Yesterday morning Matt & I woke up and debated about breakfast. Ultimately we decided on toast. I had 1 slice with some PB & the other with my new Strawberry Preserves from Trader Joe’s. It’s not quite as good as my beloved Harry & David Strawberry Preserves but it is cheaper!
Served on our new Crate & Barrel plates.
After breakfast Matt’s sister, husband, niece and nephew came over for a little while. After our little play date I did a few of Polly’s yoga videos and grabbed a to-go mini meal for the grocery store.
Have you guys tried this flavor of Luna Protein bars? So tasty! I like it better than the Cookie Dough & I am cookie dough loving kinda girl! I am a huge fan of the Luna Protein bars and they have literally been sprouting up everywhere in Iowa – thank god!
While I was at the grocery store Matt worked on assembling more of our furniture and the dogs worked on their tans.
When I got home I toasted a piece of wheat bread and topped it with some cottage cheese and cracked pepper. For some reason I can’t find the photo – I love cottage cheese!
After my second mini meal I got to baking. While I was over at Polly’s website I stumbled upon a delicious recipe of hers: Homemade Grape Nuts!
Can you think of a better way to spend your Sunday afternoon than to make some Homemade Grape Nuts? It was so simple that I was able to double duty it and make dinner at the same time!
- 2 c Whole Wheat Flour
- 3/4 c Brown Sugar
- 3/4 c Milk [I used soy]
- 2 tbsp Salted Butter
- tsp Baking Soda [I used 3 tsp Baking Powder because it’s what I had]
- tsp Vanilla [I added a pinch more]
- How to: I added all of the ingredients and mixed them in a bowl. Once they were mixed together I laid the mixture on a cookie sheet and baked it for 20 minutes at 350*. I broke up the pieces and pulsed them in my blender [you can use a food processor, mines a pain to clean] and then laid the crumbs on the same cookie sheet for 15 minutes more.
- Note: My cooking times varied a lot from Polly’s which is probably due to the weirdness of my oven. I would follow her timeline more closely than mine – but most importantly watch the Grape Nuts!
While my Grape Nuts were cooking away I started on our dinner
Homemade Chicken Noodle Soup
- 1-1 1/2 pounds Boneless Chicken Breast or Thighs [diced]
- 2 tbsp Butter
- 1/4 Yellow Onion [chopped]
- 5 Large Carrots [chopped]
- 1 tbsp Garlic [minced]
- 8 oz Pasta of choice [~4 servings]
- ~6 c Chicken Broth [I used Chicken Base to make my broth]
- Seasonings: Salt, Pepper, Thyme
- How to: Add butter to a pot and cook chicken. As chicken cooks dice and chop carrots, onion, & garlic and add to the pot. Allow veggies and chicken to cook thoroughly. Add broth, seasonings, and pasta. Allow pasta to cook and then simmer soup as long as you desire or serve immediately.
Dinner & Dessert
I stole a piece of Matt’s roll – for dipping of course.
For dessert I had 1/2 a c of Stonyfield French Vanilla Yogurt with some homemade grape nuts, & some strawberries.
Thanks to everyone for their comments of support on my post yesterday announcing that I am going to start counting calories. Last night was a perfect example of how difficult it can be to count calories when you are eating whole foods.
I honestly think so many ‘dieters’ and people looking to lose weight rely on packaged foods because they are straight forward and pre-labeled. Of course its more healthy to eat whole foods that don’t have the nutritional info labeled on them (because they don’t need to claim anything!) than to grab a frozen meal that lists every fact for you – but it’s more tricky to calculate the info on your own.
I feel pretty confident that I can loosely count calories without spending a half an hour crunching numbers after I make some soup – and still lose weight. Plus, it will prevent me from becoming obsessed!
Have you counted calories to lose weight? How do you know that you are eating your recommended calorie intake? What are your thoughts on calorie counting?