Back to juicing and daily journaling. I've been sidetracked for some time but now ready to hold myself accountable for my choices.

This morning I juiced 1 beet, 3 small carrots, 1 stalk of celery, 1/2 lemon and a mandarin orange (both peeled). Filtered water added to taste.


Then I fixed a 2 minute egg, Cage Free from Williamette Valley



Black Bean Soup:
2 cans Black Beans (undrained)
1 can Diced Tomatoes (undrained)
2 Tbsp. Hot Mexican Chili Powder
1 teaspoon Curry Powder
1/2 teaspoon Granulated California Garlic
Simmer to blend flavors 30 minutes to an hour
2 Ladles for lunch. Leftovers can be pureed in a blender for a smooth soup topped with green onion and shredded cheese or a dollop sour cream or yogurt.

This is last night's entree. Using 2 servings of Salt and Pepper Calamari and 2 servings of organic broccoli mixed together and tossed with lemon butter sauce I came up with a delectable dish I call 'Squid and Broccoli'.