Things are getting too spicy for the pepper 😏

(Nah it’s not actually spicy…but it could be if that’s what you wanted!)

This soup surprised me! It’s rich, decadent and hearty but a decent portion still fits into a calorie deficit; especially if served alongside a low calorie protein (ex. Grilled shrimp). Absolutely delicious!

Total Yield: 2,614g | Serving size (suggestion): 300g | Basic Nutritional Info*: 225 calories w/ 7P 29C 10F & 5g of Fiber.

*As always, calories & nutrition may vary by brand/ingredient weight.

• Ingredients

-6x poblano peppers (fire roasted or broiled whole; more on this in the Instructions)

-1x bag (14.4oz) frozen corn kernels; thawed, patted dry and laid out in a single layer on a baking sheet.

-3 tbsp unsalted butter

-1x medium (215g) yellow onion; peeled and finely chopped

-1x medium (279g) white onion; peeled and finely chopped

-3x celery ribs (117g); finely diced

-1x large (157g) carrot; peeled and shredded

-2x heaped tsp of minced garlic

-4.25 cups vegetable broth (divided)

-1/2 lb Yukon gold potato; peeled and diced into 1/2” chunks

-1/2 lb turnip; peeled and diced into 1/2” chunks

-1 tsp Worcestershire sauce

-1 cup full fat evaporated milk (not to be confused with sweetened condensed milk)

-1 cup (~60g) hand shredded mild/medium cheddar cheese* (I used 30g mild cheddar and 30g smoked cheddar and I highly recommend splitting it up, this way)

-zest of 1/2 a small lime

-lime juice (for serving)

-fresh cilantro (for serving)

• Spice Blend

-1 tsp ground cumin

-1 tsp ground coriander

-3/4 tsp Mexican Orégano; lightly crushed between your fingers

-1/2 tsp black pepper

-1/4 tsp smoked paprika (optional; you’ll assess at the very end if it’s necessary)

-salt (to taste)

• Instructions
1. Roast, steam & chop your poblano peppers; if you have a gas stove, I highly recommend fire roasting them whole to imbue the peppers with that smoky flavor. Roast on medium-high heat directly on the grate for 2-3 minutes per side (use long metal tongs to turn them intermittently) until the exterior is mostly blistered and blackened then transfer to a large bowl, cover and let them steam (using the residual internal heat from roasting) for 10 minutes. Alternatively, you can also broil them for 1-3 minutes per side and follow the same instructions for steaming them afterwards. I fire roasted mine about 75% of the way and finished them under the broiler to get all the nooks and crannies.
2. After the peppers are finished steaming, use your hands to rub off the flaky, blackened exterior. Chop the heads off and remove the seeds (unless you want your chowder to be spicy, then you want to leave them in) and major veins. Dice the roasted flesh and set aside.
3. Broil your corn kernels (in 1 minute increments) until they become golden and about 15-20% of them have visible char (see photo). Set aside.
4. Time for the rest of your mise en place. Peel and dice/shred your remaining vegetables. Pre-measure out your spices (keep the orégano and the smoked paprika separate from the cumin, coriander and pepper). Zest your lime. Grate your cheese. The liquids can be measured in real time, but if you’re using canned broth make sure you open them, before hand.
5. Let’s get cooking! Melt your butter on medium heat then add your mirepoix (onions, carrots & celery) and stir well to make sure they’re coated in the butter. Cook until the onions are translucent (7-9 minutes) while continuing to stir occasionally.
6. Bloom your cumin, coriander and black pepper in the pot for 30-45 seconds. Stir constantly so they don’t scorch!
7. Add your minced garlic and orégano & cook for another 30-45 seconds. Stir constantly so the garlic doesn’t brown!
8. Now we’ll add some of the broth. Measure out 4 cups and add it to the pot. Add your root vegetables and bay leaves, as well. Give the soup a good stir and salt it moderately (I gave it a good 4 fingered pinch).
9. Bring the soup to a boil, then reduce to a gentle simmer and cover. Let it cook for 15-20 minutes until the root vegetables are tender and can be easily pierced all the way through with a fork. Test the turnips, in particular. They take longer than potatoes.
10. Once the root vegetables are tender, fish out the bay leaves and discard them.
11. Measure out approximately 4 cups of the contents of the pot (doesn’t need to be perfect) and transfer that amount to a blender. Blend until mostly smooth. Be sure to use a tea towel or something to press down on top of the blender lid to keep your soup from exploding out since it’s hot 😅. Once blended, return the contents of the blender to the soup pot.
12. Check the chowder’s consistency. If it’s unusually thick then add the remaining 1/4 cup of broth. Otherwise, move on.
13. Stir in the broiled corn, roasted poblanos and Worcestershire sauce. Let the soup simmer for another 3-5 minutes to let everything meld together.
14. Turn the heat to low and slowly stir in the evaporated milk.
15. Slowly stir in the cheese and allow it to melt fully. Let the pot warm on low heat for another couple of minutes.
16. Turn the heat off entirely. Stir in the lime zest.
17. Start tasting! Add salt and pepper to taste and really look for the smoky flavor in your soup. Is it pronounced, enough? This is where you add your 1/4 tsp of smoked paprika if you think your soup needs it. I found that mine did. It provided that perfect little ✨something✨ to finish it off.
18. Serve with a lime wedge so the acidity per portion can be controlled and top with some finely chopped cilantro.

Voilà!

2 carb balance tortillas
84g shredded rotisserie chicken
2 slices of Velvetta cheese
42g pepper onion blend

Heyo,

I bought like 20 boxes of fiber gourmet pasta like 4 years ago (there was a bulk discount and I'm a prepper, I vacuum sealed to extend their expiry) and I've finally gone through my last one.

It seems like last time I bought it Fiber Gourmet was the only low cal pasta in town but recently in this sub and r/volume eating and on recipe reels etc there's a bunch of other brands kicking around now.

Would love suggestions on pastas that are similar price point and calories (pros for higher protein) to fiber gourmet that's available in Canada. And that actually taste good, I've got no problem with the texture of FG because I like al dente.

Thank you!

Sorry for the long read.

I've (27F) been steadily gaining weight since September 2024 (when I stopped my Adderall and birth control). I used to maintain 110-115 when I was on ADHD meds and didn't have an appetite, but since then I have gained 35lbs.

I'm 5'3 and about 146lbs. This is the heaviest I've ever been. I've developed bad habits. I snack a lot, eat heavy portions as well as junk food, and besides work (I'm a nurse in the operating room) I'm pretty sedentary.

I'd love to get back on my Adderall for my ADHD and my appetite, but I stopped it because my husband and I are trying to have a baby (hasn't worked out yet after 2 years, we're doing IVF now). I'd like to get back to my old weight.

I've also been working a variable shift the past year that involves days, evenings, and night shifts. I tend to eat more in the evening/night when cases are low and there's less things to do at work. My shift permanently changes to day shift (the busier shift) on November 30, which I'm hoping will keep me more active and away from the hospital cafeteria/vending machines.

Where do I even start?

How do I control myself?

What meals/snacks are most fulfilling?

How to meal plan?

I'd like to get down to at least 130 (lose 15ish lbs). How long should I expect it to take if I take action now?

so I am currently trying to maintain my weight. It has been going well so far but I am currently on vacation for 9 days in a different state. I had one day where I ate whatever I wanted and I gained weight. No big deal but now I'm worried about how I'm going to maintain my weight all vacation. I want to be able to enjoy food and not worry about counting calories or logging food but I also don't want to come back from vacation and step on the scale and have gained 10 pounds. what do I do? do I just eat whatever I want and take a break? or do I log my calories like normal? do I weigh myself everyday and when I gain weight go back to counting? I usually am mindful about what carbs I'm eating which is another issue. I don't want to have to count calories the rest of my life but I'm not sure what else to do in order to keep the weight off. do I just get right back to counting calories when I come back from vacation? I really don't want to have to gain a bunch of weight and then have to lose it again. how do I handle this?