Well, with one short sentence and a very stretched out belly that really didn't give a damn about how many crunches I was doing (thanks baby #3) and my whole plan was out the window. But guess what...its okay - I still get to eat awesome (different) food and I feel better, I have energy and I do like my kids. There was a bit of a grieving process but I am over it now and can move on. Exercise is a huge part of a healthy lifestyle but unfortunately ladies (and maybe a couple gents) we have to deal with this food thing..................sigh.
So here is another clean recipe for you that tastes so yummy delicious you won't realize your whole life has been derailed. Clean eating doesn't have to feel like deprivation. This is an easy-peasy recipe, for some reason its really filling and really good if you like ginger. I love ginger and it has huge health benefits - too many to mention. Chinese medicine has been using it for over 2000 years for all sorts of ailments - and those dudes know what they are doing. But given the time of year and the outbreak of influenza I think the fact that it can be used to prevent and treat flu's and colds and it strengthens immunity should be reason enough to try this.
|Pureed carrot and ginger soup - it will help fight that cold and/or flu.|
Carrot and Ginger Soup
2 cloves garlic, minced
1/2 medium onion, finely chopped
1 tbps coconut oil or butter (don't be scared of good fat)
3 cups chopped carrots
1 1/2 tbsps finely chopped fresh ginger (adjust to your preference)
fine sea salt and pepper to taste
1 cup full fat coconut milk (Again - don't be scared of good fat - it will fill you up)
1 cup chicken or vegetable stock (organic/gluten-free if possible)
A little dried parsley for colour (if you blog or want to impress someone)
In a heavy pot, fry the garlic and onion over medium heat in the oil or butter until softened. Add the carrots, ginger, salt and pepper. Let it cook for about 3 to 5 minutes (b/c I like it better when the ginger is cooked a bit). Add the coconut milk and stock and let it simmer on a low boil until the carrots are softened - about 15 minutes. Remove from heat and let cool or if you are crazy and don't mind the risk of 2nd degree burns go ahead and puree it with a hand blender. Warm and serve!