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What I Ate Wednesday [But Really Ate Tuesday] – #9

 

Happy Wednesday everyone!!

It really feels like a Tuesday for me since I had Monday off (was traveling back from the Chi) so my week feels all thrown off. No matter because 1). it’s a short week and the weekend will be here again soon and 2). it’s Wednesday which means…it’s time again for What I Ate Wednesday! As always you can go over to Jenn’s blog Peas and Crayons to find out how to participate with all of us!

So here are some highlights from what I ate yesterday!

Breakfast


I was all kinds of out of sorts yesterday morning so I just grabbed a Nutrigrain bar to have my with my coffee. I was actually full after that so I saved my apple for snack time later.

Snack

Not pictured but I had some string cheese! Yum!

Lunch


Since I was in Chicago over the weekend I couldn’t do Soup Sunday so I just grabbed a carton of the Pacific Natural Foods Roasted Red Pepper and Vegetable Lentil soup. I had half a serving of Special K multigrain crackers to have with it, which was a perfect portion for me while I got caught up on some work!

Afternoon Snack


I cut up the apple I had originally planned to have for breakfast and had it with my Laughing Cow Light! It was a perfect little snack and held me over until dinner with REB.

Dinner

So last weekend I was in Chicago and this weekend REB is going to be in Chicago (for work) so we decided to have a date night. It was so beautiful outside so we headed to Zingerman’s Deli located in Kerrytown (historic district).

It’s a pretty expensive deli, that much is true, but it’s so iconic of Ann Arbor! They are famous for their sandwiches. They have the nicest staff ever and you can sample anything in there (and I mean anything) and you aren’t pressured to buy a thing. They are just wonderful! If you go there on football Saturdays, you’ll see a line out the door and around the corner – no joke.

REB and I have tried a few of their vegetarian sandwiches (look how many there are!) and we always try something new each time we go there. We’re running out of things to try, but luckily this time we had something new to try!

I got a small Rodger’s Big Picnic and a side of their garbanzo salad.

Um yeah, I got the small sandwich. I don’t ever want to know what the full order of their sandwiches are! The small is always more than enough! This sandwich had grilled portabello mushrooms, grilled asparagus, Vermont cheddar and a Dijon vinaigrette. The vinaigrette had quite a bite to it – I think it had horseradish in it or extra spicy mustard! It was super tasty though.

REB got the Gemini Rocks the House and a side of their lemon couscous.

His sandwich was tomato, mozzarella and a pesto spread. The couscous was so delicious! Both our sandwiches were so good and we had some good drinks to wash them down too.

Boylan Diet Black Cherry for him and Tropical Crimson Iced Tea (hibiscus, citrus and lemongrass) for her!

It was a beautiful night downtown and wonderful just sitting with the hubby, talking about our day and enjoying the weather :)

Workout

When we got home, we let our food settle a bit then took the dog on a walk. When we got home from the walk REB and I headed to our apartment complex gym. I did 10 minutes on the elliptical on resistance 10, then moved to the elliptical for 30 minutes. I did a shortened version of Andrea’s interval treadmill workout and all in all, burned over 500 calories and did about 3.75 miles! I felt fantastic!

Oh! Someone was curious about what I listen to when I work out. I have a work out mix I’ve had for years and I’ve added a few recent songs on it a couple weeks ago. I absolutely LOVE this mix though. It has a great song in the beginning for a warm up, great drum’n'bass songs when I’m in the zone and then some slower electronic music/Chicago house for when I’m cooling down. It’s a mix I love that lasts a full hour, too!

It was a perfect day in my opinion!! I didn’t eat a WHOLE lot of greens, but I at least had my first grilled veggie of the warm weather! And it was one of my favorite vegetables of all time!


So how did you spend the first day of Spring?
Was it warm where you live?

Soup Sunday: Spicy Chickpea Soup

 

Hello friends!

How is everyone’s week going so far? It’s hard to believe that we’re already getting into the second week of March! Where do the days go every year. Just seems like it goes by lightning fast.

In any case, I had a crazy-busy weekend of cooking and making yummy treats. Sunday was a fun recipe day too. Why? It was Soup Sunday of course!

So for this past Soup Sunday I made a spicy chickpea soup. My friend Allison showed me a recipe for a spiced Moroccan chickpea soup and I just had to try it. It kind of reminded me of channa masala, but it wasn’t thin like a curry. Instead it was hearty, full of protein and had a little kick to it!

I ended up making a lot of soup, too – about 8 servings of soup when all was said and done. I think where it gets its Moroccan flavors is the fact it had both smokey and sweet spices in it, which balanced well together. Because it was so thick, I see myself scooping it onto slimwiches to make open-face sandwiches!

Recipe adapted from Dave Lieberman

Spicy Chickpea Soup

•1 tablespoon olive oil
•1/2 cup onion, chopped (half a large onion)
•6 garlic cloves, finely minced
•1 teaspoon ground cinnamon
•1 teaspoon ground cumin
•1/2 teaspoon cayenne pepper
•1 teaspoon paprika
•4 cups (1 quart) low-sodium vegetable broth
•1 15-ounce can diced tomatoes (liquid and all)
•3 cans chickpeas (drained and rinsed) – you can save a few for garnish
•1 teaspoon sugar
•1/4 teaspoon salt
•1/4 freshly ground black pepper
•5 oz. frozen chopped spinach

Method

Start by heating a large stock pot with olive oil until hot. Add the onion and garlic and cook until translucent, about 5-8 minutes. Next add the spices and stir. Then add the tomatoes, chickpeas, broth and sugar. You want the chickpeas to be submerged. If they aren’t, you can add a little water to completely submerge them. Season with salt and pepper and stir well. Bring to a simmer, then lower the heat and let it cook uncovered for 45 minutes. After that time has passed, take a potato masher and mash the chickpeas in the pot until you get a thick consistency. Add the frozen spinach and continue cooking until the spinach is heated through and broken apart into the soup.

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As an optional garnish, take a few of the reserved chickpeas and dry roast in a pan until crispy. Ladle soup into bowls, top with a few roasted chickpeas and a drizzle of olive oil.

What you’re left with is a thick, spicy soup that is oh so delicious and 100% vegetarian! I completely agree with Andrea over at Onion in my Hair when she said she wished soups every where were always made with vegetable broth or stock instead of chicken. I hate when I go into a restaurant and the menu says there’s a great tomato basil soup or vegetable soup, but then you find out it’s made with chicken stock. What’s the point in that?! Well I can tell you right now that this soup is 100% vegetarian and tasty to the last bite! Enjoy!

Do you have any suggestions for me for upcoming Soup Sunday recipes?
I’d love to hear about them!