Another amazing use of the iPhone: While at the grocery store, I can look up recipes people have emailed me. I never, ever write down recipes or print them out, so I always end up forgetting about them at the store. Thank goodness for technology, or I might have never made this wonderful soup, courtesy of Beth!
The original recipe is on this blog, but I made some modifications.
- Used four cups of vegetable broth.
- Cooked on the stovetop for about two hours, not in the crockpot.
- After cooking, I removed 1 cup of liquid and then put the soup into a blender.
- More peanut butter! I put in about 4 tablespoons. You can never go wrong with peanut butter.
The soup contains sweet potatoes, diced canned tomatoes, ginger, garlic, onion, dark red kidney beans, red bell pepper, jalapenos, spicesâ€¦ and PEANUT BUTTER! Trust me, it works.
It is very thick and hearty and definitely serves as an entree, not a side.
With a spinach salad:
Dessert was a serving (or two?) of Ginger Ice Cream.
Dare I say my dinner wasâ€¦ epic? 😉
In other news, today was quite productive. I got a lot of work done. I think the key was moving my laptop from my kitchen table back into my office.
(My board says, â€œInstead of worrying about what people say about you, why not spend time trying to accomplish something theyâ€™ll admire?â€)
I was super snacky all afternoon. My light lunch, combined with my bike ride, set my appetite on fire! I kept it healthy, so itâ€™s all good. Food is fuel!
I had a Cherry Chocolate Bomb (1 cup almond milk, 2 cups raw spinach, 15 cherries, 1 scoop Nesquik):
And blue chips + hummus:
I leave you withâ€¦
The Curious Dachshund.