Soup season is upon us! ......Even though it's still pretty warm here in NC, I'm rolling with it. I'm a big fan of this soup - very hearty, warming, and easily protein-rich if you just throw some shredded chicken in there. Better yet, whip this up in your pressure cooker for a no-nonsense, nutrient-rich meal. If you don't have an instant pot, just cook it all up in a big pot and let it simmer for about 45 minutes before blending.
Good LAWD I can't get enough of this dish. I've been crushing it post workout lately and adding some shredded chicken in, but it's legit anytime. It's bright, it's fresh, and feels indulgent AF. When I'm looking to add in more fats to my day, I love adding some sliced avocado to the bowl as well. Or, consider adding a couple of poached or fried eggs on top and make a nutritious, satiating breakfast bowl! Dig in, my friends.
Just because I'm all about a big bowl of oats doesn't mean I can't be all about a big bowl of n'oats too. I also realize that I need to cater to my oat/grain/gluten-intolerant followers too. Not trying to be a selfish heaux and only post things that I can eat. We are all different, and some of you tragically don't digest oats well...BUT the good news is, if you fall in this camp, you can still enjoy a fat bowl of oatless oatmeal.
You know that delicious ginger-y/miso-y/carrot-y salad dressing you order with your salad at Japanese steak houses? And likely ask for extra? This is that. Simple, fresh, clean, and oh-so tasty. Put it on your salad, marinate your chicken in it, drizzle it over a grain bowl...it's surprisingly versatile.
These are my low carb sandwich saving grace. On a training day, I'm all about filling a couple slices of the good stuff with meats and cheeses and spreads (Ezekiel's sesame and cinnamon raisin loaves are my jam); but on a non-training/recovery day, I usually scale down the carbs in favor of fueling up on yummy fats.
Planting 5 basil plants may have been a little aggressive. After Landon and I decided to up our "adulthood" this summer, we spent what felt like 7 hours on a Sunday at a gardening center to try our hand in the domestic sport. Neither of us know jack about gardening, but it seems to be working in our favor so far, because our herbs are freakin' prolific. At some point during our haj to the gardening mecca of Lowe's, we convinced ourselves that we needed a shit ton of basil. I'm a fan of pesto, putting it in green smoothies, sprinkling it over Italian dishes, etc...so 5 sounded like the right number.
Kenzie Swanhart, author of 3 cookbooks (Paleo in 28, Spiralize It! and Clean Eating Bowls) and mastermind behind the popular blog, Cave Girl in the City, has done it again! Kenzie was kind enough to share a review copy of her upcoming book, Weeknight Cooking for Two, with me and I'm here to share one of its awesome recipes with you before it hits the shelves on July 18th.
One of my very least favorite things about making mayonnaise with a blender is the whole "very slowly pour in the oil in a super thin stream" part. It's far too meticulous for my liking. "It's so easy", they say..."it's fool proof!" Yeah. I call bullshit. Unless you have the patience to thinly pour out a cup of oil into a running blender for like thirty minutes, it's neither easy nor fool proof. I might just be incredibly challenged, but it's always a toss up whether or not I'm going to get that thick, glorious mayo consistency.