Now that my sickness is diminishing, so is my willpower. When I went from the Smoothie Diet to Vegan, it was easy because I was just so freakin’ happy to put a piece of food in my mouth, and could care less that it was from the Kale variety. Now that I was sick, and Bret (my bf) cooked dinners last week containing meat, and I made some delicious apple cinnamon mini cupcakes to thank him, it is proving quite tough to go back to strictly vegan. A couple days ago I was looking through the fridge, and all I wanted to make was something with cheese and meat (followed by some chocolate, mmm…), but I didn’t. You know why? I weighed myself, that’s why. Just from sitting on my ass for a week, and eating my cravings, I gained 2 of the 4 pounds back that I had lost. I was so proud to break into the 150’s, and I could almost taste the victory of hitting 155, and going shopping to celebrate. Now, I sit back at 160. ugh.
Now is when all those inspirational quotes need to come into play, so here are a couple:
Today I made it to the gym. Go me! So while I have the strength to pull through this vegan week again, here is another delicious Vegan recipe for you:
Lemon Orzo Soup
Inspired by Sprinkled with Flour Recipe
- 2 Tablespoons Olive Oil
- 1 whole Large Onion, Chopped
- 4 cloves Garlic, Minced
- 1 whole Lemon, Zested And Juiced
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Basil
- 1-1/2 teaspoon Lemon Pepper
- 2 cups Fresh Spinach Leaves, Packed
- 2 cups Fresh Asparagus, cut into 2″ pieces
- 1-1/2 cup Uncooked Orzo Pasta
- 8 cups Vegetable Or Chicken Broth
- 2 Tablespoons Water
- 1 Tablespoon Cornstarch
Heat the oil in a large pot on medium high. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes, basil, and lemon pepper, and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach, asparagus, and orzo. Cook for 1 minute and then add the broth and lemon juice.
Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes, or until your desired thickness.
My boyfriend and I really enjoyed this soup (he even asked if there was more so he could take it to work). I hope you enjoy it as much as we did!