Well...I got some bad news at work yesterday that's got me freakin' out quite a bit.  I can't share until I know a little more about what's going on.  Needless to say, I spent the evening talking things through with my hubb, a bottle of malbec and two pints of Ben + Jerry.  (Don't worry, we didn't finish them both, we just passed the two flavors back and forth a few times.  I wasn't THAT depressed...). I'm going to do a quickity quick recap because I'm off to yoga in a few.  I'm defnitely needing some mind-clearing and meditation this morning... Breakfast:  cereal!  Shocking, I know.  I had 1/2 cup of TJ's Pomegranate Blueberry Flakes mixed with 3/4 cup of Nature's Path Pumpkin Flax (finally, the last of it!!!), topped with 1/2 a sliced banana, 1/4 cup frozen mixed berries and 1 cup plain soy milk. [488 cal] This did not stick with me AT ALL.  I was hungry by 9:30am, at which point I caved to the homemade donut guy who sets up his cart right outside my office on Fridays.  Totally unfair. Mid-Morning Snack:  homemade apple cinnamon donut - DIVINE! Lunch:  out with a friend!  We went to my favorite lunch spot, Bizou, where I had the Salmon Cakes with baby greens and a side of hand-cut fries.  Not the healthiest choice...it was definitely one of those days. Sorry for all the missing pictures - you know I don't like taking photos out in public or at my office... Dinner:  red beans and rice!  Also, cornbread.  Continuing the NOLA love... I was a really bad photo documenter because I was busy freaking out about the work situation with my hubb... But there was wine, a really tasty Malbec. This recipe is really easy, its basically the same recipe I use for most of my bean soups.  The spices just get switched up a bit.  Sorry...no time to plug in nutritional stats in MFD.  I'll update this afternoon. Red Beans and Rice Ingredients:

• 1 lb dried red beans, soaked over night (or all day while at work)
• 1 onion, chopped
• 1 stalk celery, chopped
• 6-8 cups of chicken broth (start with 6 and add if you need to as the beans continue to soak up the water)
• 3 cloves garlic, minced
• 1 tsp fresh thyme (dried is fine, too)
• 1 lb sausage (I used sweet italian because its what I had, but I would typically get andouille), chopped
• salt + pepper

Method:

1. Combine all ingredients in a large soup pot.  Seriously, thats it.  I bring it all to a boil, then reduce to a strong simmer and cover.  It should cook for 1-2 hours, until the beans are soft but not falling apart.
2. Once soft, ladle out about 2 cups of beans and broth.  I try to avoid getting any sausage.  Place the two cups in a blender and puree, then add back to pot.  This will thicken the soup.
3. Serve over rice.

Dessert:  my two best friends, Ben + Jerry.  Cookie Dough and Half Baked flavors.  Maybe 1 cup?  Or 1-1/2?  Its hard to tell when you're spooning out of the carton.  Yes, it was necessary.  :) Alright, I'm off for some stretchy meditation.  Have a great Saturday!