IT’S FINALLY GETTING WARM OUT.
The temperatures are above zero and I couldn’t be happier. I’m obviously stuck in my old winter habits, because I made soup last week. In my defence it wasn’t quite as warm as it is now. Also, this soup was amazingly delicious and so easy to make. I had just come off a weekend in Blue Mountain (I sound like such a chi-chi bitch!) and my refrigerator was positively empty. I had a big bag of carrots in the fridge. That is all. I googled “carrot soup” and found this one that tickled my fancy.
Luckily I had just bought dried lentils and was looking for an excuse to use them. This recipe is in grams and ml which is awfully confusing so I made up my own ball park measurements. I used about 6 cups of low sodium chicken stock, 6 carrots and 1 cup of lentils. I omitted the milk because I didn’t have any. I also didn’t toast the chili flakes and cumin seeds because I am a busy woman and don’t have time for that nonsense. I added a tablespoon of regular cumin instead. By some miracle I had naan in the freezer. I used plain yogurt and chill flakes as a garnish. I don’t know why, but this soup is awesome. It’s basically just carrots and lentils but it tastes like heaven! Hearty, healthy and hot. Highly recommend!
While skiing over the weekend I decided that it was time to get in shape. FOR REAL THIS TIME. My knees hurt, my hips are tight and my arms killed from hauling my ass with my ski poles. Considering I’m only 21* (27) I went to yoga Wednesday, Thursday, Friday last week and I’m very proud of myself. I have the flexibility of an ox, so yoga is something I find very challenging. My healthier lifestyle has inspired healthier menu items. Don’t worry, they’re still delicious.
For dinner one night I made chili baked chicken legs with a corn salad. This corn salad is rich and cream without being full of fat. You’ll want to make it all the time!
I chose chicken legs because they’re cheaper and have great flavour. If you’re worried about fat, just don’t eat as many. 2 is more than enough. You could also remove the skin from the legs, but that’s no fun. My chili marinade was something I created and I’m so happy it turned out well. I soaked a new mexico chili pod in half a cup of hot water for 30 minutes.
In my nutri bullet I blended the chili pod and water with a dash of white vinegar, 2 gloves of garlic, salt and pepper, ahi panda paste(leftover from my peruvian party), 1 tsp cayenne, 1 tsp chilli powder, dollop of olive oil. Pour it on the chicken and let marinate for at least 4 hours. Transfer to foil lined baking sheet and bake at 400 from 45-55 minutes (depending on oven). I think the picture speaks for itself. There were leftovers so I had chicken and carrot soup the next day for lunch and I felt like King Tut.