Thankful, Mindful and Stress-free
Wow, I can’t believe it’s Thanksgiving next week!
I have so much to be thankful for including my strong support system of friends and family, my health and wellness, and most of for all my patients, their continued support and confidence in me is truly a blessing! With the holiday season just about here, we are all ready to fill our plates and calendars with lots of great memories, delicious foods and fun activities! This is the season in which we tend to over-extend ourselves causing unwanted or unneeded stress on our minds and bodies.The practice of mindfulness can bring many benefits to your emotional and physical health. Mindfulness is a great tool for stress management and overall wellness because it can be used any time and can quickly bring lasting results. Practicing a few mindfulness exercise, such as meditation, deep breathing, and even listening to music can help can help ward off some of the stress that may some times accompany the season.Another way help manage stress, as well as the aches and pains associated with it, is to schedule regular Chiropractic visits. Adjustments in conjunction with acupuncture, massage, supplements and mindfulness practice can make a significant difference in your day to day stress levels and make for a safe and happy holiday season!
Recipe for Healthy Eating
CROCK POT CHICKEN TORTILLA SOUPCome home to a healthy, warm meal!
INGREDIENTS
4 uncooked boneless, skinless chicken breasts
1 15 oz. can crushed tomatoes, un-drained
1 10 oz. can red enchilada sauce
1 15 oz. can black beans, drained & rinsed
1 medium onion, chopped
1 (4 oz.) can chopped green chile peppers
2 cloves garlic, minced
1 package frozen corn (about 14 oz.)
2 (14.5 ounce) cans chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf corn tortillas
Cooking spray
METHOD
1. Place chicken, tomatoes, enchilada sauce, black beans, onion, green chiles, corn and garlic into your crock pot. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. When fully cooked pull chicken out and shred. Place back inside crockpot.
3. Preheat oven to 400 degrees. Lightly spray both sides of tortillas with cooking spray. Cut tortillas into strips using a pizza cutter, then spread on a baking sheet. Sprinkle some Lawry’s seasoning salt or just plain salt and pepper if desired.
4. Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve soup, top with cheese, avocado, green onions or any other add-in you like and then sprinkle tortilla strips.
Recipe Credit: Yummy Healthy Easy
