minutes per mile blog

dark run, hot soup

After the holiday break, 5:50 a.m. felt pretty darn early to start running. Luckily I was half asleep when it all started :) And I had the East Nasty club to keep me company! It’s been months since I ran with them so it was nice to catch up with the crew.

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It was pitch dark for the entire run. The head lamp was shining bright!

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Hilly five miles and a hot shower before the sun comes up = good start to the day. All I have to do now is head to work, take a break for our hospital tour, and then cook dinner and watch 30 Rock (we’re slowly working our way through all the seasons — love this show!). In other TV news, did anyone watch The Bachelor premier the other night?! So DRAMATIC ūüėČ

Trash TV talk over and back to our regular programming: After multiple¬†holiday feasts over the past ten days¬†it’s nice to be cooking at home again! I got excited to tackle the Cook Smarts prep work on Sunday afternoon. Everything chopped and ready for the week.

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First on the menu: potato soup. Plus a hearty¬†salad made of shaved brussel sprouts — topped with dates, parmesan, and almonds. How did I ever live before owning a food processor?

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Close-up of the bacon because bacon. I should make potato soup more often — so simple, yummy, and freezer-friendly.

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Speaking of freezing, we’re back in the 30s today. Stay warm and see you tomorrow!

  • Anyone else watch the bachelor? Who’s your favorite?
  • Head lamp or waist lamp? Or neither?
  • What’s on your dinner menu this week?

4 thoughts on “dark run, hot soup

  1. That soup looks delicious! I won a Vitamix at my work holiday party, so more soups in my future. The Bachelor was a riot….I like Rachel (the lawyer), Vanessa and the gal from TN so far. Corinne…not so much.

  2. Dinner this week has been a Thai-style crock pot chicken curry (with rice and broc) and a quiche for lunches.

    Tell me more about that brussel sprout salad! Is there a dressing to it, and do you cook before processing?

    • that sounds delicious! so for the salad, you shave the sprouts (i used the shred blade on my food processor, it’s a lifesaver) and then quickly sautee the shreds in a little bit of olive oil on the stove for about 5 minutes. The dressing was a maple-dijon-lemon-olive oil mix. The recipe is from Cook Smarts (paid subscription, but so worth it!) so I can’t paste it word for word :). But here is a very similar recipe: http://foodiegoeshealthy.com/shaved-brussels-sprouts-salad/