The week between Christmas and New Years is always such a unique time.
On one hand, I’m utterly exhausted from all the festivities. No matter how much I say I’m not going to overdo it during the holidays, somehow I always do.
On the other hand, it always seems like a time of infinite possibility. The new year is laid out before us, ready for us to reinvent ourselves, make better choices, plot a new course and create a life we adore.
As I look back on 2015, there is no doubt that it was a challenging year. I focused on a business that made me miserable, gained weight and suffered disappointments. Like many of you, I’m sure, I can safely say that it wasn’t my best year.
Yet, here I am. Blogging, dreaming up recipes and doing something I love. Planning for an incredible 2016.
I feel so grateful for the opportunities before me and for all of you. Thank you for joining me in this space as we all strive to become our best, healthiest selves.
Today I thought I would share with you a recipe that I’ve made dozens of times. With three kids, it is recipes like these that make healthy eating possible. I like to make it on the weekends, so I have chicken on hand to throw into a salad, grain bowl, pasta dish or burritos.
How was your year? What do you have planned for 2016?
- 32 ounces boneless chicken
- 4 cups chicken broth
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 teaspoons fresh ground black pepper
- Place chicken, broth, onion powder, garlic powder, salt and pepper in a crock pot. Cook for 4 hours on high or 8 hours on low. Remove from slow cooker and shred with a fork.