Today I’m back in class, which is good and bad. Good because I actually really love med school – don’t tell anyone I said that! And bad because it means I can’t leisurely workout and cook on my own time.
I can’t even explain how cool neuroscience is. Now I’ve only had one day of lectures but it’s simply astonishing what our brains do. I also find it very paradoxical that I’m trying to teach my brain all the crazy things that it does every day. Is that puzzling for anyone else?!
I leave you on this chilly Monday with the delicious recipe I made for dinner last night! Perfect for when there is a foot of snow piled on the ground and you are wishing you are somewhere warmer! Yum!
Veggie Toritlla Soup
- 1 packet of taco seasoning
- 1 tbs cumin
- 3 flour Toritlla (I used fajita size)
- 1 can of corn
- 1 can pinto beans
- 1 can black beans
- 7 cups (56 oz) chicken or veggie broth
- 1 can crushed tomatoes
- 2 cans green chiles
- 1 pepper (red or green)
- Cheddar cheese
- 3 Tbsp plain Greek yogurt
Put broth into stock pot. Boil. Lower heat and add taco seasoning, cumin, beans, Chiles, tomatoes, slice peppers and corn. Cook for 15-20 minutes or until peppers and cooked and soup is bubbly and thickened. Use a pizza cutter to cut up the tortilla into tiny slices. Retain 1/4 cup and add the rest to the pot. Let simmer for 5-10 more minute. Remove from heat. Add 3 tbsp of plain Greek yogurt. Mix. Put 1/4 cup of tortilla slices in a frying pan on the stove, no oil. Roast, mixing often, for 5 min. Remove and top soup with Toritlla slices and cheese. Enjoy!