>> Wednesday, February 23, 2011
Last week I ate a peanut butter and jelly sandwich for lunch every single day. Then, a chocolate chip cookie. All bought on campus. Not a single veggie in sight. For dinners, I ate mostly pizza or cheese sandwiches. Then washed it all down with more sugar. A beer or two.
My name is Ashley M. And my diet is a problem.
It's definitely contributing to my funk, too. This week's plan is to . . .
- Add more fruits and veggies.
- Reduce my dairy intake (though, I'm sticking with one Greek yogurt a day -- I love it).
- Add more stuff like brown rice and wheat berries.
- But reduce my bread intake.
- Listen to my hunger cues to stop my tendency to mindlessly eat.
- Eliminate beverages that aren't water or herbal tea.
VERY VEGGIE SOUP
What you'll need . . .
- 5 cans (75 ounces or so) low-sodium vegetable broth
- 1 to 2 cups of the following . . .
- chopped broccoli
- chopped mushrooms
- chopped white onion
- chopped carrots
- chopped celery
- 2 tablespoons sesame oil
- 1/4 cup soy sauce
- 1 teaspoon smoked paprika
- 1 tablespoon honey (or other sweetener)
- Bunch of uncooked soba noodles (optional)
- Chunks of homemade seitan (optional)
Method . . .
- Pour the vegetable broth into a stock pot and bring to a boil.
- Then toss in all the chopped veggies. I wrote 1 to 2 cups because I didn't keep great measure . . . but also because it's really up to you how much you use. You may want a soupier soup or a chunkier one. You may have more carrots than you do onions. It's all good.
- Add in the sesame oil, soy sauce, and honey.
- Simmer for 30 minutes.
- In the last 5 minutes, add the soba noodles. Again, how much you add is up to you. We added a lot. Then turn off the heat and stir in some seitan chunks if you like.
In other news, I think I've decided on my song for the Blogtastic "Open Mic" -- all I need to do is record.
It's going to be a lonnnnnnnng night.
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