We have been trying to eat better, but this tim, both of us are into it. I have decided to do a colon blow for a few weeks by eating a lot if fiber and lean protein. On the heels of eating the pureed red lentil soup at Sik Sak in New York, I decided to make it at home and have discovered that it is a fantastically easy and tasty treat. I add a lot of madras curry powder to red lentils and onions simmering in low sodium chicken broth. I also add a bit of paprika and some garlic powder and the results are a stunning, filling soup that is incredibly healthy for you. Last night I made it with carrots and celery added in for extra healthy vegetable servings.

We had a friend over for dinner the other night and I served the lentil soup along with a spinach and roasted pear salad with 50% fat free mozzerella and cashew encrusted chicken strips that I baked in the oven. The chicken came out super tender. What I decided to do was grind up cashews in an electric chopper, take chicken breasts and trim off the fat, dredge in egg and milk and then coat in the cashew dust. I put the breasts in the oven at 350 and cooked them for a half hour or so until just done. I was able to roast the pears (witha sprinkling of olive oil and pepper) in the oven at the same time. All went into the spinach salad and it came out beautifully.

The next night I made roasted acorn squash and red lentil stirfry with fresh cut green beans and sauteed swiss chard stems along with a cold black beans and rice dish. It was delicious, but we were hungry after about an hour and had to order a sandwich with our drinks down at 3Tides. Sigh.....One has to cheat every once in a while!

mmmm...next time.....colon blow casserole!