breakfast: scrambled eggs with fresh thyme. Lettuce and apple salad with olive oil. One slice of whole wheat Italian bread with the last of my fancy cheese.

snack: almonds, raisins, apple, glass of almond milk

lunch: leftover veggie/tofu curry AND leftover west Indian veggies from yesterday (spaced two hours apart)

dinner: Only the BEST soup I have ever tasted in my entire life…and it was all an accident! See recipe below. And I had fresh sauteed kale and a couple slices of my baguette as a side.

fluids: three 8oz cups of water, almond milk and soup

Last year, I did this post about this Rajmah Indian dish I made. I tried it again and accidentally added too much water (it is supposed to be a thick sauce served over a grain). I soon realized that I could just eat it as a soup and scratch the grain aspect all together. Unbelievable.

• 1/3 cup extra virgin olive oil
• 1/2 cup chopped ginger
• 1 finely chopped onion
• 3 cloves garlic
• 1/2 cup chopped fresh cilantro
• 8oz can of tomato sauce
• 1 juicy tomato
• 3 cups of red kidney beans (or two cans)
• Cumin
• Ground Coriander
• Cumin seeds
• Ground Turmeric
• Red Pepper

• Add olive oil to a pot
• Add ginger and garlic
• Cook for about 1 minute
• Add tomato sauce and spices (maybe one tablespoon of each…more or less red pepper depending on how spicy you want it)
• Cook for 4 minutes, stirring occasionally
• Add 3 cups or two cans of beans
• Add two to three more cups of water
• Add tomato
• Cover pot and bring to a boil
• Reduce heat and let cook covered for 10 minutes
• Garnish with cilantro
• Enjoy!

The Workout Situation: 30 minutes of Namaste Yoga via FitTV.

Highlight: That soup took my breath away. I spent an 45 minutes – no tv, no distractions – enjoying every flavor it had to offer. When it was done I literally said “wow” to myself aloud. I live alone.

Lowlight: I didn’t leave the house today. Boo.