So after reading this lady’s AMAZING blog most of Tuesday I decided that I HAD (yes HAD) to go to the grocery store to grab some dark chocolate. Interesting how viewing post after post of dark chocolate will do that to you.
While our grocery store may not be the “best” place to find organic food, it does have a few brands of organic chocolate. My favorite being one by sweetriot called Pure 70% DARK CHOCOLATE WITH KICKIN’ COCONUT. Trying to keep to my good self I only had about 1/6th of the bar. Cal was lucky enough to try another 1/6th. I definitely could have eaten more but I chose not to.
I also picked up two Endangered Species chocolate bars, a Natural Dark Chocolate with Hazelnut Toffee and a Natural Dark Chocolate with Raspberries. Cal and I both tried a piece of each and decided that while the Hazelnut was delicious we weren’t as big of fans of the raspberry one. I considered this a success as I’m all for trying new things.
Also obtained in my shopping trip were some vegetables, herbs, and Wisconsin Cheddar Cheese. I am surprised I didn’t walk out of the grocery store with too much more than that as Tuesday was not a good day.
For some reason my stomach decided to make me feel insanely sick the past few days. I mean stabbing, shooting pains… and I wondered….was it something I ate? After a careful investigation and elimination I deemed the culprit to be silken tofu which I had added in my mushroom soup. I came to this conclusion as it was the only new thing Cal and I had eaten and we both we experiencing the same pains, mine were just more severe.
With that said on the way home I had to resist the urge to run into the grocery store and rip apart a bag of bagels and smother them with cream cheese. It’s not often I crave a bagel but after feeling crappy and empty all day I wanted that soft comfort. However, I remained composed at the grocery store and walked right by. Instead, I went home had a few pieces of that delicious organic chocolate and made this comforting soup.
Legumes x 3
-32 ounces vegetable broth
-½ cup of red lentils
-½ cup yellow split peas
-14.5 ounces fire roasted tomatoes
-1/3 onion chopped
-4 cloves garlic diced
-2 tsp salt
-1 tsp pepper
-1 tsp turmeric
-1 tsp cumin
-15 ounces of cannellini beans
-1/3 cup torn basil leaves
-2 cups raw spinach
1-Add first 9 ingredients into a large pot or Dutch Oven.
2-Bring to a boil, reduce heat and simmer for about 30 minutes or until lentils and peas are tender.
3-Rinse and drain the cannellini beans and add to pot.
4-Add basil and spinach. Stir to combine. Once the spinach has wilted your soup is complete!
As always eat healthy stay fit,