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It’s already 11:45pm and I’m just posting now. ARG.
Damn being a night owl.
I did have a really lax day though (prob not the best idea when we need to be moved out of our house in 5 ish days!!) but it sure felt good
I woke up at the crack of 10am and got right to lurkwork.
Yes that’s right. I named my addiction. Sounds important now, yeah?
While I was working I slurped on a smoothie.
1 cup almond milk
1 frozen peach
1 scoop of vanilla isoflex
2 ice cubes
I bookmarked about a 1000 new recipes and got the googs down to about 700. Wooop!
Just when I planned to take Beasley out for a jog it started to rain. Saskatoon weather is crazy lately! Rain, sun, rain, rain, rain, rain. COME ON MOTHER NATURE!!
Instead of working out I decided to get started on lunch instead.
Healthy Garden Potato Soup
1 1/2 tsp extra virgin olive oil
1 shallot, diced
1 bulb of fresh garlic, minced
1 cup of sliced carrots
6 large stalks of rainbow swiss chard (spinach, kale or green beans would work too)
1 lb of new potatoes, quartered
2 cups of veggie broth
1/2 cup water
3/4 cup almond milk (or regular milk)
1 tbsp fresh basil, torn
salt and pepper
Heat olive oil over medium heat and add shallot and garlic. Cook for about 3 minutes and then add carrots and potatoes. Cook for about 1 minute and then add broth, water, salt, pepper and basil. Bring to a boil and turn temp to low, cover and simmer for 15-20 minutes, until veggies are soft. Add in chard during last 5 minutes. Pour half of soup into blender or food processor and blend until smooth. Pour back into pot. If you don’t like your soup chunky, blend the whole batch of soup. Top with goat chedda, more pepper and some hot saucce if you’re so inclined.
My fave thing about this soup was that everything came from either my mom’s garden or the farmer’s market.
Oh, and obviously the goat chedda.
The rest of the afternoon was spent mindlessly looking through cookbooks and mags, trying to figure out what to take and what to toss. I packed one box. Ha. But I did get all the laundry finished
When Andrew got home from work we went and picked up a Magic Bullet so we can still have smoothies on our holiday.
I would love to take the Kitchenaid but she’s kind of a husky beast. Bullet is a little more practical.
Ander made supper while I watched Pretty Little Liars.
He had a burger and smoothie (obsessed much?) and I had a gigantic salad with organic mixed greens and kale from ma mama’s garden, grilled salmon, kamut and spelt prepared salad, sliced pickles and cucumbers and topped with raspberry vinaigrette and sunflower sprouts.
Need to learn how to make kamut and spelt salad ASAP.
I’ve been snacking on some cherries
and a piece of toast with raspberry jam and earth balance.
That about brings us to right now.
My eyes are closing again as I’m typing so like ushe, I’m off to bed! (Well, check facebook and email first of course )
On the food agenda for tomorrow ~ these beautiful crepes! Not sure if they’re going to be for breakfast or lunch yet.
What do you like better? Sweeeeeet or savorrrrry?
Oh and if you were thinking about getting me a gift (or someone else in your life…..) I would like a few of these please!
Or one of these