Mindful Eating
Are you a mindful eater?
Part of my health and nutrition class project involves writing down our meals and indicating whether we exercised mindful eating, aka eating without any distractions, i.e. the internet, a book, your phone, driving, etc.
So how am I doing?
Banana, almond milk and maple pumpkin butter smoothie, which I made because Shanna told me to and she was right, it’s goooood.
Enjoyed while on the computer.
Oatmeal in a full to the brim tupperware container that I was using to house my homemade peanut butter. No it didn’t all fit in here and yes I did just eat the leftovers out of the pot, don’t judge.
I need to make more peanut butter. I just discovered my organic (and seemingly healthy) peanut butter from Whole Foods contains palm oil, aka a really bad saturated fat. Might as well finish it since I’ve almost emptied the jar but remind me to read ingredient lists better, even if it’s organic.
Pepitas, coconut butter and dried cranberries on top.
Don’t even tell me coconut butter is saturated fat too. Some things are worth it.
Eaten in front of the TV. Why is it that I’ve only ever seen bits and pieces of The Truman Show?
Case in point: I am not a mindful eater. In my defense, I’m a mindful portioner. That counts for something right?
Alright alright, I’m now making a conscious effort to turn off all distractions while I eat. Join me, will you?
3.2 mile run in the gorgeous Colorado weather followed by lunch: Toasted bread + hummus+ avocado + basil + pepper and 1 cup of Roasted White Golden Vegetable Soup.
Is basil not one of the best tasting things ever?
Eaten sans computer, phone, book, TV. Now that’s more like it 🙂
Are you a mindful eater?
You Say It’s Your Birthday
It’s my nephew’s birthday, too!
Don’t lean too close to your birthday candles.
You’re liable to burn your nose. Believe me, I saw it happen.
My weekend was obviously good (cake was involved).
How was your weekend, friends?
Soup for the Soul
Despite the fact that it positively feels like Spring outside today (and has felt that way all week) I’m still chowing down on hot soup like it’s the middle of Winter. What can I say, I like soup!
I came across this soup recipe while perusing Foodgawker, which by the way I do A.LOT. I swear when I’m writing a paper, I spend more time playing on the internet than actually writing. I’m sure I could cut down my paper writing time by 75% if I could stop “taking breaks” to read blogs/check Facebook/food gawk but what’s the fun in that? And yes, food gawk is a verb.
Anyways back to the soup.
Roasted White Vegetable Soup to be exact and you can find the recipe here, and you should try it because apart from having to figure out what a celery root is and go through the trouble of peeling it, this soup is simple and down right tasty.
That picture still frightens me.
Try not to eat the whole pan of roasted cauliflower, potatoes and celery root. Save some for the soup.
Someone please buy me new baking sheets.
After you roast the veggies, all you do is add some broth, bring to a boil and simmer for 20ish minutes. Then you get to use a fancy immersion blender and you end up with something so creamy and comforting it should be a crime.
Okay, so Joey and I decided this soup is more “golden” than white but that’s only an improvement if you ask me.
Aaaaand because my “diet project” has me calculating the nutrition of my meals I can tell you exactly how this soup adds up.
P.S. I just figured out how to do a nutrition label and a screen shot — be proud!
I doubled the soup and it made 11 cups. Each serving is 1 cup.
Enjoy!
Are you a Spring/Summer soup eater?
Lauren Loves Good Food 