Food seems to be the theme of my postings lately, which is just fine as I really love food.  At the same time, I do feel guilty posting so many unhealthy recipes and meals out when I try to maintain a fairly healthy lifestyle.

I often refer to it as living Fit…ish.

The question I’m asked most often is have I kept off the 100 pounds that I lost over the last several years, or like many who undergo such a drastic transformation, have I put it back on?

The truth is, I’ve gained and lost the same 20 pounds multiple times over the last two years, staying fairly consistent with someone in maintenance.  I know very few people that don’t fluctuate with their weight over time.   The key is maintaining, knowing when to make changes and catch yourself when falling back into bad habits.  At this moment I am on the heavier side of that 20 pounds.  While I know how to eat and how to exercise, I am still am emotional eater, so when stress sets in (moving, owing taxes, transmission going out in my car, having a car accident….) I eat.

{And y’all, I do love food.}

The gym is still my best friend, which really helps with maintaining my weight, and I do eat pretty healthy throughout the week.  Recently though, maintenance is not enough and I really want to finish the journey that began over four years ago.  I’ve not posted on a healthy lifestyle in quite a while and with summer right around the corner, there is even more desire to feel great as well as a desire to look good before vacations and weekend adventures.

Even though the calendar announced spring, winter and dreary weather seems to be lingering around.  When the weather is dreary I love a flavorful soup for my lunch!

Using simple, but fresh ingredients, this quick recipe for one makes a delicious and filling meal full of healthy benefits!

 

 

Add to your shopping list, organic chicken bone broth, baby kale, yellow bell pepper, purple potatoes(just because they are so pretty!), garlic, lemon, baby bellas, and avocado oil.

 

First, you’ll make a lemon based chicken broth for your soup, then add the veggies (starting with the potatoes so they can soften), simmering for the flavors to blend and the kale to wilt.  Baby kale is not as bitter as traditionally served kale, so I really like using it.

I top my soup off with a little avocado oil for the addition of a healthy fat.

Season with black pepper and you have a savory soup that leaves you filled with energy instead of feeling lethargic and bloated.

You can print off the full recipe for Simple Kale & Potato Soup here.  Just double it if you want to share.

Here’s to kicking off a healthy spring and reaching all of our goals!

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