The holiday struggle is real y’all.  I want to eat all the holiday treats while sitting on my butt watching Elf on infinite loop.  Is that so much to ask?  The holidays can be a trying time for people.  It’s very stressful and very busy and sometimes things just feel all over the place.  And what’s the first thing to go out the window when everything gets busy?  Healthy eating and working out.  I’m just as guilty as the rest of you when it comes to letting these things slide, but you know what, that’s okay.

It’s okay not to workout every single day.  It’s okay to make a batch of cookies and eat half in one sitting.  It’s okay to have a good time and treat yourself, just don’t do it every day and make sure that your healthy choices outweigh your non-healthy ones.  Take it a day at a time and be kind to yourself.  You’ll bounce back after a week or so of straying from your routine, so don’t make these next couple of weeks so hard on yourself.

I have gone home many times and missed spending valuable time with my family and friends because I needed to workout or didn’t want to go to a restaurant because I couldn’t control what I was eating.  These are all huge mistakes that I wish I had not made and I’m really going to try not to emulate this holiday season.  My best advice: just live your life and have fun for this short period of time, do whatever you can so that you won’t regret it.

Bad news though: I’m feeling pretty under the weather right now.  (This is the second time this year which is two more times than I ever usually get sick, ugh).  So, what’s the perfect fix for a girl on the mend?  Quick & easy Chicken Noodle Soup!  Literally took me not even a half an hour and it hit all kinds of spots.

Quick & Easy Chicken Noodle Soup

• 1 TBSP olive oil
• one onion, diced
• 2 cups of carrots, diced
• 3 stalks of celery, diced
• 2 cloves of garlic, minced
• 2 cans of chicken broth
• 1 rotisserie chicken, shredded
• prepared egg noodles as many as you would like
• spices: salt, pepper, and any others you have around.  I used thyme, oregano, and a pinch of cayenne because I was feeling daring

In a pot, heat olive oil, garlic, onions, carrots, and celery over medium heat/until onions are translucent.  Add chicken broth and spices and bring to a boil.  Let boil for 5-7 minutes or until veggies are tender.  Meanwhile, prepare egg noodles in a separate pot.  Turn off the heat on both and you’re good to go.  Prepare a bowl with shredded chicken on the bottom, then noodles, and then broth and veggies.  Serve with crusty bread.

-sj