Dinner + Pumpkin Pie

I came home today to a clean house full of baking bread smell. Mmmmmmmmmm!!

The source:

Husband was hard at work!

For dinner we had leftover roasted vegetables from our Wednesday night dinner. Potatoes, parsnips, carrots, garlic and squash. We simmered them in Pacific Brand Creamy Roasted Carrot Soup and added 2 cups of fresh broccoli to top it off. Talk about a healthy dinner!

I love these Pacific boxed soups. I haven’t been disappointed yet! The butternut squash one is the secret base for my butternut squash and vegetable winter stew, the cashew ginger one is great, and I love the tomato too. They don’t have that disgusting onion flavor that most canned soups have. Of course, they’re best when you bulk them up with veggies, beans, or pre-cooked meats.

I also had a 2.5 oz hunk of bread, clocking in at 180 calories.

All together:

For dessert, I had about 1/3 cup of pumpkin nuked with some dried fruit and topped with nutmeg, cinnamon and 1 tsp brown sugar. It was gone FAST!

Dinner + Dessert Calories:

Potato	100
Carrot	25
Soup from box	100
Parsnip	50
Broccoli	35
Bread	180
Pumpkin	35
Fruit	35
Brown sugar	20

Total: ~580.

Daily total: 1620.

-520 through workout and walking.

=1100 net

Nice recovery day. I’ll bump calories back up tomorrow!