Today is National Running Day. Yesterday I went to my naturopath for some acupuncture. I was telling her about my little jet ski accident and she told me she had some tuning forks. I agreed to let her use them. You see in school we have learned that some small fractures won’t show up on an X-ray but if you use a tuning fork the vibrations will cause some “discomfort”. This pain is a positive symptom for a fractured bone. So, she started on the upper ribs and moved down. Rib 6,7,8,9,OUCH! I must’ve fractured one. Crap! So, that means no running for me on National Running Day. 😦 Boo! I went hiking instead. Oh well, it was a pretty morning! 
Last week I went with Chad to work. He had an overnight in the beautiful San Luis Obisbo, California. He didn’t have to to head out until late the next day so we had the whole morning to enjoy the much cooler weather. We took off on some of the hotel’s bike cruisers down to the beach.
Sweet Ride!
I know that Chad hates being away from home all the time, but getting to spend time in places like this has got to make it a little easier!
I found a great, healthy version of my favorite soup, Italian Wedding Soup, that I had to share. It is a light soup so still a great to have in the summer.
Italian Wedding Soup (adapted by me from Experience Life Magazine)
- 1 T olive oil
- 2 carrots peeled and chopped
- 2 stalks of celery, chopped
- 4 cloves garlic, minced
- 1/2 cup of chopped mushrooms
- 8 cups chicken stock
- 1 bunch broccoli rabe, coarsely chopped
- 1 1/2 cups parsley, chopped
- 1 15oz can cannellini beans, drained and rinsed
- salt and pepper to taste
- smoked paprika to taste
For the meatballs:
- 1/2 lb ground turkey (or chicken) (I used almost 1 lb of turkey)
- 1 egg
- 1/4 cup breadcrumbs (use the italian seasoned, much better!)
- 1/2 cup chopped parsley
- salt and pepper to taste
- Optional: add more oregano, basil, and garlic to taste
1.Preheat oven to 375* In a large soup pot, heat the olive oil and saute carrots, celery, garlic and mushrooms until al dente. Add chicken stock and simmer until veggies are soft. 2.While stock is simmering, make the meatballs by mixing all the ingredients listed. Shape into small balls and arrange on a baking sheet lined with parchment paper. Bake for about 15 minutes and then add to simmering soup. 3. Add the broccoli rabe, parsley and beans. Simmer for another 5 minutes. Add salt, pepper, and paprika to season. 4. Serve and enjoy! Makes 6-8 servings
Wish I was here!
operationmeltdown 