It’s just harder to eat well in the winter. Well, maybe eating “well” isn’t the right way to describe it. It’s hard not to eat everything in sight. Am I alone in this feeling? It seems that cold weather takes away most of my self control and I just want to sit and eat nachos every night. Actually, nachos have only been my downfall once this winter. It was Christmas Eve and I made a giant amount the the whole family. It was awesome and will probably be a new family tradition. But, really, I have a harder time resisting the snack-y foods and dessert. My body just wants to get a little fluffier to stay warm, I think.
So, what am I doing to help with this? First of all is meal prepping. I try to plan dinner ahead of time and make sure everything is as ready to go as it can be. I’m making simpler dinners that don’t take too much time from start to finish. One of our favorites is ground beef and red sauce over sweet potatoes. So easy and so delicious. Another thing I am doing is trying to keep small, healthy treats around: the paleo fudge I posted on IG awhile ago, mini date balls, that kind of thing. I do have to be careful with these because they can easily break the food budget if I don’t have a little self control. They are a treat, not a meal replacement. Lastly, I’m going easy on myself. I want to feel good, healthy, and energized, but I’m not going to fixate on my diet to an unhealthy point. It’s not the most important thing in life and shouldn’t be treated as such.
This soup was an attempt to have dinner mostly ready on its own by the end of the day. You can have it with many different sides: bread and cheese, meat, salad. It’s really creamy and satisfying. The veggie proportions aren’t exact, but it’s a flexible recipe. Adjust your seasonings depending on what kind of stock you use. I’ve been using Better Than Bullion a lot lately. I’m really happy with how that tastes!
Simple Slow Cooker Cauliflower Soup
5 hours, serves 5-6
1 medium sized cauliflower
2 small yellow potatoes
5 cups chicken broth
1 t salt
1/8 t pepper
- Quarter the cauliflower and place in the slow cooker.
- Cube the potatoes and add to the slow cooker.
- Pour in broth and salt and pepper.
- Cook on low for 4-5 hours.
- Transfer soup to a blender and puree until smooth.