Okay, I know this isn’t “healthy” or all natural, but every so often a gal or guy loves his piece of chocolate! If you want a coupon for a free MARS item then click here and follow your favorite round friends, Mr M&M, to the website!
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This cool rainy weather calls for soup and DID I REALLY WIN or is it a hoax?

Last week I was lucky enough to win the book, Bikini Bootcamp, which has been featured quite a bit lately over on Danica’s Daily. The book is a 14 day program straight from the amazing spa in Mexico. So far, my favorite part has been the amazing recipes! Bo and I have enjoyed homemade soup for the last two nights and I wanted to share the recipes with you!

Mushroom Spinach Soup (This one is very veggie so if you’re not a huge fan of green monsters or other veggie soups this may not be for you)
Makes 4 servings 

3 c low sodium chicken or veggie broth
½ c chopped cauliflower
½ c chopped broccoli florets
½ onion, diced
1 tsp peeled and minced ginger
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
Splashes of Annie’s Vegan Worchestshire Sauce
10 white mushrooms, chopped into pieces
3 big handfuls of fresh spinach, chopped
Salt & Freshly Ground Pepper to taste

Bring the chicken broth to a boil in a large soup pan and add the cauliflower, broccoli, onion, ginger and 1 clove of garlic. Cook over medium heat for about 20 minutes.

Meanwhile, in a small sauce pan over medium heat, add the oil. Add the other clove of garlic and sauté for about 30 seconds. Add the mushrooms and worchestshire and sauté for about 2 minutes or until they are soft. Turn off the heat and add the spinach.

Remove the chicken broth mix from the heat and allow to cool for 10 minutes. Puree this mix and return it to the pan. Stir in the mushrooms/spinach mixture, season with salt and pepper, top with pumpkin seeds and enjoy. 

Tortilla-Less Tortilla Soup (Bo stated that this is the best soup he’s ever had and has requested I make a huge batch for him this weekend since i’ll be away on business Monday-Thursday next week.)
Makes 4 servings

6 large tomatoes, chopped (I used 1 can of diced tomatoes w/no salt added since I forgot to buy tomatoes)
½ large onion, chopped
1 celery stalk, chopped
1 large carrot, chopped
2 cloves garlic, minced
½ tsp chili powder
¼ tsp paprika
¼ tsp cumin
Sea Salt & Pepper to Taste
½ cup jicama, peeled and diced
½ avocado, cubed

Heat a large dry soup pot over medium heat. Working in batches, char the tomatoes, onion, celery and carrot for 8 to 10 minutes, until the tomatoes start to break open a bit and the onion looks a little charred. Add chili powder, paprika, cumin, sea salt and pepper.

Add enough water to cover the vegetables. Add the garlic and cook over medium-high heat until the tomatoes have broken down, 20-25 minutes.

Remove the soup from the heat and let cool 10 minutes. Transfer soup to the blender or food processor and puree on low for 15 seconds. Return the blended soup to the soup pot and cook for 5 more minutes. Season with additional sea salt and pepper if needed.

Top each serving with jicama and avocado. Serve immediately.

Also, in other news, Tuesday’s Vital Juice was all about laser hair removal. This is something that has always interested me especially since my brown hair now seems to grow faster than ever. I can shave in the morning and by the afternoon i’m embarrassed to wear a tank top. I’ve never considered the procedure because I believe it’s pretty expensive and honestly i’m scared of it. But, on a whim, I pushed the button that entered me in Laser Cosmetica’s contest. They were giving away a $2000 gift certificate and a few smaller ones. Yesterday, I received an email from Laser Cosmetica telling me i’d won a $500 gift certificate. I haven’t had time to call their 800 number to inquire but i’m curious about y’alls thoughts. Have you ever had laser hair removal? Did it hurt?

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Comments Off on This cool rainy weather calls for soup and DID I REALLY WIN or is it a hoax?

The perfect refrigerator staple…

Good afternoon!
For the next few weeks, while i’m dealing with the craziness of transition between my current and new roles, I will most likely need to mimic Danica’s approach and do shorter installments throughout the day during breaks, commutes, etc.
A few weeks back the wonderful people at Chobani sent me a cooler of their amazing yogurt! While i’d often seen Chobani products on the shelves at the grocery store I never bought it because it was always at least $0.50 more than Dannon Light n Fit. Well, after sampling a few of the flavors, i’ve realized why it costs more. This yogurt is no ordinary yogurt. In fac
t, it it thick, creamy, substantive, rich, and their flavored products have incredible sweetness! After a few tastes I realized this product would be the perfect component of an afternoon snack. I normally eat breakfast at 8, lunch at 12:30-1ish, and then dinner has been later and later since i’ve moved in with Bo. We normally eat dinner around 8:30. This means going 7-8 hours between lunch and dinner! On Friday I decided to bring a small piece of fruit for an initial snack at 2:30 and then Chobani Fat Free Strawberry and a fiber crisp for my 5:30 snack. Th

e yogurt, due to the amazing 14 grams of protein it packs, satiated all hunger pangs. In addition, it also quenched my sweet tooth as it does contain 19 grams of sugar. This seemed like a great deal of sugar at first but when you consider the afternoon snack alternatives that I would have had if my sweet tooth remained it is actually a great mix of sweet, substantive, and yummy. The strawberry flavor had chunks of real strawberries mixed in while also not tasting artificial. I will definitely continue enjoying this as an afternoon snack at least a couple times a week. If you hop over to their website you can find all the product information, recipes, and coupons!
Thanks Morgan!!
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