I am THE WORST at losing those little grippy things on earbuds. I don’t think I’ve been able to keep a pair in tact for more than a day. I was intrigued by this brand and design so I decided to give ‘em a try.
I like that there’s no ‘grippy things’ to be mindful of, and for $30, they sound pretty good. They definitely don’t fall out, either. Not even while running in the rain. (I bought them at the Running Room.)
Skateboarding is a good hip-opening/core stabilizing form of exercise - and it doesn’t feel like a workout!
I’m not very good at boarding (Clearly. I’m wearing Nike Free Runs, FFS) – my only goal is to not be struck by a minivan, land on my head and die. *Dream Big* The thought of attempting a trick is the most terrifying thing that has ever crossed my mind. Not going to happen. Ever.
Let’s talk soup!
105. That’s the number of times my Blendtec has been used in the past two weeks. (!!!) Granted, half of those were for cleaning it, but still. I’m impressed! I’ve been making lots of smoothies, soup and nut butter <– Not a good idea. I’m thinking that a nut grinding machine should be my next kitchen appliance purchase.
Soup and smoothies are my current favorite way to pack a bunch of nutrients into a meal without having to spend a bunch of time prepping, cooking, eating and digesting. I know, first world problems, right? But, with my running, work and school schedules, I just don’t have the time and patience to sit around waiting for my stomach to digest a bunch of food.
My go-to green soup:
Cream of Asparagus & Leek
- 1 lb asparagus, ends trimmed
- 1 leek, sliced (white part only)
- 1/4 cup chopped parsley
- 1 teaspoon minced garlic
- 1/2-3/4 cup veggie or chicken broth
- juice of half a lemon
- 1/2-1 teaspoon sea salt + a dash of pepper (to taste)
- 1/4 teaspoon paprika
- 1 tablespoon butter - set aside
- 1/2 cup full fat milk or 1/4 cup heavy cream – set aside
- Place all the ingredients except for the butter and milk (or cream) into a blender or food processor and process until creamy. (About 90 seconds)
- Melt the butter in a stockpot on medium-high heat, then add the soup. Bring to a boil, then reduce heat to low and allow the soup to simmer for 15-20 minutes. Stir in the milk towards the end, and adjust seasonings, if needed.
- Garnish with fresh parsley or sunflower sprouts.
What’s your most recent fit-gear purchase?
Have you ever bought freshly ground nut butter from a health food store? (I’ve heard gross germ stories about them)
Name your favorite soup: