by toadfood » Sun Jan 04, 2009 10:58 am
Hi Nancy, thanks for the encouragement! I didn't do so great at the restaurant -- had a lentil, rice and noodle dish that I know was loaded with olive oil, plus hummus and way too much (white) pita bread. Oh well.
That pumpkin black bean soup is great. My family was visiting; I served it to them and they all loved it. I gave my mom the recipe. Unfortunately that means there is none left! I'm doing lots of cooking today, though. Here's the loooong post I just put up in the January 2009 MWL support thread:
Well, hi gang. It's great to be part of such a big active group!
Over the holiday weekend I had family visiting, ate restaurant food, white bread and some high fat treats -- but now the holidays are over, the family have gone home, and I am ON PLAN AND PLANNING TO STAY THAT WAY. This will be my first full work week since the middle of December, and I am spending the day doing laundry and cooking MWL food.
Had a big bowl of oatmeal with just some salt for breakfast. Then for workday breakfasts I cooked up a big pot of steel cut oats. I will put these in single serving containers and nuke them at my office every morning. Usually I eat steel cut oats with raisins but since there's no dried fruit on MWL I threw in a bag of frozen mixed berries, half a bag of frozen blueberries, lots of cinnamon and a little brown sugar. I have a bag of shredded zucchini from the summer harvest in my freezer, so I think next time I'll try Letha's zucchini oats.
On the stove right now:
-- A pot of brown basmati rice.
--A pot of Pumpkin Lentil Soup. I wish I could post the recipe for this, but it's a dried soup mix my partner's coworkers gave her as a holiday gift. Just a mix of lentils, brown and wild rice, dried veggies and herbs -- no sugar, salt, fat, or MSG. The recipe on the package calls for chicken broth, so I just used water and some No-Chicken broth powder I make myself from Dr. Pinckney's recipe (herbs and nutritional yeast, salt and pepper). Added carrots, taters, and celery. Later, per package instructions I'll add a can of pumpkin puree and some red wine. This is making a great big pot of soup that will be terrific for lunches.
--Three big sweet potatoes are baking in the oven. This is my favorite way to eat sweet potatoes. They get all caramelized and yummy and I just put a little cinnamon on them. For lunch I'm planning to have a sweet potato and salad -- baby romaine, grape tomatoes and ff dressing.
If I have the energy, later I'm going to buy more taters and make colcannon. Also want to cook up some brussels sprouts with dal -- a recipe my mom gave me.
Happy eating, everyone!
