I still had some of my tomato soup left over, so I thought that would pair well with my chicken cobb salad:
- 8 ounces homemade tomato soup
- 4 ounces romaine lettuce
- 2 tablespoons diced mixed colored peppers
- 3 ounces chopped cucumber
- 1 large hard boiled egg
- 1 tablespoon Annie’s goddess dressing
- 3 ounces diced chicken breast
- balsamic vinegar from Italy!
When my Mom went to Italy she brought back these tiny containers of olive oil and the best balsamic vinegar – I used 3/4 to top off my soup and added the rest to my salad – delicious!
Lunch comes in at 469 calories, 22 fat, 38 protein, 30 carbs and 5.1 fiber.
Quick lunch post because I am going to a Farmer’s Market!!Ā It’s my first trip of the season – definitely know that some sort of cheese will make its way home!
Speaking of farmers markets, my CSA (consumer supported agriculture) starts July 11 – I just got an email saying I could add organic eggs to my box so I sent my $20 for 8 dozen organic eggs per week!
Come back tonight for Marinated Flank Steak with Cauliflower Au Gratin and to see what kind of Farmers Market loot I got! š
Hi! Thanks for dropping by my blog! š
Yay! FM loot, so exciting!
Off Topic:
My Dad is diabetic and eats whatever the rest of the family is eating (Right now, I live away from them though.) so I guess the rest of the family also benefits from it. š He has insulin shots and medications but is generally doing well considering that he underwent kidney transplant 10 years ago. I love my Dad! š
Hahaha, thanks to Tony for clearing the egg thing up!! I wish my area had a CSA. It sounds like such a great deal!
I’ve been wanting a bottle of quality balsamic ever since I saw a chef pour aged balsamic on ice cream on the Food Network. I bet the Italian stuff was fantastic!
Good balsamic makes such a difference!
I thought you would have used up those alive oil/balsomic mini vinaigrettes months ago =) Why is it that every time i visit your blog i start to drool. We must have similar taste buds. Have a Happy 4th.
Cauliflower gratin sounds grand! I look forward to seeing the recipe.
Nick’s mom brought us back some EVOO from ITaly and I tried SO hard to make it last forever…of course it didn;t š So sad.
I joined a CSA last year and it was the summer of Bok Choy and green beans!! It was a lot of fun, great idea for families especially.
YUM! This lunch likes so good. I’m a little jealous š
LOL…. I echoed Tony’s thought until I saw your answer. I know South Beach is light on the carbs and heavier on the protein, but as much as I love eggs, I couldn’t imagine going through all those!
those oil packs are SUCH a good idea! I’ve seen similar of salad dressing, but would take straight oil + good balsamic over most dressings anyday!
I love how you post the calories, etc. that you have eaten. A friend and I have vowed (starting today) to email each other daily our weight and what we have eaten that day. š
Soup and salad is such a classic–yours looks really colorful with a variety of flavors!
What the hell are we going to do with 96 eggs a week? Unless you found a way to make them into Italian bread, I don’t see it working out.
No – its 4 dozen over 8 weeks, so its a half dozen per week (I had my math wrong on that one!) It’s only 6 eggs a week – we should do a side by side blind taste test to see if we can pick out the organic one!
I love you Tony!