I’ve linked up with Joanne at Eats Well With Others which is one of my most favorite blogs. Her dishes are both healthy and delicious with some decadent sweets thrown in every now and then. In a recent post she blogged about a group that will be starting up Eat.Live.Be. for a Better 2011 where each Monday we will post about a particular healthy theme, what the weeks goals are and how we did last week with reaching that goal.
This weeks theme is all about my support system so here’s who they are in no particular order….
3. My friend Justine. I don’t have any siblings but she is the closest thing. We have so much in common and she is my voice of reason. Both of us love cooking and working out, have small children and are really close with our families. We work at the same company and have the same circle of friends. When things get crazy in life I can run anything by her and ask her if, in fact, I’m crazy or if it’s everyone else and she’ll tell me straight. We discuss the trials and tribulations of being full time working moms that have health and fitness as a top priority.
In the spirit of the holiday season I would like to say thanks to….
Everyone who “follows” me. It makes me feel so good to know I’ve got some friends out there with similar interests to share ideas with!
Anyone who comes to visit me and leaves a comment. All of us bloggers love to hear feedback on a recipe, an experience you have had or just what you think. I love learning about people and what their thoughts are. I’m pretty sure you’ve gotta like people if you write a blog!
Anyone who simply drops in for a visit and gets any enjoyment from the photos or recipes.
Happy Holidays everyone. I hope you have a great one filled with family, friends, delicious food and good health!
p.s. I plan to be posting again soon but just wanted to wish you happy holidays in case things get away from me.
3/4 cup unsweet vanilla almond milk
1/2 cup Bob’s Red Mill Rolled Oats
2 Tbsp PB2
Coarse salt, to taste
Cinnamon, to taste
1 packet stevia
1 Tbsp pumpkin butter
1 Tbsp wheat germ
1. Bring the almond milk to a boil over medium high heat. Stir in the oatmeal, salt and cinnamon and cook oats to package directions.
2. Top with stevia, wheat germ and pumpkin butter.
Kale and Sweet Potato Soup with Chicken and Beans
Serves about a zillion people
1 Tbsp olive oil
1 lb organic, free range chicken thighs
1/8 cup white wine (estimate, eyeball it)
2 onions, chopped
1 sweet potato, diced
7 small carrots, chopped
1 bunch of celery, chopped
1/2 teaspoon salt, divided
1 bay leaf
2 garlic cloves, minced
4 cups organic chicken or vegetable broth
7 cups stemmed, chopped kale (about 1 bunch)
1 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Season the chicken thighs with coarse salt, pepper and garlic powder. Add to the pan and cook until the bottom begins to brown, 3-5 minutes. Flip and brown on the other side, an additional 3 minutes or so. Remove the chicken and set aside on a plate to rest. Pour a splash of white wine in to deglaze the pan, scraping most of the brown bits from the bottom.
2. Add the onion, carrot, sweet potato and celery, season with poultry seasoning and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt, bay leaf and garlic; cook 1 minute. Stir in chicken broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Add beans and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt and vinegar.