Day 1: Eat to Live

Today was my first day at the new job - I absolutely love where I'm working, but man am I exhausted! Months of sleeping in and taking my regular 2:00 pm nap with my puppy have not really prepared me for a long day at work...and with only one cup of coffee!

I managed to stick to my food plan though, so that will hopefully give me more energy over the next few days (I tend to feel more energized when I'm eating healthy!). Nature's way of getting me through the day, ya know? Here's what I had today (pictures will come later this week - I was so exhausted and hungry when I got home tonight that I didn't care about grabbing my camera!):

Meals for Today:

Breakfast:
- 1/4 cup dry Steel Cut Oats, cooked
- 1 tbsp frozen berries
- 1 tbsp flax seed
- coffee, black

Lunch:
- Salad with lettuce (romaine), radishes, cucumber, carrots, broccoli sprouts, tomato, celery
- Balsamic vinegar
- Whole Grain bread sandwich with homemade hummus, broccoli sprouts, tomato, cucumber

Dinner:
- 15 bean soup (recipe below)
- Salad with lettuce, radishes, cucumber, carrots, broccoli sprouts, tomato, celery
- Balsamic vinegar

15 Bean Soup
- package 15 bean soup mix (in the dried bean aisle)
- Celery, diced
- 1 yellow onion, diced
- 2-3 cloves garlic, minced
- As much water as desired (depending on how broth-y you want the soup)
- 1 can Rotel (with green peppers), drained
- paprika, cumin, cayenne pepper, black pepper to taste

Soak the beans overnight in cool water, as directed. Drain the beans, rinse. In a separate pot saute onion garlic and celery with a bit of water on medium heat, for about 2-3 minutes. Add in water, beans, and Rotel. Let simmer for about 2 hours, then add in spices. Serve warm. Will keep in refrigerator for up to a week (if you can keep your hands off it that long!).