I am so glad you all liked the new blog! I love that so many of you have been on this journey with me and continue to follow. I am still working on a few kinks, like I canâ€™t figure out how to reply in the comments below, but at least it is a lot easier to email all of you!
My Monday at work was super productive, I have a Womenâ€™s Solitude Retreat that I am getting ready for that starts next week. Needless to say I have been one busy lady. I did manage to have a wonderful lunch, thanks Veronica who sent me this yummy soup recipe that I made this weekend.
Thai Soup: Adapted from Spunky Coconut
gluten-free, GFCF, dairy-free
Soak 1 cup of quinoa in a bowl of water for a few minutes. ( I used Wheat Berries )
Strain, rinse again in fresh water, and strain.
(make sure not to skip this step, because quinoa has a bitter coating intended to protect it from birds and the elements where it grows)
Add to slow cooker with:
1 cup coconut milk
1 quart broth
2 small or 1 large chopped onion
3 cups thawed Organic Garden Trio (corn, carrots, green beans)
Note: to make this a grain-free recipe, substitute the corn (I meant to say that earlier)
2 tbsp gluten-free teriyaki sauce (I use Premier Japan, edwardandsons.com)
1 tsp garlic powder
1 tbsp gluten-free tamari sauce
1 inch fresh peeled chopped ginger (I hate Ginger so I didnâ€™t Add)
1 block of Tofu chopped into cubes
Set to 4 hours, high.
OH MY GOODNESS! This tasted AMAZING and it made enough for the entire week 🙂
Along with my soup I had some Kashi Crackers, leftover SP fries, and an Apple.
I just love soup! My plan is to make a pot of soup every weekend for the month of January to be prepared for the week!
Around 3:30 I had a Cliff Bar to hold me over until my first mini dinner. I teach kickboxing tonight at 7:30 so I am going to have some Toast and AB at 6pm and then a light dinner when I get home. I am hoping the AB Toast holds me over and gives me a TON of energy for class!!!
Question WordPress PROS, what is your favorite plug-in out there????