Not Perfect, But.......

......the headache was much better today, praise the Lord!!!  I have to keep the tylenol in me at all times, and sometimes that doesn't even help!  But, I am thankful that the headache was no way near what it was the last couple of days!  Thank You, Lord!

Dieting update
So, I have lost 6 lbs this week!  I have been really good about drinking water, too!  On Monday, I dumped out the rest of the tea from the fridge because, while not sweet like McDonald's tea, it did have about 1/4 cup of sugar to the gallon.  Also, I have not been snacking at night like I usually do did!  :D  I'm sure that will go a long way in my Battle against the Bulge, just by itself!  :D

Here is what I have eaten today:
For breakfast I made myself a smoothie using 1 cup of OJ, 1 banana and about 5 fresh strawberries.  YUM!
For lunch I made myself a chicken salad with a combination of leaf lettuce and spinach, diced green peppers, broccoli, carrots, grated cheese and ranch dressing.  It was YUMMY, too!
For a snack this afternoon, I made a batch of V8-type beverage.  The recipe is below.
For supper I was not in the mood for anything we had to eat, but I needed to take some more tylenol, so I ate a bowl of the Dolly Parton Diet Cabbage Soup and then laid down for about an hour.
All day beverage, water, water, water, and more water!  :D

Chicken Salad for Lunch

Homemade V8 type juice

I got the recipe for the V8 juice at "The Kitchn" dot com (no, not a typo).
Ingredients:
4 cups tomato, diced (I used three 14 oz cans of diced tomatoes)
1/2 carrot, diced
small sliver of beet (mostly for color and I did not use)
1 Tbsp Worcestershire sauce
1/2 tsp sea salt
1/4 tsp cracked pepper (I just used the regular pepper)
1 cup water, divided (I did not use the 2nd portion, mainly because I forgot)
1/4 cup spinach (not sure how much this is, I just threw in maybe 10 leaves)
1 Tbsp parsley

Directions:
Combine the tomatoes, carrots, beet, Worcestershire sauce, salt, pepper and 1/2 cup of water in a saucepan.  Bring to a boil and then reduce heat.  Let simmer, covered for 20 minutes.  Add the spinach and parsley and simmer for another five minutes, keeping the pan covered.  Remove from heat and let cool for 10 minutes.  Pour in blender, add remaining 1/2 cup water and puree until smooth - about 2 minutes.  Strain through a fine-mesh sieve and serve chilled (I did not strain and I like mine warm!)

This recipe says it makes about 10 ounces and serves one.  Since I used more tomatoes, I got a lot more than one serving.

Nite!