happy friday!! oh boy, i am TIRED today. brad came to madison last night, but he wasn’t able to leave st. louis until about 6pm, so he arrived here a little before midnight. i stayed up until about 20 minutes before he got here, which is WAAAAY past my bedtime! 😦 we snoozed the alarm for almost an hour this morning! i think a nap is in order for later today. 🙂
last night i finally got my booty to the gym! i spent an hour on the treadmill watching grey’s (!!) and then did a quick 20 minutes of weights. i realized that i need to think about what moves i’m going to do BEFORE i get to the gym. otherwise i get there and my mind goes blank and i end up skimping on my workout because i don’t know what to do. anyone have a great strength training workout they want to pass on?
i promised you guys the recipe for my delicious veggie-filled soup i made on my snow day, so here it is!
snow day veggie soup
- 1-2 T olive oil (to saute veggies)
- 1 cup of carrots, sliced into 1″ chunks and cut in half
- 1 large onion, diced
- 1 cloves garlic, minced
- 1 quart sliced mushrooms
- 4 cups vegetable broth
- 1 tsp italian seasoning
- 1/2 tsp black pepper
- 2 (15 oz) cans beans of your choice*, drained and rinsed
- 16 oz. bag baby spinach leaves
- 7 oz chicken or turkey sausage** – kielbasa “flavor”, cut in half, and then in 1/2 inch pieces (optional)
*i used one can of chickpeas and one can of kidney beans, because that’s what i had. i imagined this soup with great northern beans, though.
**i used trader joe’s chicken sausage and it was perfect!
1. gather and prep ingredients
2. saute carrots, onion, garlic, and sausage on medium heat stirring occasionally for about 8 minutes, add mushrooms after about 4 minutes (they take less time to cook)
3. add broth, italian seasoning, pepper, and beans. bring to a boil, then simmer for 5 minutes until carrots are cooked to desired consistency
4. blend 2 cups of soup in food processor or blender (i skipped this step because i wanted a broth-y soup).
5. simmer an additional 5 minutes and remove from heat. add spinach and stir until spinach wilts.
yield: 6-8 1.5 cup servings
nutritional information (including sausage): calories: 227; fat: 3.9 g (sat: 1.2g); carbs: 31g; fiber: 7g; protein: 17g
this soup is great because you can really customize it to your preferences and what is in your kitchen!
i served it with tea and cheddar wafers.
i had some leftovers for dinner last night and it was absolutely delicious a day later, too!
today i’m heading to work and brad is meeting with a chiropractic practice in madison for a potential job. then later tonight his parents are coming down to see him and take us out to dinner. yay for free meals! 🙂
are you more of a fan of cardio workouts or strength workouts?
i’m definitely more comfortable doing cardio workouts, but i love being sore the day after a great strength training session.