Gosh, is it Monday already? Seems like the week really flew by! Last week was a whirlwind to be honest with you. My husband has been gone about a week and a half, and in that time I’ve gotten SOOOOOO much done. But my busy-ness has kept me from blogging, so I thought I’d write something up quick while I’m on my break at work.
Things I learned last week:
-I really CAN do all the things. I know I’ve said this before, but it truly is freeing to NOT rely on anyone-my husband included. Last week I worked, took care of the kids/house, moved furniture and steam cleaned my carpets, refinished my bathroom wood work, trimmed trees, and cooked. Talk about finishing the week feeling accomplished. I even managed to run twice, and do my daily 21 day fitness challenge. Today is day 9!
-If people distance themselves from you when you’ve done all you can to be a positive force in their lives-LET THEM GO. Some people prefer to hang on to negativity because it’s easier. Let them…it only steals YOUR joy to hang on to THEIR drama. #rantover
It’s ok to not always be training for a specific race/distance. Sometimes we need to step back from racing and the stress of training and just BE. I loved sleeping until 9 a.m. this weekend, and don’t feel one ounce of guilt for not being registered for a race. I’m sure I’ll be back at it this fall! For now, my kids and other responsibilities come first.
This week’s recipe is Tomato/zucchini soup!
Last week I tended my neighbor’s garden while they were out of town, and my payment was all the veggies I picked. Score!!! I didn’t want to waste anything, so I shredded and froze some zucchini, as well as made this yummy soup!
1 large white onion, diced
4 cloves of garlic, minced
12-15 tomatoes, roughly chopped
1 large zucchini, chopped
Drizzle of EVOO
1 cup of white wine
1 pat of unsalted butter
Basil, oregano, parsley, kosher salt and black pepper, crushed red pepper flakes, smoked paprika-about a teaspoon each/to taste. Also, 2 bay leaves-remove after the soup is cooked.
Heat a large soup pot over medium high heat. Drizzle in the EVOO and sauté the onion, garlic, and red pepper flakes. Next, add in your tomatoes, zucchini and seasonings. Add in your wine, and bring the mixture to a boil. Stir occasionally. Reduce the soup to a low simmer, and let cook for an hour. Add 1 pat of butter, and let melt. Puree with a blender or immersion blender. VOILA! Simple, yet so flavorful! For a ‘thinner’ soup, feel free to add chicken stock or water. I prefer my soup to be a thicker consistency.
I also served this dish with a zucchini salad. I used my noodler, and topped the zucchini with black olives, cucumbers, shallots, and cherry tomatoes! I used a great store bought balsamic dressing to dress the salad and it was DELISH!
I roasted pork belly to use as my protein, and let me tell you what…it was amazing. I seasoned it with salt, pepper, and taco seasoning and seared it on all sides rendering off the fat. I transferred the pork belly on to a baking sheet and roasted at 275 degrees for 2 hours. AMAZING.
Have you done any DIY projects? This was my first major one, so I was super proud of myself, hehe! Do you own a ‘noodler’? What’s your favorite soup?
Have a great week everyone!!!
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