June 8, 2019 – It’s all about yummy: Avocado toast, vegan curried carrot soup (recipe included) and non fat vegan 4 bean chili

Perfect day, wonderfully healthy. Winning back my health. Cooked this morning and prepped for the upcoming week. Needed to sample so I had a couple of the dishes I made today and will sample the other tomorrow. Today I made non fat curried carrot soup and non fat vegan 4 bean chili. Loaded with flavor and very healthy.

Breakfast: Avocado toast with maple syrup, smoked salt and grapes

Lunch : Curried carrot soup with smoked chipotle chicken and tomato sandwich

Dinner: No fat, vegan 4 bean chili with rice, asparagus, sour cream and salsa


Breakfast: Avocado toast: Dave’s 21 grain bread with avocado, smoked salt and maple syrup with a side of black grapes

Lunch: Curried carrot soup with chipotle pepper smoked chicken breast with smoked salt & tomato and Dave’s 21 grain bread.

Carrot soup recipeZero fat, vegan – made 9 cups

  • 2 pounds of carrots
  • 1 onion
  • 6 cups of water
  • Penzeys sweet curry seasoning
  • 1 jalepeno pepper


  • Saute diced onion in water, in large pot until caramelized
  • Add diced carrots to the onions
  • Add diced jalepeno pepper to carrots and onions and continue to saute
  • Add curry seasoning,salt and pepper to taste, I think I added about 2 tbl of curry, 1/2 tsp salt, a few grinds of pepper
  • Add 6 cups of water to vegetables and simmer until vegetables are tender
  • Remove soup from heat and cool a bit
  • Puree soup until smooth
  • Serve with a drizzle of lime juice

Dinner: Zero fat, vegan 4 bean chili with rice, steamed asparagus, salsa and sour cream