I had not intended to disappear from this space for so long! I usually go a bit quiet during Holidays but thought I’d get back to you before today. I caught a little bug that began on Thanksgiving morning and proceeded to turn into a bigger bug each day. ‘Tis the Season. . .
As a couple of my people aren’t feeling at their all time best either, I thought I’d share a couple of things I’ve been feeding myself and my family to feel better.
I began sipping an antioxidant filled GREEN DRINK on Saturday and Sunday hoping to nip the mean little bug from doing much harm. If you feel like you need a little boost or just want to sip on something super healthy and refreshing (especially after a filling Holiday meal) grab your blender or Vitamixer and throw in the following:
FEEL BETTER GREEN DRINK
1/2 cup broccoli
3 celery stalks
1 handful fresh parsley
1 handful fresh kale
1/2 cucumber
1/2 inch fresh peeled ginger
1 lemon, peeled
1 cup coconut water
3 cubes of ice
Blend and Enjoy!
I am a big believer that foods either heal or harm. This is a healing food, for sure! This is my “go to” when feeling a little under the weather. Feel free to use what fresh greens you have on hand.
The other thing I always do is fall back on a good old fashioned soup. Chicken Noodle Soup is comfort food at its best and this recipe is delicious whether you are under the weather or not. In fact, the Third Son had three helpings at dinner tonight and he is feeling fit as a fiddle!
Not only is this soup so good, but it’s made in the crock pot so if you are feeling low, just throw in the ingredients and get right back on the couch . . .
FEEL BETTER CROCKPOT CHICKEN NOODLE SOUP
Ingredients
2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped (I used the pre sliced as you will see)
1 medium yellow onion, diced
3 stalks celery, chopped
(I cheated here and used precut onions and celery. This is a great trick when you aren’t feeling up to all the chopping . . . )
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups low sodium chicken broth, plus a little extra
Salt and freshly ground black pepper, to taste
1 bag of No Yoke wide egg noodles
3 Tablespoons chopped fresh parsley
Directions
1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
2. Next add in chicken broth and season with salt and pepper to taste.
Cover and cook on low heat 6 – 7 hours.
3. With two large forks, shred the chicken in the crockpot, or remove to a plate and shed and add back to the crockpot. Keep warm until you are almost ready to serve.
4. Place egg noodles in the crockpot and stir to cover with broth. Add a little more broth if needed. Add parsley and cook for about 10 minutes until noodles are nice and tender.
Scoop into a bowl and enjoy!
My advice is NOT to wait until you get a bug to enjoy this wonderful Crockpot Chicken Noodle Soup! But, bookmark it for when you are . . .
Have you recovered from your Thanksgiving Day Food Coma? What was your favorite dish? Any fails out there? Are you right back on track now? What is your favorite get well tip?
Enjoy Your Day and Stay Well!
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