WIAW #40

Posted by Jennifer (the student) on January 16, 2013


Hello Everyone. Happy What I Ate Wednesday!  I am sharing my meals from Saturday. I still have a cold for the second week and now my husband does too. So that means lots of comfort food. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:00am)

I started the day with coffee from Starbucks in my new reusable cup and toasted pumpkin bread.

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AM Snacks (10:00am)

A honey crisp apple.

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Lunch (11:45am)

A tasty kale salad from Green Bliss in Fullerton.

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PM Snacks (1:30am)

A few chocolate almond clusters. Yum!

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Dinner (5:45pm)

Homemade super quick chicken noodle soup (I will be posting my recipe next week).

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Dessert (6:15pm)

My sister’s milk chocolate chip cookie. 🙂

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Thank you for stopping by. I hope your day was full of healthy meals! 

You are Cordially Invited to Jenmi Jenmi’s First Year Anniversary Party.  

Our party will start January 28th and run through February 1st. We will be celebrating for 5 days, each day will feature a different post-sharing theme to enhance and help our “Fresh Start.” Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start; all year long.”

 If you are interested in participating with a guest post, contact us for details!

Come share in all the fun!

♥ ♥

 

My Chicken Soup

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Posted by Jennifer (The RD) on January 16, 2012

This is the soup I made for Jennifer when she was sick.  🙂

Ingredients

3 quarts water

1/4 cup Better than Bouillon chicken soup base

1/2 of a Rotisserie chicken, cooked and shredded, but leave the drumstick intact

2 tsp. grated ginger

1 TB fresh rosemary, removed from stem and washed

1 cup cilantro (remove the large part of the stem with no leaves), chop loosely after measuring

1/2 orange bell pepper, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

3/4 cup carrots, cut into coin sized pieces

8 baby red rose potatoes, washed and quartered

1/4 tsp freshly ground pepper

 

Pour water into a soup pot and add the soup base, ginger, rosemary, shredded chicken, and drumstick.  Simmer, uncovered for 30-45 minutes or until it looks like the chicken is ready to fall off of the drumstick.

Remove the meat from the drumstick and add it back to the soup.  Discard the bone.

Add the rest of the vegetables and ground pepper and simmer for another 30 minutes, or until the vegetables are done.

 ♥ ♥