Friday, December 20, 2013

FIT Foodie Fridays

FITNESS:

Nothing has changed. LOL #OperationSlimmaz has been postponed. ::sigh:: I will try again soon. BUT I did pre-register for two 5k marathons in the boroughs. So soon (hopefully) I can get moving. Winter and all this cold weather has been killing me. I know, no excuses, but I seem to be full of them at the moment. Oops.

FOOD:

Today's food and healthy recipe is from Latoyah at Sugar Pink Food from across the waters in the UK. Thank you Latoyah! It was lovely working with you!

I love my food and creating my recipes, but I wanted to create a dish that as equally delicious as it was healthy, and I came up with this.  The beauty of this dish is that you can add as many different vegetables as you like, giving you the opportunity to get your creative juices flowing! As well as being tasty and healthy, this is quick and very simple to make.

chicken noodle soup



You will need: 


900ml chicken or vegetable stock (or Miso soup mix)
2 Chicken Breasts
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweet corn, canned or frozen
Red cabbage, chopped
2-3 mushrooms, thinly sliced
2 spring onions, shredded
1 Red Onion, chopped
2 tsp soy sauce, plus extra for serving
mint or basil leaves to serve
Any other veg that you can think of

Pour the stock into a pan and add the chicken and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for about 20 mins, until the chicken is tender and cooked all the way through. 

Remove the chicken to a board and shred using a couple of forks.

Return the chicken to the stock with the mushrooms, sweet corn, cabbage, onion, spring onions (and any of your added veg) and the soy sauce. Simmer for 10 mins until the veg is soft, then add the noodles and simmer until they are are also soft.

Serve in bowls and sprinkle your basil or mint on top and enjoy!

Thanks again to Latoyah for her guest post! And thanks to my readers. :)

Happy Holidays!
- L

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