Hello friends! Life has been good! We went on vacation earlier this month. We did a “stay-cation” for the 1st half – hitting up the super fun pumpkin patch, doing some hiking, and visiting good ol’ Purdue!
Then we headed to St. Louis, only a 3 hour drive. We had so much fun! If you are close to St. Louis, I definitely recommend it.
We went to the zoo first. It’s huge and it’s FREE. You have to pay if you want to do some of the extra attractions, but it’s really not necessary. You can even take in your own food.
On the second day, we went to the City Museum. Seriously, so fun and SOOOO tiring! It’s basically floors and floors of caves, tunnels and slides that kids AND adults can do. We were there for 5 hours and did not make it through everything. After 5 hours, hunky husband and I were P-O-O-P-E-D. The kids were still full of energy, but we called it a day. I thought we would be really sore the next day, but we actually weren’t. Thank you Shaklee.
On the third day, we headed to Six Flags. I must say that I can’t ride some of the rides that I used to enjoy. Those wooden roller coasters bang me around too much! Little Miss Spunky is not quite big enough to ride the really big rides yet, so we rode some of the smaller coasters, and we rode the big ship 4 times. Hunky husband and my Little Lady rode some of the bigger coasters!
On the fourth day, we headed to worship with the Christians and heard a really great lesson about having realistic expectations. It’s amazing how God knows JUST what I need to hear. Then we went to the Arch and back home. Everyone had Daddy withdrawal on Monday. I’m so thankful we love spending time together!
On to the recipe!
You know I can never leave a recipe alone, so I altered 2 recipes and came up with this delicious dairy-free broccoli “cheeze” soup. YUMMMM!
1 head cauliflower
2 cups water
3 celery stalks, diced
1 large onion, diced
16 oz. chopped frozen broccoli
2-3 cups unsweetened almond milk
1 tsp. pepper
1 tsp. Himalyan sea salt
2 tsp. garlic powder
1/4 cup Nutritional Yeast
Cut cauliflower into small pieces. Steam cauliflower in large pot until fork tender with salt, pepper, and garlic. In the meantime, water saute celery and onion in a separate skillet. When cauliflower is fork tender, process in food processor until smooth. I used a slotted spoon and just added the pureed cauliflower back to the water.
Add celery, onion, bag of frozen broccoli and nutritional yeast. Cook for 20 minutes. Add almond milk until desired consistency.
Cook until heated through.
I actually made this earlier in the day – stuck it in the fridge and heated it up when I got home. So, the flavors were more intense.
It was a huge hit. Definitely a keeper!
What’s your favorite thing about vacation? Have you ever stuck close to home for a “stay-cation?”