OI OI! How we doing? I am all good its been a busy couple of days with clients and coconut sugar work but I have fitted in some good workouts and of course delicious food!
Tuesday I had a morning filled with clients, I ate a big bowl of fruit and cottage cheese for breakfast which was perfect to keep me full till lunch. After all my morning clients had been and gone I walked to town to get some bits from the health food store. This was my exercise for the day light but very enjoyable, the sun was glorious on Tuesday!
For lunch I had leftover curry, recipe coming soon I promise! I had more clients in the afternoon and dinner was leftover soup.
Wednesday morning I had clients from 6am but managed to get another bowl of cottage cheese and fruit in between them to keep me going. Once the morning shift was complete I had my own workout to do. I did a strength workout using my barbell and bodyweight then hit the streets for a run. Yesterday was perfect weather for running warm with a chill in the air, I felt great after that workout!
Between clients I did some coconut sugar work and hung with my prince : )
I made the most glorious soup which you can read all about below.
Last nights dinner was mustard and paprika chicken with veggies, easy and very satisfying.
This morning I was up early to do a workout before my first client arrived, I did another barbell workout mixed with some cardio, sweaty start to the day fab!
I had fruit and soy yogurt for breakfast plus a couple of un-pictured rice cakes with PB
I had to pop to Tesco to grab some bits which was a big mistake, it was insane in there, like bloody Christmas or New Year not good! The only good thing was I found these!
I love Nakd bars and these are just great, mini bites yay! LOVE THESE!
I was glad to get out of Tesco and come home to the quite of my front room. I also had this amazing soup to have for lunch which pushed any bad thoughts from my mind!
Curried Butternut Squash and Coconut Soup
1 large onion
2 garlic cloves
3 median carrots
2 celery sticks
1 large butternut squash
1/2 can coconut milk
1 Tbsp olive oil
Spices: garam masala, turmeric, chilli, cumin, coriander
Salt and pepper
Heat oil over a low heat add chopped onion and crushed garlic. Chop celery and add to pan then carrots and butternut squash. Add in an amount of each spice totally up to you how much, depends how hot you want your soup! Cover with boiling water and bring to the boil. Once boiling add coconut milk and leave to simmer for 35-40 minutes. Season, Enjoy!
This soup was so good and perfect for warming the cockles on a cold wintery day : )
What have you been up to this week?