Wednesday, 25 September 2013

#WIAW - Parsnip and Apple Soup

Happy WIAW! Generally my tummy seems to be improving since I began working with my holistic nutritionist and starting my new diet. But for two Saturdays in a row I have experienced setbacks. These setbacks always happen when I am out and about and on the go. When I am organized and completely in control of what I eat and when I eat - I feel great. If I throw off that routine even a little bit, than it is pretty much a guarantee I will spend the rest of the night battling acid reflux and being sick to my stomach. It is not a very glamorous way to spend a Saturday night.
This weekend I am heading out of town with Clif Bar for Toronto's Tough Mudder. (<--- if you are going to be there come by the Clif Bar tent and say "Hi!"). And with an out of town trip looming I know I need to be organized to keep my tummy happy. These past two weekends have taught me two very important tummy lessons...

1. I need to be organized
Options can be limited when you are out and about. So I need to pack snacks and the things I need to have a proper meal. I also have to embrace being that annoying person at the restaurant who asks a million questions when ordering their meals. On a couple of occasions I didn't ask enough questions about how a meal was prepared and I ended up eating something I shouldn't. So meal prep and planning is a must.

2. I need to eat small meals every 3-4 hours
I need to pack lots of snacks. On both Saturdays I waited way too long in between meals. There was nothing easy for me to grab and go, so I just waited. But waiting too long, even if the meal I end up having is on point, is a recipe for disaster. Eating regularly helps keeps the acid at bay so this is a must. Again meal prep and planning is a must.

The overriding theme here is meal prep and planning is must. So I am trying to ensure I have lots of easy grab-and-go meals as well as snacks packed for this weekend's adventure. I made a batch of The Eat-Clean Diet Parsnip and Apple Soup. It was the perfect fall meal full of lots of veggies!

Parsnip and Apple Soup

1 large leek, chopped
2 cloves garlic, chopped
2 parsnips, peeled and chopped
1 celeriac, chopped
1 apple, peeled and chopped
1 tsp sage
3 cups vegetable broth
1/2 tsp of pepper
2 tsp salt
1/2 cup almond milk
1 tsp lemon juice
2 tsp EVO




1. Add EVO and leek in a soup pot over medium-heat. Cook leek until soft. Add garlic, parsnips, celeriac, apple, sage, broth, salt, and pepper. Stir to combine and bring soup to a boil. Reduce heat and partially cover to simmer until all vegetables are very soft - approx 25 minutes.

2. Use hand-held immersion blender to puree soup

3. Add almond milk, lemon juice, and blend together.

Hope you enjoy!
Love Your Favourite Darwinian Fail,
Krysten