Life is good!
Today is the first day of my TRANSFORMATION Contest.....coming off vacation I need this more than ever. Even though we walked our asses off....I also indulge in too much of everything. My mind set was this is it....enjoy it now cause your life is changing.
I really want to be successful at this journey, my family is supporting me and I have the will and drive. But I also have that little voice in the back of my head that is telling me life is short enjoy! But enjoy what the muffin top I'm sporting or the heart burn, painful achey knees, short of breath and tiredness....life is short and life is good...I want to be here a long time and enjoy it to the fullest.
I really felt my extra weight on this vacation. It was a slap in the face daily....I was in pain, tired and struggled to keep up. I hope this is the slap I need and the reminder to be successful in the next six weeks and many weeks and years after.
My bloggy friend Patricia aka PVE posted this recipe for a Detox soup....I think I'm kicking off my transformation with this recipe
Detox Green Soup Recipe with Broccoli, Spinach and Ginger
This easy detox soup can be thin or thick, depending upon the amount of water you add. It cooks up fast. We served ours with a modest scoop of hot cooked jasmine rice
in the middle. Super good.You'll need:
1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to tatse
Lemon or lime juice
Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.
Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.
Use an immersion blender
to puree the soup.Taste test. Does it need brightening? Add a squeeze of citrus.
Off to have my weight and measurements and before picture taken....yikes!
Have a wonderful Monday!
