What’s Up, Doc?

9 Oct
Carrot & Bunny

Isn’t this little guy adorable?
The bunny, not the carrot…
Though, to be fair, the carrot is fairly attractive as well.

Even though I’m a little late, I’ve risen from my sickbed to announce my superfood of the week: carrots!

Not only are they great for your eyes, they’re also great to eat during pregnancy because they are packed with nutrients.

Specifically, carrots contain about 700% of your daily recommended intake of vitamin A that comes from the high levels of beta carotene. Because these nutrients come from plants rather than animals, you are good to eat carrots and not worry about potential harm to your unborn child.

Everyone knows carrots help with your eyesight (because of the high levels of vitamin A), but it’s also good for your baby’s eyes as they develop. Not bad, right?

So add carrots to your grocery list and get excited about some of the yummy carrot recipes that are coming this week 🙂 Here’s a teaser…

Carrot Ginger Soup

Carrot Ginger Soup is definitely coming your way.

And. Just in case you’re curious, I’m still sick 😦 After talking to my mom today, I think it’s just chest and head cold season. So fun, right?

If you’ve had the misfortune of contracting an annoying virus, here’s my
Sick Kid Survival Kit to get you through the seriously sucky week:

Colds Suck.

1. Chicken Noodle Soup (duh.)
2. Arm & Hammer Simply Saline Nasal Relief
3. Vicks VapoRub
4. Eucerin Aquaphor (To keep lips and nose moisturized)
5. Harry Potter (Because I love him so)

What’s in your Sick Kid Survival Kit? Am I missing anything crucial?


2 Responses to “What’s Up, Doc?”

  1. Lynne October 10, 2012 at 10:21 am #

    I actually really like Carrot Ginger soup. Be careful if you substitute dry ginger for fresh ginger, because the quantities will vary a lot! Also, the soup tastes 10x better if you eat it with some chewy, yummy bread. The recipe below doesn’t even require mixing or kneading and it’s D.licious. (p.s. it’s from my sister-in-law)

    French Peasant Bread (Favorites)

    1 package dry yeast
    2 cups warm water
    1 Tbsp. sugar
    2 tsp. salt
    4 cups flour
    Corn meal
    Melted butter

    Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise and additional hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

    Recipe Note: Everyone raves about this bread when they eat it hot out of the oven.

    My Notes: I LOVE the crusty exterior and chewy interior of this bread. It’s PERFECT every time. It’s so easy too! It makes two loaves. I usually freeze one round of dough after the first rising. Today I left the frozen dough out to thaw while I went to church (in the Ziploc gallon bag), when I got back, it was perfect to just help the dough onto a tray (trying to get it into a round shape) and bake it. It doesn’t get any easier or heavenly than this! BTW, you don’t even need a mixer for this. No kneading required either! Serve with honey butter.

    • dani :) October 10, 2012 at 1:09 pm #

      oh my gosh, fresh bread sounds a.m.a.z.i.n.g. right now! i’ll make sure to make some when i make this soup 🙂 thanks lynne!!

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