2 tbsp coconut oil
3 large leeks (white and light green parts only)coarsely sliced
4 cloves garlic crushed
6 medium potatoes peeled and cubed
2 bay leaves
1.5 tsp dried thyme leaves
1.5 tsp sea salt
1/2 tsp ground nutmeg
1/2 tsp pepper
4 c low-sodium veggie broth
2 c unsweetened almond (or cow’s) milk
1 c plain yoghurt (greek or any type is fine, avoid fat-free)
To make: Heat the oil in a large pot over medium heat. Add leeks and garlic and cook a few minutes until leeks softened. Add potatoes, bay leaves, thyme, salt, nutmeg, and pepper and stir to coat. Add broth and milk and bring to a low boil, then immediately reduce to a simmer and cover. Cook for 10-15 minutes or until potatoes tender. Remove from heat. Remove bay leaves, stir in yoghurt.
Blend in stand blender or with immersion blender until smooth. (Careful: hot liquids in a blender can be messy - let the steam escape and hold your lid on!)
Makes about 9 cups (Serves 5).
Watch the podcast, above, or listen below.
The #1 key to preventing and recovering from burnout is to slow the f$#% down, but it's also THE hardest thing for most busy, stressed-out women to make happen!
In this week's "Ask The Coach" episode, I provide three easy, practical ways to start slowing down that can add an element of instant calm to an otherwise nutty day (and bring your cortisol down in the process!).
Tune in to hear about:
1. The 15 minute morning routine that's changed my days.
2. The simple lunch tip that makes a world of difference when it comes to preventing burnout and improving digestion.
3. A life hack for anyone who "just doesn't have time" to fit a short meditation or mindfulness session in their day.
If you're not ready to roll out your mat and meditate for an hour (raises hand ), this one's for you!
Listen to this short episode for some simple yet powerful habit shifts!