Marathon training has been much tougher than I expected! I obviously knew about the long runs but scheduling these runs turns out to be even harder. There was the weather (remember when I was rained out of this run) and last minute traveling. Now I have a nasty sinus infection. Boo!!! I have felt a bit lost without a detailed training plan (what can I say…I’m slightly OCD), so I was happy to learn after chatting with some coworkers that I only need to do one long run each week (I had thought I needed to do two in a weekend), and one mid-week run at about half the long run distance. I am happy now that I got a copy of a training schedule, and I have all my workouts plotted on the calendar attached to the fridge.
Unfortunately, I started with a sore throat last weekend, and I came home Tuesday night with the beginning of a sinus infection. I’ve been feeling pretty crumby all week. But, check out what I came home to find on the counter…
I have only heard of Sprinkles cupcakes, but never had one. The BOY has a new law school Sprinkles connection, and he brought one home to share with me. It looked like a Hostess cupcake, but better. Even with the stuffy nose, I was able to enjoy a taste of this fabulous frosting!
Chocolate always puts a smile on my face! And now I am hoping that these (not so little) blue pills will kick in and get me feeling better stat. Until then I am home sick today resting on the couch and hoping to be feeling better soon. I have outings in the city and long training runs to complete this weekend.
Since today is a chilly and grey day, it feels like autumn. It is the perfect day for a nap and some soup. Having already taken care of the nap part (Emmy and I fell asleep on the couch), I was ready for some soup. It was my job to pick up the CSA this week, so I had plenty of fresh produce available in the house.
I modified a sheet pan soup recipe that I found in Clean Eating to create this CSA Soup with root veggies that I had in the house from last week and this week’s crop share.
I chopped up eggplant, parsnips, carrots, potatoes, onion, garlic, and celeriac. For info and prep on celeriac, check out the CSA Post. I had never heard of this vegetable either, but apparently it is great is soups and mashed with potatoes or parsnips. What an odd looking vegetable!
I roasted the vegetables with olive oil and sea salt. They turned out so good that it was hard not to munch on the veggies while they were cooling.
I placed the slightly cooled veggies and low sodium chicken broth in the food processor. I started with about half the veggies and one cup of broth. I added more veggies and streamed in the broth as the mixture thickened.
And created this phenomenal seasonal soup.
This recipe is so quick and easy that you can prepare it even when you’re not feeling 100%. Just use whatever vegetables you have in the house. It’s perfect for a cloudy sick day or any cool fall day!
Adapted from Clean Eating Magazine March 2011 Sheet Pan Soup
Makes 6 servings
~8 cups root vegetables, peeled and chopped (I used eggplant, carrots, parsnips, celeriac, and potatoes)
1 onion, chopped
6 cloves of garlic
3-4 teaspoon olive oil
1 teaspoon sea salt
4 cups low sodium chicken broth
-Peal and chop vegetables into 1 inch cubes
-Place vegetables in a bowl and toss with olive oil and sea salt until covered
-Roast vegetable on a sheet pan in a single layer at 425 degrees for 40-45 minutes, tossing occasionally
-Let vegetables cool on wire rack
-Add cooled vegetables and broth to a blender or food processor in batches and puree until desired consistency is reached*
-Garnish soup with sage leaves or seasonal squash (optional)
*Note: I was able to get all the vegetables and broth in my 7 cup food processor. I started with ~1 cup of broth and then streamed in the rest of the liquid as I added more of the vegetables. You can add more sea salt as desired. The original recipe suggests straining the soup and discarding the solids. I like a thicker soup so I omitted this step.