Did you know that today is National Women’s Health and Fitness Day. This program focuses attention on the importance of regular physical activity and health awareness for women. Speaking of Beauty is all about beauty from the inside out, and what is more beautiful then health? Let’s use this day to begin to take control of our health.
Do you have a regular exercise routine? Are you eating right? Have you learned the facts to make smart health choices? Well, today is the day to take command of this. It can begin with anything. A commitment to cutting down on sugar. A vow to go to the gym at least three times a week. Making the appointments with the doctors we need to see. If we take control of our health, we are, literally, taking control of our lives.
I’d like to share my plans for today. I am starting with a trip to the gym. I have had a difficult time this year, getting to the gym as much as I’d like. Starting today, I am committing to working out at the gym three times a week, for at least an hour. I usually do half an hour of cardio and half an hour of weights. And, if I walk my dogs twice a day, half an hour each time, I will be upping my cardio-vascular workout.
I will continue eating well, and put a bit more focus on vegetables. In honor of Women’s Health and Fitness Day I am planning on making a large pot of root vegetable soup (see recipe below).
Additionally, I encourage each of you to celebrate National Women’s Health and Fitness Day by signing up for the outstanding newsletter from our partner Speaking of Women’s Health at http://bit.ly/PkLTyC
Enjoy the day, and remember, healthy is beautiful!!!!
Recipe for Root Vegetable Soup
- 3 parsnips, peeled and cut into 1/2-inch pieces
- 3 carrots, peeled and cut into 1/2-inch pieces
- 1 celery root, peeled and cut into 1/2-inch pieces
- 2 turnips, quartered
- 1 sweet potato, peeled and cut into 1/2-inch pieces
- 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 1 stalk celery, diced
- 1/2 sweet onion, diced
- 1 quart vegetable broth
- 1/2 cup half-and-half cream
- salt and ground black pepper to taste
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.