Friday, April 4, 2014


Hey Everyone!

Sorry I missed last Friday I was on a retreat and was under the impression I would be staying at a hotel with Wifi so I could post Friday night, but that was not so. I was actually in a cabin with little to no phone signal and only Wifi in the main building where we had our speaker and activities, that is what I get for not reading where we were actually going. Since I wasn't driving I didn't really pay attention.

ANYWAY lets get to it this Friday!

Today for lunch I had a friend who came over and we threw together a combination of healthy foods and we made this AMAZING stoup as she calls it because it's like stew and soup (and she has made this before so we will also call it stoup)! It's still cold and/or raining in some places (like it is here today) so this is the perfect recipe for your left over veggies or an amazing warm meal! As much as we like to plan our meals out that occasional time comes where we don't really know what to do and sometimes something amazing comes out of it. Well this might just be what you need to make!

So basically you could add any number of things to make a variation of this but here is what we used:
1 carton of organic vegetable broth
2 boneless skinless free range veggie fed chicken thighs (cubed)
3 organic carrots (chopped into chunky slices)
1 head of organic broccoli (chopped to desired bite size pieces)
5-6 cloves of garlic minced
1 stalk green onion (chopped/sliced thinly)
1 handful of spinach
Few shakes mediterranean seasoning 
Few shakes smoked paprika
Few shakes cumin
Few shakes italian seasoning
Few shakes smoked palm island sea salt 
Tad bit of cayenne 
Olive oil
Approx. 1 cup Quinoa Pasta Veggie Curls (yes they are tasty, you should know by now I won't steer you wrong)

And here is how you do it:

Get out 1 pot with a little olive oil over medium heat. 
Get out 1 pan that can hold a few cups of liquid then heat over medium high with a little olive oil.

  1. Toss the chicken in the pan with a little olive oil that has been warmed in the pan, then put a few shakes of Mediterranean Seasoning on it and stir. Cook until done but try not to get it crispy (or browning on parts) I suggest letting this cook while you cut the veggies.
  2. Place broccoli in pot that has been warmed with a little olive oil
  3. Place carrots in pot with broccoli
  4. Throw the minced garlic into the pot after the veggies have cooked for 1-2 minutes
  5. After about a minute pour in the vegetable broth and shakes of seasoning.
  6. The chicken will probably be ready by this time so place chicken into the pot. Wash out the pan and fill with some water and get it boiling in preparation for the pasta.
  7. Toss the spinach and green onion to the pot and get the spinach almost wilted in combination with the next step.
  8. After water is boiling toss in the Quinoa Pasta noodles and let cook to just before they are done.
  9. Drain noodles and add them to pot.
  10. Let the pot cook for a few minutes bringing all the flavors together
  11. Serve and prepare yourself for an amazing stoup experience!

I have to say I am not a huge soup fan, as in when I think of things to make this is at the bottom of my list, but this has completely changed my mind and I can't wait to make it again! It was hearty, filling and my taste buds were delighted! So go try it!

I also wanted to tell you about classes you may find at gyms and such called TRX. TRX is my new favorite workout that uses straps attached to a high rack that is attached to a wall or may stand on it's own bolted to the ground depending on where you go.

I am going to warn you this class is intense but you are getting an awesome workout using your own body weight. You are able to work out the entire body and in every move you also are working your core. I highly suggest trying this out a few times if this is something available to you!

"These things I have spoken to you, that my joy may be in you, and that your joy may be full" (John 15:11 ESV).

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