Monday Mailbag: 'Another one for the Greek yogurt files'

Badass Fitness is not really my blog. It belongs to all of us in the Badass Army, and it gets a little bit better and more Badass every time you send in ideas, suggestions, questions, and feedback.

So when my friend Badass Stacey sent an e-mail over the weekend with the subject line "Another one for the Greek yogurt files," I did a little Hoo-ah happy dance!

See, Stacey has been a devoted reader and Badass Army member ever since Badass Fitness launched in the fall. She sends me updates on the yoga classes she has resumed and the healthy cooking she is doing with more frequency -- and enthusiasm -- thanks to the inspiration she gets from reading this.

A few weeks ago, I told you how she and her son Walker spent a weekend afternoon making my Grandma Colavecchio's Italian Vegetable Stew. She even booked in advance a yoga class for her planned work trip all the way out on the West Coast! THAT is some awesome Badass dedication!

This time, she e-mailed to share and rave about her mom's make-ahead Potato Broccoli Soup. Cook a batch on the weekend, and keep it around for the rest of the week as a perfect lunch or dinner to warm the body on these cold winter days. But guess what Stacey did? She tweaked it Badass style, using Greek yogurt in place of sour cream to make it even more healthy. Couple that with the potatoes and broccoli, and you've got a whole lotta lean, 'real food' nutrition packed into your soup bowl.

But enough from me. Here's what Stacey has to say (she even sent in these yummy pics):

I've been trying to cook a bit on the weekends to have the fridge stocked with healthy items for the week (when I have NO time to cook). Today I made my mom's broccoli and potato soup - it is simple and so delicious - and we usually top it with sour cream which turns it into wonderful creamy soup. But you could do greek yogurt instead! YUM!!!

 

Here's the simple recipe:

• Saute one onion in a little bit of olive oil with a pinch of kosher salt and some fresh ground black pepper.
• Add a splash of sherry and let it simmer off - this really makes the dish!
• Chop up 3-4 peeled Yukon gold potatoes and the stem of a head of broccoli. Add to the onions.
• Cover the veggies with about 4 cups of water or better yet, chicken stock, and simmer for about 20 minutes till they are good and soft.
• Remove from heat and puree (I use a stick/hand blender that goes right in the soup pot.)
• Serve warm with a big dollop of GREEK YOGURT.

Stacey's ideas for variations - top the soup with homemade croutons or bread, shredded cheese, bacon crumbles, shredded roasted or rotisserie chicken. **Note - this soup doesn't freeze well.

My ideas on variations to make it extra Badass: Use low-sodium chicken stock, or vegetable stock for vegetarians. Use low-fat cheese and whole wheat croutons or whole wheat pita chip pieces. Turkey would work as well as chicken, and you could even saute some spicy turkey or chicken sausage and toss it in for a hearty, healthy bowl.

So we know what Badass Stacey is doing in the kitchen and on the yoga mat. What are the rest of you Badasses doing in your kitchens? How are you stepping up your exercise routine to find -- and overcome -- new challenges?

The things that make you feel better and stronger will no doubt help us feel better and stronger, so share your Badass tips and strategies!

Comment below or shoot me an e-mail at [email protected].

Now have a kickass, Badass week! And yes, start sending in those Friday Confessionals -- because I don't know about y'all but my food fouls started before the first quarter of last night's Super Bowl!

Coming tomorrow: Healthy, fit Valentine's ideas for your beloved Badass!