It’s time to eat healthy again!
I guess you could wait until New Year’s Day, make eating healthy part of an actual resolution, (along with exercising more, saying hello to the neighbors instead of running away and hiding, plus going to bed at an actual reasonable hour rather than procrastinating for no apparent reason) but why put it off?
Waayyy too many sweets were consumed by moi this last week. Ohh they tasted great! Feeling like a diabetic slug is not so fun though. And no amount of ab workouts can neutralize the impact of all that sugar.
Hopefully I can avoid a premature visit to the dentist.
(Another resolution to add to the list… flossing more often than once a week.)
Yikes!
In case you were wondering what forms of sugar were whipped up and demolished in my kitchen this holiday season, here’s the rundown:
I used Macrina Bakery’s irresistible cinnamon sugar swirl bread and topped the whole thing off with maple pecans (aka crack pecans). Needles to say, I personally inhaled no less than 43% of that pan.
Peanut butter and chocolate is the most genius combo of flavors ever. No questions asked. These suckers are richer than Bill Gates, so after gorging myself on the majority of the bars, I was down for the count… at least until the next day.
Butter Cookies with Cream Cheese Frosting.
A holiday classic! The holidays aren’t complete without these festive cookies. I managed to bake a significant portion 1.6 minutes too long… so of course I had to hide the evidence before anyone caught on to my late night kitchen negligence. And feeding the dog was not an option.
I also topped some of the butter cookies with crushed candy canes! The candy canes partially melted into the tangy frosting (unintentionally) but they were still super yummy and pretty too.
Okay okay, I’ll get to the healthy stuff now!
This creamy soup is primarily comprised of vegetables! It just so happens to be vegan, gluten-free, and very low in fat, so you can actually slurp up a bowl or two and feel like Beyonce after all is said and done.
How is that possible?
Simply saute some onion in olive oil until nice and soft, then add in a bit of minced garlic, sweet carrots, flavorful butternut squash, citrusy orange juice, and vegetable stock! After everything is tender, blend it all up until it’s perfectly creamy then season season season with fresh ground black pepper and salt. Let’s not forget to top each bowl off with a sprinkling of chives for an extra pop of color and flavor!
P.S. The gym will be extremely busy in January so you might as well invent a killer exercise routine meant for your living room. Leg lifts galore? I think so!
P.P.S. New Year’s is coming up… Prosecco is required.
P.P.P.S. The original soup recipe is from the vegetarian cookbook Best-Ever Vegetable Recipes – Bay Books. I just made a few changes.