Over the weekend, as you may or may not have picked up from my tweets, I had my wisdom teeth out. Yes, 28 and they were somehow still in my mouth. The actual surgery wasn’t bad at all and I spent most of Friday drinking my meals and watching National Metal Day on VH1 Classic. Aside from really wanting to swallow a pizza whole along with tacos and fries (not being able to eat will do that to a person!) my weekend was lovely with a little work, reading Creative Inc. (review coming soon!), quality time with Pants and my sis starting to move in.

While instructions from my dentist called for eating soft foods, I found that with a completely numb tongue, I couldn’t eat anything solid because I couldn’t tell if I was actually swallowing or not. Pretty frustrating! So along with potato soup from my mom, veggie soup from Pants, I concocted a really fast and healthy soup in…you guessed it! My Magic Bullet blender. Yes, it’s still my favorite.’

Here’s the recipe…

Quick & Health Zucchini Soup

Serves 1

Roughly chop two zucchini, half an onion, and a couple cloves of garlic. They can be pretty big pieces. Coat in olive oil and generously season with cayanne pepper, parsley, thyme, and salt & pepper or what ever spices you like. Roast (I threw them in my toaster oven) at 350F for about 30 mins or until soft.

Add veggies to blender with about 3/4 c of veggie stock – more or less depending on how thick you like it. Blend until creamy & enjoy!

See…EASY!