Chicken and Rice Soup

This is a super simple chicken soup!

  • 3 TB extra virgin olive oil
  • 1 yellow onion, chopped
  • 3 large carrots, chopped
  • 3 cloves garlic, minced
  • 9 cups chicken stock
  • 1/2 lemon, juiced
  • 1 lb chicken, cooked and shredded or chopped
  • 1 cup raw rice, cooked
  • 1/4 cup parsley, chopped
  • 1/2 lemon, juiced
  • Sea salt and pepper, to taste

Cook onion and carrots seasoned with salt and pepper in oil over medium low heat for 10 minutes. Add garlic, stir to combine and add chicken stock and lemon juice. Season with salt and pepper and bring to a boil. Reduce to a simmer for 20 minutes. Add chicken and rice, stir to combine and cook for 5 minutes longer. Turn off the heat. Add parsley and lemon and season to taste with salt and pepper. Enjoy!!

Crunchy Chocolates

Crunchy Filling:

  • 1 cup oats
  • 1 TB maple syrup
  • 1/4 cup+ 2 TB sugar (I used coconut sugar, this time)
  • 2 TB almond butter
  • 1/2 tsp vanilla
  • 1/8 tsp sea salt

Chocolate Bottom and Top:

  • 2 bars of chocolate (I used one dark chocolate bar and one milk chocolate bar, this time!)

Preheat oven to 325.

Add all the crunchy filling ingredients to a food processor and turn on until every thing is well combined and the oats are in very small pieces. Spread the filling on a parchment lined baking sheet and bake for 15 minutes. Remove from the oven and allow to cool.

Melt 1/2 the chocolate over a double boiler.

Pour the chocolate into molds or a parchment lined pan in a thin and even layer. Put the chocolate in the refrigerator for 10 minutes.

Melt the rest of the chocolate over a double boiler.

Remove the refrigerated chocolate and add a layer of crunchy filling on top. Pour the melted chocolate on top and refrigerate for 10 minutes. Enjoy!


A shandy is equal parts beer and lemonade. They were yum!

I bought a German wheat beer and made lemonade (lemons, maple syrup, sugar, water and sea salt)!


  • 2 1/2 cups fresh squeezed lemon juice (I used 14 lemons)
  • 1 cup Water
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • Large pinch of sea salt

Juice lemons and add to a large jar or pitcher. Heat water, sugar, maple syrup and salt over low heat in a saucepan until all the sugar is melted, turn heat up to medium- low and let simmer for a few minutes. Add the simple syrup to the lemon juice and shake or stir to combine,


  • Lemonade
  • Beer

Add lemonade to your cup and top with beer!

Green Cubes for Smoothies

This is a great way to use up greens and bananas!

  • 3 cups water
  • 6-9 handfuls greens
  • 3 bananas
  • Juice of 1 lemon
  • Pinch of sea salt

Combine all the ingredients in a blender until smooth. Pour into silicone molds and freeze until hard.

To use: add green smoothie cube(s) and frozen fruit of choice to a blender. Cover with water. Add optional nuts/seeds and protein (I used hemp seeds and collagen for this smoothie) and blend to combine. Enjoy!!

Granola Butter Waffles!

These were so yummy and fun!!

I’m a huge fan of Oat Haus Granola Butter, their products are so delicious. They are basically spreadable granolas in a bunch of different flavors. This time I used their brownie batter and red velvet flavors. But you can use absolutely any flavor!

  • 4 TB butter, melted and cooled
  • 1 cup all purpose flour
  • 1/4 cup coconut sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Large pinch of sea salt
  • 1 cup milk, I used almond
  • 1 egg
  • 4 TB granola butter
  • 1/2 tsp vanilla

Preheat waffle iron.

Whisk together the flour, sugar, baking powder, baking soda and sea salt.

In a separate bowl whisk together the milk, egg, granola butter and vanilla. Add the wet ingredients to the dry ingredients and fold just to combine. Fold in the melted and cooled butter just until combined.

Cook the waffles and serve with granola butter, bananas, maple syrup and Coconut Cult vanilla yogurt!!

Chipotle Tuna and Cucumber Salad

This is a super quick and easy meal that packs a flavor punch! You could serve this on toast, in tacos, or in a pita.

You could also add bell peppers and roasted potatoes to make this dish more filling!

  • 2 servings Tuna: freshly cooked, rested and flaked is best, or in a pinch, drained canned tuna will do!
  • 2 TB Chipotle mayonnaise
  • Juice of 1/2 a lime
  • 1 tsp Mustard
  • 1 tsp Honey
  • 2 very large pitches Sea salt
  • Some black pepper
  • 2 cucumbers, chopped into small pieces
  • 1 cup Cilantro or parsley, roughly chopped
  • 1 TB pumpkin seeds

Combine chipotle mayo, lime juice, mustard, honey, sea salt and pepper in a small bowl or jar.

Combine tuna, cucumber and cilantro or parsley in a bowl.

Add the chipotle dressing to the tuna and veggies and stir to combine well. Season to taste with sea salt. Top with pumpkin seeds.

Green Smoothie with Tropical Fruit

I love a quick green smoothie meal! But if you want this as a snack, you can easily omit the collagen and —most or all of—the nuts and seeds!

This is a favorite combo in our house.

Serves 2:

  • 2 cups of water
  • 1 banana
  • 3 large handfuls of greens
  • Juice of half a lemon
  • Small pinch of sea salt
  • 1 1/2 TB hemp seeds
  • 1 1/2 TB flax seeds
  • 4 scoops collagen peptides
  • 3 rounded cups frozen tropical fruit

Add all ingredients to a blender and blend on high until well combined. You may have to add more water, depending on your blender.