Hi friends!

Did you get a three day weekend? I thoroughly enjoyed my 3.5 days of nothingness, but am more than ready to get back to the grind today. I was thinking my ass might be permanently fused to my ass haha. Does my post title give you a hint as to what I spent most of my long weekend doing?

If you guessed ‘Watching “Friends” ‘ , then you are correct! TBS shows reruns all the time, which perfectly fit my schedule. I also spent  a small part of my day letting the tears flow. Even though I haven’t shared many details here on the blog, yesterday was Day 1 of a new workout plan (yes, another one!! So sue me!) and a semi structured eating plan. I know my readers are super smart, so I’m sure when you see some of my tweets, you’ll know what program I’m doing.

Anyways, the intro eating plan is very, VERY low calorie. Like 1200 a DAY. Now, I don’t want to knock  that calorie level, I just want to say its not for me. Mama likes her food! Since yesterday was day 1, it was a real shock to my system only getting small amounts of food every four hours or so. At one point in the afternoon, between lunch and my snack, I was kicking back on the couch watching TV, and got a super strong craving for food.

It didn’t really matter what kind of food, I just wanted to eat. That’s what I do when I watch TV, I snack. Generally speaking, I’d sneak some food, and not put it on my tracker, maybe hide the evidence so the BF wouldn’t know that I had eaten something. We all know that I’m just cheating myself.

For the first time, I got really sad because I knew I wasn’t going to binge on chips and dip, or pretzels, or cookies. It was one of the ‘a-ha’ moments when you say to yourself  ‘This is me changing‘.  This reduced calorie budget only lasts for one week, and I can do anything for one week right? Ok, well I’ll give it a shot at least.

On to happier things like soup!! Can you tell I love my soup?

Mixed Veggie Italian Soup with Roast Chicken

• 2 zucchini, sliced and quartered
• 3 carrots, peeled and sliced
• half one large yellow onion, diced
• 3 stalks celery, diced
• 1 carton sliced mushrooms
• 2 tablespoons minced garlic (or as little as you like)
• 2 tbsp olive oil (or coconut oil)
• 1 – 32 oz can crushed tomatoes
• 1 – 32 oz carton low sodium chicken broth
• 1 – 15 oz can kidney beans
• 1 – 15 oz can cannellini beans

Start by heating your dutch oven or stock pot to medium high heat. Add your oil, then onion, carrots, and celery. Saute for 4-5 minutes or until tender.

Next add your garlic, mushrooms, and zucchini. Stir the pot and let these cook for another 5 minutes.

Next add your 2 cans of beans (rinsed and drained) and your crushed tomatoes.

Finally, add your carton of broth, as well as some seasonings. I added rosemary and garlic, a large pinch of red pepper flakes, and enough salt and pepper to taste.

Finally stir everything up and bring to a boil. After your pot is boiling, turn it down to a simmer and cover. Let this cook for about an hour to an hour and a half. Make sure you check the pot so your zucchini don’t get over cooked.

Add 5-6 oz of roasted chicken, and place in a hideously awful tupperwear. Lunch is served!!

This recipe will make 6 giant portions that are full or heart healthy veggies, fiber, and deliciousness. (Make sure to track your chicken separately. It is not included in the stats below.)

Have you ever had such a strong reaction to a life change that is brought you to tears?

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