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Ginger, Carrot and Sweet Potato Soup

Just in time for fall - this is a power-packed wellness soup! Enjoy! From Paleo Plan...

4 tablespoon(s) coconut oil
1 small onion(s) diced
1 medium garlic clove(s) minced
2 teaspoon(s) ginger, fresh grated
2 medium sweet potato(es) peeled and diced
2 medium carrot(s) peeled and diced
1 teaspoon(s) cumin
1 teaspoon(s) coriander
1 teaspoon(s) sea salt
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) red pepper flakes crushed
5 cup(s) chicken broth
1 cup(s) coconut milk, full fat
1 medium lime(s), juiced
1/2 cup(s) cilantro, fresh chopped

Heat the coconut oil in a Dutch oven or saucepan. Add the onions, garlic, and ginger and cook until fragrant, about 2 minutes.
Add the sweet potatoes, carrots, and seasonings, stir until coated and add the broth. Bring to a boil and reduce to a simmer.
Simmer until vegetables are tender, 10-15 minutes.
Transfer the soup to a blender and blend until smooth, pureeing in batches if necessary.
Add back to the pot, add the coconut milk and lime juice and simmer until heated through.
Serve topped with the cilantro.


Group Class Programming for Friday, October 6, 2017:

1. Deliberate Practice: The Turkish Get-up
Life: Press 3x5
Fitness: Push Press 3x5
Performance: Push Press 3x5
*Pause 1 second at PP1 and 3 seconds at PP4
*perform mobility of choice between sets
*perform sets every 4 min.
*aim to increase total load lifted from 9/18/17, 9/4/17, or 8/21/17