Tuesday, May 12, 2009
Today I perfectly replicated the texture of a cream soup from a can! It was awesome. I still need to play with the spices and such to get a similar taste, but to be able to make the same meals without the cans is still progress. Here was my recipe for about 1 can of soup:
2 tbsp butter/margarine (I have smart balance)
2 tbsp millet flour
Make a roux (melt the butter and mix in the flour to make a paste
Add 1/3 cup nonfat dry milk and 1/2 cup water, mix really, really well
Add 1 tsp xantham gum, keep mixing over medium heat until sauce thickens to desired consistency
Add spices as desired, I suggest sea salt and freshly ground pepper
Anyway, I used this to make my mother's Chicken Supreme, with chicken, corn, green beans, carrots, celery, onion, and cauliflower (I use a lot more vegetables nowadays than the original recipe!), and it came out really good. Texture-wise you wouldn't have known the difference. It needed more salt than I added, but I can adjust that next time.
Today is day 8 of my transformation challenge, and so far I am completely on track, yay! ASM is coming soon though, so I have to be mentally prepared and prepared in general. I have to make good food choices while on the road and in restaurants. I need to pack good snacks, my resistance bands, and make sure my schedule includes exercise times.
What snacks can I bring? For the bus ride, I'll have a salad and chips for lunch. I should bring a packaged Greek yogurt of some kind and fruit like berries in a lunch box. In general, I should bring soyjoys, apples, cheese sticks, and almonds/nuts. Any other ideas for easy to travel, gluten-free, healthy snacks?
Oh, my twittering is going well! I'm already trying to just put everything I do there. The more people that read it, the more likely I am to stick with my plan! @Ivory1825