Not what I thought this would be . . .
Hello everyone! This post was going to be a pretty long post that I had been working on for an hour, yeah an hour. I was just so into writing. After an hour Microsoft Word shuts down on me and of course I had not saved. None of the adorable little antidotes, object lessons and stories I had for you had been saved. L Maybe it was God’s way of telling me I was, once again, talking too much. Maybe it was just a reminder of something I learned in junior high computer class ~ ALWAYS SAVE!!!
My plan was to write this amazing blog about how bad it is to compare yourself with others and how that usually leads to a sleeve of Oreos and a pint of Ben & Jerry’s. I guess you may already know that. You probably already know that a healthy lifestyle journey can’t be about the scale or the mirror but about learning to love who you are now and the healthier you later on will just fall into that love. Guess you already know that too. I was also going to share that I am down 12 pounds, my clothes are loser and I have more energy. Bet you didn’t know that!
By the way, I just saved.
I was then going to post a shameless marketing plug for my upcoming programs. Guess I’ll skip telling you about my upcoming vegan cooking class (2/16), valentine’s dinner at New Song Church (2/16) and being featured on Fox 8 (3/1 between 5-6pm). You can always check out my other blog posts for that info. J
Just saved again . . .
The last thing I was going to talk about was the homemade veggie broth that saved me at least $14 and tons of sodium. Maybe I will still give you that recipe! J Enjoy!
Wait, I have to save first. . .
Chef Robin’s Veggie Broth
- Assortment of veggies - LOTS (I use leftover scraps from the week. I always use celery, onions, carrots, garlic and whatever else is hanging around such as greens leaves, peppers and turnips)
- A good gallon of water
- Fresh or dried herbs and spices (I like Thyme, rosemary, basil, parsley)
- A few peppercorns
- You can roast the veggies in the oven or sauté them first for a bit of a richer flavor.
- Put veggies in a pot with water and herbs.
- Bring to a boil.
- Lower heat and allow simmering for an hour or two or transferring to a crock pot and setting to medium/low for 4 hours or so.
- Strain veggies out of broth and portion out into useable portions. I usually do 2-3 cups in a freezer bag and freeze for later use.
*My Crockpot actually goes right from the stove to the crock so it’s easy for me to bring it to a boil and transfer. Have a great weekend everyone!!
“If you don’t take care of your body, where are you going to live?” ~Unknowntags: Recipes