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Spring Insights & Book Recommendations-It’s NOT about nutrition

Happy Spring! Spring brings such a time of renewal. I always find myself to be more reflective in season changes. In the past year, I have been learning to be more gracious with myself. I am definitely one of the many recovering perfectionists out there-trying to “do it all”. I try to do it all like so many of us. Be the perfect wife, perfect Mom, perfect health coach… and the list continues… but found myself continually trying to ease my stress..hmmm…Haha! Of course I know I’m very far from perfect–and love the saying that God created each of us “perfectly imperfect”.

I have become so aware that I have poured my energy in places, things, and people that I did not need to do–and the truth is it is our choice how we expend our energy…and this is so empowering to me. How many times have you said “yes” when you really meant “maybe, not really, or just no?”This is a continual journey like everything for me and all of us. I did however find a book that has helped to begin to learn to make room for a life of “less is better”.

The book is called “Essentialism” by Greg McKeown. Here’s a quote-“Only once you give yourself permission to stop trying to do it all, to stop saying yes to everyone, can you make your highest contribution towards things that really matter.” I don’t know what you- but it was a “wow” moment when I read this… and it encouraged me to start reading immediately.

I encourage each of you to read it- and let me know your thoughts! May your Spring be filled with joy and new beginnings!

Kristi

Recipes

Easy Chicken Soup

Chicken Soup -Instapot Version or Stove Top
Ingredients:
1 Roasted Chicken (stovetop) OR
approximately 2 packages of boneless chicken thighs(instapot)
For both:
1& 1/2 T of olive oil
2 stalks of sliced celery
3 peeled and sliced carrots 
1/2 c. diced white onion 
1 diced garlic clove 
1 small box of sliced mushrooms 
Salt and Pepper to season vegetables to taste-we use Celtic Salt and ground black pepper 
1 box of Kettle of Fire bone broth. 
Water-to completely cover chicken & vegetables approximately-5 cups(in addition to broth)
A handful or 2 of washed parsley leaves for topping
Optional-add in jasmine rice or baked & cubed butternut squash
Instapot version-sauté all vegetables & garlic in olive oil for 4-5 min or tender. Add salt & pepper.
Place chicken thighs on top.
Cover with water & bone broth. Add salt and pepper as preferred. I use 1 tsp of each. 
Place Instapot on soup setting(normally 20 min)Garnish with parsley & season to taste. Make sure chicken is cooked thoroughly or 165 degrees.
Stovetop Version-
Sauté all vegetables & garlic for 4-5 min. Add in salt and pepper. Add in water and broth and cut up bite sized roasted chicken. Medium Simmer for 20 min. Low simmer for 25 min. Garnish with parsley and season to taste.

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New Year 2019 !!!

Happy New Year, all! I love a new year. A time to shake off the negativity and move forward with the many things I learned the year prior.

Each year, I feel like I grow to embrace change more. It’s not something I naturally do..perhaps because I moved 7 times

blur bokeh bright burnt

growing up! Learning to “surf the waves of life” is so EMPOWERING!! In 2019, I will continue to strive to stay calm in the midst of storms.

Prayer, meditation and yoga are key for me. I just enrolled in Annie Carpenter’s online training through YogaGlo. I will integrate this with my home practice and my one on training with my amazing yoga teacher at Divine Center of Yoga in Southlake, Texas. I have been doing private and group classes there for 9 years.

I look forward to teaching classes soon! I’m elated to begin this journey-step by step!

I pray each of you have a new year filed with joy, amazing health & that it’s filled with whatever fuels your souls!

XoXo,

Kristi

Blog

New Year 2019 !!!

Happy New Year, all! I love a new year. A time to shake off the negativity and move forward with the many things I learned the year prior.

Each year, I feel like I grow to embrace change more. It’s not something I naturally do..perhaps because I moved 7 times

blur bokeh bright burnt

growing up! Learning to “surf the waves of life” is so EMPOWERING!! In 2019, I will continue to strive to stay calm in the midst of storms.

Prayer, meditation and yoga are key for me. I just enrolled in Annie Carpenter’s online training through YogaGlo. I will integrate this with my home practice and my one on training with my amazing yoga teacher at Divine Center of Yoga in Southlake, Texas. I have been doing private and group classes there for 9 years.

I look forward to teaching classes soon! I’m elated to begin this journey-step by step!

I pray each of you have a new year filed with joy, amazing health & that it’s filled with whatever fuels your souls!

XoXo,

Kristi

Recipes

Kevin’s Perfect Salmon Recipe

Screen Shot 2018-09-07 at 7.32.29 AM
*Use Wild Caught Salmon
Preheat oven to 500 degrees. Cut filets into 5-8 oz each (or have your fishmonger do it for you). Rub both sides of filets with olive oil, sea salt and cracked pepper. Place filets on baking sheet. Turn broiler on high. Place baking sheet on second rack and cook for 7-10 minutes depending on thickness and desired cooking preference (Med rare, Med, well done, etc). Remove fish from oven when the filet has a bit of a crust to it. Remove filet from baking sheet and discard skin and grey flesh under skin if desired. Squeeze a slice of lemon on top if desired. Enjoy!!

Recipes

Easy Bone Broth Recipe

Bone-Broth-3-2

Take most or all of the meat off an organic roasted chicken you bake or rotisserie chicken preferably from Central Market or Whole Foods (I like these best because they are in a bag not plastic). Place bones in a crock pot. Cover bones completely with filtered water and add about 2 more inches of water. Add sea salt, pepper, 2 stalks of celery, a carrot (no need to peel), 1/2 an onion, a clove of garlic, and whatever spice you want—you can also add cilantro or parsley–and add 1 T of Braggs Apple Cider Vinegar. Cook on low for 24 hours in a crock pot or 120 minutes in an Instapot. Strain. Use broth for a soup base or to drink. It will keep for 3-4 days. You can freeze it as well.
You can add sautéed vegetable such as: carrots, celery, squash, zuchini—and then add the baked chicken. Garnish w parsley or cilantro.

 

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