This has been probably one of the most exhausting weeks I’ve experienced since Micah’s college graduation, but it’s been a rewarding week. Something I’ve been working on this week has been drinking more water…I’ve realized that I need to drink more water. You might be saying, “Yeah, me too, but water is boring.” Well, that’s where making my own water flavors has kept me from losing interest in keeping hydrated! I prep these foods, and then place them in a pitcher, or you can by an infusion pitcher. I love mine!
Here’s my top 5 flavors:
1. Cucumber and lemon – clears complexion, de-bloats
2. Raspberries – antioxidants
3. Lime and ginger – soothes and achy tummy and freshens breath
4. Watermelon – helps flush toxins
5. Mixed berries – a healthier alternative to gatoraid
These additives are all natural. Just slice as needed and add them to a pitcher of water. Chill and then serve! What’s your favorite healthy water additive?
So the New Year is here, and if you’re like me, you’ve realized that there’s some small things you’d like to tweak in your health regimen. One of those things that I’m greatly lacking in is drinking water. I definitely don’t drink enough water, but desperately need to. For Micah’s birthday, he got this great infusion pitcher, (his mom got it at Marshall’s)which allows us to put fresh berries and herbs in our water. I love this method. I feel refreshed drinking infusion water, especially with raspberries.
Here’s one of my favorite combinations:
1 sm. can mandarin oranges rinsed
2 teabags green tea.
1 teabag mint tea
This is a great tummy soother after all of those holiday treats, and will leave you feeling rejuvenated and rehydrated. With all the colds and viruses going around, that’s important to staying well. Enjoy!
I’ve been experiencing internet difficulties, so this is why I’m posting this recipe so late today. Are you looking for an easy, yet satisfying crockpot meal for all your get-togethers, and those crazy weeknights? Never fear my white bean chicken chili is hear, and my family tells me it’s quite scrumptious, and super easy to make.
White Bean Chicken Chili
4 cans great northern beans
1-7 oz can of chopped green chiles
1 yellow onion, sliced and sauted
1 Tbsp. canola oil
2 chicken breasts, cubed and browned
1 tsp. cumin
2 tsp. chili powder
1 c. water
Cube chicken and add onions just before chicken is cooked through. Do this on medium-low heat so as not to overcook the chicken. Add all ingredients to a large crock pot and stir. Cook on medium for 3 hours. Enjoy!
Micah loves this meal, and this chili even pleases the most finicky eaters in our family! This is a great meal after a long run or a grueling workout class!
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Hi, Friends! Here’s a bonus recipe for the week. With all this rainy weather, I’ve been looking for new soup recipes. One of my favorite ingredients is in season as well – butternut squash. I love adding it to quinoa, but have never made a pureed soup from it before. My husband raved over this recipe! (He doesn’t eat just anything.) It’s my new favorite soup now. 🙂
Butternut Squash Soup
1/2 butternut squash (cut in half and roast on 350 degrees for 30 minutes.)
1 can chickpeas, rinsed and drained
1/2 tsp. chili powder
2 cloves of garlic, minced
1/2 yellow onion sliced
3 c. water
grated parmesan cheese (optional)
clean flesh out of squash and boil ingredients together in a pot on medium for 10 minutes. Pour all ingredients in a blender and blend for 30 seconds – 1 minute. Top with parmesan chees if desired and salt and pepper to taste.
This soup is rich in vitamin A and protein. 🙂