I’m back after my juice fast and lighter than ever! The fasting part gets easier every time I do it. I made it three days with barely any problems and usually the day two hunger pains really get me. When I stepped on the scale on Monday, this is what I saw:
I am so happy I got the results I wanted and hit my goal. I feel better than ever! I can’t wait to see what the scale has to say to me my next weigh in Monday!
As some of you may already know, I am from Indiana and right now we are experiencing a blizzard and the temperature outside is literally -35. I am thankful to be off today and snuggled in my home with my sweet baby boy, so I decided I would try and make a home made chicken noodle soup! It turned out SO delicious! I have an unhealthy relationship with my crock pot.. I absolutely love it. I’m not a huge fan of cooking, so this crock pot is my life long best friend! Here’s the recipe I used:
What you need:
1 1/2 cups chopped carrots
8 Stalks of chopped celery
1 Medium onion (I just used frozen onions, cheaper and tastes great!)
8 boneless, skinless chicken breasts (Also used frozen!)
2 cups fresh spinach
1 container low sodium chicken broth (Approximately 900 milliliters)
Ground pepper, Mrs. Dash Onion and Herb, and garlic powder to taste.
2 cups egg noodles (or other noodles, I did a mix of egg noodles and some rotini)
First, I lined my crock pot with my life saving crock pot liners! These are sooo good for people who hate to do dishes (AKA: me)! Just line your crock pot and be on your way. When you’re done, throw the liner in the trash and voila: Magic easy clean up.
Next, I chopped my veggies into bite sized pieces, chopped my spinach, and threw in my frozen onions:
Next, I sprinkled my favorite seasonings. You can get creative with this one. I just went through my spice cabinet and picked whatever sounded good! I ended up with some fresh cracked pepper, Mrs. Dash Onion and Herb, and some garlic powder.
Next, I topped my veggies with my frozen chicken. You can use fresh in it’s place, but I already had frozen chicken, it’s just as good, cheaper, and I’m snowed in so I had to do with what I had laying around! Still delish!
Next, I threw in my chicken broth:
I covered and cooked all of this on low for 8 hours. Then, I pulled the chicken out and shredded it with a fork, added in my egg noodles, and let it cook for another 20-30 minutes.
I served myself a bowl topped with a little fresh parmesan and some Siracha! It was perfect!