Since I had a baby, there is no time. But . . . since I had a baby, there is also a little person who gets all of her nutrition directly from me, alone. So I need to eat healthy meals, but I have no time to cook. Pregnancy and babies are full of these little jokes the universe like plays on us. No time to cook, but eat healthily. No sleep, but no caffeine. Lot's of stress, but no vino. Once I'm done breastfeeding, I'm sure I will find the humor in it, but as of now it just seems cruel!
With these predicaments, I've become a pro at slow cooker and one pot meals. I choose a meat from my local farmers market, chop whatever veggies I have, add some broth and boom . . . dinner (and lunch for a couple days) is ready to go. The recipe can be followed loosely substituting whatever veggies and meat you have in the fridge.
Chicken and Vegetable Soup
GLUTEN FREE, DAIRY FREE, SOY FREE, CORN FREE
active time: 10 min.
total time: 4-8 (slow-cooker) hrs
- 2 boneless, skinless chicken breasts
- olive oil
- no salt seasoning (or any poultry seasoning you like)
- 3 cloves garlic
- 3 carrots
- 3 stalks celery
- 1/2 - 1 onion
- 1 sweet potato (optional)
- chicken stock or bone broth
- handful or small bunch of parsley or fresh herbs of choice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Add chicken breasts to slow cooker. Drizzle chicken breasts with olive oil and cover both sides with no salt seasoning.
- Chop all vegetables and add to pot.
- Fill the rest of the slow cooker with chicken stock. Add salt, pepper and herbs to pot.
- Cook on high for 4 hours or low for 8 hours.