I had one of those “surprise! You’re busy” weekends. I had planned on a nice low-key weekend when I’d take a long bath, start packing for my trip, and load up on veggies before the terrible that lies ahead of me. Instead I rushed around to Josh’s family Christmas, a birthday party, cleaning the house, baking, Christmas shopping — just moving nonstop.
Aaaaaand there were shockingly few veggies in my weekend. At the birthday, Josh and I split a veggie sub (which was more like a braided calzone, and I’ll definitely be recreating that!) which was probably the only vegetables I had all weekend. Josh’s family is big on bread, meat, potatoes, and eggs which meant that I had a plate of “sweet potatoes” (which were mostly sugar…), pickled green beans, and eggs. Let’s just say, it was not a healthy weekend and I’d like an IV of green juice, please.
Cut to this soup (which I sadly, didn’t eat today. Why didn’t I freeze some of this for later?!). I’m dreaming about it, so chock full of veggies. It’s exactly what you need leading up to this holiday season full of cookies and other deliciousness, because I’m pretty positive that if you eat double veggies today, you can have double cookies tomorrow. It’s basic math.
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