I’m feeling better!!! After two weeks of being a sad-sack, I finally feel like my normal self. I still get tired easily and I’m not quite 100% – but hey, any improvement is good improvement! My appetite is coming back (yaaaaaaaay) and I think I’ll start using MyFitnessPal again from Monday… I might even be able to attempt the gym!
My wonderful husband gave me my birthday present early (we’re both terrible at keeping surprises from one another) and I love it! It’s a Samsung smart camera that is brilliant on its own, plus it syncs perfectly with my phone and laptop. Win! Here’s me looking like a very excitable gumby while playing with the phone-sync features, and my lovely “puppy”.
We spent a few soul-enriching hours at the park at the end of the street, soaking up some vitamin D and playing with our labrador. Needless to say, we all collapsed into bed pretty early last night!
So now, a recipe – Chilled tomato soup with almonds and balsamic
I had planned to use this recipe – http://uktv.co.uk/food/recipe/aid/513808 – with no changes but ended up adding a few extra ingredients to tailor it to our taste buds. My version:
- 8 tbsp blanched flaked almonds
- 400 g canned chopped tomatoes
- 1 red capsicum, chopped
- 1 cucumber, chopped
- 1 shallot (white and green parts), chopped
- 2 tbsp chopped coriander leaves
- 2 tbsp balsamic vinegar
- 4 dried chilis (fresh would have been better)
- 1/2 tsp pink Himalayan rock salt
- Black pepper
- Low fat Greek yoghurt
- Several slices of bread (I used tiger, sourdough would have been better) with crushed garlic and butter or margarine
- Lightly brown the almonds in a dry (no oil) frying pan
- Combine the almonds with the chopped veggies, coriander, balsamic and tinned tomato in the food processor and whiz until it reaches a smooth consistency.
- Add ice cubes and/or cold water to help reach the right consistency.
- Smash up the salt and chili in a mortar and pestle and add to the mix (I added in this step as the soup was too bland).
- Whiz it some more and put in the fridge to rest.
- When you’re ready to serve, toast the bread, spread with garlic and butter / marg.
- Serve with a dollop of yoghurt and a sprinkling of flaked almonds, fresh coriander and pepper.
This was lovely and fresh but hubby confessed that he likes his soup hot – in which case, I’d have to amend the recipe (cucumber and coriander faring better raw / cold). I guess everyone’s taste buds and preferences are different! I’d be happy to eat this one again, and not just because it’s easy to make :).
Recipe nutrients (not including bread and butter) per serving:
- Calories: 346
- Total fat: 17.7g (the majority of this is from the flaked almonds)
- Saturated fat: 0.7g
- Sodium: 755.8mg
- Potassium: 30.4mg
- Total carbs: 23.1g
- Dietary fibre: 2.9g
- Sugars: 13.9g
- Protein: 12.5g
- Vitamin A: 15.8% RDI
- Vitamin C: 165.2% RDI
- Calcium: 9.9% RDI
- Iron: 1.2% RDI