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Sign of Fatness

Loving Food and Living Cheaply

Category Archives: Soups/Salads

So yesterday’s cardio workout was good, except my weave (hair) was NOT cooperating. I have crazy curly hair, and the humidity was making it super poofy/unwilling to stay in a pony tail. I think I had to stop around 3 times just to fix my hair…. no good. Anyway, I will post the workout once I successfully complete it without stopping/hair issues. After the gym, I spoke with my friend Becky who runs races/does triathalons. I want to do a 10k, and there’s one coming up in June but I’m worried that could be too soon. She thinks I’m ready, but I don’t know I’m still not sure if I will be if I only have a month and a half to train. We’ll see, we at least decided to run a 5k together in May which will be fun!

Anyway, moving on to eats. Last night’s dinner was AMAZING. I sauteed some kale, half an onion, and the rest of my can of salmon in a pan with canola cooking spray and topped it with a homemade spicy almond butter sauce. It was so pretty, and I’m so sad my phone’s camera is on the fritz/my camera is dead. Hopefully I’ll get to put up more pictures in the future… technology is not making it easy. For breakfast, I made a carrot cake bowl that I found in ChocolateCoveredKatie. I probably should have steamed another carrot, so I’m thinking of trying it again tomorrow. Today’s lunch is also pretty and super colorful. I made a salad of kale, onion, celery, soy chorizo, tomato, and red pepper spread, along with a slice of rustico. I nuked it in the microwave for a minute (I didn’t feel like making dressing/didn’t want to overdo it with the pepper spread so I was worried about it being too dry and bland as a salad). The result? Yummy steamedish veggies that I paired with a serving of low sodium V8 juice.

I’ve got to say, I am loving having food because I am just a cooking machine right now.  Tonight might be a freezer food meal, depending on whether or not I’ll be allowed to attend this beginner’s yoga class with my Groupon.

… with brussel sprouts!

I remember loving them when I was little, and I honestly haven’t had them in forever! Because I’m running really low on food/I try not to waste I knew it was now or never to eat my brussel sprouts. I tried looking at various food blogs and googled some recipes but nothing really stuck out to me… plus a majority of them called for tons of butter and oil. Both of which I am trying to avoid. So I decided to come up with a recipe of my own using sprouts, my food processor (best christmas present ever), and CANNED wild alaskan salmon. This was also the first time I have ever tried canned salmon, I usually try to steer clear from most canned fishies (except anchovies) because they creep me out but TJ’s wild alaskan salmon in a can is A-Ok in my book. I made two recipes: one for dinner and a salad for lunch.

Sauteed Brussel Sprouts with Canned Salmon

Ingredients

1/4 lb of brussel sprouts

3 tbsp of red wine vinegar

3 tbsp of vegetable broth

1 tsp of cayenne pepper

2 tsp of garlic powder

2 tsp of lemon pepper

1/2 can of wild alaskan salmon

Directions

Chop up brussel sprouts in the food processor. Pour vegetable broth into skillet. Add brussel sprouts and cook for 5 minutes on medium heat. Then add the red wine vinegar, spices, and salmon. Cook for another 5 minutes on medium heat until salmon is warm. Remove from heat and serve. Sprinkle with parmesan.

Brussel Sprouts Salad

Ingredients

3 tbsp of apple cider vinegar

1 tbsp of honey

1 tbsp of dijon mustard

1/4 lb of brussel sprouts

2 tbsp of flax seed

1/2 cup of canned salmon

1/4 cup of dried pomegranate seeds

Directions

Chop up brussel sprouts in the food processor. Put the shredded brussel sprouts into a bowl and toss with flax seed, canned salmon, and pomegranate seeds. Set aside. Combine apple cider vinegar, honey, and dijon mustard in a bowl. Stir until all the ingredients are completely blended. Pour the dressing over the brussel sprouts and other ingredients. Toss it up and eat! Sadly I’ll have to wait until tomorrow to eat this… doesn’t mean I didn’t have a bite or two ;).

Today’s Workout

So I was able to go to the gym today and I decided to do some serious cardio. I got on the treadmill and ran 2.5 miles at around a 5.5- 6 pace. By the end I was super gross/dying but hey that’s progress. I then hopped on the elliptical for 35 minutes for a FitSugar workout. Afterwards I ended my workout did some arms- weight lifting machines and some stretching.

I got the elliptical workout from FitSugar… but the pace they had everything set to was really fast.. and sadly I am not at that fitness level yet. Here’s my modified version

Beginner’s Butt Elliptical Workout


Today I finally got my healthy groove back. I went through a bit of a food rut; I didn’t care about what I cooked and just did whatever was easiest. I also have been terribly inconsistent with working out; I started out the year running almost everyday (except weekends) and doing at-home workouts but when the snow and holidays came I quickly fell out of my work-out routine.

Well today I’m back on track! Even though I shouldn’t be adding on another monthly expense, I decided to join Balleys. It’s right by my work, so instead of sacrificing exercising every time I go visit the boyfriend in Delaware or when there’s terrible weather, I’m able to work out everyday during the week. Today I decided to take advantage of the free trainer session and did about 20 min on the elliptical. Even though the trainer obnoxiously tried to sell me 16 sessions or 4 sessions for 99.99 (yeaaaa right) I at least got some ideas for future workouts and learned how to use a bunch of the machines.

When I got home I was ready to get into the kitchen! I saw a recipe for chickpea soup but decided to do my own variation.

Chickpea Soup

Ingredients

1 can of chickpeas

3 cups of vegetable broth

2 tbsp apple cider vinegar

2 carrots

half red onion

1 cup of mushrooms

2 pinches of cilantro

2 tsp garlic powder

2 tsp cayenne

2 tbsp minced garlic

1 tbsp cumin

Directions

Chop up all the veggies. Cook carrots, onion, mushrooms, and garlic on the skillet in 2 tbsp of vegetable broth. Cook for about 5 minutes then add cumin. Puree chickpeas, apple cider vinegar, and 1 cup of vegetable broth in a blender. Add the pureed chickpea mix to the veggies along with the remaining vegetable stock. Cook the mixture until it boils, then reduce to simmer. Add the cayenne and garlic powder. Wait until carrots are nice and tender and then serve.

Baked Apple

I also attempted to make kale chips, but sadly set the oven to 350 instead of 275.. and my poor kale leaves burned to a crisp. So to make up for the kale chip fiasco, I decided to bake an apple for dessert. I baked it at 350 for 20 minutes, and afterwards cut the apple up and sprinkled it with cinnamon. Yum.