A Letter to My Diet

Dear Carbohydrate Rich Foods,

The weekend was great but let’s get serious. It’s been fun, and lord knows we know how to throw an Oscar party, but did you really think this was going to last? Today is the beginning of a new week, and so begins a new stage in our relationship: trial separation.

It’s not over; it’s just on hold for the time being. We can still see each other; just not at every meal. I know you’ll understand … it’s not you, it’s me.

Love always,

Brenna

Hearty Potato and Bean Soup with Multigrain Pita Chips

So day two of the Get Fit project is underway, and along with going for my first hour-long run I decided to make a healthy meal I could enjoy all week. I foresee the usefulness of this especially when I’m starving and need something healthy on hand to ensure I don’t devour a bag of chips. Or wedge of brie. Hey, it’s happened before.

My last roommate had this big tub of mixed beans for soups and chili and I nabbed a couple of cups before moving out. My soup turned out more like a stew because I simmered it on too high of a setting, I’m using a new gas stove and need to familiarize myself with the heating levels, but it tasted great.

I also made some multigrain pita chips to go with the soup (healthy and delicious). They are simple to make and can be enjoyed with so many dishes. I cut the pita into triangular slices, though usually I just tear it up, and sprinkled it with olive oil, one crushed clove of garlic, and Montreal Steak Spice seasoning. I usually use a medley of Italian spices but the soup was seasoned with it and I wanted  to try a new flavour. Broil to desired goldenness.

I love this soup because it is so versatile. It’s great by itself garnished with parmesan cheese or cilantro, or if it turns out thicker than expected it’s really good on toast bread. Mmmmmmm, hearty soup!

This is the recipe I followed:

• 1 cup of mixed means, soaked in cold water for 6 hours
• 1 can diced tomatoes
• 2 1/2 cups water
• 1/2 an onion, chopped
• 2 stalks celery
• 1 carrot
• 5 baby potatoes, chopped
• 2 cloves garlic
• 1 beef bouillon cube
• 1 bay leaf
• 1 tablespoon Italian seasoning mix
• salt, pepper, chili flakes to taste

In a large pot sauté onions, garlic, celery and carrot with olive oil until soft.

Add diced tomatoes, water, beans, potatoes, bouillon cube, bay leaf, and spices. Bring to a boil then reduce heat to low and simmer for 1-2 hours, until beans are soft.