More vegetarian lunches here. Lunch today was bib lettuce salad with Millet and Olive oil with white wine vinegar drizzle with a serving of a vegetable black bean soup.
I’m Down 5 pounds now after two weeks of eating better, moving more, sleeping better, and exercising.
To make the soup:
Sautee half an onion in olive oil until slightly brown but not caramelized, add in chopped celery and cook for 3 minutes, add in chopped carrots, roll into a pot of black beans in black bean broth (I made them from dried beans so garlic, bay leaf, onions, and various aromatics were involved there), add about 4 to 5 cups of no-salt veggie stock, mix in a healthy amount of red chili flakes and cumin with cracked black pepper and finish off with, you guessed it, a big bunch of chopped red kale. let simmer for about 15 minutes and serve. Note, Millet by itself is not a complete protein but with the addition of the black beans, your protein needs are covered.