Tuesday, January 11, 2011
Just a quickie.
I've heard from a few folks that this would be helpful.
Breakfast was a banana and an orange. (I wasn't feeling super creative)
Lunch - baked potato that I rubbed with olive oil and course sea salt before I baked it. This is a trick I stole from Outback. You bake it unwrapped and the skin gets crispy and delicious. When you can't top it with butter or sour cream a nice salty skin makes a difference. The olive oil sort of sinks in thru the skin while it cooks too and makes the potato taste better.
For my mid-afternoon snack I had blue corn tortilla chips and some hummus.
For dinner we are having a hodgepodge vegetable soup. Here's a quick list of what's in ours in case your having a mind block. Of course the basic onion, celery and carrot. Squash and zucchinni, a little cauliflower, mushrooms, peas, corn, and green beans (I planned to use diced tomato too, but realized I was all out). I seasoned it with basil and thyme and used whole wheat penne pasta for the starch. I used two boxes of organic vegetable stock and added about a cup of water. It smells like heaven and feels just right with the cold, snowy weather outside.
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