The Body Knows Best

There are plans and then there is…

a super sore body from dance class yesterday!

My “plan” for today was to bike to a 9:30am Vinyasa yoga class and then go for a quick run.  But my right butt cheek, right obliques, left shoulder, and quads started whimpering “no” before I even got dressed.  Then Tate and I tried in vain to find a hike to go on between here and the vineyard we are going to this afternoon but our search came up short.  So an urban hike it was.  We covered 3.75 miles and hit up Integral Yoga for a little grocery shopping along the way.

(If anyone knows of great hikes around C’ville, please send the info my way!)

I did manage a lovely run yesterday and even made some cash along the way.

Ground score!  Now, what to do with 100 whole cents?

Last night Tate and I biked over to Kath and Matt’s for their “House Cooling Party” and good times were had by all.

The spread was gorgeous, delicious, and nutritious of course, I would expect nothing less from these two!

In the past I have found it challenging to not overeat at parties, if there was food sitting there I would mindlessly munch and leave the party bloated, gassy, and uncomfortable.  Worst of all, I wouldn’t have even enjoyed a lot of the snacking because it was truly mindless and distracted eating.  Over the last year or two I have been cultivating a greater awareness of eating and appetite and was able to put it into practice last night and not overeat.  This will be a lifelong practice for me, I am all too aware how easy it is to fall back into old habits with eating.

Kath also served an amazing butternut squash soup that I woke up craving!  Kath, will you please make me this soup again?  Or at least give me the recipe?

Time to pack a picnic lunch and head to Grayhaven Winery for some dancing in the vineyard.

Kitchen Experiments

Let’s discuss dinner.

More specifically my delicious dinner last night.

I have been seeing lots of recipes for carrot soup recently and, being on this all-things-orange-and-fally kick, I knew I had to give it a whirl.

Into the soup pot went

  • wee bit of olive oil
  • chopped celery
  • chunks of carrots
  • chunk of butternut squash
  • chunk of fresh ginger
  • two pinches of unsweetened coconut flakes
  • a 2-3 cups water

I left these ingredients to simmer and soften while I prepared short-grain brown rice, baked summer squash, and kale chips.

Once the carrots were nice and soft everything went into the food processor.  Also, in went

  • curry powder
  • coriander powder
  • smoked salt
  • liquid aminos
  • a tiny pour of vanilla

I was really just working with what I had on hand and seemed interesting, curried carrot soup seems very forgiving.  The important thing is to start with quality carrots.  Carrots are not on the dirty dozen list but I always buy organic because I think they taste SO much better.

Once the whole batch has been processed return to pot to simmer until time to serve.   This soup screams for a garnish, we had greek yogurt mixed with chopped fresh cilantro on top of the “soup” (we ate ours on the plate with everything else as you can see but it could easily be thinner).  I made enough for 4-6 servings because I like leftovers and soup always gets better as it sits.

Success!  Dinner was super tasty.

And very filling!  As long as the oven was on I baked some apples with cinnamon and ginger with every intention of eating them mixed with yogurt for dessert but I was done eating after dinner.  Sounds like baked apples and yogurt for breakfast.

Tate and I are off for a quick run before he heads to work.

Now tell me about your dinner!  Come on, spill it!  I want to hear the good, the bad, and the ugly (cereal? 5 star restaurant? fast food? home-cooked?)