One week into the new year…can you believe it? Where does the week go? Seems like just yesterday, I was hosting a fry party and now I’m running around my house making food for the week, searching for my lost marriage licenses, and listening to some new podcasts. I am multitasking like crazy, trying to make the most of this Monday after a fun and busy weekend!
Saturday morning, the BOY and I were back at the gym after the last two holiday weekends, training together with free weights and dumbbells. We left with some serious sore arms and made our weekly trip to the Target before running a few other errands. I refueled with a ginormo latte!
We spent the afternoon cleaning our garage to fit in a car and then napping before getting dressed up for sushi date night.
Sunday morning was another early wake up. I drove into the city to meet my mom and some friends for a yoga class.
I forgot my phone so here is a recycled picture from the same studio. Ironically, it was take exactly 1 year ago and the day looked quite similar : )
After yoga, I met some of my old coworkers for a fun brunch, catching up over coffee and omelets. Then, I was back home to scoop up the BOY for dinner with his parents. On the way, we stopped by my parents house quickly to say goodbye to my dad who leaves for Florida today and have a quick pre dinner glass of wine with my mom’s new wine glasses. When I woke up this morning, it occurred to me that I did not get close to what I wanted to get done this weekend…hence the busy day today.
Cooper’s view on Mondays…ha ha!
It was tough for all of us to get up and moving today! And then it took me extra time to get myself pulled together and out the door. My first stop was the gym for an intense training session. My biceps were still sore from Saturday and the resisted burpees were brutal, but it was a GREAT workout. Afterwards, I hung around for a yoga class.
I don’t typically double up on workouts, but I have been wanting to take the Monday morning teacher’s class for awhile. With a busy week ahead, today was the perfect day to get there. The class was tough, not just because I was tired, but absolutely incredible and inspiring. I left the yoga studio feeling invigorated for the week ahead and at peace with the week behind. I ran a few more errands, including the grocery store where I stocked up on fresh produce and meat for this week’s meal plan.
I made lunch and then began the serious multitasking with laundry, meal planning, and initial packing piles. And continued to look for our marriage licenses which now appear to be totally gone. Ugh! In the kitchen, I put tomorrow’s dinner in the crockpot and began pealing carrots.
For lunch this week, I decided to try Candice Kumai’s cleansing soup. I love starting the year with a warm and hearty clean soup!
The soup was fairly easy to make until the end. My food processor isn’t big enough to hold everything, so I did it in batches. However, they turned out inconsistent, so I ended up taking my immersion blender to the entire bowl in the end.
Which made a HUGE mess, but worked like a charm.
I spent the rest of the afternoon working away on a variety of things including making a batch of Fig and Date Energy Balls and trying on my bathing suits before going back to the kitchen to make dinner.
Since my crockpot was in use, I washed my Dutch Oven for it’s next job. For the second week in a row, Cooper kept me company while he begged for his dinner.
I accomplished a whole bunch of stuff today, so as always on Monday nights, I happily collapsed onto my couch for a bit of down time before bed. After packing up tomorrow’s lunch, of course.
Do you multitask? I do it ALL the time…even right now : )
Meal Planning 1/11/15
Monday: Turkey Meatballs (recipe to come)
Tuesday: Slow Cooker Island Pulled Chicken
Wednesday: Feta and Spinach Chicken Burgers and Broccoli
Thursday: Pork and Veggies
Cleansing Carrot Ginger Soup
From Candice Kumai
1 tablespoon extra-virgin olive oil
1 yellow onion, finely diced
2 pounds organic carrots (2 bags) scrubbed, peeled, rough chopped
4 garlic cloves, crushed
1 bay leaf, dried
2-3 tablespoons ginger, freshly grated
6-8 cups low-sodium vegetable or chicken stock (*depending on desired consistency)
1⁄2 teaspoon nutmeg
1⁄2 teaspoon sea salt, to taste
In a large stockpot, over medium heat, add the olive oil and sauté the onions just until soft and fragrant, approximately 8 minutes, stirring occasionally.
Add carrots, garlic, bay leaf, ginger and sauté for an- other 20 minutes, stirring occasionally.
Add in the stock and turn the heat up to medium (a mild simmer). Cook carrots and onion until soft, approximately 20 additional minutes. Remove the bay leaf, discard.
Carefully add the soup to a food processor or blender (an immersion/handheld blender works, as well). Pulse until well combined and a pureed soup forms. Season nutmeg and sea salt. Ladle into soup bowls and serve hot. If desired add a bit of extra ginger, or orange zest to top off soup.
*For a thick soup opt for 6 cups of stock; for a thinner soup go for 8 cups.