Well, I made it.
Today I had one goal: relax. Oh, and blog of course!
I started the day off with a swim — about 2500m — with the Master’s group. Perfect start.
This was all spread out over 5am til about 4. After my classes, I went to the mall with Chelsea and Megan — there was some retail therapy — so I just didn’t get to lunch. Instead, I grazed, as you can see. I was kind of feeling icky about it, but then Chelsea commented on how good it was that I could eat that intuitively. Andddd I took it and turned it into a good thing instead. 🙂
I also know that I was doing a good job because I got to dinner and still wanted cook! And cook I did…
The biscuits were courtesy of Mama Peas—her Better Bay biscuits. I pretty much stuck to her recipe, but halvsies (and with regular margarine, not the vegan version). I got four good sized (large) biscuits. They were amazing. I always mess up bread things so I am SO proud that they came out, and were crispy on the outside, doughy on the inside, cheesy, delicious…perfection! I didn’t know what to expect with the whole wheat pastry flour, but I was impressed.
The soup was inspired by edible perspective’s broccoli cheddar soup. I took the recipe less to a T so I’ll post my version here! I really am not good at following directions. My version was really green, for lack of a better descriptor. Not overwhelmingly cheesey, but the added cheddar garnish made for some tasty bits in my bowl.
You need to try these recipes!
Brocco-leek and cheddar soup
3 tbsp olive oil
3 leeks, diced (bottom parts only)
2 cloves of garlic, diced
4 small red potatoes, softened (i.e. partially baked) in the microwave
2 heads of broccoli, chopped (doesn’t have to be too small)
6 cups water + 1 vegetable bouillon cube (you could use veggie broth)
½ cup milk (I used 1%)
1-1½ cups cheddar cheese, shredded (mine was light)
Heat olive oil in a large saucepan.
Saute leeks and garlic til soft.
Add potatoes, vegetable broth, and broccoli.
Bring to a gentle boil and simmer til tender (I let mine cook for about 20 minutes).
Remove from heat.
Stir in milk and cheese, reserving a bit of cheese for garnishing.
Working in two batches, puree the soup in a blender til smooth.
Place pureed soup back in the saucepan and heat til bubbly.
Serve, topped with cheddar cheese and paprika (add salt to taste).
Oh man these went well together. I am so glad I took the time to cook. So often we say that we don’t have time to cook — I loved taking this hour today to do this. Maybe it was just that I put my phone far away from the kitchen (after my dish-washing water damage mishap the other week, I’m operating under the better safe than sorry motto), but I felt really relaxed. Score!
Or maybe it was after my interview with Leanne from Healthful Pursuit yesterday. I was asking her questions for my assignment, but I took a lot more from the interview than just insight for my project. Leanne is just as well spoken as she is well written, was really encouraging, and offered two gems I really need to share now (amongst lots of other things I’ll be sharing in the article, I’m sure):
- “In order to be healthy in our bodies, it all starts in our minds–we have to be healthy in our minds.”
- “It’s about intuitive eating…listening and hearing what your body wants.”
I loved talking to her! Girl crush, much. 🙂
Now I’m just relaxing (carrying the theme on) at Starbucks with Nina (love!) because I already did my physio exercises, have all weekend to do work (ha, yeah right), and because it’s snowing. So there.
What are you up to this weekend?
When’s the last time you made a recipe and were really excited about it?
Do you feel like you have time to cook?