Good evening friends!
How was your Sunday fun-day?? Mine has been relaxing and productive, just the way I like it 🙂 After a not-so-great night of sleep (poor choice having 3 servings of caffeine after 3 p.m.) I woke up slow and relaxed for the morning. Per usual we had brunch and read The Boston Globe, my favorite Sunday activity. After brunch I ran to the store to grab a few last minute items for today’s slow cooker recipe. I am hoping to make slow cooker Sunday’s a regular thing:
Last winter I fell in love with the slow cooker; how great is it to throw a bunch of stuff in one pot and leave it all day and return to a fully cooked me?? That being said, I struggle a bit when I am home all day to keep checking it to see if it’s done. My hope for this winter is to make a big batch soup/meal on Sunday’s to help me get through my busy weeks. As of last Thursday I added an extra weekly class to my schedule. I will now be packing 6-7 meals (lunch and dinner) each week and sandwiches aren’t always going to cut it. I want to believe that I can still eat healthy on the go and this year will definitely be the test! My belief is that it all comes down to the prep and having stand-by’s.
My go-to meals on the go are sandwiches, soups, salads, and rice and veggie bowls.
My go-to snacks are fruit, applesauce, almonds, granola and protein bars, dry cereal (got to use the snack size for this), popcorn, and veggies.
More on this in another post, but here goes for today’s soup:
Chicken Minestrone Soup
Adapted from this recipe
- 2 cans fire roasted diced tomatoes (28 oz)
- 4 cups low sodium chicken broth
- 1 lb. chicken tenders, cut into 1 in. chunks
- 1 medium russet potato
- 1/2 cup each of chopped onions, celery, and carrots
- 1/4 tsp cracked pepper
- 1 medium zucchini, diced
- 1 cup frozen chopped green beans, thawed
1. Combine tomatoes, broth, chicken, potato, onions, celery, carrots, and pepper in crockpot. Set for low, cover, and leave alone for 5 hours.
2. 5 hours later, turn to high and add the zucchini and green beans. Allow to cook for 1-2 more hours or until potatoes and zucchini are tender.
3. Spoon into bowls and top with romano cheese or pesto.
So, 7 hours is a long time to sit around and watch soup cook. There was homework to do, but I had to do something active. The sun came out and it turned out to be a pretty nice
Fall end-of-Summer day. Since I was definitely not running today after yesterday’s 4-mile time trail (38:50!!!!), there was only one thing left to do:
Whenever I want to go on a ride but don’t feel like going alone I call up my friend Lindsey’s mom Gail. The woman has almost 40 years on me but totally kicks my butt every time! We road a solid 12+ miles on a perfect sunny day. I could tell my legs were tired as we headed back and I was getting pretty hungry. Perfect post-ride snack:
Banana, raspberry, mango smoothie with Sun Warrior and Almond Breeze. Took me from sweating to goosebumps in minutes 🙂 After a shower and running a few errands, it was finally time:
The rest of the night is devoted to the Emmy’s and more homework…gotta love being a grad student!
Tell me: what are your favorite soup and smoothie recipes??? Feel free to share links, I need ideas!!
lots of love,