Cooking Mama

So I have been eating better (more whole foods - salads, potatoes, and fruit) which entails more complex cooking. The good thing is that I have moved off of my plateau (I hope). So since school starts next week, I am enjoying having time to cook. Today I made curried carrot soup, savory lentils (tomato paste, soy sauce, dijon mustard, and balsamic vinegar), fat free vegan mac and cheeze (for Dermot), broccoli, and brown rice. I also made up more of my salad dressing (soy sauce, rice wine vinegar, water, ginger, and garlic). Boy does my back hurt and am I hot. We'll see if I can keep this up once school starts.