It’s Wednesday! How’s your week going?
Mine took a turn for the better yesterday. It’s funny… I didn’t realize how much stress I had been under until some of it was lifted. Has that ever happened to you?
We learned yesterday that the adoption agency agreed to refund a pro-rated amount of our money. What a HUGE answer to prayer, as we felt it was an extremely unjust situation but didn’t want to take legal action. It feels like a huge weight has been lifted- the stress was not so much whether or not we got our money back, as it was simply having this issue unresolved with them and trying to determine the best steps forward.
And more good news! In terms of my work, I will continue to accept virtual clients but I’ve been working hard to get connected in our new town and had several exciting responses yesterday:
- the yoga academy I met with approved my workshop series proposal and my first one is at the end of the month
- had a great brainstorming session with an awesome local holistic sports doctor about some exciting ways we can work together (plus he;s going to look at my ankle and has an Alter G treadmill I could use!)
- I was invited to participate in a 6 week internship to be trained in the healing properties of essential oils- I am psyched about this, as I’ve been wanting to replace our “medicine cabinet” with natural products and be able to train interested clients in them as well
After the big move, the failed adoption attempt, the failed pregnancy and the angry ankle, I realized it’s been awhile since I’ve had some good news. 🙂
So since it’s Wednesday, here’s a peak at my eats and a silly girl who found a new favorite hiding spot:
[Bfast: 2 eggs, leftover quinoa and sweet potatoes, + half avocado; Lunch: Quinoa Minestrone + chocolate chia pudding; Snack: Apple slices with cinnamon + cashews and raisins; Dinner: Roasted brussel sprouts, broiled tofu, tuna, kalamata olives, feta and evoo + dark chocolate and unpictured homemade popcorn]
And the yummy soup we had this week:
- 1 Tbsp olive oil
- 1 large onion, chopped
- 3 carrots, sliced thinly
- 1 garlic clove, minced
- 5 Tbsp fresh or 5 tsp dry each of: basil, oregano, parsley, thyme, and rosemary
- 3 c. veggie or chicken broth
- 19 oz can cannellini beans, rinsed and drained
- 1 c. edamame, frozen
- 15 oz can organic diced tomatoes
- 1 c. frozen spinach or 2-3 cups fresh
- 1 1/2 c. cooked quinoa (about 3/4 c. dry cooked in 1 1/2 c. water or broth)
- fresh pepper, salt and fresh Parmesan cheese to garnish
Heat the oil and saute onion and carrots for 5 minutes or until beginning to soften. Add the garlic and herbs to the onions and stir constantly for 1-2 more minutes. Add broth, beans, and veggies and bring to a boil, then cut back the heat and simmer, covered for 15 minutes. Meanwhile, cook quinoa in a separate saucepan. Add cooked quinoa to soup and simmer a few more minutes. Top with fresh ground pepper, salt to taste, and cheese, if desired.
The spices make this soup so good, I don’t think it needs any salt. But if you are used to salting your food, you will probably want to add some. I like this soup as a delicious gluten free alternative to traditional minestrone made with pasta. Seconds are even better the next day.
How many times have you moved? Have you ever been stressed out without realizing it until the stressful issue was resolved?