|Banana bread with coconut butter... yum!|
Instead of using a loaf pan, I used an 8x8 pan. The first time I made this bread I used a loaf pan and I could NOT get it to cook all the way through--the outside was burned and the inside was still raw. So this time, with the 8x8 pan, it cooked through very evenly. The recipe says 30 minutes for a loaf pan, but I'd say 30-40 for an 8x8 pan.
|It was much easier to cut into even pieces in this pan than in a loaf pan.|
For lunch, I decided to make Lemon Lentil Soup. I haven't made it in a long time, and I forgot just how good it is! My recipe is just 4 simple ingredients, and it is as easy as opening a can of soup, but SO MUCH TASTIER! Not to mention HEALTHIER.
|Ingredients for Lemon Lentil Soup... so easy!|
Lemon Lentil Soup
- 1 cup of red lentils (sort & rinse)
- 1 quart of vegetable broth (I've tried this with chicken broth, and it wasn't very good--it had a metallic taste)
- 1/4 tsp. crushed red pepper flakes (this amount gives a small kick--if you like it spicy, use 1/2 tsp.)
- juice of one lemon (plus the zest, if you like!)
Combine the lentils, broth, and pepper flakes in a pot and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes, until lentils are soft and the soup has thickened. Add the lemon juice (and zest, if you're using it), stir, and heat through. Makes 4 small servings (about 1 cup) or 2 main-dish servings. For 1 small serving: 162 calories, 0 grams fat, 7 grams fiber, 30 grams carbs, 11 grams protein.
I counted calories (successfully) today. And I knocked 3.25 more miles off the Summer Challenge. I did three back-to-back treadmill workouts that were 15 minutes each. The 15-minute workouts are HARD--the incline goes up as high as the treadmill goes (mine goes up to 12%).
|Again, hard to read, but these are the workouts I did|