- This morning I read a really interesting article from Al Jazeera about how American biotechnology corporations (basically Monsanto) are literally taking over the crop production around the world by enforcing farmers to use their GMO seeds instead of their own genetically diverse seeds. The expensive seed has put farmers in debt and led to over 250,000 suicides in India. Get the deets here!
- Presidential elections often sneak up on me and I feel under educated in the stances of the candidates. I spent a bit of time this morning gettin’ down and dirty with Mitt Romney’s plans for America – seeing as he is the current front runner for the Republican party. There is one particular segment in his foreign policy plan that is quite scary. It implies a severe decrease in American rights to privacy under the guise of a “counterterrorism strategy.” It kinda sounds like SOPA and PIPA on crack… squared. I don’t want to delve too deeply into my opinions, so you can make up your own mind on the foreign policy here. And the job plan here. And the ‘health care’ here.
- Yesterday, my three house mates came to the university gym with me and let me teach them how to squat with the squat rack! It was awesome. They all picked it up incredibly quickly and were super badass. The key form points I tried to stress were: STICK YOUR BUTT OUT so you look reminiscent of a duck, feet shoulder width apart and toes forward, push through your heels, and support the bar completely with your upper-back, not your hands or arms. It was nice to not be 1 of 2 girls on the “man side” of the gym!
- Due to my nasty schedule, I haven’t had as much time to exercise as usual. If I cut anything out, it is cardio. By having two days off of any exercise a few times in the last couple weeks, I have noticed how much more I can lift and do when I do get to the gym. My squat weight has increased by 10 lbs! Definitely becoming more of a fan of rest days.
spicy chipotle pumpkin soup
Recipe: Serves 1-2
- 1 tbsp butter
- 1/2 sweet onion, diced
- 2 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1 chipotle pepper in adobo sauce, minced (add additional pepper cautiously, it gets spicy fast!)
- 1 can pumpkin
- 2 cups chicken stock
- 2 tbsp half & half
- salt, to taste
- greek yogurt, to garnish (sour cream could be good too)
- fresh cilantro, to garnish
Directions – In a large sauce pan, saute the onions and garlic on the stove top with the butter, until caramelized. Add the spices and minced chile pepper and stir. Scrape the canned pumpkin into the pan and stir. Add the chicken stock and stir until smooth. Let simmer for 10-15 minutes, until the desired consistency has been reached. Add the half and half. Serve with a large dollop greek yogurt and fresh cilantro!
Chile peppers * a source of vitamin A and many potent antioxidants. They have anti-inflammatory properties due to their capsaicin content. Capsaicin also has a metabolism elevating effect.
Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber and low in fat.