Today is my Grandpa Cosmo’s 90th Birthday. Even though I am fairly certain he has never used the internet or seen my blog, I would like to wish him a Happy Birthday and say thank you for picking me up from school and ballet class, teaching me how to make pancakes, taking the escarole and carrots out of your chicken soup for me and giving me Pepto when I was sick once. I love you.

It was interesting to read everyone’s ideas about whether to have a workout schedule. It seems many of us prefer a schedule, but appreciate flexibility. I actually solved my own schedule dilemma. I signed up for my second half marathon!!!!! On September 27, 2009 I will run the 16th Annual Liberty Newport Half Marathon in Jersey City!!!! I also have my eye on a third half in October. I can’t wait to make a new training schedule!!!

The weather is currently doom and gloom. After going to the gym and to work, I knew just what I wanted for dinner: SOUP! I made a very quick Chickpea & Spinach Soup.

Ingredients

• Extra Virgin Olive Oil
• Garlic Clove
• 2 C frozen spinach
• 1 15.5 oz organic vegetable broth
• 1 15.5 oz can organic chick peas
• 1 15.5 oz can unsalted diced tomatoes

Assembly

• Sautee spinach with 1 T or so of EVOO  & clove of garlic
• In a large pot, warm veggie broth, chick peas (drained and rinsed), tomatoes with juice.
• Add spinach to pot
• Add salt, pepper and garlic powder to taste.

On the side I had two pieces of Sprouted California Bread from Alvarado Street Bakery. A perfect dinner for the weather! Sprouted grain bread is more expensive than regular wheat bread, but if you think about it, you still get a whole loaf for less then the cost of 1 sandwich bought at a deli.

Be sure to check back tomorrow for some very exciting Healthy Living Summit news! Get excited.

Good evening! How are you today? I am doing just great. I went to the gym today and ellipticized for 45 mins. Then I came home and did a 20 minute Yoga Download (Detox). I love yoga. I know I say it a lot, but I can’t say enough wonderful things about it. Yum. Just yum.

Yoga and Strength Training 

Yesterday I mentioned that yoga doesn’t “count” as strength training and fellow yoga lover Megan asked me why I said such a horrible thing. Well, I would have to say that I am not a strength training expert at all. I hate lifting heavy things and prefer yoga every day of the week. Nothing works my mind and body like yoga, but as everyone’s favorite blogging trainer tells it, yoga does not count as strength training because (1) it does not work the muscles to the point of fatigue; and (2) the bones are not stressed so there is no increased bone density impact. While I personally disagree with the fatigue thing (hello trembling arms), I don’t know nearly enough about increasing bone density and so, I rely on Kelly’s expertise. Does anyone have any information that would show that yoga counts as strength training?  If it were up to me, it would certainly count!

Broccoli Carrot Soup

So anyway, have you ever been to Fresh City? It’s really nothing special. Kind of like a Panrea + Chipotle type place w/ a salad bar. They do have a very good Farmer’s Carrot Broccoli Soup. My favorite thing about the soup was that it was kind of smooth, but kind of chunky and it also had whole pieces of broccoli in it.

So, one night this fall my mom and dad and I ventured out to the local Fresh City located on Route 2 in Warwick, R.I. only to find it was closed. I was sad only because that meant I could not get the good soup anymore. Tear.

Tonight I decided to take my shot at replicating the soup at home. I am not sure I quite got the spices right, but it’s really good anyway. I heart my soup creation.

Broccoli Carrot Soup Recipe
You Need:

• 1 T olive oil
• 1 chopped medium onion
• 2 chopped garlic cloves
• 2 C chopped carrots (3 carrots)
• 10 C frozen broccoli (about) 
• salt
• pepper
• 32 oz. container of veggie broth

Here is what I did…

(1) Put garlic, onions, carrots and about 5 cups of the frozen broccoli in the pan with olive oil and cook until onions are clear and broccoli and carrots are partially cooked.

(2) Place cooked mixture in a food processor and blend.

(3) Gradually added 1 cup of veggie broth and blend. Repeat. I wanted to retain some of the chunkiness, so I stopped blending, but continue if you want smooth soup.

(4) Return the blended mix to the pot on low heat. 

(5) Add the remaining veggie broth (less than 3 cups) and broccoli. 

(6) Add salt and pepper to taste and continue cooking until frozen broccoli is cooked. 

Served w/ my Oilless Wheat Bread

Eat and rub belly for it is good! 

I am currently drinking my sugar cookie tea and getting all revved up for more inaug. coverage. Have a great night everyone.