December Newsletter: Dumbbells and Jingle Bells!!!

​2020 is one for the books and we are finally heading into the final month of the year! But for a lot of people, December means overeating + overindulging… but not us! Not this year!
 
I want you to invite you to ditch the idea that you need a new year to change your life and work with me through the holidays to maintain balance. Look, I’m never going to tell you to skip your mama’s famous cookies or to spend hours working out while your family is spending time together.
 
No way, my friend! We’ll be focusing on balanced nutrition (with room for baked goods), at-home workouts that you can get down at home in 30 minutes, and a supportive community that will be with you every step of the way.
 
Do you want support and accountability to be your happiest + healthiest version of you right now? Hit reply and I’ll send you all the details!

Email me and I’ll send you all the details!

​Your emotional health is essential, friends. One way that we can put that in jeopardy is beating ourselves up when we slip up. So, let’s talk about it.
 
We all make mistakes. It’s part of the human experience. But what is truly important is the lesson we learn from the mistakes that we make.
 
Didn’t make a meal plan and then didn’t eat according to your goals? Lesson learned.
Didn’t schedule your workout and ended up missing it? Lesson learned.
Didn’t plan your week and feel stressed + overwhelmed? Lesson learned.
 
Today is a great day to let things go - release the mistakes you’ve made in the past and lean into the lessons you’ve learned.

Is there anything better than soup on a cold winter day? And Chicken Noodle is a classic favorite! But skip the canned stuff and whip up a pot on the stove - it’s not as hard as you might think! This recipe makes 6 servings.
 
Ingredients
-       3 oz. dry macaroni pasta
-       1 tbsp olive oil
-       1 medium onion, chopped
-       2 medium carrots, sliced
-       2 medium celery stalks, sliced
-       6 cups low-sodium organic chicken broth
-       1.5 lbs cooked shredded chicken breast (approximately 4.5 cups)
-       ¾ tsp sea salt
-       ¼ tsp ground white pepper
 
Instructions

1. Cook pasta according to package directions; drain and set aside.
2. Heat oil in a large saucepan over medium-high heat.
3. Add onion, carrots, and celery. Cook, stirring frequently, for 4-5 minutes or until onion is translucent.
4. Add broth and bring to a boil. Reduce heat to medium; gently boil for 5 minutes.
5. Add chicken, salt, and pasta. Gently boil for 10 minutes.
6. Evenly divide pasta between 6 serving bowls. Top evenly with soup and serve!