Tuesdays are my Sundays, and other weekend things.
Tuesdays are my usually my favorite day of the week.
Since I work in a restaurant, and I work a restaurant industry schedule, Tuesdays are my Sundays. Tuesdays are my home days, reset days, food days, school days, please-don’t-end-so-quickly days.
On Tuesdays, I do things like work through my latest Imperfect Produce box (I have mine scheduled for every other Monday), roasting veggies, prepping herbs for future sauces and garnishes, chopping mirepoix for future soups, making soups, watching food/health-related TV (currently working through Michael Pollan’s Cooked on Netflix), read, and study.
Today’s no exception, and I’ve spent time studying, reading, and cooking.
I’m a few weeks away from the halfway point in this Health Coach program, which is exciting and also a little overwhelming at the same time! I’ll be able to start taking clients at this point, so I’m starting to hone my ideas and vision around who my dream clients are and translating my knowledge and passion into something teachable. (If you have any interest in working with me as I get started, let me know!)
At any given moment, I am currently reading 3-4 different books. For instance, I’m currently re-reading Harry Potter (well, re-reading the first three, then I’ll be reading the last four for the first time. I know, I know. But hey, I’m doing it!), listening to The Anatomy of a Calling by Dr. Lissa Rankin on audiobook, reading Brendan Brazier’s Thrive Foods (it’d be more accurate to say I’m devouring this book), and always flipping through cookbooks (latest obsession: Thug Kitchen’s Eat Like You Give a F!ck and Party Grub: For Social Motherf!ckers).
I mean, it’s December in Portland, so it’s absolutely soup season. It’s warm and cozy food season. Spices and sauces season.
This week’s soup experiment was a coconut curry lentil soup. I haven’t done much cooking with lentils, or legumes in general, since my body hasn’t particularly cared to digest them easily for many years. I’ve been slowly introducing different types of beans and legumes into my diet over the past few months, and that approach worked! My body is much more receptive to them, and I’ve been able to augment so many of my meals with more beans (which means I’m eating less meat, a longer-term goal of mine for so many reasons).
As I scoured the internet for inspiration, most of the lentil recipes I found also included some sort of coconut-curry-turmeric combination, so that’s what I went with.
I started with a basic mirepoix of onions, carrots, and celery, then added in the lentils, water, spices, and herbs. I let this simmer until the lentils were soft, then added the coconut milk and salted to taste. I’d offer a recipe, but when I make soup, I start with a template and then tweak it based on what I have on hand (and what flavors I’m going for). If you want to recreate your own version, I started with this recipe and tweaked from there.
How We Weekend
Sometimes I struggle with a different weekend than so many of my friends that work Monday through Friday, but I make the best of where I’m at by completely maximizing how I spend my time in this perfect balance of unwinding, learning, and creating.