We ended up having the day off because of the snow, so I could have made something that took a bit longer, but who wants to do that? Plus keeping it simple means fewer dishes to clean before we head out for the weekend. #InstantPot to the rescue!
Slightly Modified TastyThin | Serves: 10 cups, 5 bowls | Time: ~30 min
Ingredients
4 cups cubed butternut #squash
1.5 cups #carrots, peeled and cut into chunks
1 medium #sweetpotato, peeled and cut into chunks
1 medium onion, chopped
2 cloves of garlic, minced
1 tsp ginger
2 tsp turmeric
1 tsp cumin
1 tsp curry powder
1/4 tsp cayenne pepper
1 tsp salt
3 1/2 cups veggie broth (we always do homemade)
1 14 oz. can full fat coconut milk
Chopped cilantro, for garnish
1 cup cooked #lentils, spiced with ginger and red pepper flakes, for garnish
Instructions
Combine all ingredients in the Instant Pot and stir well. Lock lid and for cook on Manual setting for 20 minutes. While the soup is cooking prep the lentils according to the package.
When cycle is complete, allow for slow release or do quick release of pressure. Puree soup with an immersion blender (or transfer to a blender and hit high) and serve.
What I ate and drank today
6 glasses of water
2 cups of coffee
1 cup of strawberry life cereal with cashew milk
1/2 peanut butter and Thai curry sauce
6 tortilla chips with salsa
1/4 cup trail mix
Vodka soda
Turmeric soup
Exercise
Very few steps because it's snowing!
~15 minutes of strength training (core and arms)
What I ate and drank today (2/18/2019)
6 glasses of water
2 cups of decaf
1 bowl of split pea soup with a piece of bread
1 tomato sandwich
1/2 cup of coffee
1 spinach salad with red peppers, olives, etc
Some spinach and onion dip
Vodka/soda
Exercise
~10 minutes of strength training (arms)
14,000+ steps or ~6.25 miles of walking