February has been jam-packed here at the Keuilian house with my side gig as an event planner going into overdrive.
Next weekend two friends and I are hosting The-Baby-Shower-Of-The-Century for my cousin who is preggers with twins. (pics to come!)
Then the second weekend of March is our 6th annual Fitness Business Summit where over 400 fitness professionals gather for 3 amazing days. My job is to coordinate everything with the hotel, prepare swag bags, t-shirts, handbooks and name badges for the attendees, and to make sure that the show runs smoothly. I love every minute of it!
One downside to this month’s excitement is that my time in the kitchen has been dramatically cut down.
Quick meals like this Egg Drop Soup are essential for times when work and other activities monopolize the day. This soup is comforting, filling and oh-so-quick to whip together.
6 cups broth (chicken, beef or veggie)
1 teaspoon olive oil
1 cup carrot, shredded
4 stalks celery, thinly sliced
¼ teaspoon Ginger Root
¼ teaspoon sea salt
2 eggs
1 yolk
In a medium pot heat the broth.
Meanwhile, heat the olive oil in a skillet. Add shredded carrots and sliced celery. Cook over medium heat for 5 minutes, stirring often.
Transfer the veggies into the broth, add the ginger and salt. In a small bowl whisk the eggs and yolk together.
Once the broth begins to boil, use a fork to drizzle in the egg. Egg should cook immediately in the boiling broth.
Serve warm.
Calories: 101
Fat: 2g
Carbohydrates: 7g
Sodium: 298mg
Fiber: 2g
Protein: 8g
Sugar: —