Today was a slow-starting kind of day. I think our early mornings caught up to both of us. We fell asleep at 9PM last night and didn’t wake up until 9:30 this morning. It’s so important to listen to your body and what it needs, so I’m glad we got that extra sleep.
We ate a quick breakfast, made our green smoothies, and spent the day running some errands.
Today’s green smoothie had a new ingredient: frozen peaches. Yum!
Each smoothie contained:
- 1/4 cup soy milk
- 6 small pieces of chopped pineapple
- 4 cups spinach
- 3 slices of frozen peaches
- 4 chunks of frozen banana
- 2 T vanilla yogurt
- 1 tsp flax seeds (ran out of chia seeds 😦 )
- 2 T of water
- 3 ice cubes
Ready to go!
VEGETABLE STOCK AND SOUP
The ingredients were super simple:
- 1 celery stalk
- 2 carrots
- 1 red potato
- 1 yellow onion
- 3 garlic cloves
- 3 vegetable bouillon cubes (we cheated a little)
- 6 cups of water
Cut up all of the ingredients:
Chop the carrots and celery, slice the potato, and quarter the onion. You can leave the skins on them all!
Heat two tablespoons of extra-virgin olive oil on medium high:
When it’s hot, throw in all of the ingredients mentioned above:
Once the vegetables are browned, pour in the 6 cups of water:
And three vegetables bouillon cubes. We used these:
Bring to a boil, then let simmer for a minimum of 30 minutes (longer for more flavor). We did it for about an hour:
When the time is up, scoop out the vegetables, which will leave you with a simple broth:
We made two batches and decided we didn’t want to throw away all of the veggies, so we poured the broth from the first one directly into the other batch that was cooking:
You can simply store the broth in your freezer for a later date.
Into the second batch we added the white and light green portions of leeks, 2 more cups of water, 1 cup of brown rice, 1/2 cup quinoa, and 4 cups of broccoli florets. You also have to cut your vegetables into bite-site pieces, as opposed to huge chunks.
We then brought it to a boil and back down to a simmer for another 30 minutes or until the rice was completely cooked:
Overall, it was satisfying with loads of vegetables and protein-packed quinoa. We both, however, agreed it seemed to be missing some spices. More experiments to come, I guess!
Now, for our most delicious new discovery:
We’ve had these bad boys sitting in our fridge for a while now, and they were still good! We just did a simple recipe on the stovetop.
The ingredients included:
- 1 big butternut squash (we only used one of the two pictured above—1.5lb)
- 1 T of minced garlic
- 2 T of extra-virgin olive oil
- 1/4 cup vegetable stock (or water)
- salt and pepper to taste
First, peel the butternut squash.
Cut it into about 1/2 inch cubes:
Heat the olive oil on medium:
Add the minced garlic and stir until brown:
Once brown add in the cubed butternut squash and vegetable broth:
Bring to a boil, then simmer and cover for 15 minutes, stirring occasionally.
We sprinkled ours with walnuts:
Goodnight and sweet dreams!
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