Im only one week (ok not a full week, it will be Monday) into calorie counting. I will say thought that will effort it really is easier than I thought it would be. With my doctors suggestion, I am eating roughly 1200 a day. Sometimes Im amazed at how many extra calories I have left at the end of the day and how I never felt hungry once. Other days I dont know where all the calories went and how I have hardly any left at dinner time. The food choices Im making are very healthy. However, I believe that its important not to deprive yourself of certain things because then you want them even more!
I really hope I can continue doing so good, and seeing results.
Ok now onto a recipe. So on Thursday for Cinco de Mayo I made a Pinto bean spread/dip that I had found on some website. It is 15 calories per serving (1 tbls). This was a hit! My mom actually was asking if I had any pinto beans in the pantry for me to make more because she wants some tomorrow for mothers day. Sadly that was my last can Thursday. It is really easy to make too. All you need is:
- 1 can pinto beans, rinsed and drained
- 1/2 cup chopped onion
- 2 tbls fresh chopped cilantro
- 2 tsp fresh lime juice
- 1/2 tsp kosher salt ( I never add salt to recipes)
- 1/2 jalapeno pepper seeded (I did not add this because I knew my mom wouldnt eat it)
-1/2 cup chopped plum tomato
This recipe says to use a food processor, I dont have one so I just used a potato smasher to mash the beans. If you do have a food processor you combine the first 6 ingredients (so everything but tomato) and process until smooth. Place in a bowl then stir in chopped tomato. I think I actually like it without the food processor more. All the textures and tastes could were stronger. Either way though would be good. I took a picture but with my phone and it turned out awful. So if I make it again soon, I will take a better pic.
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