Cleanse Day 17: Split Pea and Carrot Soup

Getting down to the final days of this cleanse! Looking forward to sticking with the healthy eating, just not being so crazy strict. Earth Fare is selling everything for 50% off now, so we stocked up on LOTS of items and are still planning on going back tomorrow. Be prepared though: you kind of get this end of the world feeling because the shelves are all picked through and nearly empty and you can just sense this unwarranted urgency as you make your way down the aisles. Well, at least I did. Shop at your own risk. 

Breakfast: Pumpkin Spiced Oats

Steel cut oats, Kerrygold butter, cinnamon, pumpkin spice, pumpkin seeds. Pretty simple.

Lunch: Leftover Lunchbox

I had lunch with the Mr. for his last day of training. Gone are the days of us having lunch together at work since he’ll be starting night shift on Friday. I packed up a to-go container of left over sweet potato and quinoa from last night, with some mixed greens and cooked black eyed peas on top. Ate it all cold because there was no time to try to heat things up in the toaster oven before heading out (I’ve decided to avoid microwaves at all costs…they really are not great for you).

Post-work out snack: Tea-less Chai Smoothie V.2.0

Made it back to the gym! When we got home, I altered my original Tea-less Chai Smoothie and came up with the Tea-less Chai Smoothie V.2.0.

Ingredients:

  • 16 oz of fresh carrot juice with just a touch of ginger
  • 2 scoops of vanilla Raw Meal
  • Cinnamon
  • 1 frozen banana
  • Ice

Instructions:

  1. Blend.

This made 2 smoothies, and they were even better than the original! You could hardly taste the carrot in these, but wow, talk about a nutrient bomb.

Dinner: Split Pea and Carrot Soup

Decided to play around with some of the split peas we picked up at Earth Fare. I wanted to do something a little more fun than plain split pea soup. I would have preferred to cook this with onion too, but we didn’t have any, so alas, I improvised.

Ingredients:

  • 1/2 tablespoon of Kerrygold butter
  • 3/4 cup celery stalks (include leaves), chopped
  • 7 mini tri-color peppers, chopped
  • 3 large garlic cloves, chopped
  • 1 cup of split peas
  • 5 cups of water
  • Spices: garlic salt, pepper, turmeric, thyme, cayenne, chili powder, onion powder
  • 1 cup of carrot pulp
  • Splash of Bragg’s apple cider vinegar and liquid aminos

Instructions:

  1. Melt the butter in a pot and add the celery. Stir to coat.
  2. Add the peppers and the garlic. Stir to coat.
  3. Add the spices and let cook for about 3-5 minutes.
  4. Add the water and split peas. Bring to a boil, then simmer on medium low for about 45 minutes, or until peas have achieved your desired texture. About 1/2 an hour into cooking, add the carrot pulp.
  5. Stir every now and then and keep covered. Add the cider vinegar and liquid aminos at the end to taste.

This makes about 4 servings. Perfect meal for a cold rainy day!

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