Good morning everybody! I am so sorry that I was sort of MIA yesterday. I really hate when the day gets started later than normal, because it just throws everything else off for the entire day!
Lori-LOVE those DOMS, don’t we? LOL I’m curious how you like the UB 4DS weight work??? I’ve only previewed the entire set and have only done LIS once.
Amelia-that Rachel Ray dish sounds YUMMO! Is it somewhat clean??? I’ll have to check out that recipe! My kids love watching her! As for your hair…enjoy your pampering. I’m considering getting mine cut by a ‘professional’. I’ve never paid anybody to cut my hair, my mom is licensed and has always cut mine. But she’s been battling cancer and lately hasn’t felt all that well, and I really could use a change of pace on this head of mine! LOL We’ll see! Enjoy yourself!
OK…..I was up earlier (than yesterday at least), but no as early as I would have liked. I did have time to get my whole workout in, but not my shower and stuff. No biggie. At least the workout is DONE! I did iTread 1 60 minutes and logged 5.75 miles. I wanted ‘easy’ miles today, so I followed the jogger’s numbers instead of the runners’ numbers. I actually felt sluggish. I really felt like I should have gone the faster paces, but I really wanted to keep today’s run low-key. I managed to hold back, but did kick it for the last 2 sprints! HA! Then I did PUB abs. LOVE those pikes now that I can do them!
There is a winter storm coming, supposed to hit here around noon. It’s still up in the air if the kids will get out of school early or not. We’ll see.
Yesterday I made Roasted Veggie Soup, and thought I'd share the recipe with you guys! It's one of my favorite soups, but it takes some time to roast the veggies, boil the soup, then puree it...but OH SO worth the effort once it's done (plus it makes a pretty large batch). Here's the recipe:
Roasted Vegetable Soup
2 turnips, peeled and quartered
4 carrots, peeled and cut into 1 ½” pieces (about 1 lb)
1 large sweet potato, peeled and cut into 1 ½” pieces
1 medium onion, peeled and cut into 6 wedges
5 garlic cloves, unpeeled
1 T olive oil
32 oz. fat free low sodium chicken broth
1 ½ C water
2 C 1% low fat milk
½ tsp salt
½ tsp black pepper
6 T fat free yogurt
Ÿ Preheat oven to 500° F.
Ÿ Toss turnip, carrot, potato, onion, garlic and oil together and place in a roasting pan. Bake for 45 minutes, or until browned, stirring occasionally.
Ÿ Squeeze garlic cloves to extract pulp. Place pulp, vegetables, broth and water in a Dutch oven over medium heat. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes.
Ÿ Place one-third of the vegetable mixture in a blender; process until smooth. Repeat procedure with remaining mixture. Return it all to the pan; add milk, salt and pepper. Cook over medium heat until thoroughly heated. Ladle into bowls; top with yogurt.
Notes:
· For BFL, I count this as a serving of carbs, and serve it with a serving of fish, chicken, beef or other lean protein! VERY FILLING, too!
Yield: 8 servings, 1 1/3 C each, 2 WW points per serving
Nutritional #s per serving: 124 calories, 2.6g total fat, 20.8g carbs, 5.8g protein, 3.6g fiber
Original Source: Weight Watchers Annual Recipes for Success 2007
Gayle