Tags
clean eating, dairy free, gluten free, healthy, high protein, nourish, quick meal, real food, strong not skinny, unprocessed, whole food, workout
It’s been a quiet week and for once I don’t mind having a little bit of downtime. I am one of those people that likes to be on the go and get antsy when I sit still for too long. This week I have been stressing about the fact that I don’t have any work to do! Luckily, I’ve had time to push it at the gym and mix up my routine. This week I’ve focused on high weight, low rep lifting and body weight exercises. Oxygen Magazine has been my go-to for workout inspiration- those girls are intense, which really motivates me.
When I got back from the gym today I was hungry! I remembered seeing an article on Food52 about how to make tomato soup without a recipe and decided to put it to the test, since I had a 16 oz can of diced tomato and a spare leek. Seriously guys, it couldn’t be easier to make tomato soup from canned tomatoes. I chopped up my leek and a clove of garlic and sauteed them until the leek started to become soft and translucent. Then I added the can of tomatoes and about 1/2 c. of water and let it simmer for 20 minutes while I hopped in the shower. After the shower I let the soup cool a little bit then poured it in a blender. The result was rich, garlicky and still a little bit chunky soup and it totally rocked!
I also tossed 1/4 of chickpeas in a little EVOO and salt and threw them in the oven at 400 for 15 minutes and tossed them on top of my soup.
I rounded out the meal with a protein-packed green bean and tuna salad in order to make a dent in the huge bag of green beans sitting in my fridge.
Green Bean and Tuna Salad
Ingredients
1 c. green beans cut into bite sized pieces
1-2 medium radishes thinly sliced
A few slices of shaved white onion
1 tbsp. capers (feel free to use less, I love capers)
1 5 oz. can of light tuna, drained
1 tbsp. whole grain mustard
1 tbsp. apple cider vinegar
1 tsp. lemon juice
Salt and Pepper to taste
Steps
1. Steam the green beans until they are bright green and still slightly firm to the bite
2. In a small bowl mix together the mustard, vinegar and lemon juice.
3. In a large bowl toss together the beans, onion, radishes, capers and tuna and toss with dressing
4. Add S+P to taste.
We are almost half way to the weekend. Enjoy this Wednesday and finish the week strong!