I did pretty well as far as eating whole foods today:
Breakfast: Peanut Butter spoon + Fiber One cereal and milk
Snack: Clif Bar, Chocolate Chip (okay, not sounding great so far, but stay with me)
Lunch: Well we were supposed to have a lunch celebrating the end of a big project (where I worked three 16 hour days in a row over the summer!) It was at the local Italian restaurant. Unfortunately, they didn’t have our reservation and couldn’t seat 14 people without it. So Christie and I took a walk down to Russo’s. I never know what to get on the salad bar, so it’s usually just a mishmash of what sounds good that day:
Today we have: romaine, red onions, peas, carrots, red peppers, tuna, ham, sundried tomato dressing, cucumber, with a side of melon and pineapple. Of course a bit of the salad fell down my sweater and onto my pants! M always asks “Is there a day you don’t drop stuff on you?” He suggested I should keep a Tide pen at work!
Dinner: finished up the mexican chicken, corn, black beans, avocado, and tortilla. Added a dash of chile lime hot sauce for some flavor. DELISH!
I just haven’t really been feeling the ballet thing recently, so I decided to finally make the “West African Vegetable Soup” that I researched (had to figure out what I could use the cashew butter for). I was pleasantly surprised!
1 c. chopped onion
1 tsp. oil
3 c. sweet potato cut into 1in. cubes (I left the skin on, because I LOVE POTATO SKINS!)
1 14 oz can garbanzo beans
1 14 oz can vegetable broth (I might have used too many potatoes, so I also used 2 c. of water)
1/2 c. cashew butter
1 14 oz can diced tomatoes
1/2 tbsp. cumin
1/2 tsp. black pepper
1/8 tsp. salt
Saute the onions in the oil until lightly browned. Add all other ingredients (could include any veggies lying around, but I didn’t this time). Bring to a boil. Reduce heat and simmer for 30 minutes, until veggies are tender.
SERIOUSLY TASTY!! Kind of like a spicy squash soup. I would recommend it to others looking to be adventurous.