Eating the plant-based and low-fat vegan way
Which to me totally feels like a Sunday. I have to keep reminding myself that today is NOT Sunday. The MAN is at work today and possibly tomorrow too, so that leaves me all alone to my thoughts and laziness. I had been doing so good at walks and working out and the last few days I just simply don’t want to do a thing. And I am embracing it completely. My brother has been back in the hospital, this time diagnosed with sepsis (blood infection) and it’s not a great diagnosis. A good percentage of the people who get diagnosed don’t make so we are just hoping for a quick recovery. We will be heading down to cali for a few days to spend time with my kids, mom and brother later next week so the timing is good for sure.
But on to the soup. I used a recipe online from the Joel Furhman camp. It definitely appealed to me because we love mushrooms. I made a few adjustments like adding liquid smoke and lentils instead of white beans but the rest was pretty much the same. It pretty good but I would definitely NOT use so much juiced carrots. It really takes on a cream of carrot soup taste because the recipe asked for 5lbs of juiced carrots (that was about 4 cups).
For lunch today I made myself some pimped out rice cakes with some homemade (oil free) hummus, roma tomato and avocado. It was just too good. Ended up having a third (no sense in letting good avocado go uneaten, right?) and then I was stuffed to the top. I’ve been trying to eat more veggies and less fruit since I just don’t seem to handle the extra carbs. I fear I may be a tiny bit “insulin resistant.” I googled and googled and I have a couple of the signs but not the main ones. So I might consider myself “pre insulin resistant.” I will fix the issue and the best way is to lose some weight and exercise. SIGH!!!!! So much easier said than done. I used to know how to lose weight, so I’ll figure it out.
Okay, time for some chick flicks and some tea.