This Avocado Soup is incredible. I had never actually served avocado hot before, and was delighted with its rich, savory flavor… somehow reminiscent of the green enchiladas my mom used to make. Weird, right? I can’t explain it. I could, however, go on and on about how delightful soups are this time of year, with their ease of preparation and warm, comforting goodness on a bitterly cold day. We’ve been having some pretty wacky weather this year, though, with a few days of freezing chill before summer heat swoops back in. I can go to bed at night with the AC on and wake in up the morning in an icebox, but by the time I’ve put together a nice pot of soup, it’s hot again. So much so that I’m sweating as I sit at my desk and type this. Whether you like cold weather or not, it’s a disconcerting pattern, considering that ten years ago I’d have been bundled up since the start of October and might even have seen a bit of snow on the ground by now. Instead I’ll be spending Thanksgiving in shorts. So I’m doing my best to enjoy the cold days when they happen and savor foods like this one instead of complaining about the chill. You don’t know what you’ve got ’til it’s gone, you know?
Simplify Your Meal Prep with Batch Cooking
No matter what diet you follow, prepping three solid meals a day can seem like an overwhelming amount of work. Enough work to maybe not even bother trying. That’s where AIP Batch Cook comes in. With these video tutorials from Nutritional Therapy Practitioner and author of The Autoimmune Paleo Cookbook Mickey Trescott, you’ll learn how to budget your time in the kitchen to get a whole week’s worth of meals in just a couple of hours. If you’re new to the autoimmune protocol or struggling to stick with it, this is the place to start–but batch cooking is a skill you can use regardless of how you eat! It’s an incredible value for techniques that will revolutionize your food-related time management.