Last week was a crazy good week of eating! I succeeded in staying away from unhealthy, inflammation causing foods. Although I had a couple days of horrible leg cramps, I made it through Thanksgiving and actually LOST weight! When does that happen?
Monday looked like this:
Jamba Juice for breakfast; a yummy salad with a homemade dressing for lunch; and a yummy Mushroom and Barley soup for dinner. Click here for the recipe.
Tuesday looked like this:
Leftover Mushroom and Barley Soup for Breakfast; pumpkin seeds and cashews and sauted veggies for lunch; and Butternut Squash and Apple Soup for dinner. Click here for the recipe.
Wednesday looked like this:
Butternut Squash Soup for breakfast; Cabbage Soup (I pulled from my freezer) for lunch; and Asian Ginger Garlic Soup for dinner. Click here for the recipe.
Thursday was Thanksgiving. I had the last of the Asian Ginger Garlic Soup for Breakfast. The rest of the day was all about the food I made for Thanksgiving.
Click here to read about my Thanksgiving foods and to get further links to my recipes.
Friday and Saturday was all about leftovers. Sunday I was out of Thanksgiving leftover and so I finished of the Mushroom and Barley Soup leftover. Now I’m off and running on a new “left overs” creating week of healthy foods. It’s a busy week so most of what I make will have to be a crock pot meal. More soups. I haven’t figured out how to make crock pot vegetarian meals that are not soups. Maybe some day!
Thanks for checking in!