movin’ along

It’s almost moving time! Oh the joys of being a co-op student – moving every four months! You’d think I’d have it down to a science at this point, but nay – I’m still disorganized and get a little stressed out about packing and cleaning in a very limited amount of time. I already took care of sweeping all the floors and giving the kitchen a good scrub, so the main thing to tackle now is the bathroom!

With moving comes the wonderful process of eating the contents of one’s fridge without purchasing any additional ingredients – in other words, a good excuse to make soup!

Thai sweet potato-cauliflower-lentil soup (adapted from Reader’s Digest recipe):

Wow, that spoon is really bent out of shape.

You will need:
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 Tbsp gingerroot, minced
1 Tbsp Thai red curry paste
2 sweet potatoes, peeled and diced
1/2 head of cauliflower, chopped
4 c veg stock
~1 c cooked lentils (I used green but I’m sure any kind would be fine)
1/2 c green peas
Salt, pepper, and other seasonings (I put a sprinkle of cayenne pepper)
1/3 c plain unsweetened almond milk (coconut milk also works well)

Heat oil in a large soup pot. Add onion, garlic, and ginger and cook over medium-low heat until fragrant (about 5 min).

Add curry paste and cook 1 min. Add potatoes and cauliflower and stir to coat well. Add stock and bring to a boil. Add seasonings.

Cook 25 min until vegetables are very tender. Puree with an immersion blender.

Add cooked lentils and green peas.

Add almond milk and cook 5 min. Season more if needed.

Slurp up!


Second batch of Christmas treats: oatmeal coconut EVERYTHING cookies! Recipe adapted from the Pillsbury Complete Book of Baking (I think):

3/4 c firmly packed brown sugar
1/2 c butter or margarine, softened
1/2 Tbsp almond milk
1 1/2 tsp vanilla extract
1 egg
1 1/8 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 c rolled oats
1/2 c unsweetened shredded coconut
1/2 c dried cranberries
1/3 c semisweet choc chips
1/3 c chopped walnuts

Heat oven to 375F.

In large bowl, beat brown sugar and butter until light and fluffy.

Add milk, vanilla, and egg; mix well.

Stir in flour, baking powder, baking soda, salt, and cinnamon.

Stir in oats, coconut, dried cranberries, choc chips, and walnuts.

Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheets.

Bake 10 – 12 minutes or until light golden brown.

Makes about 30 small cookies.

All packaged up and ready to go-

Cookie towers! The peanut-butter ones were made by a friend.


One of the girls at work made these amazing chocolate cake morsels – SO GOOD.



Workout song o’ the week:

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