Having grown up in Massachusetts, you’d think I’d have ‘wicked’ thick skin when it comes to things like winter and coldness. That I’d be able to brave the Washington, DC flurries with New England gusto and might. Perhaps venture into the outdoors and scoff at DC’s inability to clear a frozen-solid sidewalk.
You couldn’t be more wrong; I have never been more cold.
As it turns out, when the world gives me polar vortex, I burry myself in wool blankets and eat soup.
Lots and lots of soup.
I’m sure most of you are in a similar circumstance, and like me have maybe put off a few outdoor jogs, gym runs, or bike rides in exchange for a cozy couch and warmth. However, it is important to remember that arctic chill is no reason to put fitness aside. With a little creativity, your home can be transformed into a fitness haven. Your at-home fitness routine should include a mix of cardio, strength training, and stretching — and you should keep a few different types of workouts on hand so you can switch it up throughout the week. Here are a few options for your back pocket:
- Excuse-proof your workout with this interactive, fun and equipment free 10 minute routine from Fit Sugar. All you need is your computer and yourself to get a full body burn.
- NIKE has an incredible equipment free iPhone training app for the at-home exerciser at any level looking to get lean, toned, strong and focused.
- If you have cable, On Demand has an extensive selection of fitness workout videos including yoga, Zumba and dance.
- I’d love to hear if you have any suggestions!!!
No excuses now.
In the meantime, I present you with my warming, nourishing and insanely simple pureed Roasted Sweet Potato & Garlic Soup, served over ½ cup of brown rice and drizzled with raw tahini or fresh basil. Vegan food porn at its finest.
Roasted Sweet Potato & Garlic Soup [makes 5 servings]
2 large sweet potatoes, cubed
1 large yellow onion, peeled and chopped
1 head garlic
2 tablespoons olive oil
6 cups filtered water
1 teaspoon ground turmeric
Juice of ½ a lime
Salt & Pepper to taste
Preheat oven to 400 degrees F, rack in the middle.
On a baking sheet lined with foil: toss sweet potatoes, onion and head of garlic with olive oil until well coated.
Bake until soft and golden, 45-50 minutes.
Remove vegetables from heat and allow them to cool slightly.
Squeeze roasted cloves of garlic from the head onto the baking sheet with the other vegetables.
Transfer vegetables to a high speed blender. Add water, turmeric and lime juice and puree until completely smooth.
Reheat soup over stove top and season with salt & pepper to taste.
Nutritional Information [per serving= 2 cups]
200 Calories, 35g Carbohydrates, 5.9g Fat, 3.6g Protein, 5.3g Fiber, 13.4g Sugar