“Weading.”

So yesterday, as promised I did indeed, “seize the day!”  It was a tremendous day, as I was able to accomplish a lot both personally and professionally and to top it off, the warm sunshine encouraged me throughout the day! God was in complete control!   After a productive day at work, I was eager to get my hands dirty in the backyard. The roughage from the fall leaves had been sitting six inches deep back there, and it was finally time to bag them up and haul them out.  I fired up the lawn mower for the first time in months and said goodbye to six huge trash bags full of leaves and acorns!  I am not quite sure who was more excited about it, me or the dogs, but this morning at breakfast, the three of us admired my hard work!

What a blessing it is to have a home where my dogs and I have a beautiful backyard to enjoy!

As if my Friday couldn’t get any better, I discovered “my new guiltless pleasure” after dinner, and it wasn’t a mint. My new GUILT-LESS pleasure is walking on a treadmill while reading my Nook!!! I know you are like, “really?”  But, REALLY!!!  I experimented last week, but it is now affirmative. I love to “walk and read,” or should I call it “weading.”  No, let’s not, otherwise people will think I like the “other stuff” which is a completely different conversation altogether. LOL!  Moving on.

If it hadn’t been closing time at the gym, last night, I am pretty sure I would have “wead” for over three hours.  I didn’t want to stop reading, so I just kept walking!  I mean, what else can you do that exercises your brain and your heart at the very same time?  It was a great day.

Also, as promised, I planned my nutritious meals for the week and bought the groceries needed to make them. My recipes of choice this week are as follows.  Enjoy!  Stay tuned, because also in the works is a recipe with LENTILS!  This is going to be an experience!  Have a blessed day!  I am off to go “wead!”

“Roasted Cauliflower and Aged White Cheddar Soup”- Recipe from http://www.closetcooking.com/

soup

A creamy white cheddar cauliflower soup with a hint of thyme.

Servings: 4+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Ingredients
1 small head cauliflower, cut into florets
2 tablespoons oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
3 cups vegetable or chicken broth
1 1/2 cups aged white cheddar, shredded
1 cup milk or cream
salt and pepper to taste

Directions
Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Puree the soup until it reaches your desired consistency with a stick blender.
Mix in the cheese, let it melt without bringing it to boil again.
Mix in the milk, season with salt and pepper and remove from heat.

AND

“Chicken in Creamy Green Onion Sauce” – Recipe from http://www.lowcarbsosimple.com/

green

2 tablespoons = 1 oz = 30 g organic butter
4 skinless and boneless chicken breast halves (approximately 6 oz = 170 g each)
1 whole organic green onion (= spring onion)
8 oz = 230 g full-fat sour cream (organic, if you can find)
1/2 teaspoon (or to taste) unrefined sea salt

Directions

Heat a large skillet over medium-high heat. Drop the butter on the skillet.
When the butter is melted and got a little bit of color, add the chicken breast halves.
Turn the heat to medium-low, cover and let simmer for some 10 minutes.
While the chicken is simmering, chop the green onion. Use both the green and the white part.
Turn over the chicken breast halves, cover and let simmer for another 10 minutes or until the juices run clear. The total cooking time depends on the thickness of the meat.
Add the chopped green onion. Stir, and let the onion cook for 1–2 minutes.
Turn off the heat. Add the salt and the sour cream. Mix well.
Cover and let stand on the stove top for 5 minutes. Mix well before serving.

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