Welcome to another edition of “kitchen scraps”, where the leftover little recipes in my kitchen find a home. Here you will find a simple recipe I enjoyed but didn’t make the cut for a full-bodied blog post. I hope you enjoy the little wins I get to share with you here – and let me know if you give any “kitchen scraps” a try by tagging your Instagram photos #fwkitchenscraps.
Happy Valentines Day! I know, where is the chocolate, right? I like to think this is a cozy date-night-in food too. It’s been a few months since I’ve dropped a “kitchen scraps” post on you here, and am happy to be bringing it back in 2017 with this (hearty) golden bowl of soup. This one has been enjoyed in large batches a handful of times in our home the past few weeks, and is perfect for the evenings when you need an easy one-pot-wonder. It uses six vegetables, comes together in under a half hour, and is packed with protein, healthy fats, fiber, and good-for-you carbs. This makes for a killer lunch as well, and is one of my man’s favorites to heat up throughout the week! Because leftovers are always the best choice.
Yesterday I kicked off #FWloveweek on Instagram stories, where I’ll be sharing three things (can be people too) I really love each day. It will go through Friday of this week, so be sure to tune in for some fun-tivites over there ;). Knowing that I could do this every day for a lifetime and still not give praise to the people and things I am grateful for most, I decided I would extend the love to this post today. Here are the things catching my eye, tugging on my heart strings, and invigorating my soul as of late! I hope you enjoy the fun links and shares this week, and love everyone real good okay?! -xx
The documentary Just Eat It has caused me to pause and take a close look at my life in terms of waste. I’ll be sharing more on the changes I’ve made in this department soon, but encourage you to watch the film and become inspired as well – our future’s are counting on it! Also, any ideas on how to have a larger impact in this realm are welcomed – I’d love to get more involved and see us all do it together as a community too!
Something adding value to my life lately has been stepping back and asking myself what institutions I appreciate, and how I can proactively show my support. The first that hit my heart was The Ecology Center in San Juan Capistrano. I’m so grateful for the time and energy they spend educating the public (specifically children) on sustainability and how we can shrink our water footprint. I’ve begun volunteering, albeit for a small portion of time, to take care of their garden beds once a week. This small choice has proven to enrich my life greater than accomplishing any other work related item on my todo list that day.
Scott and I recently re-evaluated our budget (apparently planning for kids in the future costs a lot of money or something). Our spending had to get tighter – and I welcomed this with open arms. I love the challenge of budgeting, and the way it reveals how little you really need and all the “free fun” there is to be had. My pilates classes had to be cut, and I’ve returned to running outside and strength training with Kayla Itsines at home instead! She kicks my butt and I’m so grateful to have found this workout app. Only 28 minutes per training session, but heck if those aren’t the longest 28 minutes of my life.
Speaking of Kayla and the BBG program, I finally found (after three and a half years of searching) a swim suit I love! I have been bikini-less for so long, refusing to give into the poorly-made and barely-there swimwear hanging on all the racks. Enter: Seaa. They hand make their swimsuits (see mine here) in LA for girls with active lifestyles. Meaning, you have a booty, and you’d like to dive into a wave and not loose you’re bottoms. Leave it to a bunch of surfer chicks to make the best suits.
After six weeks of testing all natural skincare routines, I’m back to my tried and true favorites. Ten years using Origins Zero Oil cleanser and A Perfect World moisturizer (which I cannot find on their site anymore) has given me the skin I love. Everyone is so different, and what works for me may not work for you, but I wanted to share my loves in this department. A few new products I have discovered through this exploratory phase, and wish to keep in my routine, are: Cocokind’s matcha stick, chlorophyll mask, and sea moss exfoliator; and Odacité’s beauty mask with activated charcoal.
Lastly a few Ted Talks that have stirred my soul that I recommend giving a watch: Jaime Oliver’s “Teach Every Child About Food”, and Dame Ellen MacArthur’s “The surprising thing I learned sailing solo around the world.”
GOLDEN KALE & LENTIL SOUP
Serves 4 as a meal, or 8 as a side.
1 1/2 cups chopped carrot (skin on)
1 cup chopped sweet potato (skin on)
1/2 yellow onion
2 garlic cloves, smashed
1/4 to 1/2 teaspoon ground turmeric
sea salt & pepper (to taste)
1 tablespoon quality olive oil
4 cups vegetable broth (low sodium)
2 cups cauliflower rice (see note)
1 bunch of kale
2 cups cooked french lentils
Make the broth using a 68 ounce high speed blender: Combine the ingredients for the broth in the blender, secure the lid, and puree on high for five minutes. Pour into a large soup pot on the stove and bring to a simmer.
Make the broth using an immersion blender: Combine the ingredients for the broth in a large soup pot on the stove. Bring to a simmer and cook until the vegetables are soft. Puree until smooth using an immersion blender.
Once the creamy broth is made and simmering on the stove, add the cauliflower rice and cooked lentils. Stir and bring back up to a simmer. Rinse and chop the bunch of kale into bite size pieces, only discarding the thickest part of the stems. Add to the soup pot, stir, taste, and adjust seasonings if needed. Let simmer, uncovered, for another 10 minutes.
Serve hot, and let any leftovers fully cool before transferring to airtight glass containers and storing in the fridge. Reheat and enjoy within 4 to 5 days. (Could potentially freeze really well, but I haven’t tried yet.)
NOTE: Make your own cauliflower rice using both florets and stems from heads of cauliflower. Simply pulse in a food processor until the consistency of rice. Or place in a 68 ounce container of a high speed blender, set to level four, and pulse until resembling rice.