This recipe can be made with almost any ingredients you enjoy eating, but I recommend sticking with a healthy version with lots of vegetables. Use a large pot and freeze portions for later use.
1 Whole Organic Chicken
3 Organic Zucchini Squash
3 Organic Yellow Crook Neck Squash
2 Cups of Organic Baby Carrots
1 Head of Organic Napa Cabbage
1 Can of White Beans
1 Can of Garbanzo Beans
1 Can of Butter Beans
1 Can of Diced Green Chilies
1 Bunch of Organic Cilantro
1 Diced Organic Onion
Begin by roasting the chicken in the oven for one hour at 425 degrees. Use a chicken stand that allows most of the fat dripping from the skin to drain into the bottom. Discard these drippings to reduce the fat in the soup. After roasting the chicken, place it in a soup pot and cover it with water. Add diced onion, cilantro, diced green chilies and season with salt, pepper and garlic to taste.
Cook the chicken until the meat falls off the bones. Remove chicken from water, discard the bones and skin, chop the meat and return it to the broth in the soup pot. Drain the beans and add them to the pot. Chop and add the vegetables. Simmer for about one hour. Enjoy!
As an option, brown rice is a nice alternative for the beans.
It is bracing cold outside and time for a zero dark thirty workout. Like most mornings my training buddy and I are the first to arrive. We converge at the fitness center entrance without words, grab a half cup of black coffee from the courtesy table and bolt for the sauna. Still bundled up in coats, hats and gloves we defrost for a few minutes on the inside and outside before peeling off layers and making our way to the gym floor. Although we are now acclimated to moderate indoor temperatures, the sauna is an unconventional first stop, not recommended for everyone, and definitely not a complete warm up. We move on to the treadmills where this winter warm up for divers begins with aerobic exercise focusing on the areas of the body to be trained.
Blowing raspberries is very different than blowing bubbles while scuba diving but can still be a lot of fun. Most of us probably don’t remember the first time we blew a raspberry as part of discovering our mouth at the age of just four to five months old. We most often blow raspberries to make others laugh because of the sound and the tickling sensation. It is usually an intimate gesture as it involves using the lips and tongue on another person’s belly to make a “pbbbt” sound. Although it originated in cockney slang, blowing a raspberry is widely and cross-culturally understood and practiced.