Did a 5k marathon today for Breast Cancer Awareness. So proud of myself. Cant wait to weigh in tomorrow.

🎉✨ I made it to Onederland! ✨🎉

Officially under 200 lbs! 🙌 This journey hasn’t been easy, but every healthy choice, every workout, and every time I showed up (even when I didn’t feel like it) got me here.

I’m proud, I’m grateful, and I’m just getting started. 💪💖
#Onederland
Now, just 0.9 of one pound to go to win this DB!

2 mile hike today.

This weekend’s soup is homemade chicken and dumpling soup. I make egg drop dumplings vs baking soda dumplings, so they are a heavier dumpling, and IMO so much tastier and filling.

4 stalks celery, chopped
About 2 cups baby carrots, chopped
1 onion, chopped
2 Tbsp jarred minced garlic
10 cups chicken broth (I use water and Knorr chicken bouillon)
1 tsp salt
1/2 tsp black pepper
1/4 tsp dry rosemary
1/4 tsp dry thyme
1/4 tsp crushed red pepper flakes
2 large boneless skinless chicken breasts (about 3 cups after shredded)

Chop the onions, celery and carrots and sauté in a stock pot until onions are clear. I use 1 Tbsp of butter to add flavor but you can use cooking spray. Add garlic and sautee until fragrant. Add the rest of ingredients and boil until chicken is fully cooked. Remove chicken and shred then return to broth.

Dumplings:
4 eggs, beaten
2 cups flour
1/2 cup water
1/2 tsp salt
1/8 tsp black pepper

Mix all ingredients together. Drop by 1/2 tsp into boiling soup. They will sink, but will rise to the top once fully cooked.