Homemade Chicken Stock Recipe

I have to tell you, I'm really not one to toot my own horn but today I'm tooting away :)  I did it .... I finally made my own chicken stock!!  For those of you who have been making your own you're probably thinking, "ummm what's so hard about that?!"  The answer is .... absolutely nothing, yet I still kept screwing it up.  This time I got the low down on what not to do and it turns out I was doing all of them and my stock was cloudy!! 

So here are the top 5 things not to do, if you want clear stock!
1.  Always start with cold water
2.  Do not cover the pot
3.  Do not stir the stock
4.  Do not boil the stock
5.  Do not salt the stock

Nothing beats homemade chicken stock and once you're following good instructions, it's super easy!  Store bought chicken stock is full of sodium and other artificial ingredients.  Not to mention, most of the time it comes in cans with chemicals in the liners.  Making it at home is a great way to avoid these unwanted ingredients and it just tastes better!

Homemade Chicken Stock Recipe (Makes right around 3 quarts - give or take)
What you will need:
* 10 quart sauce pot
* Chicken carcass and parts if you have them ( I used the carcass from my Costco rotisserie chicken)
* 2 large yellow onions
* 4 Carrots, peeled
* 3 ribs of celery (leaves and all)
* 1 bouquet garni (thyme, parsley, bay leaf)
* 8 black peppercorns

 

 

Instructions:

* Put your chicken parts in your stock pot and cover with water.  Add a few extra cups because some of the liquid will evaporate. Place on high heat and bring to a boil.  Once it has boiled turn down to a simmer and with a ladle or a spoon skim off the scum and chicken fat that has risen to the top. 

* While you are waiting for the water and chicken to come to a boil, rough chop the onions, carrots, and celery (leave them big and chunky).

 

 

 

* Place all the rough chopped vegetables in with the chicken and water.

* Next add the bouquet garni:  3 fresh sprigs fresh thyme, 8 sprigs and stems fresh parsley and one dried bay leaf (you can tie together or let float).

* Add 8 black peppercorns; bruise peppercorns with flat side of your chefs knife.

 

 

 

* After stock has simmered for a minimum of 8 hours and up to 24 (you want it to be nice and rich), turn off the heat.  (If you don't want to leave it on overnight, you can put in the fridge at the end of the first day and start again in the AM.  You are only on a simmer though so I just left it on all night).

* Put a strainer over a big pot and strain out all of the big pieces first, discard the chicken and veggies.  Then cover your strainer with cheese clothe, or paper towel and strain a few more times to get out the smaller particles (if using paper towel change).

* Chill the stock uncovered in an ice bath or in a refrigerator, until the fat congeals on the surface.  Scrape off with a spatula or spoon.

 

When the stock is cooled portion into 1 quart containers, date, label and freeze for future use. 

 



Feeling Like It's Time For A Health Jump Start!

I Know many people think that because I'm a Healthy Lifestyle Coach, living healthy must always be easy for me.  I know this is going to come as a HUGE surprise for you but ..... I'm human!  I know, I know shocker!  In fact, I became a Healthy Lifestyle Coach specifically to keep myself on track with my own goals.  The support, motivation and inspiration I'm surrounded by everyday, is just electric.  It makes me not only want to be my best, but help others be their best as well!

So back to that being human part ... I've been struggling with my nutrition lately.  After getting the news that I'm a match and will be donating my liver in January, I have been indulging more than usual.  Let's call it what it is, I've been stress and comfort eating!  I can feel my sugar cravings are up and I'm just not as comfortable in my clothes (which is my biggest gauge). 

There would have been a time when I would have really been beating myself up about being off track, gaining a few pounds and being unable to get back on a good routine but not anymore.  I learned that when I did that, I ended up eating way more and it lasted for longer periods of time.  Not to mention, when you are stressed out and/or anxious, your body will automatically hold onto belly fat - so look at all the harm you are really doing!  Through my personal development I have learned to be patient and gentle with myself.  I allow myself some flexibility because life requires that, wouldn't you say!?  I understand that this is part of a process I'm going through and know that I will get back to my great nutrition habits!  It feels so much better and causes way less damage in the long run :)  Here is a tip I leaned and implemented into my life.  When you are talking to yourself about a certain situation and feel you're coming down hard on yourself, ask yourself this question, "Is this the advice I would give a good friend?"  Wow what an eye opener!!  Some of the things I was saying to myself I would NEVER say to a friend I cared about.  I really had to learn how to love and respect myself and now I have gotten so much better with positive self talk.

It's time for my go to when I need to get back in line.  I use this every time I'm feeling my sugar cravings are up and my clothes are not fitting the way they are supposed too!  It's 3 Day Refresh time!  No better time then after Thanksgiving to help us all get back on track!  This is a super gentle 3 day cleanse designed to:
* Burn fat
* Eliminate cravings
* Refresh, revitalize and restore all of your organs
* Increase metabolism
* Drop that post Thanksgiving bloat! 

I follow the strength in numbers philosophy so I'm looking to put a group together of people who want to do it with me.  This way we can all support each other and offer tips! 

I'm thinking I want to start Dec 1st.  Start December off on the right foot!  Who wants to join me?

Email me at heatherchristine312@gmail.com to be put on this list! 

Warm Balsamic Brussels Salad

As I have shared with you guys, I have been going on a clean eating food journey.  I love to cook, however, I will also go through periods when I am just uninspired and I don't feel like cooking.  Recently I was going through one of those periods and I decided to challenge myself to get out of my funk!
I decided I would try 1-2 new recipes per week, and share them on my blog.  I have to say, this is exactly what I needed!!  I have been re-inspired and making some really delicious meals! 
It's also been a little challenging for me because I cook mostly by taste and preferences and not so much by recipes (unless I'm baking).  So I'm trying to be conscious of amounts and what not but my advice to you is experiment in the kitchen and play with your food :)

Get ready because this one is an AWESOME one!  I will definitely be making this one again. 

Not only do I love my food to taste amazing but I have a thing for it looking pretty too.  Call me weird but there is just something about a beautifully vibrant plate of food.

This recipe is not only delicious but it's stunning on a plate as well.  It would be a great addition to any festive table.  It certainly doesn't have to be a special occasion though - I made this on a quiet night at home with a girl friend.  Definitely nothing fancy!

Warm Balsamic Brussels Salad

Here's what you will need for this recipe ...

* Brussels sprouts
* Walnuts (app 1/2 cup roughly chopped)
* Garlic (to preference)
* Dried cherries or cranberries( app 1/4 cup)
* Pomegranate seeds (app 1/3 - 1/4 cup)
* Feta cheese (sprinkle on top to liking)
* Coconut oil ( just over 1 Tbs)
* Balsamic (1/2 cup)
* Honey (1 Tbs)
* 1/4 lime and zest
* Seasoning (my go to is pink salt, ground pepper, garlic granules and toasted onion granules)

You should first understand that I can't make Brussels sprouts and not make Brussels chips.  You are going to peel off the outer layer anyway, so why not make a yummy appetizer out of them!?

*Pre heat oven to app 375 degrees.
* First cut the bottoms off the Brussels and discard them.
* Put all the petals into a bowl and add a light amount of EVO and seasoning (I used pink salt, ground pepper and garlic granules) and toss with your hand, making sure everything is evenly coated.
* Take out baking sheet and place parchment paper down.  Put Brussels on the tray and bake for about 10 mins to start.  The petals will be different sizes so you may have to take some of the smaller ones off earlier.  Gauge your cooking time appropriately.

* The key is to only slightly brown them.  There is a fine line and once you've crossed it, the chip will turn bitter.  It's better to be under than over.

Once completed, put out as an appetizer for your guests to enjoy while you work on the salad.

Instructions for the salad:

* First chop the Brussels into quarter (halves if they are smaller) and place into a bowl.
*  I melted app 2 tsp of coconut oil and put that over the Brussels and tossed them in it.  I then seasoned them with pink salt, ground pepper, garlic granules and toasted onion granules.
* Heated my large sauté pan to med heat and added a little coconut oil to coat the bottom of my pan and added the Brussels.  Stir somewhat frequently.  You want a nice brown to them.
* While that was going I heated my smaller sauté pan to med and added the walnuts.  I drizzled with a little bit of EVO and seasoned with a dash of toasted onion granules.  You'll only need about 5-7 minutes to toast these.  Just remove them from the heat when you're done. 
* I am a huge garlic fan so this is optional.  I did a rough chop to 5 garlic cloves and added them to the Brussels about 1/2 way through.  You could also chop the garlic if you didn't want chunks. 

~While this was finishing I made the dressing:

*1/2 cup of Balsamic vinegar
* 1 Tbs honey
* Juice from a lime wedge and some lime zest
* Chopped clove of garlic
* Pink salt, ground pepper, garlic granules, toasted onion granules

* Get a big bowl and add the Brussels, toasted walnuts, dried cherries and pomegranate seeds.
* Pour over the dressing and toss the salad until it's coated.
* Serve with feta on top.

Enjoy!

Awesome Healthy Recipe Alert

ATTENTION - Awesome healthy recipe alert!


Ok I now that I have your attention, let's talk about this awesome new healthy recipe I tried last night and it's getting 2 thumbs up.  This Tai inspired dish, was super easy to make and was packed with flavor!

This recipe is gluten-free, vegan, and uses no refined sugar. The peanut sauce makes a great dip as well.Here is the low down on Easy Thai Peanut Sauce Spaghetti Squash

First off, here's what you'll need

 

Ingredients:

• 1 medium spaghetti squash
• olive oil or coconut oil
• salt
• 1 garlic clove, minced
• 1/4 cup chopped parsley or cilantro (I used chives)
• 2 tablespoons crushed peanuts

Peanut Sauce:

• 1 can (14 ounces) coconut milk
• 2/3 cup natural, unsweetened peanut butter
• 1/4 cup coconut sugar
• 1/4 cup water
• 2 tablespoons soy sauce (or liquid Braggs Aminos)
• 2 tablespoons white or apple cider vinegar
• 2 teaspoons sesame oil
• 2 teaspoons red curry paste

 

Directions

Spaghetti Squash:

1. Here is a little trick to cook your squash in half the time!  Cut some vent slices into it in a few places and microwave for 5 mins at a time (will be 10-15 total depending on the size of the squash and your microwave).  What you are looking for is for it to be soft, but not too soft or mushy.  This will make it much easier to cut in half and you'll only need a few minutes in the oven.
2. Preheat oven to 350 F. Half the squash and scoop out the seeds.
3. Drizzle inside with olive oil and seasoning.  I used pink salt, pepper, garlic granules and toasted garlic granules. Place spaghetti squash cut side down on a baking sheet and roast for app 10-15 minutes (if you par-cooked it.  Also will depend on the size of the squash.)

Peanut Sauce:

4. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
5. Take off heat to cool sauce.
6. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.
7. Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
8. Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.

 

Enjoy!!

 

 

* If you are interested in learning more about clean eating, having access to healthy recipes, natural product tips, healthier holiday recipes and more, please reach out and ask to join my free Clean Eating Rocks group held on Facebook.  Email me at heatherchristine312@gmail.com 

 

 

 

 

Get back on track with some interval training

I have had a really hard time getting back on track after my trip home to visit family.  I was off my workout routine, off my typical good nutrition habits, not sleeping well and going through a lot emotionally at the same time.  Not only was I off my routine but I was also going through the extensive testing to determine if I was a liver donor match for my step father.  Let's just say it was a stressful trip all the way around! 
When I got back home I felt all over the place!!  I was exhausted, depleted, drained, overwhelmed and had to start processing all of it.  Much of my work over the past three years has been learning how to deal with feelings just like these.  Feelings of anxiety, extreme emotion, uncertainty and navigating through major decisions. 
I feel so blessed to have acquired the tools that I have over the past few years.  Tools such as meditation, breath work, connecting with nature, letting out my emotions, talking to others, turning to body work and engaging in activities I know will benefit my mind, body and spirit.  The greatest tool I've learned is just allowing myself to be still.  When something major happens in my life now, instead of feeling anxiety and immediately trying to come up with a solution, I just sit and allow myself to be silent.  I allow myself to be still and quiet with things until I have processed them.  This is usually a time when I will reach into my new tool belt and pull out something to keep me calm instead. 
This is what I did when I returned home from my trip.  I got home 8 days ago, and I just feel like I'm starting to balance out again.  I had to let myself go through it, instead of pushing myself through it.  This way feels so much better :)  I had some massive emotional releases and got out a lot of things I had been holding in.  I've been trying to workout and get back on track food and exercise wise, but that has proven to be a challenge. 
I haven't felt like cooking and because of my imbalance have been craving comfort foods and sweets.  Instead of beating myself up and just continuing to stress eat, I am being gentle and patient with myself.  When I go easy on myself and handle myself with care, I find it's far better in the long run and I do way less damage.  I always ask myself, "Is this the advice you'd give a  friend you care about?"  My answer to that question used to always be no but now I keep myself in check and I'm a way better friend to myself because of it.

Sticking with the gentle theme, I've been doing a lot of yoga since returning home, which has been awesome.  I knew I needed to force myself to step it up a notch though if I were going to get some of my energy back.  I've been really dragging booty and I needed that endorphin release.  Nothing better to accomplish that then some interval training!
There is nothing like interval training to get your mojo going!!  Here are some great facts about interval training:

1)  It's the most efficient and fastest way to burn the most amount of fat
2)  You will burn for up to 24 hours after a good interval workout
3)  You can get a much better workout from a 15-30 minute interval workout, the you can for 45-60   minutes on a treadmill!
4)  You can continue to build muscle and increase endurance at the same time
5)  Interval training stimulates production of your HGH (human growth hormone) - up to 450% for the 24 hours after your workout!  This not only increases your metabolism but slows down the aging process
6)  You can do it anywhere and you don't need equipment
7) Get in - get out -get on with your day!  We are talking quick workouts here people but be ready to work!  They can be so short because they are intense!
8) They are awesome mood boosters!

Today I went with my favorite interval go to girl - Autumn Calabrese and the 21 Day Fix Total Body Cardio.  This workout kicked my butt and it's the best I've felt in days!  More energy, thinking more clearly, on track nutrition wise .... it's exactly what I needed!  In 30 minutes, I got a killer workout and started to feel like me again!

Day 305 of expressing gratitude daily :)

At the beginning of this year, I decided to embark on a journey of expressing gratitude daily for the entire year.  When I first started, I had to work to make it a habit.  There were days I forgot and had to play catch up or days I had to search out the ordinary for something extraordinary. 

Once it started to become a habit, I started looking forward to it.  Just naming that one thing, I may have normally overlooked, that made my day a little brighter or that I appreciated.  Sure there were days that were down right shitty but you know what I discovered?  Finding something you're grateful for on those really awful days does something amazing.  It actually has the ability to shift your focus from something you were dwelling on and puts you in a space of gratitude. 

I have to be honest with you, when I first started this journey I thought it would be something cool to do but never did I imagine the impact it would have on my life and my outlook.  The bad days jus don't seem so bad now and I stop to appreciate so much more.  I am not taking granted of the little things, when often times they are the things I am most grateful for.  The difference now is I'm conscious of them. 

What started as a year long commitment has now become a life long one :)  I have been cataloguing my journey on this blog, under the Gratitude Project tab if you'd like to check it out.  I plan to make a project with it when I'm done to remind myself of the power in gratitude! and what this year has done for me.

I challenge everyone to do the gratitude project in 2015 and see what impact it has on you!  You can track via pen and paper, an app in your phone, on social media ... it doesn't matter!  What matters is acknowledging something you're grateful for every day. 
I'd love to hear about your journey as well!