Wow – thanks for all your positive feedback on the new look here at BDL! 😀  I loved reading all your comments!

I was busy at work right off the bat, and I usually eat breakfast at my desk.  Before I knew it, it was 10:45!  Luckily I snacked on some watermelon to tide me over.  Breakfast was scrambled egg beaters with 1/3 cup canned diced potatoes, baby spinach and habanero cheese.  On the side was an everything bagel thin with 1 tablespoon garden veggie cream cheese.  Breakfast comes in at: 384 calories, 50 carbs, 24 protein, 10.2 fat and 4.5 fiber.

I wanted to make a soup using my leftover sea bass from the night before.  I made it yesterday morning while blogging, and swear to God, it was all I could do not to eat this for breakfast!

Spicy Thai Fish Soup Recipe (printer friendly version here)

Makes 1 serving (without noodles)  (403 calories, 16 fat, 37 carbs, 24 protein, 2.7 fiber)


3 ounces tilapia, cooked and shredded
2 cups chicken broth
1/2 cup water
1/3 cup coconut milk
1/2 jalapeno pepper
1/2 teaspoon chili paste
1 cup baby spinach
1 cup bean sprouts
2 tablespoons cilantro


  1. Put broth, water, coconut milk, sliced jalapeno, chili paste and (optional sriracha!) and simmer for 15 minutes. Add fish and heat a few minutes until fish is heated through.

I used these noodles in my soup – I left that out of the recipe because I realize these might be hard to find.  I got them at our local Japanese grocery store – 7 “bundles” of noodles are only 50 calories!

they are called "yam noodles" - maybe they are tofu noodles?
I just added them to the soup when I reheated it for lunch

My bowl – I put the spinach and bean sprouts on the bottom, then poured the fish broth overtop, then garnished with a teaspoon of red chile paste, cilantro and lime, which I squeezed over the top – this is the perfect amount of flavorful heat! It never got too spicy!

with the noodles = 453 calires, 16 fat, 37 carbs, 24 protein, 2.7 fiber

The perfect bite!

I snacked on some almonds I picked up on my way home:

161 calories, 6.1 carbs, 5.9 protein, 13.8 fat and 3.4 fiber

I actually had taco burgers on the menu using Trader Joe’s guacamole, but the more I thought about it, it didn’t really go with my side dish.  Tony sent me a bunch of recipes using capers, which is the BSI Secret Ingredient this week.  For some reason, I thought capers were hard as rocks, but these were soft and I was able to chop them easily.

I decided on a lemon caper sauce to toss in red potatoes.  After the first taste though, the combination of the briney capers and acidity of the lemon juice was way too bright.  So I added some plain Greek yogurt.

close, but the yogurt made it on the tart side

I still had some of this leftover from my soup and added it to balance out the tartness:

closer - but I finally decided I needed to add some spice to balance all the flavors - red chile paste was added - perfect!
while not the most appealing looking potatoes - the flavor combination works amazingly well - best word to describe it? TANGY!

Spicy Red Potatoes with Lemon Caper Sauce Recipe (printer friendly version here)

Makes 6 servings (101 calories, 4.5 fat, 14. Carbs, 1.5 fiber and 2.1 protein)


1 pound red potatoes, sliced
2 tablespoons butter
1/4 cup lemon juice
1 teaspoon caper juice
2 tablespoons capers, chopped
2 tablespoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili paste
1 tablespoon plain yogurt


  1. Boil potatoes until tender, about 15-20 minutes. Drain and cut into quarters.
  2. Mix the rest of the ingredients together and toss with potatoes – serve warm.

I ended up making Tony a Salisbury steak with mushroom gravy – I did not make him eat my spicy potatoes – I tossed his red potatoes in a pat of butter, parsley and Parmesan cheese.

I still had burgers on the brain!  I had forgotten that I had printed out a recipe for Belmont sauce.  I had never heard of it, but holy shit, is this stuff good!  Thanks foodelmundo!! If you have not checked out this blog – go, right now! 😀

Belmont Sauce Recipe (printer friendly version here)

Makes 6 servings (75 calories, 6.0 fat , 5.7 carbs, .2 fiber and .8 protein)

I stole this recipe – credit goes to!


3 tablespoons butter
1/2 cup catsup
1 tablespoon lemon juice
1 teaspoon worchestershire sauce
1 teaspoon mustard
1 teaspoon Tabasco sauce
2 tablespoons vinegar


Melt butter and stir in remaining ingredients. Simmer until reduced by 25% or until nicely thickened. Serve over Salisbury steak burgers.

The flavor of this sauce is so complex - love it! Dinner comes in at 476 calories, 41 carbs, 31 protein, 22 fat and 7.7 fiber

We had a gorgeous night too!

And I came home to a beautifully cut lawn – thanks Tony!

Our dog Ed loves being outside – I just wish he’d once look at the camera!

Stats for Tuesday:

  • 1423 calories, 113 carbs, 97 protein, 70 fat and 18.3 fiber
  • no exercise (worked through lunch) 🙁

Who watched Biggest Loser last night??  I was right, I cried! 😀