How to stay motivated when all you want to do is sleep

Obviously, by my lack of posts in the last two weeks, it's clear that my healthy habits have gone missing. Work has been stressful, and I come home mentally exhausted. This total lack of motivation must cease! I need your tips, people! What do you do to stay motivated? Here are some ideas:

• Put an inspirational photo (e.g. you at your most fit) not only on your fridge but as your computer wallpaper. Some of us spend more time in front of the computer, so it's bound to be effective.
  
• Cut a pretty ribbon or other material to the size you want your waist to be and wrap it around your wrist, wearing it as a bracelet as a constant reminder. (Props to Emily for this one!)
  
• Brush, floss and rinse after your last meal of the day to prevent eating late at night.
  
• Throw back a tall glass of water whenever you feel hungry/a craving coming on. Chances are you're mistaking hunger for thirst, anyway.
  
• Unless necessary, don't carry cash or your debit card around with you. The easier the payment, the easier the spending. Nobody wants to feel silly using their Visa to pay for a $5 Burger King combo.
  
• Prepare as much good food as you can whenever the mood strikes.

My mood is mid-strike, so I'm baking salmon (so tasty with salsa and sour cream, by the way), sweet potatoes and asparagus for lunch tomorrow. Next, I'll chop up a green pepper as a snack and then put some oatmeal in a pot for tomorrow so there's no excuse. Let's do the damn thang!

What do you do to stay motivated?

Savory Bean and Spinach Soup

I'm just getting over a nasty cold and spent today at home -- what better time to slow cook a savory bean and spinach soup from Fitness Magazine. It turned out well and tastes nice and healthy. Check out the recipe:

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber.

I skipped the Parmesan and estimated most of the ingredients since I'm comfortable with mL, not ounces. Could use some more beans and rice. I like the idea of "stoups" a bit better.

Apologies for not having made and posted about that lentil soup yet. It's in the queue! :)