I love Wednesday evenings. Don’t you just love Wednesday evenings? It’s the first time of the whole week that we’re on the downhill slide to the weekend.
Wednesday night’s also my yoga night. The 5:30 class that I teach caps off an entire afternoon of tutoring, and honestly tonight I was just so tired all I wanted to do was collapse on the sofa. But alas, as with most other times I feel that way, yoga is precisely what I need.
This morning I made it to the gym and did a 20 minute run at 6.0 pace and then hit the weights. I’ve decided I’m going to knock out a short cardio session + weights on Monday, Wednesday and Saturday. Tuesday and Thursday will be just cardio days. So far I’m liking the schedule…granted today is only Wednesday.
While I’m liking the schedule, I’m not too sure how my muscles feel about it. So far they won’t stop complaining. But I know it will get better. That’s my story and I’m stickin’ to it
Anyway, this morning was so busy with random tasks that I didn’t have time to eat breakfast.
Didn’t have time to eat breakfast!
This is not normal (for me). Or acceptable.
And now it’s 10 pm. I’ve had dinner. I’ve had froyo. I’m still wanting to snack on something.
Rest assured, I’m not hungry. But you know how they (who is “they” anyway?) say that people who don’t eat breakfast, eat more throughout the day? I’ve never really given that theory a test run, but after today I totally believe it! I have no doubt that my urge to keep snacking all night long is correlated to my lack of breakfast this morning. Especially considering I worked out.
Anyway. Onto more important things. I figure I’ve teased you long enough about this out-of-this-world creamy squash soup, eh?
Or looks like mustard in bowl?
I’ll let you decide.
Outrageously Creamy Squash Soup
- 1 medium sized kabocha squash (Okay, okay, any squash will probably work)
- 2 cups low-sodium vegetable stock
- 1 cup water
- 2 cloves garlic, minced
- 1/2 cup vegan sour cream
- 1/2 tsp ground ginger
- 1/4 tsp all spice
- 1 tsp sea salt
- Cut squash up into wedges and lay on a baking sheet. Roast at 400 degrees for about 25 minutes, or until a fork pierces it easily.
- Once squash is tender, allow to cool (or burn yourself if you’re impatient like me) before peeling or cutting skins off.
- Put squash in a blender or food processor. Add the rest of the ingredients and process until smooth.
- Pour into a saucepan or a microwaveable safe bowl and heat through before serving.
I would also highly suggest holding out a few pieces of roasted squash to snack on while the soup is whirring. Do it! Do it! Do it!
Hope you guys have had a fantastic start to the week. Onward to Friday!
P.S. Don’t forget to enter my giveaway. I’ll love you forever!
P.S.S. I’ve updated some of my tabs at the top, and I’d love for you to check ‘em out when you get a chance!
P.S.S.S Are you supposed to add more p’s or more s’s in these kinds of situations?
Do you have a workout routine/schedule that you stick to? Or do you just wing it?