Hi guys! Man, it’s been a busy week doing the Christmas thing. Of course I’m still running like a crazy person but I also have to do the mom thing. You know, buy presents, wrap presents, remember all the little things I’m supposed to take to school for Christmas parties, remember to go to the Christmas parties… you know the deal. I would make a terrible room mom.
So on to the Cream of Mushroom soup. There is no reason on earth you should buy the canned stuff when you have this recipe. It is delicious and literally takes 10 minutes. I looked up some other paleo mushroom soup recipes and I’m sure they are super delicious but none that I found are as easy as this.
Here’s a little recipe I’m addicted to with the soup. Make the soup and set it aside. Then dice and season chicken tenderloins and sear in a pan with a little butter. Then add the soup back to the pan. Simmer for a couple of more minutes until the chicken is done. It’s a creamy, delicious, chicken dish. This is my new prerace food. Seriously. I’ve put it over white rice for carbs but cauliflower rice would be delicious too. Or just a giant ladle, whatever it takes to get it in your face.
I know since I’ve been MIA you’re also dying to hear my running schedule for the week. You are right? Anyway, sometimes I think maybe my Coach has lost his mind. But then I remember I haven’t died yet and New Orleans is right around the corner. EEK!
Tuesday (two days after a half!) – Track work. 8 miles with 5 x 1000 5k pace with 400 recovery. BRUTAL
Wednesday – 4.5 miles easy
Thursday – 10 miles. Our workout said with 6 40 sec bursts. He actually meant 6 but we took it as 6 miles! Yep we basically did 6 miles of sprint intervals. We were the laugh of the running club. I felt like this. And yes, that is a cookie in my mouth. It’s not Paleo but it is gluten free. Shoot me. My socks say “Steak” and “Eggs” at least.
Today was Crossfit and tomorrow is 15 miles. Fun times!
Basically, it’s crunch time. That’s ok. I’m trying to get enough sleep and still keep up with life…which is dang hard sometimes. I’m also keeping a tight reign on my diet and rolling my legs a few times a day.
On a last note. I’m not one of those people to be vague and mysterious, obviously. But my immediate family got some really great news this week. This being the interweb and all, they probably don’t want me airing business, but I do want to openly thank God for his blessings. It doesn’t even have to do with running! Go figure!
- 2 tbsp. unsalted butter (grassfed)
- 1/4 cup blanched almond flour
- large handful of cremini mushrooms diced small
- 1 tsp. each salt and pepper. More to taste
- 1 tbsp. ground flax seed
- 1 cup unsweetened coconut milk
- Melt butter over medium heat in a saucepan.
- Add almond flour. Stir and cook for a couple of minutes to make a roux.
- Add chopped mushrooms, salt and pepper. Stir and cook for another couple of minutes.
- Then add the coconut milk and flax seeds. Stir until it thickens.
- Taste test and adjust salt and pepper if needed.
- Seriously! That's it!