This Week & Giveaway Winner

Happy Weekend Everyone!!

I’m glad you all enjoyed my post on Kombucha. I have to admit that I’m starting to fall for the Synergy drinks – I bought another one last week! So far my fav flav is the GingerBerry, but I’ll keep ya posted as I’m sure there will be more in my near future.

The cookbook giveaway ended last night so I used a random number generator to determine the winner!

Number 75- Kate who said “I have tried slim fast and juice fasting! definitely didn’t work! tried and true exercising and calorie counting is what worked for me! the cookbook looks great!” is the winner of the Flat Belly Cookbook.

Congrats! Kate email me your contact info and I will send the cookbook your way.

Here’s what I’ve been eating lately.

Big bowls of pb&j oats on chilly mornings:

This particular bowl had 1/4 cup oat bran, 1/4 cup oatmeal, 1/2 sliced banana cooked in, and a sprinkle of cinnamon- topped with TJ’s raw almond butter and sour cherry preserves.

I made a batch of Kristen Suzanne’s Harvest Soup and ended up being able to have it for lunch and 2 dinners.

My mom came to visit on Thursday night and I decided to try out the recipe. First I had to explain the idea of eating raw to my mom as it’s something she’d never heard of and then told her we were going to make a raw soup for dinner. She loves trying new things so she was totally cool with it! I went for the holiday style variation with pumpkin pie spice and followed the recipe almost exactly. I did leave out 2 stalks of the celery (I’m not a huge fan) and used raw onion rather than onion powder because I didn’t have any. The soup turned out fabulously- let’s just say that mom loved her first raw meal!

Kristen Suzanne’s Harvest SoupYield 6 cups
1 cup water1 large zucchini, chopped2 medium tomatoes, quartered3 stalks celery, chopped2 cups carrot, chopped2 dates, pitted1 clove garlic2 tsp Himalayan crystal salt1 tablespoon onion powder1/2 teaspoon black pepper1/2 cup flax oilBlend all of the ingredients, except for the flax oil, on high speed in your blender until really creamy (approximately one minute – I prefer this soup a tad warm and very creamy). Then, while the blender is running on low speed, add the flax oil. Continue blending, at a higher speed, for another minute or less. This will make it slightly warm. Enjoy!
Variations:~Substitute olive oil for the flax oil~Add 1/2 teaspoon coriander~Add 1/2 teaspoon pumpkin pie spice
I also had my first HoneyCrisp apple of the season. These are definitely my favorite out of all the apple varieties I have tried. I love both the crunchiness and the sweetness, plus they seem to have so much more flavor than that of Fuji’s (the apples I normally buy).

This morning I’m up and at it- I’ve already had breakfast (kashi go lean, go lean crunch, and banana), put a load of laundry in, and got dressed for the gym.

I’m going to go do my strength training leg exercises here, give miss Olive a bath, and then hit up the gym. I’m not sure what the rest of the day is going to be. Woo-hoo for the weekend.

- Brittany

Tagged as: banana, harvest soup, honeycrisp, Kashi Go Lean