Friday Photos: 10 Days of Real Food Pledge? Check.

Welcome to Friday Photos, a weekly feature here on Celiac in the City — you can read how it all started by clicking HERE.)

 

Guess how I celebrated making it through the 10 Days of Real Food Pledge?

More real food.

Who wants hummus?

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4 Ingredient Hummus 

1 can chick peas, drained & rinsed

olive oil – a couple tablespoons, depending on your consistency preference 

lemon juice – about half a lemon

1 clove garlic

salt/pepper (to taste)

Throw it all in a food processor (I used the mini one) and run it until it’s nice and smooth. Or leave a little texture if you’d like.

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You see, I’m just planning on keeping this thing going. That doesn’t mean I’m going to be on my game 100% of the time, but the changes that I’ve made have given me more energy, gotten me back to the gym, and kept me creative in the kitchen. (and a little weight loss made this girl’s day when she stepped on the scale yesterday.)

It’s funny, when I tell people about this little adventure of ours for the past ten days, the first question I usually get is, “so…what do you eat?”

Well, things like spicy cajun shrimp.

These tasty little pumpkin oatmeal clusters from Hallie over at Daily Bites.

A little Jovial brown rice pasta dish with curry shrimp.

Snack breaks were a regular happening.

And nuts saved the day.

It’s Day 11.

Who wants soup?

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Spicy Tomato Dill Soup

Adapted from Haute Apple Pie

1 tablespoon olive oil

1/2 onion, chopped

1 clove garlic, minced

3  cups chicken broth

2 carrots, chopped

1 can navy beans, rinsed and drained

1  28oz can crushed or stewed  tomatoes

1 teaspoon dried dill

1/2 teaspoon red pepper flakes

salt and pepper to taste

Heat oil in large pot, like this blue beauty. Add in your onions and cook until they start to soften. About 3 minutes. (add garlic in after 2 minutes)

Then add the broth, carrots, beans, tomatoes, dill, salt & pepper, and red pepper flakes. At this point, the aroma from the kitchen may attract company. (invite them in and pour a glass of wine)

Bring the soup to a boil, then reduce heat, cover and simmer, until the carrots are soft.

Grab your immersion/hand blender, and blend it until nice and thick. You can do this step in the blender too, if needed, but it may take a couple of batches. Now pour yourself a glass of wine and enjoy.

So it’s not like we’re going without — mmm…mmm…good!

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Other excitement this week:

• I was interviewed today as a big fan the #1 fan of Molly’s Gluten Free Bakery for an article that will be in The Business Journal next week.
• Week 2 of the C25K is underway — send speedy vibes my way.
• The countdown is on for my trip to Palm Springs next weekend with my Mamasita — if you have restaurant/food ideas, send those my way too.

What’s going on in your world? Are you doing your own food challenge?