It’s been a while, like a long while, since I did a post on something a bit beyond just my recipes. Partly, because I haven’t felt very inspired to write. When life gets busy, as it usually does, I don’t often find the extra time to sit down and collect my thoughts. Also partly because I realize opening up and offering my thoughts or opinions on life is not everyone’s cup of tea. Well, I don’t intend to be everyone’s cup of tea, just my own. And currently my tea of choice is a warm cup of “being in the moment”.
With the holidays just days away (how did this even happen!?) I’ve been reflecting a lot over this past year. Aside from it feeling like it was just January 1st, there’s been so many moments I’d like to relive over and over again, then others I’d like to just skip right over. Simply put, being an adult can be hard. I watch my daughter explore the toys that are littered all over the living room floor, flipping them around in her tiny hands, feeling the different textures, shaking them to hear their noises and almost always doing her best to shove them into her mouth. Who knew plastic tasted so good. Her little tiny self is so unknowing of the big wide world she lives in. She has no idea of anything but what is right in front of her, in that very moment, and it’s always, for her, just enough.
Where did we lose that, being in the moment? When did we grow up and decide it was more effective to think, worry, fear, stress and be angry in the same big wide world about everything else and not focus on the wonderful that is right in front of us? The wonderful that is at our very fingertips. As adults, we have been trained to be consumed with so much of what we aren’t, what we don’t have, what we lack in ourselves, the unknown, what we feel we need, deserve, or are entitled to that we take for granted all of the truly wonderful things that we already DO have and already are.
My daughter doesn’t know any of this. She is a blank slate. As her mother, and I’m sure many parents would agree, we want our children to grow up to be strong, successful, kind, generous, appreciative, caring, understanding, and the list goes on. And the truth is they can be all of those things…with our help of course.
We can still turn back the clock on our own thoughts and be all of those things we want to imprint in our little ones, too. What we do they will do. What we say they will say. What we teach they will learn. Being a “perfect parent” isn’t the key. The key is to be the kind of person you want to instill in your child(ren). With Thanksgiving just hours away it is the perfect time to begin anew. To practice being a bit kinder, a bit more grateful, to stop feeling as though it’s never enough, to be gentler with those around you, to worry less about tomorrow, to work hard but don’t let it consume you, to have faith in others and to be a bit more patient in the process.
To simply just be in the moment.
As I sit watching my daughter flip a small purple block in her tiny hands, smiling, I can’t help but smile, too. It’s these few mere seconds of time that mean the most. It’s in these moments of being that are greater than anything else.
This soup is the perfect easy meal. It’s a great way to use up those rotisserie chicken leftovers, too! I love the flavor of nutmeg and the creamy broth, it’s the definition of winter comfort in a bowl. Adding the biscuit crust really completes this dish. It’s both beautiful and delicious and comes together in just 30 minutes!
Pot Pie Soup
Author: The Happy Hungry Yogi
Prep time: 10 minutes
Cook time: about 20 minutes
- 1 tbsp olive oil
- 1 small sweet onion, diced
- 4 large carrots, sliced in half and chopped
- 3 large celery stalks, sliced
- 1 large yam, peeled and diced into bite-seized pieces
- 2 tbsp ghee or butter (can sub equal measurements of vegan butter)
- 3 tbsp cornstarch
- 2 c low sodium chicken stock
- 2 c cashew milk (can sub any dairy-free unflavored kind)
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1/2 tsp pink sea salt
- 1/4 tsp black pepper
- 4 c cooked chicken, shredded
- 1 can biscuits
- Heat oil in a large pot over medium heat.
- When warm, add the onion, carrots, celery and yam and cook until onion is translucent and veggies begin to soften. Stir frequently.
- Add in the ghee or butter and stir until melted.
- Add in the cornstarch and continue stirring to coat the vegetables and prevent them from sticking to the pan.
- Pour in the stock, milk and add the garlic powder, nutmeg, and sea salt. Stir well to combine.
- Cover and bring to a gentle boil.
- Once boiling, reduce heat to low and stir in the chicken. Continue to cook for an additional few minutes until the chicken is warm.
- Serve the soup as is or follow the steps below for the optional biscuit crust.
BISCUIT CRUST INSTRUCTIONS
- Preheat your oven to 350F.
- Add the soup to a cast iron pan or an oven-safe baking dish.
- Break apart the biscuits and arrange on top of the soup.
- Place the pan in the oven and bake for 8-10 minutes or as directed by the biscuit packaging. Remove once the biscuits are golden brown and flaky.
- Allow the soup to cool before serving.
Storing: This soup will last up to 3 days in the fridge in an airtight container. I suggest if not consuming right away to bake and serve biscuits separately to avoid them becoming too mushy.