It’s funny that when I relax from school I actually relax by cooking/baking! So I relax from the stress of too much baking with more baking……hmmm…..anyways, today after breakfast I hit the gym for a quick lower body workout. I did some lunges, squats, kick backs with resistance, hamstring curls, calves, treadmill…a little bit of everything. I wasn’t feeling particularily motivated though for some reason. By Thursday I’m sort of on my last leg and just want to get the week over with. haha.
Ahh, it was nice to eat at home for lunch today! I made homemade soup to have with my whole wheat bread that my Chef brought me last night. Here’s the recipe for the soup. It was SO delicious!!!
Spicy Roasted Sweet Potato and Butternut Squash Soup
1 butternut squash, peeled and diced,
1 sweet potato or yam, peeled and diced
1 tsp curry powder
6 ounces vegetable stock
about 2/3rds cup lite coconut milk
dash of sea salt
1/8-1/4th tsp cayenne pepper
1. Preheat your oven to 400. Combine the sweet potato and squash chunks and spread out on a baking sheet. Roast for about 25 minutes until tender.
2. Put the cooked veggies in your blender with the remaining ingredients. Puree, season and serve!
Again, this soup was soooooo good. I’m so glad I have some extra for work tomorrow 🙂
After lunch I went to Whole Foods to get some groceries. Somehow “some” always ends up to be too much. Here’s what I got:
Then, since I’ve been such a bad recipe tester lately and have had no time for anything I baked up a sweet treat. Lindsay’s Apple Crisp Muffins! They were really yummy and perfect for an afternoon snack or as part of your breakfast with a fruit smoothie. I’ve never really been a muffin person….I’ve always been a cookie or cake person and muffins to me equal cupcakes which equals cake. But not these! These are super healthy, contain no added fat, no white sugar and no white flour. Plus, they have fruit in them! Sweet!