Warm Up With this Homemade Chicken Soup

With the cold weather creeping up on us and cold and flu season just around the corner, you’re going to need some chicken soup! Forget the store-bought, sodium-filled canned soups. Check out this easy, fail-proof, homemade chicken soup recipe to warm you up and keep away colds this winter. I’ve shared this recipe with even the worst cooks and it always turns out awesome.

Homemade Chicken Soup

Ingredients:photo2
1 medium onion, sliced in half
4 cloves of garlic
1 bunch of celery (Cut off the bottom ‘stump’ of the celery and use only this, along with a few stalks from the middle of the celery, with leaves. Yes, the parts you would typically throw out)
3 parsnips, peeled
3 carrots, peeled
4-6 chicken drumsticks, skin removed
basil
parsley
paprika
pepper
salt


Directions:

1. Combine the onion, garlic cloves, parsnips, carrots, celery and chicken in a large pot.
2. Cover all contents completely with water and bring to a boil.
3. Once boiled, add generous amounts of basil and parsley, followed by a small amount of paprika. Add salt and pepper to taste.
4. Reduce heat to low and let simmer covered for 2 hours.
5. Remove chicken and vegetables from the broth. Chop vegetables and remove chicken from the bones.
6. Add everything back into the broth and continue to simmer for 30 minutes to an hour.

I promise, your house will smell delicious.

Tip: Making the soup the day before and letting it sit overnight in the fridge will give you a more flavorful soup.

The last thing you want to do when you’re sick is cook. So freeze some of this ahead of time and have it ready for the next time you’re under the weather!

Enjoy 🙂

Breaking Up With Pasta and Rice

Carbs.  To some, they are the enemy. To others, they’re your best friend. Don’t get me wrong, there’s nothing I love more than coming home after work to a giant plate of this

pad thai

But let’s be honest. I’m going to want to eat my entire refrigerator in about an hour. After I wake up from my carb coma, of course.

So I decided to try something different. I decided to break up with pasta and rice. Not forever. But let’s just say we are taking a break.

Enter vegetables. My ‘rebound’, if you will. Eat less carbs and up your vegetable intake all at once. Goodbye gluten, see ya later spikes in blood sugar, au revoir stored fat.

Winning

Here’s three ways you can replace pasta and rice with, yup, you guessed it, vegetables.

Zucchini Noodles

zucchini noodles With only 36 calories in a cup of zucchini versus the 220 in a cup of fettucine noodles, you can eat these guilt-free! Zucchinis are high in manganese, folate, potassium and vitamin A, help lower pressure, and are high in fiber, helping to eliminate carcinogenic toxins in the colon.

Zucchini noodles are simple to make. Just grate a zucchini lengthwise to create fettucine-like noodles. Cook them in a frying pan with garlic and your favourite spices. Try using parmesan cheese for added flavour. Serve this alongside some protein (pesto chicken? mm).

Cauliflower Rice/Mashed Potatoes

cauliflower rice Cauliflower is full of anti-oxidation and detoxification properties. Low in calories and high in dietary fiber, it’s a no-brainer that cauliflower is rich in health benefits. Why not replace a heaping scoop of rice with some cancer-fighting cauliflower.

To make cauliflower rice, cut a head of cauliflower into chunks. Put them in a food processor (or grate by hand if you have the patience that I lack) until the florets look similar to rice or couscous. Do not over-process or you will end up with cauliflower mush. Not so appetizing. Heat the cauliflower rice in a frying pan until soft and add spices to give it some taste.

Craving some mashed potatoes instead but don’t want the added carbs? Steam or boil cauliflower until it is soft. Transfer this to a food processor with butter, garlic and parmesan cheese. Blend until smooth. Eat as much as you want without the starch from potatoes.

Spaghetti Squash

spaghetti squashWho wouldn’t miss a heaping bowl of spaghetti? Spaghetti squash is full of vitamins and minerals (like manganese which helps with the healthy production of bones, tissues and even sex hormones). It’s also rich in fiber but low in calories. It resembles spaghetti when cooked and tastes delicious.

The only downpoint of spaghetti squash? Cutting that sucker open! Make sure you have a good knife. The outer shell of spaghetti squash is tough to pierce. Once you’ve cut your spaghetti squash in half lengthwise, place it open side down in a pyrex dish filled about an inch high with water. Bake in an oven on 375 for about an hour or until the spaghetti squash is soft. For faster cooking, pierce holes in the outer shell of the spaghetti squash with a knife. Scrape out the insides of the spaghetti squash with a fork and top with whatever sauce you would normally use on your pasta.

And there you have it. Three vegetables that can replace your favourite carbs. Looks like the breakup with pasta and rice isn’t going to be so difficult.

Okay, you’ve convinced me!

I’ve wanted to blog for a while now, but I always feel like I won’t have anything to say. Weird for someone like me who is often told she talks too much.

My friends and family always tell me:

avengers-you-should-be-writing

After completing a major in Communications that required me to write 20 page essays at least 8 times in 8 months and working in marketing for over 2 years writing copy, it’s no wonder that writing hasn’t been the first thing I turn to when I have some free time.

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So here’s to rediscovering ‘writing for fun’. Whether I’m being a foodie, sharing my travel experiences, or just writing a wannabe BuzzFeed article based on my daily life, I hope you enjoy 🙂