Rebeka Does It

A few years ago, I had this idea. It seemed crazy and huge and something I wasn't sure how to turn into a reality. I was homeschooling my two kids at the time. And speaking of time. There just wasn't enough of it. So I put my dream on the back burner and waited until the time was right. My baby girl, who is now 6, started kindergarten this year. So here I was. With time. Funny how these things work themselves out. I remember the first week of school. It was towards the end of the week and I was sad. Missing my children. But really missing Macy. She has been home with me her entire life and this was a HUGE change for both of us. I remember opening the frig and seeing a bottle of wine in the door. A Malbec. My favorite. And I thought about day drinking. But alas, it was only Noon. So I scraped that idea and instead prayed for the Lord to fill this time. And then he did. Idea after idea. Thought after thought. And then I couldn't turn off my brain. He is a good, good Father indeed. 

I wear many hats. I own a P31 Fitness franchise. And I own a Juice Plus+ Franchise. These two go hand in hand. Health and fitness. And while fitness is so important, food matters too. Actually, food probably matters more. I share recipes, tips, tricks on social media all the time. And the most popular question I am asked is... 'Will you cook for me?' And while I did consider doing that. I thought...What if I could teach you how? What if I could equip you with the resources and tools and support so YOU can do THIS?! 

And that my friends is how Rebeka Does It: Lifestyle Services was born. Please take a look to see what kinds of services I offer. I should also add, I can tailor a package to fit your families needs. If you are looking for a place to start-- Let me help you start today. 

If you would like to schedule a free consult or have questions about pricing please call (903)227-1087 or email me at rebeka.beavers@yahoo.com

Check out this Rebeka Does It special offer!!! 

Inspiring healthy living is my passion. Please let me know how I can best serve you!

Chicken Tortilla Soup

Fall is here!!!!

It's here. It's finally here. (**Insert Happy Dance!**)

Well, for today at least. Tomorrow may be a totally different story. That's how Texas rolls. And we are used to it by now. Doesn't mean we like it. But we do expect it. For now though, I am going to soak up these cooler temps. Oh, and how about a bowl of tortilla soup to go along with them?

Last week it was still hotter than a jalapeños armpit...said in my thickest Texan accent. But I couldn't wait any longer to whip up my favorite tortilla soup recipe. So I decided to go for it! My little family of four all sat around the dinner table so excited about a bowl of yummy tortilla soup. We didn't care that is was 97 outside and 85% Humidity. It was worth all the sweat. And trust me-- it was a sweaty one.

All the Tortilla Soup yumminess in one bowl!

I like my veg to be pretty chunky. Gives it a hearty feel.

The Three Amigos: Smoked Paprika is my secret ingredient. 

Ingredients  
2-3 Chicken Breasts
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Smoked Paprika
Salt and Pepper to taste
1 Can Diced Tomatoes
3 Carrots (medium size)
3 Celery stalks
1 Yellow Squash
1 Large Zucchini
4 Cloves Garlic (minced)
1 Large Onion
8 Cups of hot water
2 TBS Chicken Broth base (Better Than Bouillon, Organic)
2 TBS Extra Virgin Olive Oil

This girl's BFF when needing a quick broth. 

Place your chicken breast in a medium-large pot and cover with water and salt. Cover and boil on High Medium heat until the chicken is cooked through. About 15-20 minutes.  Once cooked through remove from pot and place in a mixing bowl for later. (Didn't thaw your chicken? You can even do this with frozen chicken. Will take longer to cook if frozen).

While this is boiling, warm your oil in a large heavy bottom pot. While your oil is heating chop your veggies. I like to use large bite size cuts. I like a hearty soup feel. Once the oil is hot, add your onion, celery, carrots. Salt them. And stir. Let cook for about 5 minutes. Then add your tomatoes and garlic. Stir and cook for about 2 min. Salt if needed. (I like to salt a little between each layer.) Then add your zucchini, squash, and seasonings. Sauté for 5 minutes and let the flavors merry. Then add your hot water and chicken base. Stir and bring to an easy boil. Cover and lower heat to a full simmer for about 10-15 minutes, depending on how soft you want your veg. I like mine with a little life left in them and some crunch. So I do mine 10 Minutes or less. Tasting as I go.

At this point, take your chicken and shred it. The easiest way to do this is with your Kitchen Aide mixer and a dough hook. Put the cooked chicken in the mixing bowl, put the dough hook on, and mix on medium to high until all shredded. How cool was that?!

Lastly, add your chicken to your soup and stir until well combined. Serve with avocado, cilantro, lime juice, organic blue corn tortilla chips, Sriracha, cheese of your choice-- The options are endless!!!

Soup's on, Y'all!!!

Roast All The Veggies

When in doubt just roast it. Crank your oven up to 400 or maybe even 420 and roast those veggies! Seriously-- Just do it.

The first vegetable I ever roasted was broccoli. How do I even remember this? Because before this experience I didn't really like broccoli. I had steamed it-- Ehh it was okay. I had eaten it in stir-fry-- Still not that impressed. But then one day I tossed it around with a little EVOO, salt, and minced garlic and my life was forever changed. If you think roasted broccoli isn't life changing-- You've never had it. So then the race was on. What else could I roast. Turns out, you can pretty much roast everything.

Isn't that the best news ever? I know, right?!

Then it was on to roasting cauliflower. Holy cauliflower, Batman. Yes-- it's that good. AND THEN one day it happened. I roasted brussels sprouts. I. Can't. Even.

I think it's safe to say, if the thought of roasted brussels sprouts deems you speechless, you've probably gone off the vegetable deep end.

My new obsession, however, is butternut squash. For years I would venture into the produce department at the grocery store and wonder-- What the hek do you do with butternut squash? Make a soup? Well, apparently you can make soup. But you can also roast it. And roast it, you should.

This night in-particular I was roasting brussels sprouts, butternut squash, and okra. All in one pan. Easy cleanup.  Delicious veggies. Win-- Win.

Ingredients
4 giant handfuls of Okra (I didn't measure perfectly)
1 small/med Butternut Squash
3 cups brussels sprouts
Lots of Garlic 4 or 5 cloves (minced)
Salt and Pepper to taste
Extra Virgin Olive Oil

Preheat your oven to 400. Grab your cookie sheet.

Slice the Okra in half and toss in a bowl. Drizzle olive oil over it and some salt, pepper, and garlic. Stir. Add to your cookie sheet.

Peel and dice the butternut squash. I dice into 1-1 1/2 inch cubes. Drizzle with oil and toss in bowl with salt, pepper, and garlic. Add to pan.

Cut off the ends of the brussels and then half. Drizzle with oil and toss in bowl with salt, pepper, and garlic. Add to pan.

Roast for 15-20 minutes.Open the oven and give them a toss about half way in between to ensure even cooking on all sides. I like my okra and brussels pretty crispy so I cook them 20-25 minutes.

Happy Roasting!!