It’s really been a great week. A delicious one. Between several girls’ nights last week, and Jacob coming home on Sunday I have been celebrating the best way I know how, which is enjoying amazing people that I love, eating delicious food and drinking stellar wine. Mostly just enjoying living in the moment. And I don’t regret a second of it!
In my happy habit, though, I wouldn’t be truly happy if there weren’t a space for a bit of lightening up. A touch of slimming down, before I let myself get carried away in utter indulgence. There is a definitely a place in my life for what I call “lighter indulgence”. You probably have an idea of what that means for yourself, but for me this is what a lighter indulgence day looks like: Today, I just had one bowl of spaghetti for lunch, not two. And with water, not wine. Dinner will be sweet potato soup with greek yogurt as a garnish. And probably one glass of wine to enjoy with Jacob and unwind from my day. No flavor will be sacrificed. No foods eliminated. Just a little bit less of the heavy feeling stuff, and a little bit more of the vegetables and lighter fare.
So far this summer I have not stopped moving, strengthening and balancing my body most days, even when I have been celebrating. So that’s an easy one. Just keep on keepin’ on, Self! We stay strong for LIFE not for weight loss!!
So, my happy habit is to be comfortable in my own skin. That means I will love the foods I love (most of which are very nourishing and healthy because they are…get this…food.) and eat them, more or less, as the occasion calls for it. I will also stay as strong, fit and balanced as I can physically. Both of these things are important to me, and as I am learning to be my best self, both things are vital in being the physical “me” that I am choosing to respect.
Sweet Potato Soup
1 yellow onion, chopped
2 Tbsp olive oil
4 cups chicken broth
4 cups chopped sweet potatoes
1/2 cup-1 cup milk or cream (optional)
3 Tbsp brown sugar or honey
1/4 tsp ginger
2 tsp cinnamon
1 tsp salt
1/2 tsp pepper
Heat the olive oil in large soup pan, and add the onion. Saute the onion on medium heat ’til translucent and mostly soft. Add the chicken broth and sweet potatoes. Boil until the sweet potatoes are soft. When you take a piece of sweet potato out of the liquid to check it, it should mash easily with the back of a spoon.
With a hand blender, puree the mix. Don’t be afraid to spend a while to get the consistency you want. I usually have to tip the pot sideways to avoid the hand blender splattering the soup. (Before I had a hand blender I pureed this in the blender. Just be careful if you do this, because the steam from the hot soup will build pressure in the blender if you put the lid on, which you’ll have to do to avoid being splattered with hot soup. Start the blend on low.)
To the pureed soup add the spices and stir or whisk them in. At the end, add the milk or cream if you want to make it a little creamier.
I use a tablespoon of greek yogurt and a swirl of sriracha as garnish usually. Yum!!