My body HURTS! Calves, abs, thighs. Lemme tell you how serious I am on loosing 20 lbs by T-Giving! I took a detox bath the other day -- filled the bath with Apple Cider Vinegar -- I didn't feel a difference but it was relaxing. I've been going hard core with my Turbo Fire, burning calories left & right.
Last week I burned over 600 calories, it felt so good and my heart rate stayed up.
Yesterday I jogged 3 miles (at a very slow pace, maybe 2-3mph) in 40 minutes. I'm used to jogging on the treadmill and running on actual ground is so much harder. The inclines, the declines, the cars passing by looking at you struggle. Sheesh it was a hot mess. Beyonce almost didn't get me through it. I was so over pace, I would speed up during hills but I just loathed the entire process. BUT I'm feeling it. I am feeling it!!!! Did I mention I was FEELING IT!!! RAWWWRRRR
Anyhoo, yesterday I took another detox bath (hydrogen peroxide & ground ginger) ... I saw it on Pintrest (shrugs)
So clearly DETOX is my thing this week. and again inspired by Pinterest. I made a Green Detox Soup and again I failed to use measurements.
olive oil (to fill the bottom of the pot, an inch worth)
2 cloves of garlic, chopped
diced purple onion (I like a lot of onions)
fresh ginger, peeled and chopped (maybe a teaspoon)
fresh broccoli, cut up (I used one full tree)
1lb fresh spinach leaves
4 baby carrots, chopped (the original recipie called for parsnips, which I don't have, a quick google search told me potatoes or carrots. I went with carrots, although I LOATHE cooked carrots).
2 ribs of celery, chopped
parsley, like 6 shakes
1 can of bean sprouts
Fresh water (8 2/3 cups)
Sea salt and ground pepper, to taste
Apple Cider Vinegar (cap full)
- I only have 1 pot (which means I need to go pot shopping! woo hoo)
- heat the olive oil over medium heat and stir in the garlic, onion, and ginger, broccoli, and bean sprouts & bean sprouts water (After being in Korea, my husband and I have fallen in love with bean sprouts...so delish with the right seasoning)
- Add the broccoli, spinach, celery, carrots
- Add water throughout. (I like my soup - soupy.. So I added lots of water to cover the veggies... probably too much so feel free to cut back.-- but don't add too much water in the beginning, wait till the end/middle)
- I cooked everything a low simmer, covering the pot. I think I cooked it for 20 minutes or so until the veggies are softened.
- Add ACV.
- Add Cayenne pepper, I went heavy on this.
**The soup smells so good! I sprinkled parsley on top before consuming**
So how does it taste? A little watery but spicy. I think I'll play with it more next time.
|Loving my Korean bowl & chopsticks.. and the mat and the little plate in front. haha|
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