pure and simple veggie soup...

I'm off The Cleanse!  Whew!
That was a challenge.  But I did it, and I felt (and still feel) GREAT!
Today, I'm on day 4 of the MAX Phase (go here to see my previous
post if you haven't a clue as to what I'm talking about),
and day 14 of the 24-Day Challenge.  I've never felt better!

I ended the 10-Day Cleanse with a loss of: 1-inch in my bust, 3 1/2-inches
in my waist, 2-inches in my hips, and 1-inch in my thighs.
I immediately ran to the mall and bought a new pair of size 8's!
I couldn't contain myself.  If I lose more, I'll just have them taken in.
But in all actuality, I'm ok with a size 8... now, if only I could tone up the flab.  ;)

As promised, here is a (not so good) photo of me on day 1 of The Challenge.

I'll try to remember to get another photo this week.

Also, as promised, here is a run down of a typical
day of eating while on the Cleanse... this was my 3rd day.
I was craving something hot and comforting for dinner, so I came up
with this veggie soup.  It's not so different from any other veggie soup,
I suppose, but to me, that night, it was the BEST THING EVER.  ;)

Day 3
Upon rising I would (and still do) drink a tall glass of chilled water.
Then, I would drink the (yummy... NOT) Fiber drink that comes with the Cleanse.
After about 30-minutes I would have a SPARK drink.  I love this stuff!

Then, it went like this...
A banana.
A glass of ice water.
About 1 cup of Low-Sodium V-8 Juice.  I guess this was my
lunch that day.  Starting on Day 4 I would have a hearty green salad
with half of a tomato and half of an avacado.  I would add about 1/2 a can
of tuna (or some days, grilled salmon) with fresh lemon juice and lots of pepper.
As an afternoon snack, I had a handful of almonds with another SPARK drink.
About an hour and a half later I had a handful of fresh baby carrots.
Ice water.
For dinner I had a 1/2 cup of hot Veggie Soup with the salad I just described above.
More ice water.
And finally, a handfull of red seedless grapes right before bed.
I found the grapes were helpful with night time sweet cravings.

Whew!  Am I glad that Cleanse is over with!

However, this Veggie Soup recipe is one that I will most definitely make again.

~Pure & Simple Veggie Soup~4 small to medium size Yukon Gold Potatoes, chopped
10 to 12 baby carrots, chopped
3 stalks of celery, chopped
1/2 medium onion, chopped
1 giant (49oz) can of Swanson Chicken Broth
1 (14oz) can of Swanson Chicken Stock
1 Tablespoon Olive Oil
1 teaspoon Kosher salt
Fresh ground pepper to taste... I like a LOT!A few dashes of garlic powder
1/2 teaspoon Seasoned Salt
1 can diced tomatoes
1 can green beans, drained and rinsed
2 medium yellow squash, sliced
2 medium zucchini, chopped
1/4 teaspoon Cayenne Pepper... or more to taste.

Place the chopped potatoes, carrots, celery and onions in a soup pot or dutch oven.
Add the chicken broth, chicken stock, olive oil, Kosher salt, pepper,
garlic powder and seasoned salt.
Place over medium-high heat, stir well and bring to a boil.
Boil for about 30-minutes, or until the potatoes are softened.
Add in the green beans, squash, zucchini and Cayenne Pepper.
Stir until blended.
Simmer over medium-low heat for about 15-minutes more.
Serve with hot fresh French bread, whole wheat bread or over whole wheat spiral pasta.

Make it a great week and enjoy this soup!
xo

summer spaghetti...

It's sweltering here in Dallas.
As a result, I haven't been cooking very much... boo.
I did, however, make this the other night and it was light and delicious.
Shrimp, zucchini, and squash just say summer to me.

Let's make it! Here's what you'll need...

About 2 pounds of jumbo shrimp, peeled and tails removed.


Squash and zucchini, sliced.

Lemon juice and fresh basil.
You'll also need about 1 cup of white wine... that is, if you're a sinner like me.
And, garlic powder, onion powder, and salt and pepper.

Spaghetti, cooked.


Saute your veggies for about 2 minutes in a little butter and olive oil.
Generously sprinkle on the your garlic powder, onion powder,
and salt and pepper.

Add the shrimp. Stir.

Squeeze the juice of two lemons, about 2 tablespoons, over.

Pour in the white... yum.

Give it a nice stir.

Continue to cook until the shrimp are pink and cooked through.


Serve over the spaghetti.
You could also sprinkle over some fresh grated
Parmesan cheese for some extra goodness.

Serve with some fresh, warm bread.

Enjoy and stay cool.
xo
Rolo

grilled corn on the cob...

This is the first post of my 4th of July series.
I sure hope I can keep up with myself this week...
I'm already exhausted!

This here is a Paula Deen recipe...
Man, I tell ya, that woman sure knows what she's doing.

I actually made this this past weekend...
And, Oh me, Oh my, was it ever good.
It should be on everyones table in honor of Independence Day.

Start with fresh corn... peel the husks off, wash and pat dry.


You'll need about 1/2 cup "real" mayo... it's the good stuff.

Some Chili Powder.

Shredded Parmesan Cheese... mmm.

Cut the foil in squares per ears of corn.


Now, take a moment to meditate and make peace with your thighs.
It's all good.
Then, brush a thin layer of mayo on each ear of corn.

Sprinkle on the chili powder.
Add the Parmesan cheese... and a little salt and pepper.

Wrap 'em up.
Place on the prepared grill for about 20 minutes.

Unwrap... be careful not to burn your lips... and enjoy.

Oh, and be sure you have a supply of dental floss on hand.

xo
"Where liberty dwells, there is my country."
Benjamin Franklin

prelude to a 4th...

July 4th.
Independence Day.

Family.
Friends.
Food.
Fireworks.
Fun.

I'll be busy this week preparing for all of the above.

Here's a peek at what I'll most likely be cooking...
some you've seen, some are new.

I'll share every yummy detail with you...

Grilled Corn on the Cob... Oh me, Oh my!



Tie-dying... a fun family tradition.

Deviled Eggs... It's the hidden surprise that make these babies scrumptious.

Firecracker Mac & Cheese... *faint*

Grilled berries in brandy served over ice cream... Delightfully dreamy.



Lemony Ice Tea with Basil... A refreshing sweet treat.

Texas Style Grilled Cheese... *faint*

Dr. Pepper Chocolate Cake... Sinful.

Curbside flag wavin' at the parade... A fun neighborhood
tradition to kick start the day.



Late night fireworks with my homies under the full moon... Perfect.

So, be sure to check back often.

xo
"There, I guess King George will be able to read that."
John Hancock, after signing the Declaration of Independence.

fried okra...

Who doesn't love fried okra?
Just biting into one takes me back to my grandparents kitchen.
I love, love, love it!
And... I finally found a recipe that's easy.
And believe it or not, it doesn't have that heavy fried food taste.

I know it's a little early for okra... it's in the height of it's season in June and July.
But you might be able to find it at your local farmers market or grocery store.

Here's what you'll need...

~Fresh Okra
~Buttermilk
~2 cups flour
~Salt
~Pepper
~Garlic powder
~Seasoned Salt
~Canola Oil

Start with your fresh okra... I only used about half of this container.


Wash 'em good!

Cut into good bite size pieces.

Place in a shallow dish.

Pour on the buttermilk...

And soak in bath for about 15 minutes.

Pour the flour in a dish and sprinkle the garlic powder on.

Then, the seasoned salt and pepper.

Toss in a handful of the buttermilk soaked okra and coat well.

Then gently place in a pot of the pre-heated of oil.

You'll know they're done when they bubble and rise to the top...
and turn a golden brown.


Remove and place on a paper towel lined plate.

Sprinkle a little more salt on while they cool. YUM!

Enjoy!

xo
Ralonda

parmesan oven fried zucchini...

Hello friends...
I realized it's been almost two weeks since my last post.
I bet you were wondering where I got off to.
Well, no where in particular really... I wish that were the case.
Time just flies, or rather the days just sort of run into each other,
when you're severely sleep deprived.
Anyway, I've got a few posts up my sleeve...
lets ignore the laundry and hope baby Jude cooperates
long enough for me to share.

This here is what I call, Parmesan Oven Fried Zucchini...

If you have zucchini lovers in your house, then you, like me,
are always trying to find new ways to cook it up.

I came up with this last week... and it was delicious.

I also came across this dipping sauce and thought it would be fun.

And it was!

Parmesan Oven Fried Zucchini

2 to 3 zucchini, halved and cut into slices
1/4 c. olive oil
1 tsp. kosher salt
1/2 c. Italian breadcrumbs
1/4 c. Parmesan cheese
1/4 tsp. cayenne pepper

~Preheat oven to 425 degrees.

~Mix together in a shallow dish the salt, breadcrumbs,
Parmesan cheese and cayenne pepper.

~Coat the zucchini with the olive oil then with the breadcrumb mixture.

~Bake for 12 to 15 minutes.


Apricot Dipping Sauce


1/4 c. Apricot jelly or preserves
1 tablespoon water
1 tsp. Dijon mustard
Dash Tabasco sauce

~Mix together all ingredients in a dipping bowl.


Enjoy!

Be back soon... promise!

xo
Ralonda

honey ginger glazed roasted carrots...

A little something for you to drool over...

Serve 'em with steak and potatoes! YUM!

Honey Ginger Glazed Roasted Carrots

6 to 8 large carrots, peeled or scraped

1 stick of butter, melted
2 Tablespoons honey
1 1/2 tsp. ground ginger

Mix together butter, honey and ginger.
Place carrots in a shallow baking dish.
Pour glaze over carrots to coat.
Roast in a 400 to 425 degree oven for about 20 minutes...
take out of oven and turn carrots to re-glaze. Return to oven.
Continue to roast for about 15 to 20 minutes longer...
or until tender.

Enjoy!
xo
Ralonda