I love cheesecake.
I love rich, creamy, lemon infused frostings.
I love butter.
I love all of these things and more. Which surprises some people. You have to admit, it is just a little ironic for a dietetics student to be totally into these sorts of things. You know?
I guess you could say that I’ve found the common ground between my deep desire to be healthy, strong, and confident, while also indulging in all of the things I love. Intuitive eating. It’s a process. A life long journey. And, speaking from one friend to the next, let me tell you: it’s completely worth the effort.
Speaking of indulging in all of the things I love, nothing is more suiting for a post-holiday lunch than a hot vegetable soup.
I consider most of my vegetable soup recipes to be the beginning step.
A red bell pepper is added here. A zucchini is added there. Some extra seasoning, a sprinkle of salt, a dash of pepper. Most of the time, no two soups are exactly alike. This is true. Most of the time. And yet, whenever I make this particular soup, I pause for a second, carefully considering what I want to add.
And then it hits me. Nothing. I don’t want to add a thing. It’s perfect, just the way it is. To think I found this simple recipe in a grocery store handout.
On the side, I broke up the last of my quinoa burger, added some freshly chopped spinach and tomatoes, added some hot sauce, and dunked my tortilla chips. I loved the soft, nutty nexture of the quinoa burgers against the salty crunch of the tortillas. Yum!
This soup gets better and better with age. Flavors meld. The cabbage sweetens. It’s a beautiful thing.
In other words—for best results—make this soup at least one day ahead and enjoy it to the fullest on the following day. This is a lovely soup filled with nutrients and flavor. Perfect for a cold autumn afternoon.
- 2 tsp olive oil
- 1 onion, chopped
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- 1 tsp basil
- 1 tsp oregano
- 1 medium zucchini, chopped
- 2 carrots, sliced
- 1 quart low- or reduced sodium broth, chicken or vegetable
- 2 cups white beans, cooked
- 2 cups canned tomatoes
- 1/2 head cabbage, chopped
- 1/4 cup parsley
- 1/4 tsp salt
- Pepper, to taste
- Heat olive oil in a large pot. Add onions, celery, and garlic. Saute until tender but not browned.
- Add basil and oregano. Stir for 1-2 minutes.
- Add chopped zucchini and carrots; cook for another few minutes. Pour in chicken or vegetable broth, cooked beans and tomatoes.
- Cover, bring to a boil, and reduce heat to simmer. Alow soup to cook for 45 minutes, stirring occasionally. Add water as needed.
- Add chopped cabbage and parsley and cook for about 10 minutes more. Add pepper to taste.
Have I ever mentioned how much I love Black Friday???
Nicole and I were up at 4 this morning. Ready by 5. Shopping by 6.
Breakfast was taken to go. Hair was thrown up in a ponytail. Shopping adrenaline gave us energy.
I. Love. Black. Friday.
I especially love it when we both walk home having found great deals and wonderful memories.
Stores were filled, filled, filled with awesome 50% discounts, so of course we went a little crazy on clothes we needed (and loved!) I even had a little bit of left-over money for some fun accessories!
And new clothes for presentations and other prefessional things.
The day was long, but we never actually grew tired. Shopping adrenaline carries far. And—at the risk of sounding like crazy, hardcore Black Friday shoppers—we’re already planning our trip for next year.
Question: Do your workouts change as the cold weather comes along, or do you stay pretty constant throughout the year?