Another two weeks, and here I am again, still trying to get back on a regular schedule, and not quite there…but getting a little closer.
My crafty mojo took a hike a few months ago, and I’ve been struggling, trying to get it back. There are so many things I want to do, and I still can’t seem to find the motivation to do any of them. Or I just feel so overwhelmed because there are so many things I want to do that I end up not doing any of them. This past week or so has been the first time in a long time that I’ve actually done a bit of crafting. I started on a blanket for my cousin’s dog, and I pulled out my sewing machine. I’m looking forward to sharing what I’ve been making, and hoping that I can continue to make some progress.
Last time I posted a weight loss update, I was down to 165.9 pounds, and had a total loss of 120.1. My weigh in days are Monday, so my last weigh in was on the 8th and I am happy to report I was down to 164.7, with a total loss now of 121.3 pounds! I’m less than 15 pounds away from my goal, and creeping closer every day!
And now for the fun stuff! One of my Facebook friends shared this soup recipe with me sometime in August I think and I just finished off my third batch of it. It’s super simple, but so delicious! The recipe is by Gina Homolka at skinnytaste. I’ll share the ingredients along with a couple of notes, and ask you to go over there to check out the full recipe. She makes the most amazing things. I just received her third recipe book (pictured on the left) in the mail on Tuesday and I can’t wait to try out the recipes in it, they all look delicious! I already have her first book but have not yet bought her second, it is currently on my wish-list though!
Cream of Zucchini Soup
1/2 small onion, quartered
2 cloves garlic
3 medium zucchini, with skin on, and cut into large chunks
4 cups reduced sodium chicken or vegetable broth
2 tbsp fat free sour cream
salt and pepper to taste
Parmesan cheese for topping
Before you skip over here to check out the rest of the recipe, I want to make a few comments about some very minor changes I made.
I love garlic so I always add a couple of extra cloves. The last time I made it, I added about a teaspoon of Les Herbes Salée, but it is by no means necessary. In addition, I almost never have sour cream on hand, so I use Greek yogurt in place of that. I also just throw everything (except the sour cream and Parmesan cheese) into my Instant Pot and set it on high pressure for 20 minutes. Other than that I follow the directions on her website. For a soup with so few ingredients it is so, so tasty! I know several people who have tried it, and loved it!
For those of you wondering, I get jars of Les Herbes Salée at a little shop in the Byward Market here in Ottawa (my cousin found the place, and the herbs and talked me into trying them), but if you can’t find anything similar or are wondering what they are, you can make your own. I have not tried any of the recipes I was able to find online, but here is a link to one such recipe. If you try it, or another, I would love to hear how it turned out!