Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

"Hiking" at Turkey-less Turkey Creek and Minestrone Soup!

Posted Nov 08 2011 1:53am
I'll start todays post with the most important thing, this video! Watch it if you haven't seen it yet. It's pretty much the greatest thing I've seen in a long time. I die laughing every time I watch it.



Yesterday John and I decided to go "hiking" at Turkey Creek, an outdoor trail near the Air Force base. I say "hiking" because it's only a 3/4 mile walk to the end of the platform and you don't actually get to walk in any dirt at all. Regardless, I think it's the closest thing we can get to hiking without driving an hour north. This is what we saw..


Did you see any turkeys? Yeah, me either. Turkey Creek is lucky that we had ONE squirrel sighting, otherwise the trip would have been a bust. Just kidding. smile It really was a gorgeous day and there were quite a few friendly people out enjoying their Sunday.

I know I said something exciting would be happening on Monday(today) and by my outfit, you might be able to guess what exactly it was!

 Don't mind the mess and our roommates floral couch. I kind of actually like that thing..


I know I ask you guys to cross your fingers for me way too often, but this time, cross them extra good please!! Details will be shared later in the week, and hopefully they will be good!

And now for the yummy part of this post!! I finally have the recipe for the delicious minestrone soup I made! It's more of a stew because I get a little too excited about the veggies, so if you like your soup more brothy..just add more. smile

Vegetarian Minestrone Soup

Ingredients
1 cup chopped onion1 tsp olive oil or olive oil spray 1 cup chopped carrots2 teaspoons minced garlic1 Tablespoon Italian seasoning (any mixture of basil, thyme, oregano and rosemary work)1 teaspoon salt (optional)4 cups organic vegetable broth2 cans organic diced tomatoes(not drained) One can cannellini beans (or any kind of bean)1 1/2 cups fresh green beans (trim and cut in half) 2 cups diced zucchini3/4-1 cup pasta (smaller shaped pasta is ideal; i used shell shaped protein pasta)salt and pepper to taste Directions

Spray a large stock pot with cooking spray or drizzle with olive oil and place over medium high heat. Add onion and cook for 2 minutes. 

Add garlic, carrots and Italian seasoninga and cook for another 2 minutes.

Add salt and vegetable broth and bring to a boil.

Simmer for 10 minutes until carrots are almost cooked.

Add tomatoes, white beans and green beans and simmer for 5 minutes.

Add zucchini and pasta and simmer for 10 to 15 minutes until pasta and zucchini are cooked.

Adjust seasoning as needed.

Top with shaved parmesan..obviously. wink

New Goals:

Last week I proposed to John that we stop eating chocolate until Christmas. Horrible idea right? Well, he decided that we were going to eat NO sweets til Christmas, essentially, eat clean until Christmas. I know I'm all about being balanced and enjoying my sweets, but it's gotten a little out of control. Today was our first day of the challenge and so far, success!! 

There are a few problems though.  eek

1. The Thanksgiving extravaganza John has been planning at work for this Thursday. I'm in charge or making a huge batch of cookies and mac n' cheese for it. Not to mention, there are going to be tons of other tasty food there. Guess I'll pack a bag of veggie sticks and a protein bar?

2. Thanksgiving. Umm I cannot survive without making my favorite pumpkin cheesecake with gingersnap crust and sweet potato casserole.

3. This calendar. My mom buys me one every year and she still sent me one this year. It would just be wrong if I didn't eat a chocolate every day to count down the days to Christmas. Plus, this year the calendar is extremely cute and they put a squirrel and pink reindeer bunnies on it.

4. I love chocolate and frozen yogurt way too much.

Post a comment
Write a comment:

Related Searches