Sunday, September 28, 2014

Playing Catch-up


With a very busy end of the week, as well as a jam packed weekend, I’m playing catch-up with the blog on Sunday evening.  We did manage to squeeze in lots of fun though, visiting our nieces, a long run, a meditation class, concert going at The Folk,  Farmer’s Market and an amazing lunch with my mom, and shopping for new running shoes; made for a delightful weekend.  I got done with all of my grading and planning early on Saturday so I could enjoy some down time.  This afternoon I’ve been busily prepping lunches and snacks for the week, because its conference week which means teaching in the mornings and meetings in the afternoon and evening.  So here is a brief overview of the last several days.

Thursday
Breakfast: GF bran flakes with berries and milk
Lunch: Spring greens, roasted beets, yellow tomatoes, shaved pecorino cheese and apple cider vinaigrette
Dinner: Fish tacos

Friday
Breakfast: GF bran flakes with berries and milk
Lunch: Power green blend salad, tomatoes, mozzarella, and balsamic vinaigrette with basil
Dinner: Grilled eggplant and tomatoes with basil, and green olives with buratta
Dessert: Apples and caramel dip

Saturday
Breakfast: Recovery drink
Lunch: Leftover potato soup
Dinner: BBQ trout, sautéed mushroom, wedge salads

Sunday
Breakfast: GF bran flakes with berries and milk
Lunch: Cheese Plate with sheep, cow and goat cheese, olives, gf crackers, almonds, grapes, honey, and speck




Dinner: Broccoli Cheddar Soup

1 head of broccoli (cut into small florets)
1 onion, finely chopped
2 cloves of garlic, finely chopped
4 small yellow potatoes (boiled and peeled and cut into pieces) 
2 cup veggie broth
2 tbsp butter or olive oil
1 1/2 cup good cheddar cheese
1 cup milk
1/2 cup kefir
salt and pepper to taste


In a large pot, melt butter and cook onions until golden brown, add garlic and cook until tender.  Stir in broccoli and cover in broth and cook until tender.  Spoon broccoli out with slotted spoon and save for later, if some little pieces remain in the broth that is okay.  Add the cooked potato to the broth and use a hand blender to make a smooth and thick base.  Add the milk and kefir slowly, a little of each at a time, until you have the desired thickness for your soup.  Stir in the cheese and add the broccoli back in.  Season with salt and pepper as desired. 



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