“I don’t want to run anymore. I’ll tell you everything.”

“I wish you would.”

Great lines. Great Movie. Any idea what they’re from?

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So… I procrastinated, and now I have an excel Personal Budget due in my MIS class tomorrow. It’s mostly done except for some reorganization and minor recalculations. However, this results in me probably being even more scattered (and possibly more chatty?) than usual. I’m especially frustrated because my teacher didn’t really give us a desired format, just shouted out some important parts and told us to “create it from scratch.” Crueler words were never spoken.

But alas, at least I have something to smile about. Actually, this is probably my favorite day to post every single week. Does anyone else feel that way about What I Ate Wednesday? No matter what else is going on, I love reading all of the WIAWs and getting to chat with some awesome ladies! Plus, the foodie goodness doesn’t hurt either 😉

I didn’t post any special recipes for last week in celebration of St. Patrick’s Day (I know it’s the cool girl thing to say “St. Patty’s Day” but I’ve never heard it called that before this year, so call me old-fashioned!). There were many great green recipes floating around WIAW world, but since it is still March, I’m not late yet.

I also figured what with Winter being over tomorrow (or today depending on when you read this), what better a time to finally post a recipe for soup? It’s “souper” simple. Baha. And is really rather plain Jane, but I just love the combination of vegetables. It’s probably one of my favorites, second only to a combination with kabocha.

Green, Mean, Fighting Soup Machine

High protein, Allergen-Free, Grain/Gluten/Wheat-Free, Nut/Coconut-Free, Egg-Free, GAPS/Paleo Friendly

1 generous serving

Ingredients:

1 cup chicken (or beef), cooked
1 zucchini
1/2 cup sweet peas, frozen or fresh
2 cups homemade chicken (or beef) stock (storebought would work too)
Seasonings: sea salt, fresh rosemary

Directions:

Peel and slice the zucchini. Add all of the ingredients to a small pot and heat on high until boiling.
Once the soup is boiling, cover and reduce to low to simmer for 20-30 minutes.
Remove from the heat and let cool for 10-15 minutes. Pour into bowl and serve with sea salt and fresh rosemary sprinkled on top.

Note: This recipe has a good combination of fat from the broth, carbohydrates from the vegetables, and protein from the meat. If you use store bought broth, consider drizzling olive oil or coconut oil onto your soup after it is cooked so that you don’t lose out on all of those nutritious fatty acids! Also, I peel my zucchini because the skin is hard for me to digest. If you don’t have digestive issues, keep the skin on and wish it before slicing.

Shared on: Whole Foods Wednesday, Allergy-Free Wednesday, Gluten Free Wednesdays, Real Food Wednesdays, Wheat-Free Wednesday

Also, in the spirit of everything green, I want to share a few of the cool “green,” eco-friendly diy projects that I’ve spotted on various websites in the past few weeks:

Ombre-Painted Mason Jars for Storing Things: