After the Holidays = Reality Time

I love the holidays. I love being together with family and friends. Visiting, late nights, great food and of course some wine....but now that January has arrived so has the honest assessment.

Let me be clear about something. Leading into the holidays I was no where near being in great shape. I was working on it BUT I had a 4 month old baby and was recovering from my second csection. I still had a long way to go. I was ok with that. I still am. What I didn't expect was how far back the holidays would set me. I expected no progress but I literally went backwards.

While I have moments of being disappointed, I am also oddly ok with it. I had a fantastic time. It was one of my most memorable Christmases. We got to share and experience so much with our girls.

Now I have a plan:

I have a 21 day fix group starting next week that I am pumped about.

There are some amazing ladies in this group that will be joining me in hitting our exercise and clean eating goals. I am looking forward, with excitement to supporting each other through the next 21 days. 

I plan to share my journey with you. The good, the bad and the ugly. I know I will have some bad days but I am so ready to get things back on track and start to really feel good. I love the increased energy that comes from exercising. I can't wait to share that extra energy with my family.

Bring on the New Year and this new challenge. For me, I know this will lead to more enjoyment in my life.

Hearty Chicken Stew with Butternut Squash & Quinoa

Ingredients:

•  1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

 Instructions:

1.  Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.