Thanks, boots! I hope you're doing well.
I really enjoyed my trip to the beach. For breakfast every morning I had instant oatmeal (Nature's Path brand, which is organic and has no added sugar) and an apple. Lunch was McDougall soup cups, raw veggies, and grapes. I had dinner at the Mexican restaurant one night and it wasn't as good as I'd remembered. I had a great meal at a Japanese restaurant, though -- it's called O.C. Wasabi and it's on Coastal Highway near 33rd street. I had a yummy salad and what I think was the best vegetable sushi I've ever tasted. Something about the way they cut and combined the veggies was just so good. I took a bite and said, "There's a party in my mouth." Then I got home, weighed in, and I've lost 10 pounds this month. At the rate I'm going, I will be back in my "skinny" clothes by Thanksgiving! Yay!
I did my cooking for the week yesterday -- huge vat of Cajun veggie soup, big pot of brown rice, 2 pounds of carrots with olives and garlic, boiled up some potatoes, and soaked a pound of black beans. The black beans are now cooking in the slow cooker while I'm at work, and they'll be ready for tonight's dinner.
This is the carrot recipe, adapted from Lorna Sass's Complete Vegetarian Kitchen. I made this because I had bought some baby carrots to eat raw, and they weren't as sweet and yummy as I wanted them to be.
1 pound carrots (baby, or peeled and sliced in 1" chunks)
1 onion, chopped
1/4 cup kalamata olives, chopped
10 big cloves of garlic or 20 little ones, peeled and trimmed
2 cups vegetable broth
Cook it all up until the carrots are soft. Check it halfway through to make sure there's still enough broth -- it cooks down a lot.
I made a double recipe, because I had 2 bags of baby carrots to use up.
I have to stay with my turtle energy.
Slow and steady wins the race. -- Letha