Mixed Bean Soup

Today I wasn't feeling good at work. I didn't eat much for lunch and I didn't really feel like making or eating supper. I did muster the energy to go for a run and to do Ripped in 30 after supper though! :)

I needed something super easy and I wanted it to be Low GI. So I threw something together that I had in my cupboard and it turned out really well. The only real work I did was to pick and peel the carrots.

Mixed Bean Soup

1 can diced tomatoes
1 can cut green beans
1 can mixed beans
5 large carrots, peeled & sliced
2 cloves of garlic, pressed
2-3 tbsp beef bouillon (to taste)
2 bay leaves
1 tsp basil
1 tsp fresh ground pepper
water to cover ingredients

Combine all ingredients. Bring to boil, then simmer for 20 minutes or until carrots are tender.

It was that easy! Eric really liked it as well, and I was happy I didn't have to do a lot of work. Next time I might add another can of mixed beans. They make you feel like you are eating meat! :)

The 90 Day Challenge

Today I started my Body by Vi 90 Day Challenge!

Now, generally I try to stay away from fad diets. I have tried many of them and they work for a short period of time, but I just can't seem to stick with them.

I don't see this as a fad diet, I just see it as a challenge! It consists of two protein shake meals a day, and one healthy balanced meal with healthy snacks in between. I already have a protein shake for breakfast every morning, so that stays the same, but I am also going to have one for lunch. I am excited about this because I am always scrambling to find something for lunch, and this will be easy and healthy!

The shake mix is a sweet cream flavour, so you can mix it with pretty much anything. This morning for breakfast I mixed it with a cup of frozen raspberries and a cup of skim milk for "Raspberries & Cream", and for supper tonight I plan on having a Peanut Butter Cup shake! I will mix a bit of chocolate frozen yogurt, 2 tsp peanut butter, the chocolate mix in, 2 scoops shake mix and a cup of skim milk. (I had lunch at the in-laws which is why I am having it for supper).

My goal in the 90 days is to loose 25 lbs and exercise 45 minutes 5 days a week regularly.

If you would like to join me you can visit http://lintc.myvi.net/ for more information.

The shakes are not just for weight loss. One a day helps maintain a healthy weight, and mixed with water or skim milk after a work out is a great way to help build healthy lean muscle. ViSalus also has vitamins, metabolism boosters, and natural energy drinks, and protein cookies. I like that they try to focus on healthy, natural products!

Another great thing about these shakes is that they are Low GI, so they are perfect for my diet to help control PCOS. I have been of the wagon for over a month now, and I am excited to get back on!

Agave Sweetened Chocolate Chunk Cookies

• 1 and 1/2 Cups Agave Nectar
• 4 Cups Almond Flour
  
• 1/2 Cup Margarine
• 2 Eggs
• 1 tsp. Vanilla Extract
• 1/4 tsp. Salt
• 1 tsp. Baking Soda
• 1 tsp. Baking Powder (
• 1 pkg. Chocolate Chips or Dark Chocolate Bar cut into chunks. OR BOTH!

Read more: How to Bake Agave Sweetened Chocolate Chip Cookies | eHow.com http://www.ehow.com/how_2319136_agave-sweetened-chocolate-chip-cookies.html#ixzz1KsmMU56u

I modified the recipe you find on eHow to match my diet, but I think it worked pretty good. The cookies are delicious. I used one dark chocolate bar cut into chucks, 1/2 of a 90% Cocoa bar cut into chunks, a cup of milk chocolate chips and a cup of semi-sweet chocolate chips. The batter was still a little runny, so I think I might add another 1/2 -1 cup of almond flour next time. They sure do taste good though. They are very soft, almost too soft. I think that is from the agave nectar...

I will post some pics tomorrow, cause it is late!

YUM!

I just made a batch of gluten, dairy and refined sugar - free cupcakes. The batter was delish, so I am hoping the cupcakes will be too! They are cooling right now, then I will make some frosting!

This is the recipe I used:

1 cup blanched almond flour
1 cup spelt flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 /2 cup honey
1/2 cup maple sugar
2 large eggs
1 tablespoon vanilla extract

Preheat the oven to 350ºF. Grease a 9-inch
cake pan with grapeseed oil and dust with
almond flour.
In a large bowl, combine the almond
flour, salt, and baking soda.

In a medium bowl, combine the honey, maple syrup, eggs, and vanilla extract. Stir the wet
ingredients into the almond flour mixture
until thoroughly combined. Scoop the batter
into the prepared cake pan.

Bake for 35 to 40 minutes, until a toothpick
inserted into the center of the cake
comes out clean. Let the cake cool in the
pan for 1 hour, then serve.

Except I made mini cupcakes and only baked them for 12 minutes!