I found a pair of pants today that are a size 22 from a brief foray into successfull weight loss. That weight was gained back over time and I am wearing a size 24. So as a short term goal, I am trying to get into these pants. It’s a more tangible goal than a number on a scale.
Here’s a tasty recipe for any Fat Smash followers out there.
White Bean and Roasted Corn Chowder
Ingredients:
6 ears fresh corn
1 small onion chopped
3 cloves garlic
1 can cannelini beans dranined and rinsed
2 cups chicken stock
1 12oz. can fat free evaporated milk
1 TB fresh rosemary finely chopped
1 TS dried tyme
1TS dried basil
Salt and pepper to taste
Directions:
Heat oven to 450 degrees.
Remove husk from corn and with a sharp knife cut corn kernels from the cob. Place on a baking sheet with garlic, season with salt and pepper, and roast for about 20-25 minutes.
In a saucepan, add stir together chicken stock, milk, onions, and rosemary. Bring to a simmer but not a boil. Add beans and roasted corn. Scrape inside of the soft roasted garlic into the mixture. Add herbs and additional salt and pepper to taste.
Simmer chowder covered until onions are tender, about 20 minutes.
For a creamier chowder, remove half the mixture and puree in a blender. Add back to the rest of the chowder.
Makes 4 servings