You gotta roll with the punches

Happy Monday evening everyone.  Hope you all had a good weekend.  I’m going to tell you right now that it’s going to be a very busy week.  You see, I have to get my report cards written by Friday and I've got a long way to go still.  Plus my student teacher begins this week too, so lots of meetings and such happening.  I will try and post some stuff, but I apologize ahead of time if you don’t hear much from me.  Please come and check back often.  I don’t want to lose any of my readers.  So what did everyone get up to this weekend?  Try any new recipes?

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Friday night we took the kids downtown for a Festival of the Arts.  It was called Wind & Fire.  Although it was a very chilly night, the kids did pretty good.  We took them to Tim Horton’s later on to warm up with some hot chocolates.  We watched a fire show… a group of 4 ladies dancing and spinning various objects on fire, such as swords and hoops.  I forgot my camera at home, so I took pictures with my Blackberry.

Saturday was a bit of a bummer for me.  I mentioned earlier that I was going for my NLS Lifeguard Recertification course.  Before someone is able to recertify, your CPR-C has to be current within one year.  I thought mine was, but apparently I only had my CPR-A.  I had to take a first aid course in October for work since I”m the first-aid attendant at my school and I remember practicing infant/child CPR, but I guess the instructor decided to throw that in, but not give us credit for it.  To make a long story short, since CPR-C was not written on my first aid certificate, I was not able to take the NLS recert course….boo .  However, there is always a silver lining on every cloud…I’m going to be taking my recertification for Standard First Aid and CPR-C in a few weeks when I visit my parents for Spring Break, and then take my NLS recert course.  And since there are many more options for recertification courses offered in the big city, I’m also going to be updating my WSI (water safety instructor) as well as my LSI (lifesaving instructor) courses.  Then I’ll be good for another couple of years. 

Saturday night I played another game of hockey and then we had some friends come over for a games night.  Great times had by all.

And are you ready for some cuddly, cute, awesome and adorable news?  I got a call from my dad Sunday morning… we have a new addition to the family.  May I introduce you to Bonnie…….

Bonnie is an 8 week old Jack Russell Terrier.  My  jaw just about dropped when I saw her picture.  I can’t wait to meet her and cuddle her when I visit in 3 weeks.  I wonder what Buster will do with her?  Can’t wait to see them play together too. 

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As for my eats this weekend…. nothing too interesting until Sunday night.  I did my regular grocery run Sunday afternoon  and decided to come up with some sort of creation for Pork Tenderloin….and some vegetables….and voila…..

Roasted Cream of Vegetable Soup

Bacon Wrapped Pork Tenderloin with Apples and Brie in a Truffle infused Filo crust

Unfortunately the filo pastry kind of fell off the pork when I cut it to serve, but that’s ok.  It still tasted pretty darn good. 

Well guys, I’m off now.  I need to get in my workout, eat dinner, prepare an assignment for tomorrow AND work on report cards.  AHHHHH.

Talk soon

Bea

xoxo

Gung Hay Fat Choy

Welcome to the year of the Rabbit…..hop..hop..

According to the Chinese Calendar, the last time we saw the year of the rabbit was 1999.  Prior to that, 1987…1975….1963…1951…1939…..and 1927.  The rabbit is the 4th animal.  What animal represents your year of birth?  I’m a monkey…ooooh oohhh aaaah aaahhhh.  

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ROASTED VEGETABLE SOUP

I decided to make something very simple tonight, yet very satisfying. Dairy-free and Gluten-free once again  

As far as the ingredients are concerned, I didn’t really measure all of the veggies…. I just threw in whatever I had on hand:

• broccoli
• 2 carrots
• 1 onion
• 3 cloves of garlic
• 1 potato
• chopped thyme
• pinch of black lava sea salt
• 2 cups of organic free-range chicken broth
• olive oil to drizzle over veggies
• truffle infused olive oil to drizzle before serving

Like I said..this is the most simple soup recipe you will probably find (I can almost guarantee this ) 

So what exactly is black lava sea salt?  Looks like this:

According to its package, black lava sea salt is harvested in Hawaii and is rich in trace minerals.  It contains activated charcoal known for its detoxifying effects.  Goes great on salads and vegetables.  Exceptional on sushi, grilled steak, teriyaki chicken or tofu. 

Preheat your oven to about 400F.  Roughly chop your vegetables and spread out on cookie sheet.  Drizzle with some olive oil and sprinkle with the lava sea salt and fresh thyme.  Roast for about 15 minutes or until potato is tender. 

BEFORE ROASTING

AFTER ROASTING

While the veggies are roasting, measure out 2 cups of the low sodium organic free-range chicken broth into a microwave safe dish and microwave on high for 3 minutes or until hot.

Now put everything into your Vitamix.  If you don’t own a vitamix, you can place everything into a large pot and use an immersion wand or even in a food processor, but you’ll most likely need to blend in batches.

Now blend on high for about 3 minutes or until you see steam coming out of the lid.  Pour into a bowl and drizzle with Truffle infused olive oil. 

So creamy and tasty…one bowl was plenty filling. 

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I’m off to prepare an art project for tomorrow’ class. 

Have a great night

Bea

xoxo