This is meant as a lunchtime soup. I’d take it probably on its own, or with a small piece of bread. Although knowing me I’m more likely to drop the bread and take some fruit afterwards.

~ (depends on servings) for 1-1/2 cups (12oz by weight actually) were - 253 cals (22g protein, 10g fat, 18g carbs, 3g fiber)

A Recipe for Weight Loss: Beefy Mushroom Barley Soup <– Recipe here

Just adding in the bread and cake recipes….

A Recipe for Weight Loss: Chocolate Zucchini Cake (with protein powder) <— recipe

A Recipe for Weight Loss: Zucchini Bread <– recipe

btw - don’t mind the picture for the bread - I had to take a couple of frozen slices out to take the picture!

Before I add my food for the day I thought I’d talk about the zucchini chips I started yesterday. They turned out rather nicely, however, 7oz of raw zucchini turned into just 1/2oz of chips. To make them I took a small/medium zucchini and sliced it into rounds using a mandolin we have, using the 3mm blade setting (~1/8″). I dipped the rounds into a mixture of soy sauce and water (1/4 cup to 1/2 cup, although you use almost none of it) for 5 mins. Afterwards I spread the rounds out on the mesh screens for my dehydrator and sprinkled with garlic powder.

I put them into the dehydrator at 135F for approx. 12 hours. It might have been less time but I didn’t want to run it overnight so I turned it off after 8 hours (they were still flexible though in the morning) and then did another 4 hours today. They are quite crispy with a nice taste.

I originally thought that the soy sauce was to colour them, however I’m amazed how much of the saltiness is retained. I may have used too much garlic as I sprinkled each one with a little. Next time I’d put the screens on the counter, sprinkle the tray, then wipe up the excess.

So in the end they were quite nice. My mother said it’s the only time she’s eaten zucchini and liked it. I gave her most of the chips and took a few to a neighbour that was interested in the process. I doubt I’ll have enough zucchini this year to be bothered trying it again. However, if I’m wrong and inundated, I would definitely make them again. Next year I have a potentially better spot for the plants in the garden so I would probably put in a couple of plans just to use for drying.

From a calorie perspective I’d really just count the value of the zucchini itself. The amount of time it sits in the soy solution I doubt it picks up much and the garlic powder is negligible. So an ounce of chips would be 83 calories. I put the original 7oz of zucchini into FitDay with 1/2 Tb of soy sauce and 1/2 tsp of garlic powder and it came out to 51 cals (although my soy sauce has a lower calorie count than the generic one).

That’s both sides of the chips. You can see the screening marks on the underside so I suspect you do need to use the screening, otherwise they might break lifting out. I had to peel a few of them off (easy to do when warm). Oh yes, and that’s a nickel above them to give you an idea of how small they become. They were at least twice the diameter although they dried very evenly. If you use larger zucchini (the one I used was ~8″ long) I’ve seen it recommended that you remove part of the seeds in the middle and dry 1/2 rounds.

My final entry in the grab and go breakfast attempts. They turned out quite nice, although they do seem to stick a lot to the paper. I’d probably make them directly into the non-stick pans next time. I also ended up making them smaller than I had planned (getting 25 instead of the 18 I had planned). They ended up 29% protein, 28% fat, 34% carbs (leaving 9% fiber). Oh, and they were ~1.5oz in weight and 99 cals. I’d probably be okay with two for breakfast - 14g protein, 5g fiber. Although, if I’m going to play with any of the recipes again it’s likely going to be the fruit and nut bar. I already tried a variation with protein powder… not bad, but a little dry as I didn’t account for the extra dry ingredients with a little more wet.

A Recipe for Weight Loss: Blueberry Bran Muffins (recipe here)

I mentioned this the other day and promised I would get around to posting the recipe. I looked back at the original recipe (called Captain’s Curry) and it’s based on curries made in the American south (Charleston is mentioned). I only mention that because it doesn’t have cumin in it, something I tend to associate with curries. The original recipe had 1 cup of coconut milk added in at the end. It’s something I wouldn’t add, and I see it’s quite high in calories as well, but thought I’d mention it. I really just added the tomatoes and changed a bit of the spicing. Oh, and it was a crockpot recipe as well.

A Recipe for Weight Loss: Curry Sauce (with tomato) (recipe here)

This started with a recipe on 3FC, but I wanted more protein so added soy flour and flax seed (well, the first gives more protein). Moist and chewy with a hint of sweetness and my favourite - dried sour cherries. Now the ones I used don’t have any sugar added, however, the calorie count I used is from a commercially available cherry (which uses cane sugar). I suppose people will substitute the fruits and nuts they have and/or enjoy more. I added a sweetener (dulce de leche) but with sweeter dried fruit you could probably drop it.

Cals (per 2″x4″ bar): 203 (10g protein, 7g fat, 27g carbs, 5g fiber)

A Recipe for Weight Loss: Fruit & Nut Bars (recipe here)

The original recipe here (with comments about things people added)

(This actually started on another board I have a training log on. I left the intro in, even though nobody here will know the people, to give you an idea why I’ve suddenly started experimenting with breakfast foods. I was actually thinking recently that I was truly getting sick of eggs and would need something faster and more portable in the fall.)

Okay, how I ever got roped into a ‘competition’ for baked goods I don’t know. I’m the first to admit that I’m a decent cook but only a mediocre baker. If any of you have been following along, Karla and I are trying to come up with tasty and filling breakfast options. Since Jes (who the original post started from) picked:

“I’ll also take any other kind of breakfast item that is quick, portable, and doesn’t have to have anything done with it (outside of toasting) - so no scrambled eggs or whatnot. Pancakes, waffles, muffins, all that stuff counts!”

Muffins were a preference, and I think Karla and I are both ignoring the later request for favourite kind and calorie level:

“I looked up vitamuffins and they are 100 calories for each 2 ozs, which I think seems fair. How does that sound? So if it’s a cookie or a muffin or whatever - 2 oz equals a serving.

And then for the other breakfast item - if that’s still part of this, how about 300ish calories? What do you think?”

I think we both looked at the 100 cal level and decided it was too much. We also agreed that it was no fair adding protein powder to boost protein levels. Karla then suggested she was aiming for the following:

“Okay let’s do blueberry or cranberry then. What say thee Anne? And no calorie restriction please. That is going to be an important part of making these work. I will have to be pretty flexible. That said my goal will be to be in the 150-170 cal range with at least 15g of protein per serving.”

Anyway, since I know my muffing making skills are at best mediocre I thought I’d start with a different item. I took my mother’s oat scone recipe, swapped out the white flour for a whole wheat/wheat gluten blend and dropped the butter down from 1/4 cup to 1/2 tablespoon. The actually turned out pretty good. Not my opinion, but hers. She ate the whole thing (not just a taste and then put it down). I’ll have to think (and probably shop) before I try something else.

I ended up taking 2 as a mid-morning snack with 11 grams of her full-fat cheddar. I know, nothing like taking the fat out and then putting cheese on top. However, they really aren’t meant to be eaten plain. Two scones with 11g of cheese ended up being 201 cals with 12g protein (24%), 6g fat (27%). The individual scones ended up being 78 cals each with 5g protein (25%), 1g fat (13%) - just so you can see the difference the cheese made.

A Recipe for Weightloss: Oat Scones (recipe here)

I was going to wait a few more days, however, we have a storm warning for tonight. It was for high winds, heavy rain, and possibly hail. I’m betting that we won’t get it now though. I decided better safe than sorry so I took the last of the cherries off the tree. These are the other cherries, the Heidelfingen.

Okay, forgive the food porn, but I just had to share. Oh my goodness, this turned out so well. This originally was meant to be a 9×13 cake, but I cut the recipe in half, lightened it up and made it in an 8×8 glass dish. So this piece pictured is 1/16 of the recipe. Oh, did I mention that it’s only 106 calories and tastes fabulous? That’s down from 181 calories that the original would have been. I took pieces to one of the neighbours and got back rave reviews. So I decided I should share.

A Recipe for Weight Loss: Chocolate Zucchini Cake

The interesting point is that between the two pieces I’ve given away (my mother is off delivering the 2nd one) there are only 7 servings of it left. That was to some extent the plan.

This morning I chased away not one, but two squirrels. They were doing their best to break the cherry laden branches off the one tree. There are actually two trees growing side by side. So I stripped off the remaining cherries from the one tree and cut a huge piece of netting and tied up the other cherries. It likely won’t keep them off completely, but will hopefully slow them down a bit. So these are about a week or so from being fully ripe, but they are still lovely and sweet.

This is about a quarter of what was on the tree. From weighing out last night’s fruit I’d say this is probably about 3 or 4lbs worth of fruit. Some we’ve eaten, some we’ve given away. More than half fell to birds and squirrels. Next year I will be more prepared. The trees need a lot of trimming back though so next year’s yield may be low. The good new is that the boysenberries and the raspberries are starting to show colour!