I am also not much of a new years resolution type. I often make resolutions as the year goes on at random times based on how I am feeling. However, this year I have made a few.
1. Kick my sugar dependency that was achieved over the Holidays.
Too many squares, cookies, chocolate, cocktails, you name it.
2. Eat more local food.
Last term I was so busy with school I didn't get to visit the farmer's market as often as I would have liked. I will be heading there tomorrow before it closes for a week and a half (the Hamilton farmer's market is moving to its long awaited new location!). I hope to buy most of my produce that is grown locally, or at least in Ontario (I cannot give up bananas and citrus fruits though). We will see what goods I come home with tomorrow.
3. Train for and complete a sprint triathlon...pending getting my hands on a road bike.
In 2009 I did a tri-a-tri and had such a great time. My swim needs some work in order to complete a sprint triathlon and I definitely cannot get away with using my mountain bike in the increased distance.
4. Read more books.
The picture of my newly acquired stack speaks for itself.
5. Appreciate every day.
Not every day is the greatest day of your life, but without an appreciation for every day you live, good or bad, it is a day wasted. I don't want to waste a day.
6. Travel somewhere beautiful.
Hopefully I find the funds and the time to get away for a week or at least a long weekend. I want to visit a mountain or a coast. Something in North America would suffice.
I hope to achieve most of these and I think it is pretty reasonable. On kicking my sugar habit and starting to eat a little more normal I made a soup. I moved back to my own house today and had an empty refrigerator and a full pantry. Therefore this soup contains no fresh ingredients. But I wouldn't let that put you off, it is extremely nutritious.
Protein Packed Egg Noodle Soup adapted from 101cookbooks.com
1 tbsp olive oil
1/2 tsp dried chili flakes
1 tsp cumin
1/2 tsp tumeric
1/4 tsp black pepper
2 L vegetable stock
1 cup lentils
1 can chickpeas
1 3/4 cup edamame
1/3 package frozen chopped spinach
4 cups whole-wheat egg noodles
1. Heat olive oil in a large pot over medium heat. Add chili flakes and heat for 1 minute.
new measuring spoons and cutting board :)2. Add cumin, tumeric and pepper and heat until fragrant. Add vegetable stock and bring to a boil.
3. Add lentils and cook for 20 minutes. Add chickpeas, edamame, and spinach. Simmer until lentils are soft.
4. Add egg noodles and simmer until cooked.
This soup was thick and delicious. Did I use chopsticks? No, but I wanted to have as many newly acquired kitchen stuff in my pictures in this post. While I haven't actually calculated the nutritional information, I imagine there is more than enough protein in this soup. I know it has kept me full for about 4 hours already, and that says something.