Everyone knows what to do to keep themselves healthy. Eat your veggies, drink plenty of water, and sleeping eight hours a night are on just a short list of things you know you should do.
But those things can be hard. Especially during the winter.
I am definitely guilty of not following all of these guidelines all of the time, but I do have a few tricks to stay fit and healthy during the cold winter months.
First and foremost, don't set yourself up for failure and plan something you hate. For example, salads and raw veggies just don't tickle my fancy when it's cold outside. I prefer to eat them cooked and in a warm and spicy soup or stew. You still get your veggies in, but they are so much more comforting and something you look forward to.
During the summer it is so easy and inviting to go for a walk, run or hike outside. It can be tough to stay fit when staying inside with sweatpants on is a much more appealing.
It may sound silly, but my go to workout for the winter season is workout videos. There are hundreds, probably thousands of them online. Websites like Tone it Up and Livestrong Woman make it really easy to stay fit (or something like it) in the chilly months.
This soup recipe is one of my favorite ways to eat a healthy dose of veggies. It is a very easy recipe you can make over the weekend and eat for lunch during the week. With such great flavor you will love eating healthy.
1 large chicken breast
2 Tablespoons vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 small onion, chopped
2 cloves of garlic, chopped
3 jalapenos, diced
1 14 ounce can of diced tomatoes
14 ounces chicken stock
1 cup cooked rice
1/4 cup chopped cilantro
avocado slices for topping (optional)
First, season the chicken breast with salt and pepper on both sides. Over medium heat and in a medium saucepan, brown the chicken until each side has a golden crust. Take this out of the pot and set to the side.
Add in the bell peppers, onions, garlic and jalapenos to the pot. Season these with salt and pepper. Let this continue to cook over medium heat for about five minutes or until the veggies are tender.
Add in the canned tomatoes and chicken stock. Add the chicken breast back to the pot and cook for another 15 minutes over medium low heat. When the chicken is done in the center, cut the chicken into bite sized pieces and add it back to the pot.
Sprinkle over the cilantro just before serving.
I love this soup with a little avocado over the top. It's spicy and creamy all at the same time.
Check out Aloha.com for more delicious and healthy recipes to keep you feeling healthy all year long!