Are you feeling as stressed in January as during the holidays? Too rigid New Years Resolutions do that to us. Sure, we want to drop ten pounds. Take it easy, don’t starve. Yesterday I joined writer friends at Storytellers Soiree and thoroughly enjoyed a Caribbean Chicken Salad with no dressing, no bread and iced tea. Our writers group is a lot of fun. It is so worth attending because we’re close friends and share on many levels including the business side.
Problem was, I didn’t have time to swim. (Did lots of sitting and driving around L.A.) My body is accustomed to it, and I was getting a headache. Swimming laps is something I enjoy doing every day. Today I’m back on my me schedule. Here’s what I’m making for lunch: Mushroom and Bean Barley Soup with salad and pear.
1 cup vegetable broth
1/2 oz. barley
1/4 tsp. dried parsley
1 1/2 cup canned white beans, rinsed and drained
1 chopped scallion
1 tsp. olive oil (for cooking onion/mushrooms until softened)
1/4 cup evaporated nonfat milk
dash of pepper
After cooking onions and mushrooms, add broth, barley, beans, and parsley. Cover and simmer until barley is tender, about 15 minutes. Stir in milk and cook until hot. Add pepper if desired.