Split pea soup

Continuing with my run of trying new foods and eating like someone who has no teeth, I tried split pea soup tonight.

Sure, it’s not the most attractive soup, but it’s really yummy and hearty, perfect for a winter weeknight dinner.

I thought this recipe turned out great. It’s full of flavor, including a little sweetness from the carrots.

Split pea soup
adapted from Barefoot Contessa

1/2 pound split peas
1/2 cup diced onion
1 garlic clove, minced
2 tablespoons olive oil
2 large carrots, diced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
5 cups water

Heat the olive oil over medium in a soup pot and saute the onions, garlic and carrots until the onions are translucent. Sprinkle on the salt, pepper, and oregano.

Add the water and half the split peas, and simmer for 40 minutes.

Add the rest of the peas and simmer for 40 more minutes.

Voila, easy peasy soup. Har har.

I also loved the shake I made on Sunday when I had almost nothing left to eat in my refrigerator.

It was one cup of frozen mango chunks, two cups of unsweetened almond milk, a tablespoon of flax meal, and a teaspoon of agave nectar. The extra almond milk did the trick (it only has like 40 calories per cup).

While we were out running errands on Sunday we decided to go to Oakland and try Blue Bottle Coffee, which we’d heard so much about.

Since I’m off caffeine (though I did notice they had decaf beans), Mike tried an iced coffee and got some beans to go, and reports that it’s awesome. Love their packaging, too.

I knew it wouldn’t be a big deal for me to give up coffee, but I thought I would struggle more with my attachment to Diet Coke. Lately, I haven’t wanted any at all. In fact i don’t even put lemon in my water or make tea very often anymore. Mostly I just want plain water, which is pretty strange for me.

Two weeks down, two more to go…