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Austin Simply Fit Resolution Challenge Week 4

Goal this Week: Start packing snacks on Sunday for the week AND get my daughter involved – she is in track and really needs the extra energy. This is a picture of what I purchased for snacks this week.

  • Progress: Still eating more often throughout the day and drinking enough water. Planned dinners in advance so that my family could eat before I got home from the gym AND so I would have dinner when I got home after working out.
  • Hardest Thing to do This Week: 175lbs deadlifts. No questions asked.
  • Favorite Food: Breakfast! I commute daily so being able to eat before I leave the house is crucial. I make breakfast tacos on Sunday, wrap them up in wax paper, and heat up in the morning.
  • Most Challenging Exercise: Box Squats. Hard and challenging BUT satisfying
  • Craving:  I am really good with exercising and eating well during the week BUT the weekends are a challenge for me.
  • Favorite Meal this Week:  This recipe is great for big batches. I doubled the recipe and froze half, splitting the amount between 2 quart freezer bags. I now have food for the week, leftovers for dinner AND 2 bags in the freezer for busy nights. Kimberly Lipsky, South Lamar Deli Order Clerk, shared this recipe with me and it blew my mind! The broth for the soup is made up of blended vegetables – whoa! Talk about sneaking those veggies in!

East Indian Lentil Soup

Adapted from Kimberly Lipsky

2 cups red lentils TIP: Buy 4 cups from our bulk department and save the rest in a glass jar, for the next time you want to cook lentils.

To blend:
1 medium zucchini, chopped
1 cup baby spinach (Our local, Oakhill Triple Washed is the best!)
1 cup baby carrots, chopped, or shredded (best)
2 stalks celery, chopped
handful of fresh cilantro (10 sprigs)
½ inch knob fresh ginger, peeled and chopped TIP: I freeze my ginger and then grate, it makes it so much easier.

For the soup:
3 cloves garlic, minced
1 medium yellow onion, diced
1 tsp turmeric powder TIP: buy your herbs from bulk – you can get smaller amounts so you don’t end up with spices that you rarely use.
1 Tbsp Garam Masala
2 tsp sea salt
2 Tbsp Olive oil


  • Wash and rinse the red lentils a few times, until the water runs clean. Place in medium, heavy bottomed sauce pan, with enough water to cover the lentils. Boil for 30 minutes, until soft. Stir to make sure that the lentils do not stick to the bottom of the pan. Set aside.
  • While the lentils are cooking, blend the veggies until smooth. You will need to do these in batches. Pour the blended veggies into a large mixing bowl as each batch is done.
  • In a large pot, sauté the garlic and onion in olive oil until translucent.  Add in spices – continue to sauté 2-3 minutes to bring out the flavor, add 1 tbsp water as needed to prevent sticking.
  • Next, pour in the blended veggies and stir well. Add lentils and 2 to 3 cups of water (depending on how thick you like the soup). Stir to mix and simmer slowly for 45-60 minutes, stirring occasionally. The longer it simmers, the better the flavor BUT it will thicken so you might want to add more water. This can also be added to a slow cooker for 2-3 hours.

Meal Ideas:
• Serve with Brown Rice and top with Greek Yogurt
• Top with green onion and eat as a soup
• Serve on a bed of fresh baby spinach