Happy Marvelous Monday!
I hate to bring up weather as my first point of conversation, but I am SO excited to look at the forecast and see only 50s! Maybe Spring is within sight? I sure hope so!
We had a wonderful weekend, with our friends who came to visit us this weekend from Michigan. They drove the 6 hours to get here, with a 3 year old and 5 year old, impressive stuff! On Saturday we went to lunch, hung out, and then went to a candy factory Steve and I had been wanting to try. They had all kinds of cool homemade candies and chocolate, I was in heaven! I made us dinner in the evening; mac and cheese with homemade chicken nuggets (had to think of the kids!).
On Sunday I did my long run, then we went out to Halls on the River for lunch (tried frogs legs!), and tasty time for fro-yo. It was so lovely to have them here, Nick is Steve’s best friend (and groomsman), and Sara and I have grown close over the years.
One of the highlights was seeing Eden in her flower girl dress…..although she suddenly became really shy when we put her on a block to admire her…..hopefully that is not foreshadowing 😉
Last week when the snow had started to settle quickly, it was time for something comforting, something that made me feel good on the inside (with highly nutritious foods), and good on the outside (it tasted damn good). I love to enjoy sweet potatoes, and my favorite thing to put on top of them is almond butter (thanks Spoons!). However, it was meatless monday, and time to be creative, so how about putting that combo together another way?
It was so cold out, a soup would be lovely and comforting, like a big bear hug I needed to stop me from crying about the snow forcing me onto the treadmill again. How about combining the two? It could work….by the way, this is all in my mind…..crazy, probably!
I tried it, and it worked like a charm, Steve even commented on how good it was, and for a man to comment on soup, thats pretty impressive….especially one who used to eat plain chicken and a pasta side for dinner every day!
Sweet Potato and Almond Butter Soup
Preparation time: 10 minutes
Cooking time: 25 minutes
2 large sweet potatoes, peeled and cut into 1 inch chunks
2 carrots, peeled, and cut into 1 inch sections
1/2 small onion, diced
1 tbsp oil
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 celery stalk
1/4 cup almond butter
3-5 cups vegetable broth (depending on how thick you like your soup)
Preheat the oven to 375 degrees
Coat the sweet potatoes and carrots in the oil, paprika, and salt/pepper. Place on a baking sheet, and cook for 15 minutes. Remove from the oven, move around/flip, and add the onions. Cook for another 10-15 minutes until the potatoes are soft, and the edges are browned.
Remove from the oven, and allow to cool slightly. Meanwhile, heat up the vegetable broth with the celery. And in a separate saucepan, add the almond butter, and cook over a medium high heat, stirring continuously to make sure it does not burn, but starts to toast a little; it will smell amazing! Remove from the heat, and stir for another minute.
Once the celery is soft. Place in a food processor with the sweet potato, onion, and carrots. Process until smooth.
Transfer to the almond butter saucepan, and slowly stir in the broth (add in enough to make it to your desired consistency, stirring as you go). Cook for another 5 minutes, stirring continuously until heated through.
Serve with bread or croutons.
288 calories, 16g fat, 99mg sodium, 30g carbohydrates, 6g fiber, 7g sugar, 0mg cholesterol, 7g protein
What is your go to food when it is cold outside?