It's that time again!

   Time to really focus on eating like a level 5 vegan: Don't eat anything that casts a shadow.

   Does seafood cast a shadow? You know, while it is still alive and swimming and pooping in the water? That is why I make it a point to never drink water, on account of the disgusting things fish do in it. Maybe I could live off of seafood for the next.....lol. Sorry, can't even type that one with a straight face.

   My stomach was upset earlier Friday, so I texted Vance to let him know I couldn't do our core exercises that day. This is our text conversation:

Me: "I'm sorry, but my stomach feels terrible. I can't make it to the gym today."
Vance: "Are you sure? 500 crunches will make it better."
Me: "You suck."
Vance: ":-("
Me: "Don't pretend you feel bad."
Vance: "I'm crying on the inside."
Me: "Good. Shows you have human emotions."
Vance: "Ssshhh. It's a secret."
Me: "Not if I Tweet it."


   Now the world knows...this may lead to mass hysteria, but the truth, the whole truth, and nothing but the truth is worth it. Certain truths in life are worth risking much. For example:

   We didn't climb to the top of the food chain to be vegetarians.
   I think my husband is allergic to "whole grain" products. He just looks at the box and gets ill.
   I am running away with Thor, the God of Thunder. Oh, wait....maybe that on is more like a "fantasy" than
   "reality." Could it still be considered a truth?

   Recipe of the day: "Acorn Squash Apple Soup"

Ingredients
(Makes 4-6 servings)

1 acorn squash
2 tbsp olive oil, divided
1 medium onion, diced
1 large apple, diced
2 tsp chopped fresh ginger
4 cloves garlic, chopped
2 cups garbanzo beans
1 tsp dried thyme
1/2 tsp dried sage
4 cups water vegetable broth
2 cups apple juice
Freshly-ground salt and pepper to taste
    
Directions
Preheat oven to 375°F. Cut squash in half, rub with a little oil, and place on sheet pan cut side down. Roast for 30 minutes, or until insides are tender. Remove from oven and allow to cool.  Scoop out insides of squash and set aside.

Add oil to a pot over medium heat. Sauté the onion and apple for about 5 minutes. Add ginger and garlic and sauté for an additional minute. Add garbanzo beans, squash, thyme, and sage. Cover with vegetable broth and apple juice and bring to a boil. Once boiling, reduce heat, cover, and cook until vegetables are soft, about 15–20 minutes.

Next, blend the soup by using an immersion blender or transfering it to a regular blender. If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. Allow the soup to cool for a few minutes, then blend small batches on medium speed while holding the lid down with a large pot holder or towel in hand. Serve hot, with salt and pepper to taste.

   Thank you for reading this blog, my minions! May the schwarz be with you in all of your health endeavors!