So this past week has been awful…well, really just on the healthy eating/working out front. Work is good, friends are good, life is good. I just somehow can’t seem to pull myself together and get back on track in regards to all things fitness. It sucks. It’s hard for me. It drives me crazy that I can’t focus on being fit right now and I HATE the number I see on the scale and the fact that my muscles aren’t where I want them to be. But right now, I swear all my brain power goes to learning new things at my job and loving my husband. Oh and I’m sick. So there. Poor me.
But since there’s no use crying over spilled milkshake I decided to embrace this rainy fall day and make some soup. And not workout. And lay around on the couch. It’s been nice.
Butternut Squash + Sweet Potato soup
- 6 cups butternut squash cubed (I used TJs)
- 3 cups cubed sweet potato
- 1 granny smith apple peeled and chopped
- 6 cups low sodium chicken stock
- 1 cup coconut milk
- Sea salt and pepper to taste
Put all ingredients in a crock pot on low for 6 hours and then transfer to a food processor to blend. You could also use an immersion blender (I don’t have one but today made me realize it’s a great item for my Christmas list…hint hint to any of my family members that might be reading this). I also added in a little more coconut milk as I was blending because I had to make this in batches so the liquid was a bit off.
The soup was super easy to make, my house smelled like Thanksgiving and it hit the spot for dinner on this rainy day. I packed the rest up for lunches this week and I’m thinking about cooking up some bacon to sprinkle on top for some extra protein.
Because I fully intent to pull it together this week. Good workouts, good eats and no sugar.
Hope it happens.