When on vacation I tried to find forms of exercise I could do with others. I went swimming with my sisters. Even though I can't swim very well I still enjoyed it. I like to put on goggles and just look under water. Its so still and calm. Also I went on a long walk with my dog Zoey. She gets distracted very easily. And is not good with other animals. But she is so cute because instead of walking in a straight line she will zig-zag in a cris-cross pattern, sometimes tripping me in the process. In the mountains we went hiking, the scenery was gorgeous.
Wednesday, July 24, 2013
Wednesday, July 3, 2013
Excersise Goal #7
Zumba Wii is a real work out I did 60 min yesterday and planning on it for today to.
Monday, July 1, 2013
Multicolored Soup
Something that is great about being able to cook is that you can make the food you like. This is my favorite soup recipe I have invented. It is kind of a play of off a veggie/clear soup. I call it Multicolored soup because it can have every color except for blue. I mean anyone know of a blue veggie that I haven't heard of? My favorite part of this soup is how delicate it is and how the aroma is heavenly!
Ingredients
- 1 Red, Orange, Yellow, or Green bell pepper
- Radishes
- Carrots
- Yellow crookneck squash
- Celery
- Frozen peas
- Spinach or kale
- Green onions
- Zucchini
- Fresh or Frozen corn
- Garlic
- Ginger
- Parsley or Cilantro
- Could use eggplant
- Shiitake Mushrooms
- Chicken Stock (preferably fresh)
- Rice Noodles
- Fresh lime or lemon juice
- Extra Virgin Cold Pressed Olive Oil
Begin by chopping all of the veggies. Radishes, Bell pepper, Yellow Crookneck, Zucchini, and Eggplant should be cubed very small. Carrots, Celery, Spinach or Kale, Green onions, and Shiitake Mushrooms should be sliced thin and evenly.(The reason why I don't have exact amounts is because it is mainly up to what the person likes and there tastes.) Garlic needs to be minced finely. Ginger grated. Parsley or Cilantro chopped. And half of a lime or a quarter of a lemon needs to be juiced. Get a large Sauce pan with a heavy bottom, (preferably stainless steel) Heat up about 2 tbs of oil. When hot begin to saute your veggies in this order; (use salt or favorite seasoning I like the seasoning Spike) Green onions, Garlic, Parsley or Cilantro, Mushrooms, Celery, Bell Pepper, Carrots, Yellow Crookneck, Zucchini, Eggplant, and Leafy Greens. (Hint don't let pan get dry/ to prevent this either keep adding oil, or add water and seal with a lid and let veggies steam, when doing this don't forget to stir to prevent burning.) Menwhile cook rice noodles according to directions on box. (Rice noodles can easily turn into mush so watch them carefully) When all of the veggies are nice and tender add the Frozen peas and Frozen or fresh corn. Cook until Frozen veggies are thawed. Next pour citrus juice and the chicken stock. Stock should cover a little more than enough to cover all the veggies. (If your pan is hot it should produce lots of steam don't be alarmed this is making the stock soak up all the veggies juices and flavor.) Next add the radishes, ginger (about 2tbs), and finally your noodles. Let cook until a simmer is set or you can smell the aroma of the ginger. Hope you enjoy!
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