You Don’t Judge a Book By It’s Cover….

Do You? So, why would you judge the cover of a DVD workout. I did and regret it now.

I know I’ve talked about my love for DVD workouts a lot but some most days it’s the only way I can get in a workout. So, for that I am thankful. The other day I looked at and even started a yoga DVD, when I got about 5-8 minutes into it I turned it off! It sucked. I just wasn’t that into it….ya know.

I just found it boring. Focusing on your breathing (Um, hello…your doing yoga Piper!) and then I was peeking with one eye open to see if the three women providing the demonstration had moved yet. Nope. Not at all.

Last night I wanted to work out but wasn’t brave enough to get my cold-weather gear on, lace up and run in the dark. I wasn’t about to get dressed and do an intense workout (T25, Jillian Michael’s etc). I thought I would give this DVD I had snubbed a few days earlier a try again.

“Just get through the first 10 minutes and then you can turn if off” I thought. After 10 minutes they had already started into the yoga moves which made me happy. 45 minutes later as they were starting to slow down, I realised I actually enjoyed the workout.

Imagine That!


I almost didn’t give it the time of day (again). I totally enjoyed it 🙂 I was relaxed; stretched out, not feeling “massive joy” but feeling satisfied with my workout.

Do you judge books/workouts/movies by their covers?

What’s one thing you’ve tried, stopped and gone back to try again?

All Things Red Soup {vegan}

A yummy and easy soup for cold fall or winter days. This recipe was given to me by my mother who follow’s the recipe ounce for ounce……. Me, I tend to add a little more of this and a little more of that. I’ve written the original recipe and then included my {little extras}.

All Things Red Soup {it’s vegan}

all things red soup pipers run 2


1 red pepper, seeded and chopped {I add 1 yellow and 1 orange pepper too)

1 onion, chopped {I omitted this}

1 garlic clove {I add 2-3 garlic cloves}

2 tbsp olive oil

1 can of chopped/diced tomatoes (14/400g can)

1 litre veggie stock {I add in 2 cups of water}

2 tbsp long grain rice {I add 1/2 cup of basmati brown rice}

2 tbsp Worcestershire sauce {if you want this to be vegan…make sure you buy vegan Worcestershire Sauce}

1 can of red kidney beans (200g/7oz) {I add 1 can of chic peas}

1 tsp dried oregano {ha ha, I never measure this and always put more in}

1 tsp sugar

salt and ground pepper

fresh parsley, chopped.


  1. Put the pepper, onion and garlic in a large saucepan. Heat until sizzling then turn down to low. Cover and cook gently for 5 minutes.
  2. Add the rest of the ingredients except parsley and bring to a boil.
  3. Stir well and then reduce heat, cover and simmer for 15 minutes.
  4. Add parsley just before serving.
  5. Enjoy!

Side note: Soup freezes really well.

What’s your favourite soup to make? 

What’s your favourite soup to eat? {I LOVE mushroom soup…crazy,eh!}

Do you eat soup all year round or only when it’s cold outside? Brrrrrrrrr