Happy Tuesday, friends! Back at you with a menu and workout list. It’s genuinely a really sad list because of my really sad JAW injury 🙁 but I am feeling a LOT better so the workouts will resume, and I at least feel motivated to make some more interesting things to drink for my meals….
Sunday | 3 mile walk/jog (in 100 degree weather – and yes, this is the same as I posted on last Sunday, decided to switch back to Sunday through Saturday…)
Monday | Core Sculpting Pilates
Tuesday | rest day (I was certain I had a concussion this day. Still possible…)
Wednesday | evening walk
Thursday | nada
Friday | also nada
Saturday | 3 mile jog (the start of my half marathon training!!!)
** world’s easiest (but AMAZING) pasta: TJ’s brown rice penne + TJ’s arrabiatta sauce (heated with a BIG glug of wine) + Tofurkey sausage + salad (w/ a homemade honey champagne mustard vinaigrette)
** mahi burger (bison for boyfriend) w/ wasabi aioli and grilled onions + sesame sweet potato fries
** Indian Curry Sweet Potato Soup (recipe below!)
** other dinners this week consisted of sorbet, protein shakes, and juice 🙁
Indian Curry Sweet Potato Soup:
I was soooo happy to make this for Friday night dinner. I felt pretty sad and sorry for myself most of the week, and was in a lot of pain. Finally on Friday I felt up for making myself as nice as meal as I could manage. This was divine and comforting and brought me back to life a little.
- sweet potato
- vegetable broth
- Indian curry paste
- Chop up a sweet potato into cubes (doesn't really matter what size, as long as they're all similar sizes to one another.) You can use any kind of sweet potato, yam, whatever, or even a regular potato, for this.
- In a large saucepan, saute a chopped onion and a couple cloves of garlic in some oil. (I'd say about 1 clove of garlic per heaping cup of potato cubes.)
- Add the potato cubes and cover with broth, until you have about 1/2 inch of broth above the potatoes. Boil, then knock down to a simmer and cook until the potatoes are really soft. Stir in Indian curry paste (about two teaspoons per cup of soup) and simmer for just a few minutes.
- Blend everything together. Indian curry sweet potato soup DONE, delightful, and perfect for any sad fellow liquid-diet friends 🙂