Without a doubt, salads are my favorite go-to lunch. I feel like the possibilities are endless, they’re so yummy and not to mention healthy. After work, I usually make a quick salad with whatever the fridge has to offer, plus a slice of whole wheat bread on the side to fill me up. For winter, my current favorite combination includes citrus-y grapefruit, grilled prawns and parmesan shavings, all atop a bed of arugula. I dare you to try this NOW! You won’t regret it, I promise :)
Last week, a basket full of pumpkins, along with the new Braun Multiquick 7 immersion blender arrived at my door. While I was busy painting other pumpkins over the weekend, I finally got around to making a spicy pumpkin & carrot soup last night. With soups, salads and sandwiches, I usually don’t really follow a recipe, but rather work with whatever the fridge has to offer. But, since this one turned out pretty good, I decided to jot down the recipe and keep it on hand for future reference.
While I do workout less than I used to (because for some reason 24 hours in a day just aren’t enough lately), I still try to go to the gym at least 2-3x per week. Mike and I just recently discovered that we’re actually pretty great workout-buddies (only took 7 years to find that one out …) and we’ve made it a ritual to hit the gym together. I’ve also taken on a post-workout-habit of his: The protein shake! He goes for the manly version (just water & protein powder), but that just tastes ewww. So, I decided to throw in a few extra ingredients and created my “purple-post-workout-protein-smoothie”. It is so good, makes me full for hours (if I don’t have time for lunch, this is my go-to meal) and even looks pretty.
Sunday nights are always pasta nights at our place! Usually my sister joins in on the fun and we sit down with a big bowl of spaghetti bolognese and a bottle of red wine to end the weekend. However, once in a while it is fun to switch it up and go for something other than our signature bolognese sauce – just like a week ago, when I tried myself at a more seasonal pasta with a creamy white wine sauce and chanterelles. Mike loves chanterelles, but I rarely use them as an ingredient, since the cleaning process takes forever and they are only available for a few weeks during summer! But to my surprise there are quite a few tricks that can be found online to get the dirt of those little guys (ie. coating them in flour and then rinsing with cold water), so this recipe was actually much easier than expected and only took about 15 minutes to make.