Cloves Of Garlic – Weight Loss Diet Solutions

The day started very very early (so early, it was dark) with my last serving of raspberry noosa and a few almond slivers on top.

For late breakfast I had a bowl of peanut butter and jelly banana soft serve.

For first lunch I had a bowl of vegetable soup (photo on yesterday’s post) and then a couple of hours later I shared some thin crust pizza with Josh.

For dinner I made a big batch of tomato soup with sour cream and grilled cheese paninis. I was out of regular broth so I had to use a pho starter broth which gave the soup a more citrusy sort of taste. It was really good and so easy to make! Just two large cans of diced tomatoes, 1 onlion + 7 cloves of garlic sauteed in olive oil, 4 Cups of broth, salt to taste and then about 1/4 c. sour cream. I used my immersion blender to make it smooth and creamy.

Yesterday was a food-heavy (dairy heavy!) day for me, but it wasn’t out of control. I’m finding a nice place where I’m never really full or really hungry and this prevents 95% of my urges to overeat or binge. I’m also eating frequent, smaller meals, throughout the day, which is something I never thought would work for me, but it is. I’m learning to get over my food fears and stop worrying so much. And everyday I remind myself that being consistent will get me there and to trust the process. I’m trusting that I don’t have to starve myself, or eat foods that I don’t like to lose weight. I just need a lot less of it.

I did a lot of strength and resistance-band work yesterday and followed with some much needed deep cleaning. I’m in the process of totally cleaning the house inside and out and it’s turning into a nice workout.

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I’ve had a huge bag of kale sitting in the refrigerator for two weeks. Maybe longer. I’m not sure how it even survived this long, but I purchased it with hopes that I would roast it or turn it into a delicious sausage and potato soup. Neither happened. Why do I always have high hopes for vegetables and then let them sit?

But today I decided to make a kale pesto. Have you guys heard of kale pesto? Its just as it sounds, pesto made with kale instead of basil. The birth of a new recipe!

I’m on an undeclared mission to eat more fruits and vegetables. A mission that I’m determined can be beautiful, delicious and healthful. Vegetables can be exciting! Especially with exclamation points.

This recipe was simple, I just threw everything into the food processor until it tasted right to me. Completely fail proof.

You start with a big bag of rinsed kale, about eight or nine cups. Stuff the kale into your food processor and close the lid. Let it whirl until your kale turns into a paste. With your machine still running, add 2-3 T olive oil, 1/4 cup nuts (I used roasted/salted cashews), 1/2 t salt, 2-3 cloves of garlic and about a half cup of parmigiana cheese. That’s it!

Kale pesto is tangy and a little spicy. I plan on mixing it together with a huge bowl of roasted vegetables and pasta for dinner tonight.

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