So it appears I’m one of the only ones that has trouble sticking to exercise during the holidays 🙂 Luckily, y’all were there with some great tips:
‘Just do a little each day and tell yourself how good you’ll feel afterwards”’ –Lori
‘Sign up for a race right after Christmas to keep you motivated’ –Samantha
‘Workout, then get cozy’ –Katie
‘Stick to a normal schedule’ –Erin
Thanks for the tips, ladies! I’ll let you know how they work out 🙂
As for the healthy eating, I’m pretty good at that one! I even tried out a new recipe the other night for Meatless Monday. (OK, so I actually don’t ‘do’ meatless Monday every week, which is a good thing because the sound of it struck fear into Hubbs’ carnivorous heart) 😉
The recipe comes from a great new cookbook I was sent… and if you stay check back this week… you might just get a chance to check it out yourself 😉
I was really excited about this recipe because it sounded totally different from the usual tomato soups I eat (no garlic or onions or chicken broth!). So I gathered my ingredients…
2 (6 oz) cans of organic tomato paste
20 grape tomatoes, diced
3-4 romaine leaves, thinly sliced
1 1/2 Tbsp chopped cilantro
1 Tbsp garlic salt
1 tsp cayenne pepper
2 tsp cumin
1 tsp black pepper
3-4 cups of plain almond or rice milk*
(*I only had vanilla almond milk, so I had to use 2% regular milk instead)
and got to choppin’!
FYI: no carrot necessary. I was just nibblin’ 🙂
I heated the milk over low heat in a small pot.
while in another pot I combined the paste, romaine and tomatoes over medium heat and let simmer while I stirred for about 5 minutes.
It just didn’t seem right. It looked chunky and weird… but I persevered and added the spices.
I mixed it all up and let it simmer for about another 5 minutes. Then, slowly, I added in the warm milk about 1 cup at a time. I started getting more confident…maybe this could be good!
Once adding all the milk and stirring, I was impressed. It looked GOOD!
And you know what? It tasted GREAT! I served it up with grilled cheeses made on jalapeno cheddar bread (OMG YUM) for a perfect fall meal!
when I went back for seconds, I realized the stove was still on and had heated the pot too much… and my milk had curdled. It pretty much ruined the rest of the soup.
I loved the flavors though, and am anxious to follow the recipe exactly next time and use almond milk. It really turned out so much better than I expected!
What do you think the key ingredient is for a killer grilled cheese sandwich?
I think you have to use Cabot cheese (my favorite!) and a yummy bread (like jalapeno cheddar!)