Some of you know I'm not one to rely on shakes for anything. I prefer to eat my nutrients as opposed to drinking them. Especially these days with all the other chemicals and unnecessaries (yes, I just made that word up) they put in powders these days. That stuff is actually toxic and will work against you in the long run despite the immediate effect it may have.
I've always been about doing things as natural as possible (of course, arsenic is natural, but you know what I mean). So, after many different combinations of ingredients, I've come up with a way to make a shake that has good-for-you stuff in it and that tastes like a chocolate-almond shake (no joke!)!
I will usually have one or two of these a week and usually only after a great pump where my muscles are in need of repair (I'll add the whey to it). You can easily have this for breakfast if you're in a rush and omit the powder; it will still taste pretty much the same and grant you some lasting energy (unlike that donut or bagel).
The Vital Proteins are simply cow collagen (flavorless) and contain a decent amount of arginine to improve blood flow before you exercise and the whey is just whey and nothing else. So, let those other people keep their $4 a scoop powders loaded with artificial sweeteners and other things you can't spell even while looking directly at them; you know better and now you have this!
Super simple and healthy soup for a cold and rainy day like today. I basically made this one up on the spot seeing how I had two giant leeks in my fridge that had about a day left before hitting the circular file. But, it came out creamy and delicious without added cream or butter!
Set a rack in your oven to just below center and set the oven to 350 degrees F. Cut and wash the leeks and cauliflower and place in a roasting pan. Add the oil, a few pinches of sea salt, and black pepper to the veggies and stir. Wrap the garlic (with skins on) in a piece of aluminum foil with a little oil and close the foil around the cloves. Place the roasting pan and the garlic next to each other on the rack and roast for 30-40 minutes stirring the veggies every 5 minutes to avoid burning. When veggies are slightly golden, remove them and the garlic from the oven and discard any pieces of leek that may have burned too much (I had about five pieces).
Put the veggies into a dutch oven on the stove and add the chicken stock, bay leaves, and a touch more sea salt (just be careful not to add too much at this point as you will add more later for a layering/depth effect) and bring to a light boil. Squeeze the now roasted garlic paste from the skins and add to the pot. Reduce to a simmer and cover for 20 minutes, stirring occasionally.
Remove the bay leaves and, using an immersion blender, blend the soup until smooth. You could do this in batches in a blender if you don't have an immersion blender. Test for saltiness before adding any more salt. Add freshly grated nutmeg, sea salt, and white pepper and stir to distribute. Serve immediately with chopped chives to garnish.