My Year to Get Healthy

Now that my littlest is 2 years old, I’m going to stop making excuses and get healthy.  I’ve taken a very intense 5 month course from one of the top immunologists in the country. I’ve learned so much and it’s time to put it into practice.  First thing, I needed to start meal prepping.  I’ve been stressing for far too long to get everything accomplished that a mom of two needs to do.  I will be sharing meals with you as I go that we truly loved (don’t worry, I’ll skip the ones that weren’t great). I’ll share what we did to beat the viruses going around, including colds and norovirus that hit our family. And sharing our adventures with getting some chickens in our future which I am absolutely TERRIFIED about. If you have tips, tricks and recipes, send me an email and I’ll share them and you with our readers! It will be fun to do this together!

The first thing I wanted to share was a meal prep we made this weekend.  It’s Chipotle BBQ chicken and a cabbage slaw. This was wonderfully flavored with just a bit of heat for the hubby.

Chipotle BBQ Chicken Recipe

  • 3 cups of cooked shredded chicken
  • 1 pepper from a can of chipotle peppers in adobe sauce
  • 1/2 cup of BBQ sauce low sugar
  • Half of an onion finely shopped
  • 1 garlic clove finely chopped.
  • 3 tablespoon of apple cider vinegar

Heat a swirl of olive oil in a skillet on medium high heat. Cook the onion for a few minutes until translucence, then add the garlic. Add the chopped pepper and 2 tablespoons of sauce from the can. Add the apple cider vinegar, BBQ sauce and shredded cooked chicken. Turn off heat and mix thoroughly.

Cabbage Slaw

  • Half of a cabbage thinly sliced
  • Handful of shredded carrots
  • 1/2 cup of olive oil mayonnaise
  • 1 tablespoon of raw honey
  • 1 tablespoon of apple cider vinegar
  • Salt and pepper to taste
  • 1/2 of lime or lemon squeezed

Mix the dressing of mayonnaise, honey, apple cider vinegar, salt and pepper and lime juice. Store half away for another way, mix carrots and cabbage into dressing.

Divide into 4 equal servings of each dish, chicken and slaw for a meal. I just stacked them in the fridge and my husband can grab what he wants for lunches that day.

So easy and SOOOOO delicious!



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