Cream of Mushroom Soup

 

CreamofMushroom1

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

TiredoutThursday – 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!

Cream of Mushroom Soup
Creamy soup to eat alone or use as an ingredient in dishes.
Write a review
Print
Ingredients
  1. 2 tbsp. unsalted butter (grassfed)
  2. 1/4 cup blanched almond flour
  3. large handful of cremini mushrooms diced small
  4. 1 tsp. each salt and pepper. More to taste
  5. 1 tbsp. ground flax seed
  6. 1 cup unsweetened coconut milk
Instructions
  1. Melt butter over medium heat in a saucepan.
  2. Add almond flour. Stir and cook for a couple of minutes to make a roux.
  3. Add chopped mushrooms, salt and pepper. Stir and cook for another couple of minutes.
  4. Then add the coconut milk and flax seeds. Stir until it thickens.
  5. Taste test and adjust salt and pepper if needed.
Notes
  1. Seriously! That's it!
Cut The Grain http://cutthegrain.com/
Let me know any other ways you use the soup!

Apple and Spice Meatballs

 AppleandSpiceMeatballs2

 Hey folks!  These apple and spice meatballs have been a joke around this house.  I had a hard time getting them right!  No worries though.  I work hard for you making sure this stuff tastes good.  So, the hubby has been eating a lot of meatballs.  Finally, I present to you the finished product.  They are yummy.  Spicy and comforting.  I think they would make a good meatloaf as well.  Throw some tomato sauce on top, bake it and let me know how it turns out.

I had a super busy weekend which is the way I like it.  My kids went to Moms for the weekend (yay!) so I crammed as much grownup activity in as possible. 

First, the Dallas Marathon is this coming weekend.  Almost all of us are running in it so we have a taper week.  That means you cool it a little and let the legs rest.  I’m doing the half marathon so by cooling it a little we ran 13 miles.  It was supposed to be 12 but I was running my mouth and missed a turn.  We finished the run with mimosas.  Nothing like running and drinking before 8am to get your blood flowing!

SummerandMattXmasPartyThen I spent the day with the hubby Christmas shopping, and Christmas partying.  Man!  I had another mimosa at lunch.  Bad Summer!  (I’ll be reminded of those drinks during our 10 mile speed work session tomorrow.)  Hubbies’ office Christmas party was Saturday night.  It was fun to put on something besides sporty spice clothes.

Then Sunday night we had our annual Pavement Pounders Christmas party.  Can I say again how much I love my little running family?  They are a crazy bunch.  We got together for food and a gift exchange.  Really, we got together for food I think.

PPXmasPartyHere’s the thing.  All weekend I was a good little Paleo girl.  Besides the two mimosas I had it totally under control.  Omelets for breakfast.  Meat and veggies at the restaurants.  No dessert at the party.  Go me huh? Nope.  Those dang running buddies ruined it all!  Sunday night we had enough food to feed 70 people.  I am not exaggerating!  I took Paleo dishes but I stuffed my face with all of the other stuff.  Bad.  One “cheat” meal won’t kill me but if I can be honest I am kicking myself for eating THAT much in one sitting.  Dang hungry runners.  Don’t let their size fool you!  

See that girl bottom row smack in the middle?  That’s Sarah.  She’s kind of our leader.  She started the Pavement Pounder group and tries her best to keep us organized.  She also has a great blog, how my world runs, and is my sort of blog mentor.  Go check her page out!  You can blame her if I’m doing this all wrong…just kidding guys…

Apple and Spice Meatballs
Beef meatballs with a sweet and spicy kick.
Write a review
Print
Ingredients
  1. 1.5 lbs. ground beef
  2. 1/2 apple diced small (skin included)
  3. 1/2 onion diced small
  4. whole jalapeno minced (seeds removed if you want it less spicy)
  5. 1 tsp. granulated garlic
  6. 11/2 tsp. salt and pepper each
  7. 1/8 tsp. cayenne pepper (optional)
  8. 2 tbsp. ground flax seed
  9. 1 egg
  10. 4 tbsp. tomato sauce
  11. 1 tbsp. avocado oil
Instructions
  1. In a large mixing bowl combine all ingredients. Use your hands to mix ingredients well.
  2. Heat avocado oil in a large skillet over medium heat.
  3. Form into one inch balls.
  4. Add meatballs to heated skillet one by one making sure not to overcrowd the pan. You will have to cook in batches.
  5. Depending on your stovetop you may need to adjust the heat. If the outside is cooking too fast turn heat down.
  6. Cook meatballs on all sides until done. They can be finished in oven if desired.
Notes
  1. Eat the meatballs alone or top with your favorite Paleo topping. We actually used the tomato sauce left in the can. That alone was great.
Cut The Grain http://cutthegrain.com/