. |
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| Three squares of a delicious Symphony bar = 120 Calories. |
Not a bad looking 1,210 calorie day is it?
I have eaten delicious food and even chocolate! I've drank over 32oz of water too!
I feel full and I feel like I've accomplished something.
Have you set goals to be more healthy this year?
What are you doing to live more healthy?
XOXO
January 16, 2014
In the Kitchen at Eidolon: Open face Egg, Avocado, and Cheese Sandwich
Today I made a healthy and delicious lunch I'd like to share with you!
See the process of how I made this HERE!
Enjoy!
XOXO
November 22, 2013
In the Kitchen at Eidolon: Cheesy Broccoli & Carrot Soup
It's a cold Fall day; a perfect day for soup don't you think? I made my cheesy broccoli and carrot soup today, it's in the crock pot as I type this blog. It is delicious and will warm your tummy! Check out the full recipe HERE!
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Where ever you are I hope you're staying warm!
Enjoy!
XOXOXO
Cheesy Broccoli & Carrot Soup Recipe click HERE!
In the Kitchen at Eidolon: Oatmeal & Apple Cookies
I hate to boast, but I am in possession of a recipe for the most delicious cookies ever baked for mankind and a dog called Rascal. I got the original recipe from mom years ago and through the years I've added to it; click HERE for the full recipe!
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Enjoy!
XOXOX
Oatmeal & Apple Cookie Recipe HERE.
November 13, 2013
In the Kitchen at Eidolon: Fruity Chicken Salad
Joseph and I have been in the mood for fresh and delicious sandwiches lately; and whenever I crave fresh sandwiches I crave chicken salad! I have perfected my recipe for chicken salad and I want to share my recipe with you!
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And check this out, I don't use mayonnaise!
Check out my full recipe HERE!
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October 18, 2013
Tomato Soup Recipe!
It's soup season, so I thought I would share my tomato soup recipe with you today. I cook to taste, so I don't really have measurements for my recipes; I apologize ahead of time if you're a cook who needs to follow a recipe with exact measurements. I will try my hardest to approximate measurements for you.
This soup turned out really good and thick! In case you missed my, "13 random facts about me", I don't like chunky soup, so my soups are all blended! (sorry Joseph) Anything cooked with spices is better the day after you make it, so I've been making sauces and now soup in a crock pot and letting them cook on low over night and throughout the day. Our house smells so good right now! I'm contending with my next door neighbor; she makes the most wonderful smelling Indian dishes, and the smells seep through her walls into our house! Indian food smells so delicious!
Ingredients:
Two tablespoons of olive oil.
One carton of cherry tomatoes, tomatoes cut in half, or two to three regular tomatoes roughly chopped, ( I used cherry tomatoes 'cause they had been in my refrigerator for quite some time and needed to be eaten).
Four cloves of garlic roughly chopped.
One small yellow onion roughly chopped.
Ground black pepper (roughly a tsp)
Sea salt (roughly two tsps)
Oregano (a couple medium pinches)
Basil ( just one small pinch)
Ground nutmeg (a couple of small shakes)
One bay leaf (optional but really makes a difference in the flavor of your soups. Splurge for the bay leaf!)
Two tablespoons of sugar or two regular carrots roughly chopped, (carrots are full of sugar, so if you don't want to use actual sugar, throw in carrots, you'll feel better).
Two pints of bottled tomatoes or 32 oz of canned stewed tomatoes.
Two chicken bullion cubes or two tablespoons of chicken bullion.
16 oz of water.
The process:
In a large pot on medium heat, saute onions in olive oil until they are lightly brown. Then add garlic cloves, black pepper, salt, oregano, basil, and nutmeg. Let all of these ingredients roast together for about 2-3 minutes on medium heat, stir often to prevent burning.
Next, add chopped up tomatoes and carrots if you've opted out of using actual sugar. let the tomatoes and carrots roast with the spice and oil mixture for about 5 minutes.
Next, add two pints of bottled tomatoes or 32 oz of canned stewed tomatoes, 16 oz of water, two chicken bullion cubes, sugar (if you didn't use carrots), and a bay leaf. Mix everything together well.
Let cook on the stove for about 30 minutes to an hour on medium-low heat with the lid on the pot. If you're going to eat the soup right away, use an immersion blender to blend the soup and serve, (you can also use a regular blender or food processor, whatever you have). However, I suggest transferring the soup to your crock pot and letting it cook on low heat over night, even throughout the next day. The next day before blending, pull out the bay leaf, blend the soup and serve.
*before serving taste your soup, if it's bland add more black pepper, about 1/2 tsp. If the soup is bitter with a strong tomato flavor, add more sugar, about 1 tsp.
We love to eat tomato soup with grilled cheese sandwiches, who doesn't? We also love to bake good bread for dipping, such as focaccia or french bread. Tortilla chips are great crunched up an served on top of the soup, and don't forget to add grated cheese!
This soup turned out really good and thick! In case you missed my, "13 random facts about me", I don't like chunky soup, so my soups are all blended! (sorry Joseph) Anything cooked with spices is better the day after you make it, so I've been making sauces and now soup in a crock pot and letting them cook on low over night and throughout the day. Our house smells so good right now! I'm contending with my next door neighbor; she makes the most wonderful smelling Indian dishes, and the smells seep through her walls into our house! Indian food smells so delicious!
Here is what I did to make this tasty soup!
Ingredients:
Two tablespoons of olive oil.
One carton of cherry tomatoes, tomatoes cut in half, or two to three regular tomatoes roughly chopped, ( I used cherry tomatoes 'cause they had been in my refrigerator for quite some time and needed to be eaten).
Four cloves of garlic roughly chopped.
One small yellow onion roughly chopped.
Ground black pepper (roughly a tsp)
Sea salt (roughly two tsps)
Oregano (a couple medium pinches)
Basil ( just one small pinch)
Ground nutmeg (a couple of small shakes)
One bay leaf (optional but really makes a difference in the flavor of your soups. Splurge for the bay leaf!)
Two tablespoons of sugar or two regular carrots roughly chopped, (carrots are full of sugar, so if you don't want to use actual sugar, throw in carrots, you'll feel better).
Two pints of bottled tomatoes or 32 oz of canned stewed tomatoes.
Two chicken bullion cubes or two tablespoons of chicken bullion.
16 oz of water.
The process:
In a large pot on medium heat, saute onions in olive oil until they are lightly brown. Then add garlic cloves, black pepper, salt, oregano, basil, and nutmeg. Let all of these ingredients roast together for about 2-3 minutes on medium heat, stir often to prevent burning.
Next, add chopped up tomatoes and carrots if you've opted out of using actual sugar. let the tomatoes and carrots roast with the spice and oil mixture for about 5 minutes.
Next, add two pints of bottled tomatoes or 32 oz of canned stewed tomatoes, 16 oz of water, two chicken bullion cubes, sugar (if you didn't use carrots), and a bay leaf. Mix everything together well.
Let cook on the stove for about 30 minutes to an hour on medium-low heat with the lid on the pot. If you're going to eat the soup right away, use an immersion blender to blend the soup and serve, (you can also use a regular blender or food processor, whatever you have). However, I suggest transferring the soup to your crock pot and letting it cook on low heat over night, even throughout the next day. The next day before blending, pull out the bay leaf, blend the soup and serve.
*before serving taste your soup, if it's bland add more black pepper, about 1/2 tsp. If the soup is bitter with a strong tomato flavor, add more sugar, about 1 tsp.
We love to eat tomato soup with grilled cheese sandwiches, who doesn't? We also love to bake good bread for dipping, such as focaccia or french bread. Tortilla chips are great crunched up an served on top of the soup, and don't forget to add grated cheese!
Enjoy this very tasty soup!
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