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Family Yums & Workouts

I’m a bit busy, but here are some yums that I had with my family last week…

07 pear salad

My mom made a wonderful salad with pears, blue cheese crumbles, walnuts, white onions, and cranberries (and maybe something else? Mom?). She topped it with a homemade vinaigrette salad dressing. She left the blue cheese crumbles on the side for those who wanted to be vegan.

08 pear salad

That same night she made a creamy leek soup (vegan, amazingly enough). It was delicious. I think she used almond milk. There was definitely dill in there too.

09 leek soup

My dad made his signature waffles for breakfast. We had them with butter and syrup.

10 waffles

My dad also made French toast. Also topped with butter and syrup.

11 french toast

Does your family have any signature dishes?

Workouts of the week:

  • Monday: run in the morning (1.75 miles); walk home (2 miles)
  • Tuesday: yoga in the morning (25 minutes on my own); walk @ lunch (1 mile); walk home (2 miles)
  • Wednesday (today) so far: kendell hogan’s bootcamp calorie burn (30 minutes, free!)
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Carrot Soup with Roasted Apples Recipe

I had this with lunch today – I wanted some comfort food.

Carrot Soup with Roasted Apples Recipe 

Ingredients (serves 2-3)

  • 1 tablespoon butter
  • 1/4 cup chopped onions
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon, plus some to sprinkle on the apples
  • 1/2 teaspoon salt, plus some to taste
  • 3 medium carrots, chopped
  • 1/2 teaspoon thyme
  • 1 tablespoon dijon mustard
  • 2 cups of water
  • 1/2 apple, finely chopped

Directions

  1. Spread the apple out on a baking pan and sprinkle with cinnamon. Broil for 7-8 minutes. I did this in the toaster oven – very easy.
  2. Heat the butter in a pan over high heat, then saute the onions with the cumin, cinnamon, and salt for about 2 minutes.
  3. Add the carrots and the thyme; saute for 3-4 more minutes.
  4. Add the water and mustard and reduce heat to low; let simmer for 3-4 more minutes.
  5. Blend the carrot mix in a blender – add water if you’d like the soup to be thinner.
  6. Reheat the soup and mix in the roasted apples; feel free to sprinkle some more cinnamon and salt to taste!
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Leek Soup Recipe

I stole the idea for this from “French Women Don’t Get Fat”, by Mirelle Guiliano, but modified it slightly.

Leek Soup Recipe

Ingredients (serves 2 as an appetizer)

  • 1 large leek
  • Salt & pepper, to taste
  • Grated Parmesan cheese (optional)

Directions

  1. Clean the leek and cut in slices.
  2. Place sliced leeks in a pot and cover with water. Bring to a boil; simmer uncovered for 30 – 35 minutes.
  3. Serve with salt, pepper, and a bit of sprinkled Parmesan cheese (optional).

Delicious and healthy, this soup makes a wonderful appetizer 🙂 It brings out some of the subtleties that can be lost in other leek soups that have more ingredients. Bobby even asked for seconds.