I’m enjoying food again! I’m not thinking what I eat 24/7 and I’m not obsessing so much that I would rather not eat at all.
Not everyday is perfect. Some days are a struggle and they’re becoming fewer and far between. I’m able to see the eating disorder thoughts for what they are and I stop them before they become actions.
That’s where I am with my relationship with food.
Part of how I’ve been able to rebuild a healthy relationship with food is with a small stack of books and cookbooks and on the top is The Skinnytaste Cookbook.
What I’ve been focusing on, other than enjoying great tasting food again, is a healthy balance of nutritious foods without restrictions [with gluten free options]. Finding balance has been the key and that’s exactly what I’ve found with The Skinnytaste Cookbook.
I know Gina from Skinnytaste.com is know to many, if not all, of you. She’s described as America’s most trusted home cook when it comes to easy, flavorful recipes made from all natural, easy-to-find ingredients.
Even with all the recipes available online, some cookbooks are worthy of buying a hardcopy. The Skinnytaste Cookbook is one of those books.
The Skinnytaste Cookbook is packed with 150 recipes: 125 all-new dishes and 25 fan favorites. Everything from breakfast, lunch, dinner and dessert with 100 full color photos. All recipes are presented with nutritional facts as well as snippets of helpful nutrition info from registered dietician Heather K Jones, RD.
A family favorite and most requested recipe that just happens to cook in my favorite, awesomely convenient slow-cooker.
A standard chicken enchilada recipe thrown into a slow-cooker. What emerged a few hours later was this delicious, chunky soup and topped with cheese, scallions, cilantro and avocado. It’s all the great things enjoyed in enchiladas in one neat bowl.
2 teaspoons olive oil
1/2 cup chopped onion
3 garlic cloves, minced
3 cups Swanson 33% less sodium chicken broth*
1 (8-ounce) can tomato sauce
1 to 2 teaspoons chipotle chile in adobo sauce, chopped
1/4 cup chopped fresh cilantro
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 (14.5-ounce) can petite diced tomatoes
2 cups frozen corn kernels
1 teaspoon ground cumin, plus more to taste
1/2 teaspoon dried oregano
1 pound boneless, skinless chicken breast
3/4 cup shredded reduced fat cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
1 medium (4-ounces) Hass avocado, sliced
6 tablespoons reduced-fat sour cream (optional)
*Read the label to make sure the product is gluten-free.
For the soup: In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
Remove the chicken, shred it with two forks, and return it to the slow-cooker.
For the toppings: To serve, ladle into 6 serving bowls and dividing evenly, top each with 2 tablespoons of cheddar, scallions, cilantro, avocado and sour cream (if using).
Gina and Skinnytaste.com is offering one reader a copy of The Skinnytaste Cookbook.
Enter for a chance to win:
Leave a separate comment for EACH entry. Giveaway ends at midnight (EST) on Friday, November 21.
- [Mandatory] Leave a comment and tell me the name of a family favorite recipe.
- Pin the recipe image in this post. Tag @skinnytaste @jillconyers #theskinnytastecookbook and leave a link to the pin in the comments.
- Tweet the giveaway and leave a link to the tweet in the comments. [Do this daily for more chances to win.]
Available wherever books are sold as well as these online sellers:
Target | Amazon | Barnes & Noble | Indiebound | iBooks
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