2019 Diet and Exercise Trends

2019 Diet and Exercise Trends

2019 is here and it’s time for resolutions. Many, including myself, have resolved to be healthier in the new year. The key is to look at these types of resolutions not as a short-term goal, but as a permanent lifestyle change. Last year I resolved to lose weight, and I was somewhat successful, although I have slipped a bit during the holidays thanks to my wife cooking tons of delicious goodies for family gatherings. Now is the time to renew our efforts. Here are some health trends to look out for in 2019.

Best Chocolate Chip Cookies

I’m not much of a baker. Cooking is easy, but with baking you need to be more exact with measurements. If you’re like me, this recipe is the perfect route to go.

Ingredients

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  • 1 cup butter, softened

  • 1 cup white sugar

  • 1 cup packed brown sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • 2 teaspoons hot water

  • 1/2 teaspoon salt

  • 3 cups all-purpose flour

  • 2 cups semisweet chocolate chips

  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Tumeric Chicken Soup

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INGREDIENTS

  • 5 cups chicken bone broth

  • 1 cup coconut cream (optional.. sub more bone broth)

  • 2 tbsp coconut oil

  • 10-12 oz chicken, cooked and shredded

  • 2 medium golden beets, peeled and chopped

  • 4 carrots, peeled and chopped into half moons

  • 2 cups cauliflower, chopped

  • 1 medium onion, diced

  • 3 celery stalks, chopped

  • 1.5 cups kale, de-stemmed and roughly chopped

  • 2-3 tsp ground turmeric

  • 1 tsp ground ginger

  • 1/2 tsp black pepper

  • Sea salt to taste

  • 1/4 cup fresh parsley (plus extra for garnish)

INSTRUCTIONS

  1. Using a large pot, melt 2 tbsp of coconut oil on on medium heat

  2. Add the onion and saute for 4-5 minutes or until translucent

  3. Add in the carrots, celery, cauliflower, and beets and saute for 4-5 minutes or until lightly softened

  4. Pour in the broth and coconut cream and stir until creamy

  5. Season with turmeric, ginger, salt and pepper and stir until the soup is a rich golden color

  6. Add the chicken and parsley and stir

  7. Simmer on medium heat for 20-25 minutes or until vegetables are softened to liking

  8. Stir in the kale and simmer for another 5 minutes

  9. Remove from the heat and allow to slightly cool before serving

  10. Serve topped with parsley

Stella's Crock Pot Chicken Noodles

Stella's Crock Pot Chicken Noodles

One of my mom’s signature dishes that was passed down through our family is homemade chicken noodles.  She would fix a five gallon kettle of them for Thanksgiving!  However, sometimes when it was just a few people over for dinner, she would fix a crock pot version using Reames brand frozen noodles.  This was faster than going to the trouble of making noodles from scratch.  In honor of mom, here’s the recipe. -John Morgan