Ok, week 1 is over and we're onto the second of the "8 Week Autumn Challenge", and so far so good.
One of the main things I like about this particular challenge is that I still get to cook - no meal replacements, no pre-packaged foods. Trust me, there's no way I would do it if that was the case as cooking dinner after work is my way of relaxing down from the day. I love chopping vegies or stirring a pot of simmering food lovingly on the stove. I know it might sound strange to some people but for those of you out there who love to cook will understand.
One of recipes I've made during this first week is a surprisingly yummy and filling soup -
The Immunity Boost Soup
(Recipe adapted from the "Weigh It Up"website)
When I saw the name of this soup I almost ran for the hills as it didn't sound appealing to me at all, however it is in fact chock full of some of my all time favourite ingredients - beetroot, lentils and chickpeas.
A few of the things I changed from the original recipe included using fresh chilli, adding some rainbow chard that I had leftover in the fridge, and using normal angel hair pasta (not the Slim Pasta brand), as my local shops didn't sell it.
I enjoyed this soup. Be warned though - It turns quite pink the following day. When I took it to work to have for lunch - a big bowl of pink soup! I got a few strange stares from my colleagues, but I didn't care as the addition of the beetroot gave a slightly sweet taste which was really appealing.