The thing about getting back to my normal diet of rabbit food and beans is that I am always hungry! It sucks! I put a half cup of rinse and drained cannellini beans on top of my salad so I’m hoping it hold me over at least until after the gym.
Either way, I am already feeling lighter and that’s what I really want.
The recipe is as follows:
Two three handfuls of baby spinach (romaine would have been good, too)
Handful of fresh flat leaf (Italian) parsley
Half cup of cannellini (aka white kidney) beans
For the dressing:
Juice of half a lemon
1 tsp Olive oil
Salt & pepper
I tossed all except for the beans in a large bowl and tossed. Then I piled the beans on top. That’s it!
I did a calculation using myfitnesspal.com and this huge salad is only 210 calories! Not bad! With the calories that low, guess who’s having a homemade chocolate chip cookie ice cream sandwich later?
Ok, it’s day 2 of the new year and I’m starting out on a good note. It was a vegan dinner tonight made with a no-recipe recipe because they were almost all leftovers! Yes! On the right side of my plate, I have leftover couscous from the lunch I made on Saturday (see previous post). After I stuffed those acorn squash, I had a bunch leftover and I couldn’t let it go to waste. In the middle are some lovely green beans that I bought at Sprouts yesterday. I steamed them in the microwave (about 5 minutes) then melted some Earth Balance over the top and added salt and pepper. Then, on the left, are leftover Brussels sprouts and potatoes from our New Years Eve dinner at Union Public House. It was hearty and satisfying and delicious and I am feeling good about myself right now! After eating these Brussels sprouts tonight, it reminded me how much I absolutely love them. I am going to have to get some to make more this week.
I was so pleased with my idea to clean out my fridge and make a wonderful soup from my organic veggies that had seen better days. I got them all prepared and in the soup pot. I even used up the last of some organic veggie broth. Score! Then… I got caught up watching Chelsey Lately and completely forgot to turn the heat off so my soup could stop cooking. Dammit! So now this soup is going back to the earth via my compost pile and my dogs.
Sometimes I wish I had one of those bells to call the gang to the table. These are my stir-fry veggies on a fluffy bed of rice. In the background is my hunny’s steak. At least I got him to eat that mountain of vegetables underneath the steak.
Brocollini, carrots, edamame, onions… all the veggies I had in my refrigerator that were screaming at me to become a delicious and QUICK weeknight dinner. Warmed up some brown rice that I had already cooked and dinner was done in like 15 minutes!
I confess, my progress in weight loss was quickly stunted by my indulgance in some delicious enchiladas espinacas (spinach enchiladas) from our favorite Mexican place here in Tucson, Guadalajara Grill, last night. They came drowning in cream sauce and monterey jack cheese. Needless to say I feel heavy today and a little guilty. Well at least I didn’t order the house margarita like I usually do! Baby steps.
Usually when I over indulge, I do not wake up very easily the next day and today was no different. Instead of starting the day with a nice cup of hot lemon water and fruit to start the detox process, I had some Greek yogurt (pumpkin flavor) and two Trader Joes Joe-Joe cookies (the Jackolantern-faced ones) for breakfast with my coffee. I think my stomach is mad at me now because I hear it yelling at me. I’ll make it up to you, Stomach, I promise!
So my plan for the rest of the day is to show my stomach and body some love and enjoy some tasty fruits, veggies, and brown rice. I have to go out for lunch because I didn’t prepare my lunch since I woke up late. Maybe hit up Whole Foods? For dinner, it is going to be brown rice, steamed veggies, and kale salad. I am going to try to get in for some yoga tonight at 8:00 pm but we’ll see – I’m dragging today big time.
Last night, after I woke up from my food coma, I cleaned out my fridge to be able to fill it with wholesome lovely foods when I found an opened can of chipotle in adobo sauce in the back of my fridge. Oops! I use it for a chili two weeks ago and completely forgot to properly store it in another container. Then in my cheese-induced funk, it dawned on me to freeze what was left in ice-cube trays so I can keep them already divided in the perfect amounts in the freezer. I went ahead and lined the tray with plastic wrap and put one chipotle pepper with some sauce in each slot. It perfectly filled six slots. That’s 6 chili recipes worth! I have no idea if it will work out once it is frozen or if I will even be able to get them out. We will see tonight and I will show you the pictures.
That’s all for now. I feel better now that I confessed my deviance from my diet and feel more motivated to get back on track. Until next time…