Two spoons.

It is Monday. Starting work at 5:30 am on a Monday morning requires a little bit of help.


Don’t worry, three of those espresso shots were decaf. I think. Either way, that Americano helped me power through an awesome workout today. I FINALLY did some strength training after what seems like forever. 

First, I did a five mile interval run on the treadmill. One mile warm-up (8:34), 4 X 800 m (half mile) repeats at a 7:30 min/mile pace with 400 m breaks in between intervals at a 9:00 min/mile pace. The last mile was going to be a cool down but instead I ran it in 7:43. After the interval run I did 20 minutes of stairmaster. I have missed that thing, it makes me sweat so much!

Finally, I did some arm weightlifting. Lots of shoulder and bicep work. Actually, it was a lot of deltoid, scapulohumeral, and biceps brachii work. Can you tell which exam I have tomorrow? While my brother and I are studying and working away, apparently my parents are having a wonderful time in Florida.


What would student life be without a little procrastinating? I deemed it necessary to satisfy my craving for a hearty soup tonight so I created a delicious, spicy, and hearty sweet potato soup! Obviously once you see these pictures you will instantly crave this soup. Not to worry, I included the recipe. 


Spicy Mexican Sweet Potato Soup

1 tablespoon olive oil
2 small yellow onions, chopped
2 heaping tablespoons garlic
1 large sweet potato, cut into ½” cubes
3 cups low sodium chicken stock
1 teaspoon cumin
3 tablespoons taco seasoning
1 can diced tomatoes (796ml)
1 can tomato sauce (398ml)
1 can black beans (540ml)
2 cups frozen corn
2 cups water
2 jalapeños, optional
sour cream, optional
green onions, optional

Heat oil in large pot. Add onions and garlic and cook for 3-4 minutes until onions are soft and translucent. Pour in chicken stock and add sweet potato, cumin, and taco seasoning. Bring to a boil then simmer until sweet potato is cooked through. Add diced tomatoes, tomato sauce, and black beans. Bring back to a boil and add the frozen corn and water. Simmer for 5-10 minutes. Optional: add jalapeños and serve with sour cream and green onions. 

It was really delicious and because I added two jalapeños it had a nice kick to it but those could always be omitted for a less spicy soup. I am a huge fan of green onions so I added tons to mine but the soup could also be garnished with tortilla strips or cheese.

Somehow throughout the meal I ended up with two spoons. I guess it was just THAT good.


We have plenty of leftovers so this will probably get Stuart and I through until my mom gets home. I hope. I have to admit it was pretty awesome for a recipe that I made up on the spot in my head… pretty much the only way I know how to cook. 

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