Aaliyah and Timbaland’s words keep circling through my head after losing a beautiful first draft of this post to internet never-never land yesterday.
“And if at first you don’t succeed then dust yourself off and try again..”
Last fall I had a dear friend share his experience with this common blogging issue. While sitting along side me editing my work, he advised me several times to “never type a post on your website. Create a document. Always.” He may even have made me promise him I’d never make that mistake. Chances are good, I did.
Ironically, here I am, constantly fighting for others to do the same; advising to pay attention, plan ahead, make a healthy decision. Love yourself. Promise me. I know what works. Learn from my mistakes.
While it’s incredibly helpful, encouraging and necessary, to have trusted advisors in our lives, we will always be human, wired for struggle, imperfect, and in need of grace and forgiveness—beginning with ourselves. The reality is, learning from someone else’s shortcomings will never be as impactful as learning from our own. Personal growth is a humbling process.
Sit with the yuck for a bit—feel the sting, but then join me in the quest to be and do better. We get one life, yet a new opportunity with each given day.
After 24 hours of dusting off, I still have a simple, 30 min. soup I am excited to share with you. Each step in the process of making this soup is crucial for the desired, deep flavor outcome. The ingredients and layers closely resemble our family’s favorite tacos, yet is so much easier to throw together near the end of a busy day.
Chicken Taco Soup
By Audrey Byker Health Coach
Serves 6-8
for the protein fat and flavor
-1 Tbls. avocado oil, ghee or chicken fat
-1 medium onion, chopped
-1 Tbls. chili powder
-1/2 Tbls. cumin powder
-2 big pinches sea salt
-Black pepper, fresh ground
-2 cloves of garlic, minced
-2-3 cups cooked chicken, chopped(leftover and off the bone—optional for vegan/vegetarian)
for the veggies and carbs
-1 1/2 cups quick cooking brown rice
-2, 14oz cans diced tomatoes with green chilis
-1-2 cups corn, frozen, non GMO
-1 medium jar great northern beans, rinsed
-2-3 quarts chicken stock or broth
-1 tsp apple cider vinegar or to taste
In a large pot over med-high heat add oil and onion then sauté for 4-5 min. or until soft and translucent, stirring frequently. Add all remaining ingredients in order and stir all together. Allow the garlic to become slightly fragrant before adding the stock and apple cider vinegar. Cover and turn heat to high and allow broth to come to a boil. Turn to low and simmer for 20-25 min. until rice is soft. Serve with cashew sour cream, guacamole, organic tortilla chips and olives if desired. Adjust taste with sea salt, pepper and/or Franks Red H
Audrey Byker is a skilled and experienced Health Coach in West Michigan. She specializes in supporting busy people on their wellness journey through one-on-one coaching which can take place in person at her private office, in home or virtually from anywhere in the world. If you are looking for guidance and support to improve your health and quality of life, click here to set up a free consult today! She accepts HSA/FSA as payment!
