What We're Into This Week {Volume 20}

What we’re thankful for… Hand Blenders

KitchenAid KHB2351CU 3-Speed Hand Blender - Contour Silver

This spring, with all of the rain and damp weather, I’ve been making my favorite carrot soup (check out the recipe below) just about every week. I used to blend it in batches with my Ninja, but I recently purchased a hand immersion blender and it has been life changing. So much easier and way less clean up. I highly recommend.

What we’re obsessed with…Reimagining the Examen app by Loyola Press

I’ve recently gotten very into yoga. Sometimes, the meditation portion can feel a little disconnected for me coming from a Christian background. But, I was recently reminded of an app I used to use regularly for Christian meditation. This app offers a modern take on the 500+ year-old form of prayer and Igantian spirituality introduced to us by St. Ignatius of Loyola. The app is beautiful and customizable for what you are currently experiencing in life. You can even customize the meditation sounds (anything from wind chimes, rain, streams, piano, choir and more). Combining my yoga practice with a comfortable form of Christian meditation has really got me feeling energized in both mind and body!

What we’re watching… Booksmart (Movie)

I heard Oliva Wilde, who made her directorial debut with this film, being interviewed on the Betch Slapped podcast this week. It made me really want to check out this movie. It sounds super smart and funny, even being compared to Superbad. It was released in theatres last weekend and our contributor, Jill, was able to check it out. She didn’t love it. Now, I’m torn. Let me know, did you love it or hate it. Are you going to check it out in theatres or wait until it’s on Netflix?

What we’re making… Carrot Ginger Soup

I love eating soup for dinner because it’s light and I don’t go to bed with an overstuffed belly. Carrot soup has quickly become a big-time favorite of mine. I’ve modified this recipe a bit to add some of my favorite flavors. I add 1 tsp of turmeric, 1 tsp of cinnamon, 2 garlic cloves, and the juice from 1 orange. I also subbed ghee for the butter or oil and I subbed flax milk for the sour cream or coconut milk. Last night, I topped my soup with cilantro, roasted chickpeas, and a sprouted bean mix. Other times, I’ve topped it with parsley and lemon, ginger tahini swirl. The options are endless.