Vegetable Quinoa Winter Soup

After a long night at crossfit I enjoyed some  well deserved Vegetable Quinoa Winter Soup with Garlic Crostini for dinner! All I had to do was heat up the soup and bake the crostini for 5 minutes and dinner was served. My day of meal preparation is already paying off!


First things first though. Today’s crossfit WOD (for time):

  • 30 air squats
  • 15 front squats (55 – Rx was 65)
  • 30 kettle bell swings (30 – Rx)
  • 15 sumo deadlift high-pulls (55 – Rx was 65)
  • 30 box jumps
  • 15 push press (55 – Rx was 65)
  • 400 meter row

I finished in 10:58 and only 10 pounds under Rx. Rx is the prescribed weight for women. Most beginners scale down, but I am slowly working my way up! I even made the crossfit blog; that’s me on the left! Sorry about the picture quality.


My killer workout was followed by dinner…



Garlic Crostini
adapted from Clean Food


  • 6 slices Ciabatta bread
  • Olive oil
  • 1 clove garlic
  • 1/2 tsp garlic powder
  • Fresh thyme and rosemary, finely chopped


  • Preheat oven to 450*F.
  • Brush each slice of bread with olive oil and rub with garlic clove
  • Bake for 3 minutes.
  • Flip bread and do the same to the other side. Bake for another 3 minutes.
  • Remove from oven and sprinkle with garlic powder, thyme and rosemary.
  • Makes 6 slices.


Nothing like a warm bowl of soup on a cold winter night.

Submit a Comment

Your email address will not be published. Required fields are marked *