Weekend Recap & Soup Sunday

This weekend was used as a total physical, mental, and emotional reset. I like to think I can juggle everything in the world, but I reached the point where I was feeling so overwhelmed and needed to take a step back. Apparently working three jobs, planning a wedding, and getting situated in a new house all while working on my personal goals can take quite an emotional and mental toll. Lucky for me, my fiance spends all of his hours listening to podcasts on every topic imaginable, and he has been especially hooked on The Tim Ferriss Show lately. Ryan summarizes all of the important takeaways for me, and we had a massive whiteboard planning session to get life in check. We broke it down into two main sections: Personal Health/Wellness and Business. We then discussed in detail my goals and current challenges with both and built simple and highly structured frameworks and systems for both. Today was day 1 of the new framework which means 1. I started the day with a new morning meditation routine courtesy of Headspace, and 2. you are getting this blog post (with a lot of other great ones in the works).

The most important takeaways from our collaboration session were: 

  1. Having a plan is always better than not.
  2. Tough love (from yourself and others) can be the difference between achievement and failure.
  3. Finding a partner who will explore the tough questions in life and support you regardless is more valuable than any other achievement.

With all of that in mind, I want to share a great new stew recipe I made last Soup Sunday to prepare for the snow storm. It is super easy, and I made it in my beautiful new Le Creuset pot from that I got as a birthday present from my best friend. There's just the right of love and warmth in this pot of stew. Enjoy! 

BUTTERNUT CHICKEN WINTER STEW

SERVES 6-10, PREP TIME: 15 MIN, COOK TIME: 45 MINUTES

Ingredients:

  • 2.5 lb. chicken breast (or thighs)

  • 2 onions, chopped

  • 4-6 cloves garlic, diced

  • 4 ribs celery, chopped

  • 2lb. butternut squash, cubed

  • 14 oz. can diced tomatoes

  • 4 cups chicken stock / bone broth

  • 2 tsp. parsley

  • 2 tsp. oregano

  • 1 bunch fresh sage

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

Instructions:

  1. Add all ingredients into a (large!) pot
  2. Bring to a boil
  3. When boiling, cover pot and reduce heat to medium-low for 45 minutes
  4. Remove chicken, shred, and return it to the pot
  5. Remove the bunch of sage
  6. Serve!

* NOTE: 1. You can make this in the crockpot/slow cooker if you prefer by cooking on high for 5 hours or low for 8 hours