Day 8 of my diet and it's going great! I can't tell you how important it is to plan your meals ahead of time, and prepare your food. There have been multiple times that I've failed on this diet after just a few days because I am rushed to get out the door, don't grab food, and then refuse to eat anything because there are carbs in abundance when you work downtown and only have fast food joints nearby. This means I don't eat, and when I don't eat, I get hangry! The moral of the story is plan and prepare, if not for yourself, for everyone around you. Trust me, they notice!
One of the things that I love to eat (and is super low in carbs) is Creamy Cauliflower Soup. Yes, this is another South Beach recipe! I can't help it, they have fantastic recipies; I just love their food! This recipe is great to make on the weekend, and lasts me throughout the week. Did I mention it's fast and cheap too? You have to try it!
Creamy Cauliflower Soup
Ingredients:
1 (2 lbs) head cauliflower
1 Tbs extra-virgin olive oil
1 small onion, thinly sliced
1/4 tsp salt
4 Cups water
1/4 Cup reduced-fat sour cream
1/4 tsp ground nutmeg
Salt and pepper to taste
Dried parsley flakes to garnish
Directions:
Cut cauliflower and stems into 1/4-inch pieces
Heat oil in sauce pan over medium heat
Add onion & cook until softened (this takes about 5 minutes
Add cauliflower & 1/2 tsp salt; cover & cook for 5 minutes
Add water, cover, bring to a simmer, & cook until cauliflower is tender
Puree vegetables and cooking liquid in a blender or food processor until smooth, or use a hand blender (I
use a blender and pulse, but please remember to put a dishtowel over it to protect yourself, the steam can quickly build and soup can come flyin' out and burn you if you're not careful!)
Return to pot and whisk in sour cream and nutmeg. Season with salt & pepper, top with parsley, and serve
Cut cauliflower and stems into 1/4-inch pieces
Heat oil in sauce pan over medium heat
Add onion & cook until softened (this takes about 5 minutes
Add cauliflower & 1/2 tsp salt; cover & cook for 5 minutes
Add water, cover, bring to a simmer, & cook until cauliflower is tender
Puree vegetables and cooking liquid in a blender or food processor until smooth, or use a hand blender (I
use a blender and pulse, but please remember to put a dishtowel over it to protect yourself, the steam can quickly build and soup can come flyin' out and burn you if you're not careful!)
Return to pot and whisk in sour cream and nutmeg. Season with salt & pepper, top with parsley, and serve
Enjoy!
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