Five things to share with you this morning.
- I finally caved and bought the iPhone. Haven’t bought any other Christmas gifts yet, but I bought myself the iPhone. Still can’t figure out how to use it.
- I hate the sound of someone slurping. Is there anything more annoying?
- Why are Christmas tree skirts so darn expensive everywhere?! If only I knew someone who can sew one for me…
- I really like Swiss Chard. Nutrient powerhouse.
- I have been fighting off a stupid cold all week long. My rule of thumb in terms of exercising when I’m sick is that if the sickness is above the neck, it’s okay to try and sweat it out, just being mindful that I may not be able to push as hard as I normally would. But if the sickness is below the neck, aka in my chest/lunges or a stomach bug, I’m down for the count. That being said, I did take Kix and teach class yesterday after spending the day working from home with a box of tissues, a blanket, cough drops, eye drops, tea, and soup.
Homemade soup, made by Tim!
I guess I’m sharing six things if you count this recipe.
Swiss Chard White Bean Soup
Recipe inspired by The Food Network, serves 4
- 4 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 2 cans (15.5 ounces) cannellini beans, drained and rinsed
- 4 cups of low-sodium chicken or vegetable broth
- 1 roasted red pepper, chopped (or a twelve ounce jar of roasted red pepper, drained and chopped)
- 5 cloves of garlic (4 minced, 1 whole)
- 1/4 cup fresh cilantro
- 1 bunch Swiss chard, leaves chopped
- Salt & pepper to taste
- Heat 1 tablespoon olive oil in a medium pot over medium-high heat.
- Add the onion, celery, and some salt. Cook until the vegetables are golden brown, about 5 minutes.
- Add the beans and broth, bring to a simmer and cook 15 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat.
- Add the roasted peppers, minced garlic and cilantro. Cook until the garlic is soft, about 2 minutes.
- Stir in the chard, cover, and cook until wilted, 1 to 2 minutes.
- Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes.
- Season with salt and pepper, then enjoy.
This has been helping my sore throat all week since it started hurting on Monday night.
Your turn to share something.
Then go have a great Wednesday, and I hope everyone is feeling better than I am!