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Pumpkin Vegetable Soup + Fitness 5 on Friday!

Here’s another recipe from 6F feasting (this one’s also pilfered from Jun)! I know the weather’s warming up in most parts of the world, and I tend to enjoy warm soups on cold nights, but I’ve been caught in severe thunderstorms for the past couple nights and it’s really making me want to just not leave my study room, since, I’ve pretty much moved in. (More on that later on in this post. In any case, hope you enjoy! :]

Pumpkin Vegetable Soup

-1/2 kabocha, chopped
-chicken stock, water or dashi stock
-carrots, chopped
-daikon, chopped
-ginger, sliced (~1-2 inches, thinly sliced, but it depends on how gingery you like things)
-sea salt, to taste
-freshly ground black pepper, to taste
-miso paste (optional)

1) Boil everything until cooked.
2) Add boy choy or Napa cabbage at the end if you want leafy greens!
3) If using miso, add it to your bowl when serving and not when boiling it, because it loses flavor if boiled for too long.
Here’s Round 2 of JVKom’s Fitness 5 on Friday! :]

1. What is your least favorite exercise and why?

Hands down, long-distance running. :[ It’s at least partially due to the fact that I suck at it, but for the most part, I just vastly prefer activity that calls for the utilization of my type II muscle fibers. They function a lot better than my type I’s. :P

2. What is your resting heart beats per minute? (to calculate count your pulse for 15 seconds and multiply by 4)

76. :[ This makes me sad because I’m pretty sure I was along the lines of 62 last year.

3. Do you prefer to exercise alone or with company?

If I’m lifting weights, I tend to like going it alone because it’s way more efficient. (My type A tendencies shine through here, har har.) I used to run/jog with Mekala and/or Sylvia while we caught up on life, before we effectively ended up in 3 different time zones (thanks, school/life). I miss that quite a bit. :[

4. What is your go to exercise outfit?

If I could have it my way, I’d exclusively wear workout clothing for pretty much every day of my life. That being said, on days where I don’t have to look nice, I can invariably/ideally (the latter is because winters here kinda suck) be found in a tank top and shorts. Depending on the activity, this may or may not include a pair of heels.

JUST KIDDING. I’m just modeling them (a girl at our studio blinged em’ out). I can’t walk in heels to save my life.

5. Think about this time last year. Are you more or less active than you were a year ago?

Ah, this also makes me very sad. :[ About this time last year, I was fresh out of my very first powerlifting competition and not feeling endless bouts of study guilt for being at the gym (“But Farrah, you should be studying! Get out of here!”), so I was definitely a lot more active. I sincerely hope that by mid-summer, I’ll be done with this madness forever.

I had a dream the other night that I asked my brother to punch me in the stomach (this is a regular occurrence when I’m home) and he did, but I no longer had the abs to block him like I usually do. It was fairly disheartening. He sent me a list of badass quotes, and I want this to be talking about me someday:

“Just remember, somewhere, a little Chinese girl is warming up with your max.” – Jim Conroy

This is what I mean when I say that I’ve “moved into my study room.”

…And this is what my current life has been reduced to, except multiply this by about 3 filled-up notebooks.

If you’d like to join in on the linkup, answer the following questions and link up your post on Friday (it goes live at 7 a.m. EST!). (On social media, the hashtag will be #F5onF. :)

JVKom Chronicles

Kale Lentil Soup

I haven’t been wanting to eat salad lately because it’s cold and everywhere around me is cold, so the thought of throwing it all into a soup sounded like a rather worthy idea. Couple that with the fact that I had a whole lot of lentils that I bought on sale a couple months ago and we had ourselves a winner! Recipe adapted from here!

I just realized that the picture makes it look more like stew than anything else, but it came out like a super super hearty soup. (It’d probably work really well over rice.) Makes about 12 small-ish servings and very adaptable! You can throw in potatoes to make it more filling, take out the chicken essence and use vegetable broth to make it vegetarian/vegan, cut up sausage for more protein…

Kale Lentil Soup

159 calories, 26g CHO’s, 2g fat, 10g protein, 8g fiber, 29mg sodium!

-12 oz. frozen vegetables
-6 cups water
-1 1/2 tbsp chicken essence (optional! sub with veggie broth or just omit altogether)
-1 tsp dried thyme
-sea salt
-freshly ground black pepper
-1 cup green lentils
-1 cup red lentils
(For Later)
-1 pack Harvest Sensations Kale Salad (please don’t throw in the dressing)
-1 1/2 tsp balsamic vinegar

1) Put all ingredients into crockpot and cook on high for 4 hours (or low for 6-8).
2) Add kale + balsamic vinegar ~10-15 minutes before serving.

Vegetable Beef Soup

So I went grocery shopping for the apocalypse (that’s what it felt like) at Krogers last week while my parents were still here. Fresh produce is pretty expensive over here too (not as bad as NJ, but still), so I decided not to get any of that until after my parents leave. Instead, we came across these rather convenient 12 oz. bags of frozen veggies of all kinds of different blends (e.g. the “asian vegetable mix” has green beans, mushrooms, onions and broccoli). They were $1 each, so I stocked up on them. :X

Vegetable Beef Soup


-dried basil
-dried oregano
-dried parsley
-frozen vegetables
-1 tbsp chicken essence
-ground beef
-garlic powder
-chopped onions
-2 tbsp cornstarch
-soy sauce

1) Marinate the beef for ~2 hours with pepper, garlic powder, chopped onions, cornstarch, some salt, sugar and soy sauce.
2) In a pot, throw in some dried basil, oregano, parsley, pepper and chicken essence. (My dad was basically using whatever spices I had. :O )
3) Add some frozen vegetables (in this case, I had green beans, broccoli, onions + mushrooms).
4) Bring to a boil. Add in the meat last and then serve!

Saltibarsciai (Lithuanian Cold Soup)

This is quite likely one of my favorite soups. If it could actually keep well, I’d totally make huge vats of it and store it so I could have it whenever, but…alas, it does not. It’s the perfect summer soup though, and it’s not even that complicated to make! :D This was my first introduction to beets (never had em’ before) and I gotta admit, it was a good first impression. I want this soup right now. ;_;

Saltibarsciai (Lithuanian Cold Soup)

-beef kielbasa, chopped
-potatoes, chopped
-carrots, chopped
-green onion, chopped
-eggs, hardboiled and chopped
-cucumber, chopped
-scallions, chopped
-cilantro or parsley, chopped
-16 oz. kefir (or sour cream)
-24 oz. borsch (gold’s)
-1 L seltzer water
-salt, to taste
-pepper, to taste

1) Boil the eggs, carrots and potatoes in a pot. Add the sausage into the pot. After all of these are cooked, set them aside to cool. Chop everything up.
2) Chop up cucumbers and scallions and throw them into a pot. Add cilantro (or parsley), the chopped up sausage and potatoes.
3) Add the kefir, borscht, and seltzer water. Stir, then add a little more kefir. 4) Add salt and pepper to taste and serve with toast!

Here are some of the ingredients that I’d never heard of/used (mostly the latter) before making this:


Cream of Mushroom

This is from a good while ago (last semester, when I wanted to find some kind of a use for the half and half we still had from a previous cooking endeavor). It was also back when I thought it was super cold here, and there are few things more awesome than hot soup on a cold night. :] This New Jersey weather has treated me very well though. I can’t complain at all. :O

Cream of Mushroom

-1/4 cup chopped onions
-2 tbsp butter
-3 cups fresh mushrooms, sliced
-6 tbsp all-purpose flour
-2 (14.5 oz) cans chicken broth
-1 can corn
-1 cup half and half
-1/2 tsp salt
-1/8 tsp pepper

1) In a large saucepan, sauté onions in butter until tender. Add mushrooms and sauté until tender.
2) Combine flour and broth until smooth. Stir in mushroom mixture.
3) Bring to a boil. Cook and stir for 2 minutes until thickened. Stir in half and half, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

The original recipe didn’t call for corn, but I wanted to add a little more sustenance to it (that and I happen to have a ton of canned corn).