Woman in Real Life

When my son was a little guy, he loved carrot soup. Those were the days - when I could easily get his toddler self to scarf down bean stews, lentil soups and all kinds of nutrient-dense, mama-made entrees. He's 15 now and he has long been exposed to the wonders (salt, fat, sugar) of takeout food. Still, I do what I can to make sure he eats healthy at home, so I thought I'd try putting carrot soup in rotation again. Worst comes to worst, I love fresh, homemade vegan carrot soup myself.

When I last made this Carrot Coconut Soup, my son may have turned his nose up at it. In fact, he may have made himself a "hashbrown" sandwich, made up of fried hashbrown patties tucked inside a tortilla wrap with a sauce of mayonnaise mixed with sriracha. Sigh. But even if he eats a small bowl of this carrot soup alongside his other meal selections, he'll get a good serving of vegetables.

Before I get to my meal plan for this week, I would like to do a little look back at last week's planned dinners and how they turned out. Thanks for visiting and acting as my conscience. It forces me to stick to the plan!

As I told you, Monday's meal featured Hannah Kaminsky's Coconut Vodka Sauce. I am a big fan of this sauce. I eat it like I would chocolate...quickly and in large amounts. I'm not kidding. I just love this sauce. It uses coconut milk in place of cream and only a few simple ingredients, including vodka. I admit I sampled the vodka while I was cooking it too. That's a bonus right there.

The pasta is quite yellow in colour because it's gluten-free corn pasta. It sounds odd, but I actually quite like it.