I’m back with another WIAW post! Woohoo!
This was my final day of vegetarian eating for VegWeek 2014.
Breakfast: Over-medium egg over red beans topped with a little cheddar and half a grapefruit.
Morning Snack: Black Cherry Chobani and a banana
Lunch: Carrot Yam Ginger Soup (see below) and fresh strawberries
Afternoon Snack: A lot. I was hungry. Carrots, almonds, string cheese, and, yes, a couple of mini Peanut Butter Snickers
Dinner: Leftover Quinoa-Stuffed Poblano Chiles and 3 small squares of Green & Black’s Hazelnut and Currant dark chocolate bar
I adored my soup for lunch. I ran out of time for making soup on Sunday, but since this is a light workout week, I had time between my workout and helping Nathan with cooking dinner on Monday night to get a pot going. I really love this recipe! I use it as is, but I just chop the ginger roughly. Then, I use an immersion blender to puree everything. It makes creating a smooth soup so much easier than trying to pour hot liquid into a blender. Since I don’t serve this right after I make it, I skip the chive garnish, but if you are making it to eat right away, I’m sure it would be incredible. The recipe made 6 one and a half cup servings. I kept out one for lunch today and put 5 containers into the freezer. That means I have 7 total servings of soup just waiting for me in there! YUM!