Soup day

In a few hours, the girls will come over for a soup day. Each of us will bring the ingredients for a batch of soup and we will spend the morning chopping and cooking. We put the soup in jars and each person goes home with three different soups. I put my jars in the freezer and take one out in the morning for my lunch. By the time I am ready to eat, the soup is nearly thawed. I took a class on winter foods for health a number of years ago and the instructor told us that when it is cold outside, we need to eat warm foods. Salads are harder for our systems during the winter so a good veggie-filled soup is a great option. I will be making this one today.

Happy Saturday.

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Monday in the Kitchen

This kitchen loveliness actually happened on Sunday. We have an annual harvest dinner at church and this year I signed up for a salad. I found this recipe on The Minimalist Baker, a site that I am visiting often these days.  Because I need to eat gluten-free, I try to make something yummy that I can be assured is safe.  Lately I have found that people seem to be annoyed at the idea of eating gluten-free.  I know it makes serving pizza or cookies to a crowd a more difficult task but it really is much easier than it was 10 or more years ago.  I never expect there to be options at group meals so I generally bring my own food, not to make anyone feel guilty, but because I need to take care of myself.
I have been eating about 80% vegan for the last few weeks and I will say that I really do feel so much better so I plan to keep that up.  I need to revist Mark Bittman’s VB6 book, I think I have it around here somewhere.
Hope your Monday is filled with beautiful, healthy food.

Three Things Thursday – the jars

Today is a jar day. Three jars for comfort, nutrition, and convenience.

1. Almond milk mixed with a tablespoon of vanilla protein powder for my morning matcha at work.

2. Blueberry-banana-spinach smoothie for breakfast.

3. Kale and chicken salad for lunch.

That should just about do it for today.

Happy Birthday to Carole and thanks for hosting our Thursday’s.

Sometimes Mondays

are for making soup even when the forecast says the temperatures will climb into the 90’s today. But I can’t stop thinking about soup so I turned on the fan and set to cooking. I made two soups today. First up, sweet potato with apple and ginger. The second soup was a new one for me – butternut squash with sage fresh from my garden. The kitchen won’t be used today since we are hosting a BBQ this afternoon and now I have enough soup for the week!

Mondays in the kitchen – cinnamon


I have read that cinnamon can help stabilize blood sugar.  Okay.  I’ll try it.

My first attempt at adding cinnamon to my coffee was less than successful.  Apparently, cinnamon does not dissolve.  In fact, it gets kind of gooey, almost gelatinous.  Weird.  Next I tried putting it into my Ninja blender with a bit of milk and coconut oil.  That was much better.  But also more work.  This weekend I settled on adding a bit of coconut oil and cinnamon to the cup and then adding my coffee.  I think that will work.

I have been sprinkling cinnamon on sliced apples for a snack or toppping a piece of toast with coconut butter and cinnamon.  Last night I added cinnamon to my yogurt – yum!  I don’t eat oatmeal but I hear that cinnamon on top of cooked oats is good.  I bought some cinnamon sticks and plan to leave one in my cup of tea or even just warm water.  That seems a good option for work.

Any other ideas?

Monday in the Kitchen on a Tuesday


Yesterday was a blur and I just could not sit down long enough to tell you about my current kitchen adventure.  Spiralizing.  I have had this little gadget for a while but I forget to pull it out.  Now that we have launched into an 8 week meal plan to cut more sugar out of our lives, I think I need to find some space on the counter for this gadget.  It certainly jazzes up a salad and zucchini or sweet potato “noodles” make a great base for the evening meal.  

Spring break is turning out to be busier than I would like but things are getting checked off the list and today will include my first run since forever and a yoga class.  Breathe . . . .

Mondays in the kitchen – H2O


I have quite a collection of water bottles.  I keep a 20oz cup on my desk at work.  And every morning I fill one of my pretty water bottl s to take in the car – a lovely orange HydroFlask, a Mount Ranier bottle that was a gift from my sister, and my newest addition, a Lifefactory glass water bottle.  I make every effort to drink 64 or more oz. of water every day.  And while I like plain water, I also like to jazz it up a bit.  My favorite combo, a slice of lemon, a slice of lime, some fresh orange juice, and a chunk of ginger.  As we move into spring I will add some frozen cranberries or blueberries, apple slices, and maybe even cucumber to my water bottles.  

How do you make sure to drink your water?