recipe

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

I love the fall. There is something about cuddling in a million blankets, watching the colors of the leaves changing to the most vibrant hues of orange, yellow, and red, and eating all the comfort foods in the world that is just the definition of perfection to me. Plus, with the temperatures staying consistently in the 70s in November, I’m in heaven.

Now, I love me some comfort food especially when it starts getting a little chilly, but I don’t always love the lugged down feeling I get once I’ve snarfed down a big meal. So, I decided to revert back to one of my old classics: soup. I think soup might be my favorite food group. I am well aware that this is what any octogenarian would probably list as well, but I never said I was a role model. Soup to me is the best food because it’s amazingly versatile. You can just saute up a mirepoix (carrots, onions, and celery), add broth and other assorted beans/veggies/noodles, and simmer until everything is cooked and voila. But, when I was at the store dreaming up what to make, I saw that they had pre-cut butternut squash, so I decided it was time to bring out an old, painfully easy favorite.

Butternut squash is rich in antioxidants, potassium, and fiber and is just one of the best fall foods. This soup is beyond delicious, takes no effort to make, and is even boyfriend deliciousness approved.

Three Ingredient Butternut Squash Soup!

1 butternut squash (cubed in 1 inch pieces)
1 onion (cut into 1 inch pieces)
32 oz. chicken or vegetable broth
1-2 TBSP of olive oil

Preheat the oven to 450. Place cut butternut squash and onion on a baking sheet with foil. Drizzle some oil over the pieces and sprinkle with salt and pepper. Put in the oven for 40-50 minutes. Put the broth in a large pot and bring to a simmer on the stove. Remove butternut squash and onion from the oven and let cool for a minute or so before adding to the broth. Bring everything to a nice simmer. Remove from heat. Blend using a blender, immersion blender, or food processor (be warned liquid will be HOT). And voila, you are ready to serve your delicious, homemade, hearty soup.

I usually add some garlic to my broth and a couple other spices including ginger and cinnamon if I’m feeling sassy. Play around with it. The soup stands as a pretty good canvas for experimentation, so don’t hold back. This soup has become a staple in our house these days because it’s just so good and so easy.

What are your favorite fall comfort foods to make?

-sj

Love & Lunge

the holiday struggle is real & quick and easy chicken noodle soup.

three ingredient butternut squash soup!