We’ve started training for the CrossFit Games Open and things have been rushed, hurried and brief lately. I’m not expecting to qualify individually–team is my bag. My primary training partner (who was on our team last year) up and moved herself out to California to coach at CrossFit PB in Pacific Beach, CA. I’m happy for her, but I miss her. A lot. I sucked at what she was good at (endurance & long WODs) and vis versa. Well…she didn’t really suck at anything, but we were always chasing each other…and it was super motivating. And then, 2 other girls I worked out with, have now left the gym too. Just sucks. It’s one of the things where I see them do something amazing and it makes me say, “Dang. I have to try it too.” And without that, I’m afraid I won’t stay motivated.
Good news is that we’ve got a new girl coming in who’s strong and f#$%. Her husband is Don McCauley. So, I’m excited to learn a lot from her and hoping I can rope her in to working out with me. 😉
Now, Brandon and I workout together. We try to do our first workout around 1 or 2, coach at 3 and 4, then workout again at 5, to coach again at 5:30, 6:30 and 7:30. So yeah…not complaining, just trying to figure out how to make sure we have enough food prepped so we can eat while we’re at the gym and have stuff ready to re-heat when we get home kinda late.
All of which makes taking pictures of food (and making food) kind of tough. No one needs to see another picture of chicken or beef on top of a bunch of vegetables. Hence the lack of recipes and posts for like the last…3 weeks.
- 2 lbs butternut squash, peeled and diced
- 1/2 lb carrots, peeled and diced
- 1 quart chicken stock (+ more for a thinner soup)
- 1 cup pumpkin puree
- 2 tablespoons butter
- 1/3 cup heavy cream
- balsamic vinegar or plum vinegar (< I’m obsessed)
Toss butternut squash, carrot and chicken stock into a large soup pot. Bring to a simmer and continue to cook until all the veggies are soft.
Transfer to a blender (or use a stick blender), along with the pumpkin puree, butter and cream. Blend until smooth. Add more stock if you’d like a thinner soup. Salt to taste. Add vinegar, one tablespoon at a time, until a desired tanginess is reached (I used 3 tablespoons).