How’s your week been so far? It’s a big one for socializing for me, which is awesome because something about catching up face-to-face with friends after work seems to make the week so much easier to get through. Last night I was out for dinner with Krysten, Danielle and Jess, and tonight it’s my monthly get-together with some of the lovely ladies I used to work with at one of my previous jobs. But before that happens, let’s talk about recipes and new things!
1. Recipe of the Week. I’ve been in major soup mode these days, and brace yourselves because you’re going to see lots of them over the coming weeks. Purees, chunky ones, broth-based, and everything-but-the-kitchen-sink ones – soup is seriously ON in this house.
Last Thursday, I woke up feeling kinda off. I did my usual thing and went to the gym because that’s just what i do and normally, if I wake up in a less than ideal state, a morning sweat session makes everything feel better. So I drove to the gym, cycled, lifted some heavy things, showered, came home, ate breakfast, and got in the car to go to work.
Still feeling weird. My head hurt and I was all shivery, even with my heated seat on. I figured I’d tough it out for the morning because I had a training session to lead, but within about 30 minutes of arriving at the office I was right back in the car and headed home. I napped, watched about 15 minutes of Remember the Titans, napped some more, watched some more Titans, napped, and realized I was getting hungry.
Now friends, you might think that as a foodie I like to cook all the time. That’s almost true. But not when I’m sick. I contemplated grabbing some fruit and crackers and eating it from the comfort of my bed, but while standing and staring into the fridge, realized that I had some of this leftover Curried Sweet Potato Soup. Thank freaking goodness. Sunday meal prep habits win once again!
Guys, this is the ultimate lazy girl’s soup. I mean, yes, you do have to peel and chop a sweet potato and some onion and ginger, but it doesn’t even matter how big or uniformly chopped the pieces are because you’re going to throw them all into a blender anyway! And guess what? You don’t even have to chew it – although I highly recommend slurping it up slowly because it tastes really, really good.
And lastly, a word about that ginger I mentioned. Don’t leave it out because it’s got major superpowers. Nausea, stomach upset, headache – it’s my cure-all for everything. No matter if you’re feeling under the weather or on top of the world, I hope you enjoy this bowl of goodness!
2. Almond Breeze refrigerated almond beverage – If you’re an almond milk drinker, you may have recently noticed this addition to the dairy (or non-dairy?) section of your grocery store:
Almond Breeze was the first type of non-dairy milk I ever tried, and my main reason for doing so was because I didn’t drink enough dairy milk to justify buying a regular-sized carton. It would go sour and I hate wasting food. In addition, I had major acne as a teen and began to wonder if drinking dairy milk might have been linked. (Some professionals say it is.) So Almond Breeze’s shelf-stable, smaller-size carton entered my life and ever since I’ve been an almond milk fan.
Recently I was asked if I’d like to try the new refrigerated Almond Breeze, which comes in a large carton and can be found in most grocery stores. It’s available in Original and Vanilla, and both flavours have unsweetened versions. From what I can see, the nutritional profile is pretty much the same as the shelf-stable version. It just so happened that I’ve been re-vamping LOTS of smoothie recipes lately, so my almond milk consumption has been much greater than usual. Perfect timing!
I opted for Unsweetened Vanilla because my grocery store was out of Original, and took a swig of it on its own before mixing it with other ingredients. To be honest, it wasn’t much different in comparison to the shelf-stable kind, which is fine because I like it that way! The subtle vanilla taste is lovely and I love the creaminess that it adds to smoothies (without heaps of calories or sugar). Speaking of which, that’s exactly what I did with it.
It had been a while since my last Chocolate Covered Almond Smoothie, so I revisited the recipe and here’s what went into the Vitamix:
- 2 tbsp rolled oats
- 1 scoop chocolate protein powder
- 2 tsp natural almond butter
- 1 1/2 cups unsweetened almond milk
- 1/3 peeled frozen banana
- 1/4 tsp almond extract
- a generous pinch (or 6) of cinnamon
- almonds, roughly chopped, to garnish
- ice cubes
The new Almond Breeze comes in a 1.89L carton, which means lots of smoothies in my near future. (No complaints there!) I’ve also got some ideas for more savoury recipes that incorporate it, but let’s save those for another day. For now, tell me…
- Are you a ‘dairy alternative’ milk drinker? What kind is your favourite? I’ve experimented with hemp milk and was neither here nor there about it, and try to stay away from soy because of all the associated health risks. What’s your preference?
- What’s your go-to meal when you’re feeling sick?
Disclosure: I was compensated by Almond Breeze for the trial of this product but all thoughts and opinions are my own.