Saturday, December 12, 2009

Saturday

Breakfast:
Flaxseed Muffin
One Egg Scrambled w/Filet Mignon (leftover from Scott's dinner last night)

Lunch:
Carrot-Ginger Soup w/Crab

Snack:
Handful of Raspberries



Dinner:
Carrot-Ginger Soup and Spinach Soup w/Crab and Grilled Shrimp

The Carrot-Ginger soup is leftover from Thursday. The Spinach Soup I made tonight. I had a lot of spinach and haven't really been in the mood for sauteed spinach or salad, so...I made soup. Here's what I did:

Spinach Soup
Serves 4-6

Ingredients:
1lb fresh spinach
1 small yellow onion, chopped
4 garlic cloves, smashed
1 tsp. nutmeg
1 T. EVOO
3 cups water, vegetable stock, or chicken stock (I used water)
Sea salt and pepper, to taste

Over medium heat, sweat the onion and garlic in oil for about 5 minutes. Add salt and pepper during the sweating. Add spinach and nutmeg. Cook for about 3 minute, stirring often. Cover with water and stir. Bring to a boil and then turn down to low. Cover and simmer for 10-15 minutes. Puree and season, to taste.

You could also add coconut milk, for a creamy texture more reminiscent of creamed spinach. This soup pairs really well with the carrot soup and creates a really nice presentation.

CrossFit Workout:
21 Deadlifts (135lb)
3 Push Ups
18 Deadlifts
6 Push Ups
15 Deadlifts
9 Push Ups
12 Deadlifts
12 Push Ups
9 Deadlifts
15 Push Ups
6 Deadlifts
18 Push Ups
3 Deadlifts
21 Push Ups

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