Last Fall I had the great idea of making a soup every week of the season and freezing some part of it to stock the freezer for those dark winter nights when I know I will not want to cook. Unfortunately it quickly fell to the wayside and I didn’t complete the task past the first week.
Last week I made the same vegetable soup recipe that kicked off the idea.
Quick Vegetable Soup
I was toying with the idea of reviving the Fall Soup Plan but hadn’t committed. That was until today when the lovely Josie of YumYucky.com tweeted about making soup. Y’all know I want to be like her when I grow up, so that sealed the deal. The Fall Soup Plan was back on!
This week, I’m going to try a version of split pea with a twist. Look for Fall Soup Plan posts each week through December. Of course, I’d love to hear if you are doing soups! What recipes are you using? Do you plan on freezing some? Let me know in the comments!
Getting back on track with behaviors that I know are better for my mind and body this week. This week’s meal plan is more of a meal road map. I have no idea what I’m eating when – I just wanted to have items prepped for breakfast and dinner (leftovers for lunch by default). I was able to get quite a few of them cooked on Sunday for a good start to the week. Follow the links to the tasty goodness.
Being short on time or energy doesn’t have to be a reason to not eat a home cooked meal. Today was one of those days for me. They made me earn every cent of my paycheck today at work plus I’m working on kicking a bit of a sugar habit. So needless to say I was tired, grumpy and hungry when I got home. Luckily I had written out a loose meal plan for the week and my friend Janet was nice enough to do a quick Whole Foods run last night, so I had a super quick and easy dinner idea in the hole (thank.goodness.). I’ve started setting a timer to get a more accurate account of how much time cooking takes (I’m working against the “I’m too busy to eat healthy/cook for myself” argument with a co-worker, but that’s another post) and will be posting that with recipes. This was 32 minutes from walking in the kitchen to plates on the table. AND this included real-life kitchen work (I had to wash the strainer, herbs & lemon since I didn’t do my normal food prep for the week) so this is real time. The recipe that inspired this uses fresh broccoli so feel free if you have time. I’ve made it with fresh and frozen and can’t tell any difference.