I am a speed eater.

Not the kind of speed eater that enters hot dog eating contests, because that’s just gross. But I do have a tendency to eat fast.

A few months ago my niece Ali and I stopped for ice cream at this charming little shop in town called eCreamery. Have you heard of them? All the cool kids are talking about it like Rachel Ray, Rachel Zoe, and I.  In addition to their store, they are online, too, and you can design your own ice cream, gelato, or sorbetto, customize a label, and have it shipped to you (or better yet, to me). How cool is that?

Anyway…

Ali and I ordered a small ice cream and quickly learned that “small” also applied to the size of the spoon that accompanied our order. I kid you not, the spoon was the size of something you’d see in a miniature doll house. Crazy small.

But, the tiny utensil did make me slow down and enjoy every last delicious bite, not to mention the witty conversation Ali and I shared that day.

As a result of this trip, I purchased a small set of baby spoons reserved especially for things I tend to eat too fast like Greek yogurt, Unchunky Monkey Soft Serve Ice Cream, and Protein Freeze. And now I don’t even want to have a second serving because it takes way too long to eat, that and my body has time to recognize that it is indeed full. Just think, with all of those calories I’ve saved I can cash them in on a future trip to eCreamery.

Now I really must go get ready for a playdate, if you have any helpful tips to share, fork them over!

Growing up it was tradition to go to our church soup kitchen on Friday’s during Lent. We’d feast on vegetarian soups and homemade bread, and I would flirt with boys visit with all of my friends.

When my niece Ali and I made this soup together last week, it totally reminded me of these gatherings. And, since the soup is vegetarian, it’s perfect for a healthy, Fitness & Spicy, Lenten meal. Ali found this recipe from Rachel Ray and we went to town, whipping up…

Indian Spiced Chickpea & Fire Roasted Tomato Soup

From the Kitchen of Rachel Ray

Ingredients

• 1/4 cup extra virgin olive oil (EVOO), 2 turns of the pan
• 2 cloves garlic, chopped
• 2 cans chickpeas, drained
• 1 small onion, coarsely chopped
• 2 teaspoons ground cumin, (2/3 palmful)
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon turmeric
• Salt and pepper
• 2 cups chicken or vegetable stock
• 1 can fire roasted tomatoes (28-ounces)
• 1 cup plain yogurt
• Warm pita, any flavor or variety, toasted