It’s finally Wednesday! It really feels like this week is going by slowly.
I’ve managed to do at least an hour of walking the past two days and kept moving by doing chores around the house. I managed to lose 1.1 lbs since Sunday!! It’s so exciting. Planning my meals ahead of time, making sure I have healthy snacks with me at work, and that I’m drinking lots of water helps. I forgot to defrost beef for my soup yesterday (ok, maybe I just didn’t feel like it) so I decided to make lentil soup instead. I didn’t take measurements of the spices because I just go by taste but it turned out delicious! I paired it with some avocado, some lime juice, and a little bit of cheese (quitting cheese cold turkey is hard…).
“I forgot to defrost meat” Lentil Soup:
1-2 Tbsp oil
2 garlic cloves, minced
1 bell pepper, diced
5 carrots, sliced
2 zucchinis, sliced
1 lb lentils (I used red and green because that’s what I had)
1 28 oz can of crushed tomatoes
6 c of chicken broth
salt and pepper
Heat your cooking oil of choice and sautée the onion, garlic, and bell pepper. Add the carrots and cook about 5 minutes. Add the zucchini and spices and let them all mingle for another few minutes. Add the tomatoes (with the juice) and the chicken broth. Let it come to a boil then add the lentils. Lower the temperature, cover, and cook until your lentils are cooked (depending on the type it can take about 20-35 mins). Enjoy!! 😀
This made about 14 cups of soup. It’s yummy and very filling. Let me know if you try it out and how you like it.