This is a stretch/yin/yoga flowy workout for those of you that need a bit of yin in your life. It is from a past Holiday Challenge. Start the year off right by moving your body. Get into the flow and see it spread to other areas of your life.
Try this comforting warm soup for this weather, also known as caldo de pollo.
Ingredients 1 lb chicken- frozen, fresh, or rotisserie 1 tbsp oil 1 onion, diced - set some aside to use as garnish 2 garlic cloves 2 celery, chopped 2 carrots 6 red potatoes 1 cauliflower, loosely chopped or riced 2 stalks of corn Chicken broth or water- enough to cover ingredients Salt and pepper to taste Cilantro Preferred seasoning (basil, thyme, or Italian seasoning work well) Directions Stovetop: 1. Use a deep large pot over medium high heat. Heat oil and satay onion until translucent, then add garlic and cook for another minute. 2. Add chicken and the rest of the veggies and cook for 2 minutes. 3. Add the broth and bring to boil. Cook for 30 min until flavors have blended. 4. Garnish with cilantro and diced onion. Instapot: -Follow the directions above, but cook for 15 minutes in the pressurized Instapot. This is a super easy recipe. You can use either fresh, frozen, left over rotisserie chicken. I use my Instapot because it cuts the time in half. Enjoy this soup anytime. I usually keep some in the freezer for about a week to have a quick and healthy meal on hand. When I was in Mexico this time I around I really appreciated how the culinary culture uses everything, no waste. That's what tortilla soup and chilaquiles are doing- using the left overs and making them even more delicious by getting better flavors out of them.
For this tortilla soup I followed two recipes, adding a bay leaf to give the soup more flavor. I also used my instapot. The first time I made it, I used 2 frozen chicken breasts. The second time I made it, I used left over rotisserie chicken. Both were delicious. Also feel free to make substitutions to suit what you have on hand. I didn't have corn, so I used riced cauliflower instead. You can always use store-bought chips if you don't have the time or energy to make your own. But I do love making my own because they are healthier and so good. Recipe at the bottom. Ingredients:
Instructions: 1. Saute the the onions in the olive oil for a few minutes, until translucent, then add the garlic and jalapeño until softened. 2. Add the rest of the ingredients- chicken, chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, cilantro, ground cumin, chili powder, and bay leaf. 3. Cook in the pressure cooker for 15 minutes. 4. After you release the pressure, remove the chicken and shred it with 2 forks. 5. Serve with whatever you like- I used greek non-fat yogurt, white cheddar cheese, lime wedges, cilantro, and red onion. And of course, tortilla chips! Homemade tortilla chips Preheat oven to 370 degrees. Slice 8 corn tortillas into either strips or triangles. Coat with 1 tbsp of olive oil and spread over a cookie sheet on parchment paper. Bake for 10-15 minutes, check every 5 minutes and turn to cook evenly. Inspired by: https://natashaskitchen.com/chicken-tortilla-soup-recipe/https://www.spendwithpennies.com/chicken-tortilla-soup/ Join me on Nov 22 as we kick off the Holiday Challenge for 2023!
For 6 weeks, we will work out together and increase our well being by setting goals, eating well, cutting back on sweets and alcohol, being more mindful, and keeping each other accountable. It's going to be fun and we will feel great. Sign up here today. |
Brought to You by AdrianaLiving the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes. Categories
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