Tag Archives: low calorie

Deconstructed Vietnamese Summer Roll

Almost the end of July, and we are in the dog days of summer. The last few weeks, we’ve had temperatures in the upper 90’s and low 100’s, which isn’t bad, but then add the monsoon humidity on top of that, and its just gross. I think mother nature does that to remind us that dry heat is different – not better, but just different. As soon as the humidity broke, we hit highs in the 115-118’s – ooommppphhh. It’s hot. Even the over night lows are 90. Its never not hot, just various degrees of hell. Hahaha  Continue reading Deconstructed Vietnamese Summer Roll

Honey Lime Chicken Breast

The week after a long weekend is always the hardest to get through. It’s a shorter week, but most of us still need to fit in the same amount of stuff. Makes for a super busy week. My to-do list this week included buying a new pair of running shoes! Last week, I made my first attempt to run since back surgery #2, kept it slow and all went well! No back pain! YAY! I thought I ran at a slow pace before I hurt myself, well, now I am even slower. It’s more of a slow jog. Maybe a fast walk… Another milestone in the bank!

Continue reading Honey Lime Chicken Breast

Vegetable Potato Hash with Pancetta

I’ve almost completed the yoga teacher training and I have to say, while several people I know said that teacher training was life changing, I was skeptical. But they were so right!! I’ve already been teaching Yin at a fitness center close to me, and I have to say, studying the mental, philosophy side of yoga is definitely life altering; not to mention, as someone with high functioning anxiety, the pranayama and meditation exercises have really been useful in controlling my anxiety. Learning to have control the breath is really a key to controlling your response to stress. As time goes on, I’ll be sharing some techniques here, so check back! I also recently finished the book “The Subtle Art of Not Giving a F&$k” and I highly recommend it.

Continue reading Vegetable Potato Hash with Pancetta

Tomato and Veggie Pasta Sauce with Prosciutto

Well, spring is finally here! The weather is heating up quickly in the southwest, and that means lots of pollen in the air. Having allergies makes spring so much less enjoyable: I’d love to be able to open my windows and let the air flow through the house, but with these allergies that is just asking for trouble. So everything stays closed. Bummer.

This recipe is a variation of a family favorite. I’ve taken the liberty of replacing the canned diced tomatoes with fresh juicy beefsteaks, but if you don’t have Continue reading Tomato and Veggie Pasta Sauce with Prosciutto

Lighter Cabbage Roll Soup

Monday was Canadian Thanksgiving, and being that I am married to Canadian immigrant, we do a pseudo-celebration of the holiday and I whip up the most Canadian foods I know, pirogies. Those little pasta pillows filled with potatoes and onion, and topped with sour cream, cartelized onions and bacon are amazing. This year I was looking to add something new and I really like cabbage rolls, but that seemed like a lot of work and since they are usually stuffed with ground beef and pork, a little too fatty. I had a brilliant idea to deconstruct them into a soup, cut the meat in half and replace the beef with ground white meat turkey.  The result was fabulous. Low calorie, low fat, and best of all, super filling.  I hope you enjoy it as much as we did!

Lighter Cabbage Roll  Soup

1 large onion, diced
3 garlic cloves, minced
3/4 pound ground turkey breast
1/4 pound lean ground pork
3/4 cup long grain brown rice. uncooked
1 medium head of cabbage, core removed, chopped
28 ounces diced tomatoes
2 Tablespoons tomato paste
4 cups vegetable broth
1 1/2 cups vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 Tablespoon Worcestershire sauce
salt and pepper to taste


  1. In large pot, over medium high heat, sauté onions and garlic until just softened; add turkey and pork, breaking up with a spoon and cook until browned
  2. Stir in chopped cabbage, cook until it just starts to soften (3-4 minutes)
  3. Add remaining ingredients, bring to a boil. Reduce heat to simmer, and cover. Allow soup to simmer, stirring occasionally, for at least 30-40 minutes

**To prepare in a crockpot, brown meat and add to slow cooker with remaining ingredients, set to low for 5 hours.

Serves 8

Calories 211 * fat 3g * Cholesterol 35mg * Carbohydrates 22 (fiber 5g, sugar 5g) * Protein 16g