This a short week since Jon and I are headed on vacation! I’m sure we’ll have lots of interesting foodie stories to share upon our return. In the meantime, we whipped up these tasty meals (2 for 2 this week!) before our departure.
We had a chilly, blustery weekend around here so were in the mood for some soup. We made this Roasted Butternut Squash Soup with Smoky-Roasted Chickpeas and Bacon and it rocked. Another recipe that will be on repeat this winter. We skipped the blender portion and dumped all the ingredients in a soup pot before taking our immersion blender (brilliant invention) to it. Done and done. Creamy, hot, delicious.
Since it’s the off season our workouts haven’t been as strenuous as normal (understatement, especially for me). I’ve been getting outside for the sake of being outside, getting the blood flowing and enjoying the fall colors. Less intensity and duration in the workout department leads us to focus on meals that are lower in carbs since our bodies aren’t using as many of them to fuel long, zone 2 workouts. This sesame chicken recipe fit the bill almost perfectly. Next time we might sear the chicken pieces a bit more to provide that nice, crispy outside associated with Asian chicken dishes, but we’ll be keeping this recipe in the rotation as well.