Happy Hump Day! Thursday! Apparently I don’t know what day it is!
I was so excited to make the Haiti donation to The Humanitarian Coalition today!!!! 1450 Glo Bars were sold in 2 days and I am just floored by everyone’s support. This totals $280 to be donated to Haiti. However…we also received an anonymous donation yesterday for $100!!!!!
I am very, very, very excited to donate $380 for Haiti Relief efforts!!!!!!
Thank you all so much for your support. Together we can make a difference!
I was watching some of the footage of Haiti yesterday and it is just devastating to see all of the orphan children. Did anyone happen to see the lady who was found after being under the rubble for a week?? Truly amazing that she was alive!
Don’t forget this Friday night, George Clooney is hosting the Hope for Haiti Telethon.
Now onto less exciting, but equally necessary things…dinner:
I don’t give potatoes enough credit on this blog.
I have said in the past that I am ‘not a potato fan’, however I think Eric has changed my mind as of late. He has been making these amazingly delicious pan fries with olive oil and herbs and I am seriously on a huge potato kick!
We had some taters to use up before they started to sprout legs and walk out of the room, so I decided to try to use them up in a non-pan fry way.
I love rich, thick, and creamy soups, but I don’t want a soup loaded with unhealthy fats. When I stumbled across Susan’s recipe, I knew it was ‘the one’. 😉
Quick and Easy Potato Soup
Potatoes are an excellent source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Potatoes also contain a variety of phytonutrients that have antioxidant activity.
By: Susan from Fat Free Vegan Kitchen (I made some minor changes)
Ingredients:
- 3 medium Yukon Gold potatoes, cooked and peeled, if desired
- 1 small onion
- 1 cup vegetable broth
- 1/4 teaspoon rosemary
- 1/8 teaspoon pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon raw cashews or 1/2 tbsp. cashew butter (optional)
- 1 tablespoon nutritional yeast
- 1 1/2 cups unsweetened almond milk or soy/rice/hemp/cow’s milk
Directions: Chop the onion and sauté it until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt. Simmer, covered, for about 15 minutes. Pour into blender along with cashew butter, soymilk, and nutritional yeast. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot. Serves 2 meal sized portions.
Thick and creamy, but with no cream. Gotta love that!
This soup was like a warm blanket on a cold night. It went perfect with a toasted whole wheat bun.
Have you ever had potato soup before?
I will admit, this was my first time having potato soup if you can believe it! I am so glad I made it because now I am hooked. This recipe was so ridiculously easy, it will definitely be a staple for those nights when I am tired from baking all day and need a quick and healthy meal.
~~~
I think I have a few bars to bake!!!! 😉
Age is a question of mind over matter. If you don’t mind, it doesn’t matter.
– Satchel Paige
Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+
