There is nothing wrong with a little afternoon snack -- as long as it is not Doritos. (sorry!)
May I recommend a granny smith apple sliced up with a few shakes of cinnamon? Nutritious, tasty, and curbs the hunger pangs until dinner. Still feeling unsatisfied, fine, add all natural/unsalted peanut butter or almond butter too.
Added nutritional bonus: lots of antioxidants
Tuesday, March 20, 2012
Thursday, March 15, 2012
Chicken soup is still my panacea.
So even though yesterday's weather seemed more like summer rather than winter, (which by the way, is the season we are still technically in) I thought I'd post about a soup I recently made. I took a basic chicken soup recipe and turned it into chix soup plus, because, why not make it a bit more nutritious?
It's quick and easy, and you don't need to make your own chicken stock, which I often dread.
chix soup +++
serves 6 to 8
1 pound skinless, boneless chicken breasts
2.5 tablespoons olive oil
1 medium-sized onion
3-4 cloves garlic, diced
3 celery stalks, chopped
1 pound sweet potatoes, peeled and chopped
3 cups kale, roughly chopped
10 grape tomatoes, halved
2 tablespoons apple cider vinegar
3 cups low-sodium chicken broth
3 cups water
Sea salt and pepper
1. Season chicken breasts with salt and pepper. In soup pot, heat olive oil over medium-high heat and cook chicken through about 4 minutes per side until golden brown. Remove chicken and set aside for later.
2. Add celery, garlic, and onion to the pot and cook until tender, about 7-8 minutes.
3. Pour in the apple cider vinegar and then add the sweet potatoes, kale, tomatoes, chicken broth, and water. Bring to a boil and then reduce heat to simmer for 20 minutes.
4. Tear chicken with hands for a pulled effect. Stir chicken into the pot to heat it for a few minutes.
5. Serve and enjoy :)