Another busy day today, but lots of satisfying eats!  I'm going to keep it quick again, and I apologize.  I have so many things that I want to talk with you all about, but just don't feel like I have a coherent post in me tonight.  I know I've promised a few things, a post on photography, reviews of calorie counting websites, and I definitely owe you a training update.  But I've been using so many brain cells at work that I get home and my mind kinda turns to mush... Hopefully I'll have some time to think and write a bit more clearly this weekend.  And until then, thank you.  For continuing to read.  For commenting.  For being supportive.  I'm a very lucky girl to be involved with such an outstanding community.  :) Breakfast: banana, date, flax, almond butter oats...yum!  I woke up thinking about this breakfast, and it totally hit the spot.  I tried the Heart Healthy portion (3/4 cup) I've been seeing pop up in the blog world to see if it would make my bowl stick with me longer, but I was still hungry right at noon.  I think I'll stick with my standard 1/2 cup from now on, to keep my calories a little lower. [487 cal]

• 3/4 cup rolled oats, 1-1/2 cup water, pinch of salt
• 1/3 cup mashed bananas
• 1 tsp real maple syrup
• 1 tsp ground flax
• 1 chopped date
• 1 tbsp almond butter

Lunch: 1/2 slice veggie lasagna and a bell pepper/cucumber salad [297 cal] The lasagna was excellent reheated for lunch, just like it should be.  :)  My salad contained:

• 1 cup red and orange bell pepper
• 1/2 cup cucumber
• 1 tsp grapeseed oil
• 1 tbsp balsamic vinegar
• 1 tsp dijon mustard

Snack: 3/4 cup cottage cheese.  I didn't eat my apple, too busy and not hungry enough.  I also had 3 large green olives while preparing dinner with my hubb. [166 cal] Dinner: the best split pea soup I've ever had!  And a slice of homemade honey wheat bread that I pulled out of the freezer. [502 cal] I've never made split pea soup before, but it was so easy and so deliciously warming on this very cold winter night.  The hot italian sausage added the perfect amount of heat, just at the back of the throat.  It was the perfect complement to the sweetness of the peas and carrots.  And the rosemary?  Divine.  Just the right touch of earthiness. This soup has made its way solidly to our list of regulars, I feel certain. Split Pea + Sausage Soup [inspired by the kitchen sink, adapted from A Year in a Vegetarian Kitchen] makes 6 servings 375 calories, 15.4g fat, 5g sat. fat, 59.5g carbs, 23g fiber, 34g protein Ingredients:

• 2.5 cups dried green split peas
• 2 stalks of celery, chopped
• 1 tbsp fresh rosemary, chopped
• 1/4 cup fresh parsley, chopped
• 1 bay leaf
• 5 cups of water
• 4 cups of chicken broth
• 1 pound hot italian sausage
• 2 medium leeks, diced
• 2 large carrots, chopped
• salt + pepper

Method:

1. Rinse and drain peas.  Sort and pick out bad peas.
2. Combine water, broth, peas, celery, rosemary, parsley and bay leaf in large soup pot.  Bring to a boil, then lower heat to a brisk simmer.  Allow to simmer for about 30 minutes, until peas start to split apart.
3. Meanwhile, brown sausage in skillet.  Once browned, add too soup pot.
4. Saute' leeks and carrots until soft, about 10 minutes.  Add to soup pot along with salt and pepper to taste.  Let simmer (briskly) for about 20 more minutes, until peas get pretty mushy. Remove from heat and let cool for 10 minutes before serving.

Daily Totals:

• calories consumed = 1,452
• calories expelled = none other than the usual...
• net calories = 1,452

Goodnight!