September 28, 2010 - Healthy Chicks

Boston Local Food Festival THIS Weekend: Beer, Healthy Eats 'n' Fun!

Calling all local-lovers, environmental enthusiasts, health freaks, foodies and hungry people alike. This Saturday, Oct. 2nd is the First Annual Boston Local Food Festival. No, this isn’t just your everyday Farmer’s Market or rinky-dink fair; this is a one-of-a-kind festival to remember! The delicious outdoor festival will take place at Boston’s Fort Point Channel from Congress St. Bridge, the Boston Children’s Museum up to the Moakley Bridge at Northern Avenue. Did I mention that there’s FREE admission? Yup, not cost to come!

Still not convinced? Well I’ll let you in on some insider highlights that’ll have you drop your Saturday cartoons and lazy couch potato lounging in a jiffy. Not to mention, I am one of their featured bloggers (take a peak) and am also volunteering on the day of the event, so you should definitely come say hi!

Some hot highlights of the event:

1. Prime location: Yes, you saw the directions. That means a whole afternoon filled with waterfront fun…can’t beat that. Shop, eat, and laugh the day away with your friends and family in the midst of the lovely Boston fall scenery!

2. Budget-Friendly: You heard that right. Not only do you get to sample delectable food … Read More!

Autumn Chicken Veggie Soup

2 Comments / Food & Recipes / Rachel @Healthy Chicks

Yesterday was totally one of those soup days; it was dark, rainy and chilly outside. That to me calls for a soup day, particularly a yummy chicken ‘n’ veggie creation. I whipped up a large pot of this warm fall soup, went for a long run and came back to find my apartment smelling of fall (and my soup ready to eat). Enjoy with a piece of toast or side salad!

-1 container low sodium chicken broth

-1 c. water

2 TB olive oil

-1 sweet onion, chopped

-2 cloves garlic, crushed

-1 large zucchinni, chopped

-1 large sweet potato, chopped

-1/4 to 1/2 c. baby portobella mushrooms

-large handful baby carrots (10-15)

-4 medium skinless boneless chicken breasts

-2 TB parsley

-1 TB oregeno

-1 1/2 TB dill

-salt to taste

1. Sauté the onion and the garlic in olive oil over medium-low heat in a large soup pot for about two minutes. Add in the chicken broth and water, and stir.

2. Add in the rest of the veggies, and bring to a boil. In the meantime, boil the chicken in a separate pot for about 5 minutes. Drain chicken and add it into the large pot with … Read More!

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