Anyone else lose their mind when it’s a full moon?
I’ve noticed it for years now with myself. I don’t sleep as well, I have more of a tendency to feel ill, and my inner crabapple rears her ‘tude more often.
My husband and I have discussed it, each of us copping up to being a tad more…estrogenic, shall I say?…and this last week, in particular, it seemed to be going around our household.
Jade was coming home from school in a bad mood, Natalie got sick, Sammy was a fussy mess, and me and the hubs have been of the verge of having more than a few ridiculous arguments.
The other day, we were all on our way to Target to buy some household essentials, and I was literally at my wit’s end with everyone…
But really, I love them all.
Too much reality for a Monday morning?
Feel free to click off.
(You savvy boys and girls caught that.)
Any-hooty-hoo, all this madness calls for soup.
You see, I was trying something a little different this week, this new phenomenon deemed ‘HCLF’, also known as, high carb, low fat. Instagram sucked me in with all of their delicious breads and rices and beans, oh my!
Sadly, this does not suit my body well. I only tried it for a few days and felt incredibly bloated. I love carbs though, so I thought I’d give it go and see how I felt, but alas, starches and I are not as compatible as I had dreamed…or maybe, it was the moon…
In any case, I made this cabbage soup this weekend to sort of ‘reset’ myself and bring down some bloat. It turned out so good that I wanted to share it here with you (and have it on record for next month’s satellite lunacy).
- 1 T. olive oil
- 1 c. yellow onion, chopped
- ¼ of a green bell pepper
- 1 c. carrot, chopped
- 1 c. celery, chopped
- 3 garlic cloves, minced
- ¼-1/2 t. red pepper flakes
- 1 t. dried oregano
- 1 t. dried basil
- 1 bay leaf
- ½ head green cabbage (~3-4 cups), shredded
- ½ c. tomato puree (see Notes)
- 3½ c. water (or broth of choice)
- ⅓ c. fresh parsley, chopped
- lemon wedges, for serving, optional
- salt and pepper, to taste
- Heat oil in a pot.
- Add in onion and bell pepper, and saute for 2-3 minutes.
- Add in carrot, celery, garlic, spices, and a sprinkle of salt.
- Cook another 2-3 minutes.
- Add in bay leaf, cabbage, tomato puree, and water or broth.
- Bring to a boil.
- Lower to a simmer, and cook for 15-20 minutes.
- Stir in parsley.
- Add salt and pepper to taste.
- Serve and squeeze in some fresh lemon juice to taste (optional).
Add red pepper flakes as desired for spicy-ness. I use 1/2 teaspoon, but my husband finds that a bit too much for him. Use your best judgment.
I use this tomato puree in this recipe, but I imagine tomato sauce would work well too.
I truly felt great after eating this all weekend. After I cooked it the first day, I left the pot on the stove so that I could snack on it here and there when I got hungry.
It kept my tummy full without being uncomfortable, I felt energetic and happy, and it’s delicious!
Also, with low calorie soups like this one, I feel better about eating a big, fat cheese crisp alongside it (tortilla recipe here!) which is exactly what I did. Carbs in moderation. 🙂
Do you notice anything with a full moon?