Thanks for all the well-wishes about my Achilles!
I’m taking it easy. *le sigh*
It still hurts, but the pain isn’t as sharp anymore. Well, it wasn’t so bad until I tried for a new max set of push-ups (are you doing yours?!). And then I did this tricep workout (minus the sprints). I suppose those activities use the Achilles for stability purposes… lame.
Back to resting… and entertaining myself by making soup! I could hardly wait for WIAW to share it. 🙂
I had to do a repeat! It’s rare, but the oh-so-good Zucchini Oatmeal lured me in 2x in as many days. 🙂
Did you know one sweet potato packs more fiber than a serving of oatmeal?!
Brussels, sweet potato with my homemade spiced almond butter, and coconut curry tempeh.
Aren’t those brussels pretty like flowers?! #bigdork
There was also going to be a pile of kale chips… but I burned the you-know-what out of them. Whoops.
Avocado Protein Shake with chocolate protein powder (don’t knock it til you try it!)
The last bit of the orange blob deliciousness – i.e. Butternut Rosemary Hummus:
Have you ever heard of a Delicata Squash? I had not until a recent trip to the farmer’s market.
Further research revealed that it is an heirloom squash. It is, indeed, delicate. Small-ish and probably less and 1/2 a pound in weight. I’d compare it to a butternut squash, as it is on the sweeter side of the squash family.
Like other winter squash, it contains a ton of Vitamin A, carotenoids, and can act as an anti-inflammatory.
I read that you can eat the skin (it’s much more thin that that of a butternut), but I opted to peel mine since it was being used for a soup.
Did you think I’d repeat the entire day? *Gasp*
I made a Spinach Squash Soup! It was filled with all sorts of vitamins, a little heat, and some fantastic flavors like…
Roasted garlic. The other day I posted about roasted garlic and the secret to always having it on-hand (I roast several heads at once and freeze it). Today was a perfect example of that idea paying off. Regular garlic would certainly work here (though I’d cut back to 2-3 cloves), but the depth roasted garlic adds was a perfect accent in this soup.
Served with more socca. I’m an addict.
Spinach Squash Soup
(Inspired by this recipe from 101 Cookbooks)
- 1 T habanero-infused extra virgin olive oil (I use Sweetwater Growers’ version)
- 4 cloves roasted garlic, chopped
- 1/2 medium yellow onion, roughly chopped
- 1/2 tsp salt
- 1.5 tsp cumin
- 1/2 tsp coriander
- 1 Delicata squash (~1.5 C), cut into 1 in cubes
- 1 medium zucchini (~ 1C), roughly chopped
- 1 C chicken or vegetable stock
- 2.5 C fresh spinach leaves, loosely packed
- Juice of 1/3 lemon
- S+P, to taste
In a large, thick-bottomed pot over medium-high heat, add the olive oil. Add the garlic and onions and saute 1-2 mins, just until soft. Add in both squash, stock, and water. Stir to combine, also adding salt, cumin, and coriander. Bring to a simmer and cook ~15 mins until squash are soft.
Stir in the spinach, allowing it to just begin to wilt. Stir in the fresh lemon juice. Remove from heat and puree with a hand blender until smooth. Taste, adjusting seasonings as desired. Ladle into bowls, top as desired (I used tomatoes, pepper, and nutritional yeast), and serve.
Note: If you don’t have habanero olive oil, don’t skip the heat – this soup would definitely be too bland without it. Add a couple of diced jalapenos (or pepper of your choosing) when you toss in the onion and garlic.
Makes 2.5 cups. (I wish I’d doubled it to make 5!)
What are you eating for WIAW?
Are you a good “patient” when it comes to resting after an injury?