Today was one of those days where I felt like I didn’t have a free moment. It wasn’t a bad day, just sort of chaotic. I woke up late and a little cranky, miffed because I had no almond butter. Work was productive, but I was busy all day. At lunch time, I stepped outside, soaked up some sunshine, and took some long, deep breaths. I love that the hospital is located amidst so much natural beauty. I just have to remember to go outside and enjoy it, or take the elevator to the 7th floor and check out the breathtaking mountain view. But let me back up to the topic of lunch and save you a few bucks and a bit of disappointment: Morningstar Farms Sesame Chik’n is gross. The sauce was sickeningly sweet, the rice was crunchy-ish, and the fake chicken was soggy. Eww. Since I am trying to cut back on my out-of-control food budget (a whopping 40% of my income according to mint.com), I’ve been trying to take my lunch to work more often and cook more dinners at home. Against my better judgment, I bought this hideous frozen lunch item at Amazing Savings, a discount grocery store that sells a lot of organic and “healthy” foods. Never. Again.
Fortunately, dinner exceeded my expectations. I made Whole Foods Market’s Turkish Lentil Soup recipe. Initially wary of the sparse number of ingredients involved in this soup, I decided to try it anyway because it’s received several good reviews on the Whole Foods website. The inexpensive ingredients, ease of preparation, and super yummy results make this one a winner. I made a few modifications–I added about one additional cup of veg stock, 1/3 tsp. cayenne instead of 1/8, and chopped baked potato during the blending phase to add heartiness and a creamier texture. Paired with a huge hunk of whole wheat bread from the West End Bakery and an Abita Strawberry Harvest Lager, it was a nearly perfect meal.
For day 2 of 108 yoga practices, I practiced twists, forward folds, and backbends at home for about 40 minutes.