11-8-2013

Yesterday was kinda ok.  I head pears for breakfast, a 1/4 cup of nuts of lunch and a veggie soup that was awesome (recipe follows, it's from the forks over knives cookbook) Calorie count was well under 1000 and fat was something like 6 grams with proteins being around 10g

Potato, Corn and Bean Soup

simple soup to put together, and it’s best made when green beans and corn are ripe in the garden. Vegetables that are in season, fresh from the garden, taste far superior to those that travel across the country, or the world, to get to your table. If you don’t have a garden, check out your local farmers’ market instead. You will quickly become a fan of the remarkable difference in flavor.

  SERVES 8

  1 large yellow onion, peeled and diced

  3 cloves garlic, peeled and minced

  1 tablespoon minced thyme

  8 cups Vegetable Stock, or low-sodium vegetable broth

  1 pound red-skin potatoes (about 7 to 9 small), scrubbed and cut into ½-inch cubes

  1 pound green beans, trimmed and cut into ½-inch pieces

  6 ears corn, kernels removed (about 3½ cups)

  4 cups cooked navy beans, or two 15-ounce cans, drained and rinsed

  Salt and freshly ground black pepper to taste

  Place the onion in a large pot and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking to the pan. Add the garlic and thyme and cook for another minute. Add the vegetable stock, potatoes, green beans, and corn and cook, covered, over medium heat, for 15 minutes. Add the navy beans, season with salt and pepper, and cook for another 10 minutes, or until the vegetables are tender.

Still gagging whenever I swallow, got my exercise goals easily gained a little bit of weight back from when I was sick, but let me tell you, this swallow, then feel nauseated thing makes me not want to eat at all.