Hello loves, I’m sick again which is just great. It’s been a rough couple of days and last week was the first week I didn’t make my 5 workouts a week goal (4/5 though) and I’m not sure I’m going to be able to make it this week either but hopefully that changes. This cold is 10x worse than the last one and the sinus issues that have come with it have made it really hard to do anything but move from the bed to the couch. I managed to get out and do groceries on Sunday (thank goodness because we had no food) but else wise I’ve been pretty sedentary. It’s been frustrating since I just challenged myself to 2 HIIT workouts a week but there’s no way my lungs are doing more than beginner cardio right now (I tried to do something harder and had to quit at the halfway mark). I dragged Matt through the workout below last night and we’re both just so under the weather that you would think we had run a marathon. Still, something is better than nothing!
The one positive that comes from this whole sickness is I’ve got a new recipe to share with you. I think most people would agree that soup is a go to for something to eat when you’re sick. I personally cannot stand chicken noodle soup with the exception of the chicken soup from Swiss Chalet so for the most part that one is on the outs with me. Still, homemade soup makes you feel all warm and fuzzy when you’re not feeling so great and I’m sick of relying on Swiss Chalet.
Last week I decided to buy lentils for the first time in my life. Experimenting with new ingredients has really helped keep me up with my healthy eating because I’m not eating the exact same things every week. I first tried boiling the lentils and serving them with portobello mushroom caps but the texture was completely unsatisfactory. I then read that red lentils are better for soups or stews because of their tendency to go a bit mushy. I looked up a bunch of different recipes and then decided to craft a much simpler version of my own. I was so pleased with how it turned out that I bought all the ingredients again so I could make it once more and share it with you. So here’s what you’ll need:
2 cups of red lentils
6 cups of water
1/2 stalk of celery (or however much or little you’d prefer)
1/2 an onion (or however much or little you’d prefer)
2 tablespoons of hot sauce
1 small can of tomato paste (156 ml)
pepper and chilli powder to taste
I’m a big fan of all things spicy and since most hot sauces aren’t packed full of sugar and calories they’re my go to for seasoning. Matt’s parents gave us this bottle of Terry’s Unique Hot Sauce sourced from out hometown and it’s really flavourful and packs a punch. 2 tablespoons and some chilli powder give this soup a real kick and it tones down the tomato flavouring a bit!
Most of the recipes I looked at involved chicken stock but I didn’t have any on hand the first time and things turned out alright so I just kept it as is (the simpler the better). This is another crockpot recipe so all you’re going to do is prep your ingredients (rinse your lentils and chop the celery and onions into bite size pieces) and then throw it all into the pot. Stir it up to break up the tomato paste and then throw the slow cooker onto low. I let it cook for about six hours, stirring occasionally, but I suppose you could probably do it in four if you set it to high.
The lentils go nice and soft in the crockpot but not mushy like they did on the stove. It’s a very hearty tomato soup. You could probably add carrots and potatoes to this as well and it would be yummy but in my sickness I just wanted something easy. I find it very filling without all the extra ingredients because of the lentils and it doesn’t gross me out like chicken noodle soup so it’s definitely going amongst the recipes I will continue to make (unlike the stuffed portobellos which were nasty).
What did you make this week? Try any new recipes or do you have an old favourite you’d like to share? Let me know in the comments below!