6-Week Plan, New Day One

David and I are starting fresh with the 6-Week plan.  Today was Day One.

Breakfast:  Breakfast salad, black decaf

Lunch, head of romaine and sliced carrots topped with taco lentils and brown rice, Frank's hot sauce

Black coffee on my afternoon drive to pick up children

Dinner: Taco soup (two bowls), one ear of corn on the cob

Dessert: frozen cherries dusted with dark chocolate cocoa powder and a cup of black decaf coffee

I'm already seeing that I'm drinking way more coffee than I should be these days. I'm not getting in near enough water.  But, I had a good eating day.  I was able to resist the dinner rolls at dinner. That's a big deal.  And I didn't do any snacking this afternoon.

I'm feeling icky today. Not sure if it's the virus that's been going through the fam or if it's all the junk food we ate while partying with the fam last night. 

Day One was a good day.  :)

Also, I updated the Taco Soup recipe on my tab above.  I love this recipe because it's a very easy, simple, fast recipe to make. And that's extremely helpful on those days when you are tired, sickly, and just wishing you didn't have to be in the kitchen.  Bonus that the kids all liked it. 

Taco Soup

1 pound fresh mushrooms, chopped bite sized
3-4 leaves of fresh greens (Swiss chard, spinach, kale, collard greens)
1 onion, chopped or 2 handfuls dried onion
1 bag frozen corn
3-4 cups cooked black beans
2 cans Rotel tomatoes OR 2 can no-salt-added diced tomatoes AND 7-14 oz canned green chiles (lower salt if you do it the second way)
1 28 oz can no-salt added diced tomatoes
1 28 oz can tomato sauce OR crushed tomatoes
16 oz water (or thereabouts)
4 tsp onion powder
2 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
juice squeezed from half a lime

Water sautee onions and chard stems if using fresh. Add all ingredients to the pot. Heat on medium low, simmer on low for an hour or more.