Don’t Let Perfect Be the Enemy of Good (aka Sweet Potato Soup)

I first heard the Coach use the phrase “Don’t let perfect be the enemy of good” a while ago.  At the time, it was brought up in the context of a joke.  But the phrase has come up a few times since during our training sessions.

If I’m to be brutally honest, whenever I hear these words, I immediately think “good is just a stepping stone to perfection”.  In other words, I’ll take the “good” today because it means I’m headed down the road towards perfection – which is really my end goal in the gym AND in life.  (not that I can tell you what perfection in the gym AND in life looks like; I figure I’ll know it when I see it . . . I’ll let you know if I ever get there . . . Hah!).  (And yes, I DO realize how ironically imperfect a student I’m being by not listening to the lesson the Coach is earnestly trying to get through to me).

Elizabeth Gilbert just came out with her new book Big Magic.  I’ve enjoyed reading it this week, and have gleaned some valuable insights from it.  But then this morning, in a section called “Fear in High Heels”, I came across this quote:

“Perfect is not only the enemy of the good; it’s also the enemy of the realistic, the possible, and the fun”.

And then this one:

“Perfectionism is just fear in fancy shoes and a mink coat, pretending to be elegant when actually it’s just terrified”.

Oh my.

I think I have some thinking to do on how much I really want to achieve absolute perfection in my life . . .

That being said, I am quite certain that I achieved perfection with the soup I made this morning.  This is a staple in our house; a quick side that I can whip out of the freezer for the Husband and I on a busy weeknight, or just a nice weekend lunch for us . . . no, the kids don’t like it . . . and no, I don’t make them consume it.  One day they will come to realize just how fantastically perfect this soup really is though!

Curried Coconut Sweet Potato Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


5 sweet potatoes, peeled and chopped

1tbs fat (coconut oil, olive oil, or butter)

1 onion, diced

3 garlic cloves, minced

4 cups bone broth / stock

1 can full fat organic coconut milk

2tsp curry powder


  1. Melt the oil in a large pot on medium heat, and once melted, add the onion and garlic.  Cook, stirring as required, until the onion is soft and translucent.
  2. Add in the sweet potatoes, and stir everything well.
  3. Pour in the bone broth and cook until the sweet potatoes are really soft.
  4. Add in the coconut milk and curry powder and again stir to combine.  Let the mixture come back up to a simmer and then remove from the stove.
  5. Either let the soup cool and puree it in a blender or use an immersion blender and puree it all while it’s still hot; I vary the method I use based on how quickly I want to consume the soup.

Well That Was Awesome!

I’m no stranger to planning ahead.  But the little bit of extra prep work I did yesterday (pre-packing all the activity backpacks) seemed to make a MASSIVE difference to the cadence of our morning this morning.  I initially thought that perhaps I was just more relaxed knowing that I didn’t have to run around the house searching for an errant ballet slipper or tap shoe, or because we had those few extra minutes together because I wasn’t engaged in the aforementioned running around.  Regardless though, I was just so happy because the kids and I had a truly magical morning this morning.

After both kids were dropped off at their respective schools, I raced over to my new favourite gym, All In One, for an awesome WOD (workout of the day) with the fantastic Chris.  The cool down today after the workout was a 500m row . . . Chris told me to go slow.  I nodded, like I knew what he was saying, but in my head was thinking . . . yeah right . . . go slow . . .that doesn’t happen in my world.

And so, I started to row.  And for the first 150m, I was pulling at about 3/4 of my top speed.  Then Chris said “If I were doing this, I’d be drinking coffee while I did it”.  So I slowed down a bit – to about 1/2 my top speed.  And as I got into my last 100m, it struck me . . . He really did mean for me to go slow . . . and there was no reason why I couldn’t slow down.  I wasn’t chasing anyone . . . and no one was chasing me.  I could just row for the sake of rowing (and cooling down).  I could make each stroke deliberate and intentional.  I could focus on my form, my breath, my movement.  And I could enjoy it!

And after I left the gym, and started to go about my day, the lightbulb slowly started to turn on . . . maybe this morning went so well because we were all moving at a slower, more intentional pace.  I could focus on the kids; on what was important to them this morning; and I could even do a little of our “mommy school” work with them (more on that later) in a way that got them truly engaged.

So there it is; I was just handed another life lesson thanks to Crossfit (and Chris)!

And now to veer off on a totally different tangent, today is Monday, which mean’s it’s ladies’ night.  A few years ago, a few of the moms on my street started meeting up on a Monday night – it was summertime, and we’d have a glass of wine on someone’s porch after the kids had gone to bed.  Over the years, it’s morphed into a set weekly event; there’s some wine, a few treats, and we often have the Bachelor on in the background.  Since discovering Crossfit, and the effect that proper nutrition has on my ability to train (and quite frankly, on my ability to function in everyday life), I’m not so into wine and treats on a Monday night (I save that for Fridays).  So I’ve been working in some paleo treats.  The hands-down favourite so far has been peanut butter cups; and in honour of our first Monday of the fall season, I’ll be making them later this afternoon!

Peanut Butter Cups

  • Servings: 48 mini cups
  • Difficulty: easy
  • Print


1 jar (500g) of organic peanut butter (I use crunchy)

3/4 to 1 cup of shredded coconut

2 tbs raw organic honey (optional)

2 tbs melted coconut oil (optional)

1 bag Enjoy Life chocolate chips


  1. In a bowl set over simmering (boiling) water, melt the chocolate chips.
  2. While the chocolate is melting, add the peanut butter, coconut, and honey & coconut oil (if you’re using it – realistically, I don’t add these in any more) to a food processor and blend until the mixture is combined.
  3. Prepare 2 mini muffin pans (this will make a total of 48 cups) by lining each cup with a mini muffin liner.
  4. Using a spoon or a really tiny ice cream scoop, put about 1tbs of the peanut butter mixture into each cup.  Try to flatten it out a bit so that it fills up the cup – but no need to be exact about this.
  5. Once the chocolate is melted, using a spoon, pour about 2tsp of chocolate over the peanut butter mixture in each cup.
  6. Place the muffin trays in the freezer for about 1/2 an hour to harden it all . . . and then . . .enjoy!!!  I keep these in the freezer for those times that I’m craving an after-dinner sweet.  They keep really well!  Just beware that they will get melty if you leave them out for too long – this is not the best recipe to make for an outdoor picnic!

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