I went to the doctor yesterday and great news, no more ugly boot!! Woohoooo! He gave me the okay to walk as much as I want, but has to be in sneakers (fine with me!!). Doctor said it is healing properly, but no jogging for another two weeks. I can handle no jogging for another two weeks, at least I can walk! Wait, who is that talking? I am okay with NOT running for another two weeks?!?! Haha, it is funny how things change. It is probably going to feel really weird when I start running again. I will keep you posted.
Now onto the food part. I decided to make golden cauliflower soup on Sunday, borrowed from an awesome website: http://www.theclothesmakethegirl.com/. It was pretty easy, not too many ingredients, BUT after I was finished making it, I tasted it and thought it was pretty gross! I even threw the recipe away thinking I would never make it again. Here is the conversation I had with my husband regarding the soup via email:
Hubby: “That soup is delicious!”
Me: “Really, you like the soup?? I had a little taste last night and I didn't really like it, haha. I decided I would not make it again, but if you like it, that's good.”
Hubby: “You didn't like it? Hmm. I thought it was great.”
Me: “Maybe the soup got better after it sat awhile and the flavors melded. We are talking about the cauliflower soup, right?!”
Hubby: “I think that's the soup we are talking about. Has carrots and stuff?”
Me: “Haha, yes, the soup with the carrots and stuff.”
Verdict: After I tasted the soup today, it is good and I recommend making it. However, may need to let it sit for a day before it is truly yummy!
|Ingredients for Cauliflower Soup|
Golden Cauliflower Soup
1 large head cauliflower (about 3 pounds)
1 tablespoon coconut oil
1 medium onion, diced (about 1 cup)
2 large carrots, diced (about 2 cups)
2 cloves garlic, smashed
2 cups beef broth
1 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup coconut milk
- Wash and core the cauliflower, then coarsely chop. Set aside.
- Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden, about 5 minutes. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
- Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes.
- Working in batches, carefully transfer the cauliflower and some of the broth to a blender or food processor. Cover the top with a dish towel to protect yourself from splatters, and purée the cauliflower until smooth, adding more broth as necessary.
- Pour the purée back into the soup pot, then add the salt, pepper, and coconut milk. Stir to combine and cook over medium until heated through.
- Let it sit for a day and all the flavors will meld! Yum, yum!!
~ Savannah FitNut aka Morgan McNeal