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Archive for January 29th, 2010

I had a scheduled Mammogram appointment this Thursday morning… and did it hurt. I do have to say though; it didn’t hurt as bad as it did last year. I asked the technician giving the Mammogram, do you think I could have lost weight in my breasts and that’s why it doesn’t hurt? And she replied, it could be! It just so happens; I did lose about 5 inches in my breasts!!!

Afterwards, I met up with my girl Robin at Panera Bread for lunch. I had my usual, Vegetable Soup and a Greek Salad with no Feta Cheese. This afternoon, I tried and Iced Green Tea and it was good. It tasted really sweet, so I’m wondering now just how much sugar was in that drink????

I came home to find Mike packing to drive up to Washington D.C. Friday EARLY morning. So it was all about packing and getting things ready. For dinner, I had some Minestrone Soup with some Naan Bread (White Flat Bread) and the bread is still weighing heavy on my tummy.!! ūüė¶

This isn’t the best thing to do… because the longer the Juiced vegetable sits in it’s juiced state the less nutritious it is. But I don’t want to get up before 5am to Juice, so I pre juiced my vegetables tonight for the road tomorrow.

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I’m really lovin’ this walking every morning. It‚Äôs very invigorating. I’m noticing muscles forming and my body getting tighter. It’s not even hard anymore to wake up at 6:30 am or 7:30am to get dressed and hit the road, even with¬†temps in the lower 40’s and 30’s.

The walking is great cardiovascular and it also helps clear my mind to remind me of what I need to do that day.  And Wednesday, I had a Dental Appointment to get my teeth cleaned. Afterwards, I decided to do a little grocery shopping to pick up some odds and ends to last me until Friday before we hit the road for D.C.

I stopped into a couple of little boutiques and bought some things for the house… and headed home for a Green Salad and Minestrone Soup Lunch. I finally finished off the Salad I made earlier in the week (because Mike doesn’t eat the salads I make!) and ate a bowl of¬†My Minestrone Soup with Whole Wheat Bread Slices.

While I was eating,¬†I had the chance to sit down and watch another Old movie on TMC Wednesday Afternoon. This one was a movie with Lucille Ball and Dezi Arnez. Right now, I can’t remember the name of it, but it also had James Mason in it.¬†Cute movie.!!!

For dinner, I had the chance to make this White Bean Soup I had my eye on since the beginning of the week. I’ve wanted to make a soup with some beans in it, and the White Bean Soup sounded really good. I ended up using the White Beans in the Minestrone Soup and again for the White Bean Soup. Another bonus for this recipe was, that I realized I had frozen some Vegetable Soup Stock and needed to use it.

I warmed up the remaining slices of the Whole Wheat Bread and waited until Mike made his Cucumber, Tomato Salad with Lemon Dressing.

Cucumber Tomato w/Lemon Dressing

Cucumber Tomato Salad w/Lemon Dressing

Mike’s Cucumber, Tomato Salad w/Lemon Dressing:

Ingredients:

4Small Cucumbers

4Tomatoes

1/2Lemon

4Garlic Cloves

Celtic Sea Salt

Directions:

Wash, Peel and chop the Cucumbers and Tomatoes into a bowl. Cut half of a Lemon and squeeze onto the Salad. Mince Garlic Cloves and add Celtic Sea Salt to taste. Mix and Serve. 

White Bean Soup

White Bean Soup

White Bean Soup:

Ingredients:

2Cups White Beans

2Cups Onions

1Cup Broccoli

1Cup Red Bell Pepper

1Cup Yellow Squash

2Cups Vegetable Soup Stock

Celtic Sea Salt

Basil, Oregano, Rosemary

Directions:

Soak beans overnight and drain. Or drain beans from can, place in pot with soup stock and cook for 1 1/2hours if they are uncooked adding more soup stock or distilled water if needed. While beans are cooking, chop Onions, Broccoli, Squash, and Pepper. Add these vegetables, seasonings and Celtic Sea Salt to the beans and cook an additional hour.

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¬†I was feeling a little inventive Tuesday afternoon.¬†I took the day to watch old movies on TCM… it’s a hobby I don’t get to do very often. After having a late lunch of Green Salad with Oil&Vinegar Dressing, I decided to make a soup to use up some of the vegetables we had in the refrigerator. We’re going to be going back up to Washington D.C. area again this week.

So I consulted with my cookbook ‚ÄúRecipes for Life” and decided to make a Minestrone Soup with some extra veggies (cauliflower). So I literally threw this soup together and warmed up a loaf of Whole Wheat Bread and we were ready to sit down for dinner.

 

My Minestrone Soup

My Minestrone Soup W/Spinach Noodles

My Minestrone Soup:

Ingredients:

8Cups Distilled Water

1Cup White Beans

1/2 Spinach Pasta

2Tbls Olive Oil

1Onion, Chopped

2Cloves Garlic, Chopped

2Medium Carrots, Chopped

2Stalks Celery, Chopped

2Potatoes, Peeled & Cubed

4Tomatoes, Cubed

1Small Zucchini, Cubed

1/2Green Beans, Sliced

1Cup Cauliflower

1Tbls Dried Basil

1Clove Garlic, Whole

1Tbls Oregano

1Tbls Thyme

Directions:

Rinse and soak White Beans according to the package instructions. Discard water and add fresh water. Cook according to package instructions, omitting salt and set aside.

Cook pasta according to package instructions, omitting salt, drain and set aside.

Heat Olive Oil in a large, heavy pan over medium-high heat. Add Onion, Garlic, Carrots and Celery. Sauté until Onion is translucent. Add Potatoes, Tomatoes, Zucchini, Green Beans, Cauliflower, and water. Reduce heat and simmer 30 minutes. Add White Beans and Pasta. Add more water if soup is too thick. 

In a blender process Basil, one whole clove of Garlic and 1Cup of Soup from the pot until smooth. Return this mixture to the soup. Mix well and serve hot.  

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