Run, Princess, Run!

 Oh, Sunday. How I love thee.

 A Sunday that starts off with brunch at Local Harvest is the best.

2 orders of Chorizo Pot Pies for the Millers.

Delicious.

 After our meals had settled, the house was picked up, and the voice in my head was yelling loud enough, we bundled up and went for a 3.1 mile run across the street in Tower Grove Park.

 I got to try out my new outdoor running gear.

 i360 Headphone Headband. 

This has built in headphones! 

Thanks, Santa Beth.

Ready to GO!

40 minutes later, back in the apartment and happy. 

3.1 miles, outside, AND ran 3 miles of it! 

I shaved 4 minutes off my previous times of running the same distance. I will take it!

 Whipped together some Loaded Baked Potato Soup before rushing off to church.

 Simple, quick, AND Delicious. I cannot wait to make more recipes from this cookbook.

 Loaded Baked Potato Soup
Quick and Easy Vegan Comfort Food by Alicia C. Simpson 


2 medium russet potatoes, scrubbed 
1 tbsp canola oil 
2 cups vegetable stock 
1 cup plain soy milk 
1/4 tsp hickory liquid smoke 
1/8 tsp sea salt 
1/4 tsp pepper 
1/2 vegan cheddar cheese (optional, did not use) 
1/4 cup plus 2 tbsp vegan sour cream (optional, did not use) 
2 green onions, sliced 


Cook the potatoes (bake, steam, or microwave). Allow the potatoes to cool, then cut potatoes into medium pieces (about 1/2 inch square). 
Combine the potatoes, stock, soy milk, liquid smoke, salt, and pepper, in a medium stockpot and bring to a low boil. Once the mixture begins to boil, lower the heat and simmer, covered, for 5 minutes. Watch closely to make sure the soup does not boil over, stirring occasionally. 
Puree one quarter to one half of the potato mixture with an emulsion blender or in a regular blender. Add this back to the soup.
Remove soup from the heat and stir in 1/4 vegan cheese (if using), sour cream (if using), and one of the green onions. 
Use the remaining ingredients to garnish the soup, and serve warm.