Tag Archive: potato


Woke up this morning READY for breakfast! Day 3, hump day. Still feeling great despite a bit of muscle soreness. I’m ok with it though. It’s “good” pain.

8:00am – Breakfast – 8oz lowfat cottage cheese and 2 pineapple rings. I didn’t think that would really fill me up, but a whole cup of cottage cheese is actually quite a lot. And I do believe my body is getting used to smaller portions again. The dinner I had last night seemed like a ton of food!

9:00am – Back to bed for the rest of my 8 hours of sleep. Such a wonderful luxury! Have I mentioned how much I love working from home as an Independent Team Beachbody Coach?

2:00pm – First snack, after being up for about an hour talking to people online. 1 zucchini and 3 small carrots (the plan called for 1 large so I improvised) with 2Tbs. fat-free dressing. I chose Italian because I decided not to buy Ranch since I haven’t really found a fat-free version that I like. My friend who’s doing this with me made her own.

4:15pm – I was busy getting Shakeology samples ready to send out and before I knew it, it was almost time to take the kids to karate. There was no way I would have had time to make the baked potato that was planned for lunch and get to eat it so I decided to have my second snack before we left. Greenberry Shakeology made with 1c. skim milk, 1/2 fresh strawberries (frozen would work just fine, too) and 3 ice cubes. It was pretty good, but I have to admit I will always be partial to Chocolate. I’m really curious and excited to see what the new flavor will be when it comes out this summer!

6:30pm – As soon as we returned from karate I started some quinoa using a method I found on this site. About 15 minutes before it was done I cooked chicken tenderloins in a large skillet with just a quick spray of Pam and some kosher salt. Then I cubed/shredded the chicken into small pieces. I was supposed to use black beans to go with the quinoa, but realized I didn’t have any. I did, however, have some fat-free refried beans which worked just fine, too. Instead of making tacos I used the ingredients, pico de gallo, low-fat sour cream, avocado, those great low-carb whole wheat tortillas and cilantro, to make burritos which were a hit with my kids. (My husband said he already had burritos earlier that day so he got the leftover salmon from yesterday with some of the quinoa…which he ate!!!…and sauted green beans.) I had the quinoa, which was seasoned with salt, pepper and garlic powder, on the side with the beans I didn’t put in the burrito and a little extra pico de gallo.

10:10pm – Once the kids were in bed I started my workout, FIRE55EZ and Stretch 10. This is the same combo from Day 1 and even though it’s not easy, it’s certainly easier than the combo from Day 2. Even still, about 20 minutes in I was thinking about how there’s a provision if you’re feeling really tired to just do 20 minutes of 55EZ. I was tempted. Then I remembered that my friend who’s doing this with me finished the whole thing in the morning and I couldn’t let her beat me. That’s one of the great things about having a fitness buddy. You always push each other to do more.

12:15am – Last meal. This would’ve been lunch if I hadn’t taken that much needed nap. Heaven on a plate. Baked (technically microwaved) potato with 1 slice of low-fat cheddar cheese, 1 Tbs. low-fat sour cream, 1 slice of turkey bacon all nice and crispy, green onion (scallion) and chives fresh from my friend’s garden. She also gave me some fresh rosemary which I will be using on Day 5. When choosing a fitness buddy it’s always nice to pick one with a garden. Just sayin’.

Since I was a bit busier than usual today, I’m posting most of this at the end of the day and don’t quite remember when or how much water I drank. I’m fairly certain that if I have at least another 20oz I’ll be ok. Last night I had some Stash mango passionfruit tea with a packet of Truvia which was basically perfection. Maybe I’ll do that again tonight, too.

If you’d like to see the master shopping list for one person to do the 5-Day Inferno plan it’s here. See you tomorrow!!

Day 1

Day 2

Day 4

This is one of my favorite soups and it’s pretty easy to make from scratch. I’m going to attempt to share this as an actual recipe although it’s usually something I make without measuring anything. There are so many variations of this, too, so feel free to change it up. You really can’t go wrong unless you add something crazy like vanilla extract or cinnamon. But I’m sure you wouldn’t do that, right?

1. I started with 3 largish leeks. If I had thought about posting this before I started I would’ve taken a photo. Oh well. Anyway, I cut off the dark green tops leaving only the white and very light green parts.

2. Then I split them lengthwise and cut them into 1/2 inches pieces. If you’ve ever used leeks before you know how dirty they are.

3. I washed the chopped pieces in a colander after soaking them in warm water for a few minutes and breaking them apart.

(Oh my gosh, I’m eating this while I’m typing and it’s SO good!)

4. I heated about 1 1/2 Tbs unsalted butter in a large pot on medium-low and added the drained leeks.

5. While those started to cook down, I chopped 1 large celery stalk and minced 6 cloves of garlic which I also added to the pot.

6. Then, I peeled and cubed 3 medium Russet potatoes and soaked them in cold water until the other stuff got nice and soft. I like to cut the potatoes in fairly large chunks so they hold their shape better in the end, but that’s totally up to you.

7. Next, I added 1 c. frozen corn to the pot and 1 14.5oz can Swanson chicken broth with less sodium (I think it’s 33% less, but I’m too busy eating and typing to get up and check).  You could also use vegetable broth to make this vegetarian. The broth just covered the veggies. Look, here’s a photo!

8. Once the concoction heated through I added the drained potatoes and enough water to cover them. Trust me, the other stuff is in there. It’s just hiding under the potatoes.

9. After turning up the heat to medium-high and bringing the pot to almost a boil, I covered it with the lid and turned the heat back down to medium-low. It took 10 minutes of simmering for the potatoes to become nice and soft without falling apart, but that time will vary depending on the size of the chunks so check them every few minutes so they don’t overcook.

10. Now for the creaminess. There are many ways to achieve this including heavy cream, half and half, fat-free half and half, evaporated milk, soy milk (not the kind with vanilla!), or cashew milk (the last two are great if you want to go vegan – you’d just sub olive oil for the butter). I chose to use cream cheese because that’s what we had on hand. You can’t just drop the cream cheese in, though, or you’ll end up with little blobs which is not what we’re going for. I scooped out 1 cup of the soup including some broth and some veggies and blended it with another 1 c water, about 4oz cream cheese and about 2 tsp cornstarch which I added to thicken it a bit and still keep most of the chunks.

11. After adding the blended mixture back to the pot I let it simmer a few more minutes. At this point, you can decide to leave it as is or blend more of the veggies to make a thicker soup with fewer chunks.

12. Finally, I seasoned it with salt and pepper and since I still had some, chopped fresh sage leaves.

I sprinkled on more black pepper once it was in the bowl. Cayenne or paprika would be good, too. YUMM!!!!!!