Prepare yourself for an extremely un-unified post.
I didn’t have the veg that the original recipe called for, so I used some shallots and roasted asparagus. I also added some Sunny Paris, which is my favorite herb blend to add to pretty much everything.
Today began with a pear and an hour of spinning, followed by a bowl of apple oats. I didn’t photograph the oats (worst blogger ever), but I will give you the recipe. This was a bowl of oats that I could have remained lost in for eternity.
- 1/2 c oats
- 1/2 c water
- 1/2 c unsweetened almond milk
- 1 small apple, cored and diced
- 1 tbsp chia seeds
- 1 tsp 2x vanilla
- 1 tsp cinnamon
- 2 tbsp raisins
- 1 tsp honey
Pour the water and almond milk into a small saucepan. Add the oats, chia seeds, and diced apple. Turn the stove on to medium heat. Add the vanilla and cinnamon. When the oats begin to bubble, reduce heat. Cook over low or medium-low heat until the perfect texture is reached. Stir in raisins and honey.
For dinner, along with some baked tofu, I decided to make a light vegetable soup. Think side salad in the form of soup.
Light Vegetable Soup
- 1 large onion
- 5 medium carrots
- 1 medium zucchini
- 1 medium tomato
- 4 large celery stalks
- 1 small head cabbage
- 8 ounces frozen green beans
- 1 small can tomato paste
- 12 c low sodium vegetable broth
- 2 cloves minced garlic
- 1 tsp each: thyme, basil, oregano, black pepper
- 2 bay leaves
Chop all vegetables (except green beans) and place them in a large stock pot. Cook over medium heat for about 10 minutes. Add herbs and spices, and cook for another 3-5 minutes. Add vegetable broth, and stir in tomato paste. Bring soup to a low boil, and add the green beans. Simmer for 15-20 minutes, or just dig in as soon as the green beans are cooked.
This soup is really easy to throw together, and it’s a nice way to mix things up and get some veggies when you’re tired of eating salads. You can use any vegetables that you have on hand.
Hopefully I’ll produce a higher quality post soon!