Hello all! The last two months have been crazy. I was busy finishing up exams and clinical hours for the end of the semester and planning for our wedding when I had a severe headache that ended up being a rare brain cyst requiring surgical removal – so scary! Thankfully, surgery was successful and I recovered in time to walk down the aisle and marry my best friend 3 weeks later. We relaxed and recovered from the wedding and pre-wedding health scare during our honeymoon in Banff, Canada, and Napa Valley. After enjoying so much decadent food and relaxation (ie not much exercise) on our honeymoon, I am ready to start eating healthy again. I hated being in the hospital and a critical component of maintaining health and avoiding doctors is good nutrition. Today, I tried out a recipe adapted from the Avocado Tortilla Soup recipe from the Vitamix cookbook that came with the blender. The result was a fresh, delicious meal that left me feeling re-energized rather than overstuffed. Ingredients included 2 cups vegetable stock, 5 roma tomatoes, one carrot, one celery stalk, 1/3 bunch of cilantro (leaves only), 1/2 avocado, 1 cup of black beans, 2 handfuls of tortilla chips, and 2 tbsp penzey’s chicken taco seasoning. Making the soup was super easy. I added the first six ingredients to the vitamix, blended on high for 10 minutes, and then added in the seasoning, blackbeans, and tortilla chips, blended on the lowest setting for a few seconds and my soup was ready! This could be modified to include chicken and would be great served with toppings such as diced jalepenos, diced avocado, cashew sour cream or regular sour cream, and/or cheese.