So we meet again Monday.
I had a great weekend filled with holiday parties and lots of cheer! Thursday night we went to dinner at my boss’ house for my company party (although there is only 3 of us in the company so its more like a gathering than a party). Friday we went to a super fun sushi restaurant for The Hubs company party. (Tip: never mix red wine and sake) Then, on Saturday, we went on a party bus for one of my client’s company’s party which we followed up with a early birthday dinner for The Hubs. (Thirty one-derful this week!) I’m staring down 2 more holiday parties this week before we leave for San Francisco on Friday for The Hubs REAL birthday (watch out Slanted Door, here we come!)
With this kind of festive schedule comes hangover food, which I am guilty of consuming pretty much all day yesterday (In N Out Burger AND thai food! YIKES!) . To get back on my health track I’m making this nutritious and delicious gumbo for dinner tonight. If you’re ever trying to diet or eat healthy, and have a slip up day (or weekend) try not to get discouraged, just start back on track the next day. Beating yourself up about it won’t change what’s been done, you can only choose to do better going forward.
Crab and Vegetable Gumbo recipe from Cooking Light
- 3 tablespoons butter
- 1 cup chopped onion
- 1/3 cup chopped carrot
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 celery stalk, sliced
- 2 cups fat-free, lower-sodium chicken broth
- 1 (16-ounce) package frozen gumbo-blend vegetables **I could not find this so I used frozen okra, a jalapeno, and a red bell pepper (cause I don’t like green). In retrospect, I wish I would have used fresh okra.
- 1 cup water
- 2 tablespoons all-purpose flour
- 1 (8-ounce) container crab claw meat, shell pieces removed
- 2 cups hot cooked long-grain white rice **I used brown because that’s what I already had
1. Melt butter in a Dutch oven over medium heat; cook 2 minutes or until lightly browned. Add onion and next 7 ingredients (through celery); cook 4 minutes, stirring occasionally.
2. Increase heat to medium-high. Add chicken broth and vegetable blend. Combine 1 cup water and flour, stirring well; stir into broth mixture. Bring to a boil. Reduce heat, and simmer for 18 minutes. Add crab, and simmer for 2 minutes. Serve over rice.