Beets are my new buddy! I absolutely love this veggie. But I always feel so wasteful when I cut the greens off and throw them out. So I looked online to see if I could cook them up and I was so happy to find out I could cook them like chard! I’ve already cut and stored them for dinner. But in the meantime, I made my favorite juice blend this morning: 3 carrots, 1 medium beet and 1″ fresh ginger.
This combo always makes my day. I always feel really good after drinking it.
I did not cook the beet greens for dinner after all, but instead made a delicious chicken soup made up of leeks, potatoes, carrots, celery, thyme, rosemary, parsley, cumin (just a bit), bay leaves, barley, rice and of course, chicken. The chicken was left over from 2 nights before. It was great and a relatively quick soup to make. I did add to my bowl only some cayenne pepper and turmeric to give it a nice curry flavor. It was so good, I should have taken a pic before ringing the dinner bell. There is none left! That’s what I call a successful dinner.
As for my mini goal, I went to the park today and played with the girls. This might be cheating, but I’m going to count that as 1 workout! 🙂 I still have tomorrow to do a legit workout fit to brag about.
Until next time!
**My Chicken Soup:
1 leek, 4 small potatoes, 2 carrots, 5 celery stalks, a couple of pinches of thyme, rosemary, several shakes of parsley, 2 shakes of cumin, 2 bay leaves, 2 tbsp sea salt and water filled to the about an inch from the rim of my cooking pot. Bring to a boil and then simmer for 45 minutes. Add pre-cooked chicken and less than 1/4cup barley and let simmer until chicken starts to come of bone (about 20-30 minutes). Rice on the side can be added if desired.