Healthy and Winter-y

I'm getting my wisdom teeth out today...lucky me! I've held off too long, so now you can see both my wisdom teeth really well and they're hurting. Hopefully I'll be coherent enough to post  tomorrow, but I make no guarantees. Maybe while the hubs is home taking care of me and Norah, he can do a little somethin' somethin' on here too ;)

If you're like me, you looove all the food that comes along with the cold season, but don't necessarily like how it makes you feel afterwards...I have found ways to this wintry heart to tummy happiness a couple ways and I wanted to share this one with you today! It is the EASIEST thing ever, so many serving to last a couple days (1 day if you're feeding Nick Hansen) but truly, a couple days for normal eaters, and tastes mmm mmm good!! Here is the quick and easy recipe that will warm up your body:) Nick informed me this morning that this needs to be something we make weekly for the rest of Winter, SOLD! 

(All Organic)

1 container chicken broth (32 oz)

2 chicken breast

2 cups chopped celery

2 cups chopped carrots

1/2 red onion

1/2 cup green onion

2 tsp minced garlic

1 1/2 tsp garlic powder

salt and pepper to taste (about 2 tsp each)

**optional - 1 cup brown rice

Prep: chop celery, carrots, red and green onions. Boil chicken for about 10 minutes, when cooked and white all the way through, drain and put chicken in a bowl to cool down a little bit. Once you are able to handle the chicken, shred it with your hands or 2 forks. Throw all ingredients into Crock Pot on low for 6 hours. 

**If you want to add some brown rice, do so 1 hour before serving.

Chipotle Chicken Bowls

Wanted to share a delicious meal that I made last night! Healthy, light, simple to make just lots of chopping, easy to tweak, and easy to make in bulk so you can have some for left overs:)

Clockwise we’ve got Lettuce, sauteed peppers and onions, black beans, homemade mango salsa, limes, brown cilantro lime rice, and chipotle chicken

It tastes just as scrumptious as it looks pretty! I also just put a little bit of salsa and squeezed lime on top, it doesn’t even need dressing! You get a perfectly healthy and balanced meal without sacrificing one bit of flavor and yumminess!

Ingredients (all Organic):

2 chicken breasts

2 bell peppers

1/2 cup onion

1 cup brown rice

1 cup black beans

3-5 cups lettuce

2 TBSP olive oil

Mexican seasoning

Mango Salsa

limes (to taste)

cilantro (to taste)

Prep: Marinate Chicken by first applying olive oil to both sides of chicken breasts. then sprinkling mexican seasoning on both sides, a pretty ample amount so you get the flavor. let marinate as long as you can, at least 2 hours if possible. squeeze lime juice on when you put the chicken on the grill/skillet, this will keep more of the lime flavor on there. Cook brown rice, and when its just about done, squeeze in lime juice and throw in chopped cilantro to taste. chop and sauté peppers and onions in a little bit of olive oil. warm up black beans. 

Serve as desired, I made mine into more of a salad, because I needed more veggies that day, but this is a really easy recipe to do whatever you want with it-make quesadillas, fajitas, burrito bowl so a tortilla is on the bottom, however you want it! I just squeezed some more lime, cilantro, and put some mild salsa on top and it didn't need any dressing since it was so flavorful.