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!

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.


Pumpkin Granola!

I made this for my in-laws and my father-in-law loved it!

  • 1 1/4 cup oats
  • 1/8 tsp sea salt
  • 1 cup walnuts and/or pecans, roughly chopped or torn
  • 4 TB butter
  • 4-5 TB maple syrup
  • 1/4 cup pumpkin purée
  • 3/4 tsp cinnamon
  • 1/2 tsp vanilla

*this recipe can easily be doubled for a larger batch

Preheat oven to 325 degrees.

Add oats and salt to a sheet pan or skillet and toast for 10 minutes.

While the oats are toasting, melt the butter over very low heat. Once melted, add the maple syrup, pumpkin purée, cinnamon and vanilla and stir to combine well. Remove from the heat.

After the 10 minutes, remove the oats and salt from the oven, add the walnuts or pecans and pour the maple syrup/butter mixture over the oats. Stir to combine very well. You want all the oats and nuts covered in the syrup mixture. Put the pan or skillet back in the oven for 25 minutes, stirring after 10 minutes.

Remove the granola from the oven and stir around in the pan/skillet, so it doesn’t stick. Stir every 10 minutes until the granola comes to room temperature.


Rosemary Butter Cubes

This is a great way to make sure your rosemary doesn’t go bad!

  • 5 sprigs Rosemary
  • 1 stick butter
  • Silicone ice cube molds

Chop the rosemary into small pieces. Melt the butter over very low heat. Add about 1/2 tsp of rosemary to each ice cube mold and pour melted butter over. Freeze for at least a few hours. Enjoy!

Slushy Mocha

  • 1 1/4 cup coffee, at room temperature (I used Purity coffee and Organo Gold king coffee)
  • 3/4 cup milk
  • 2 tsp cacao powder
  • Pinch of sea salt
  • 1 TB maple syrup
  • 1/8 tsp vanilla
  • 2 cups ice

Blend coffee, milk, cacao, maple syrup, salt and vanilla together in a blender for a few seconds. Add ice and blend on high just until you get a thick slushy consistency.

Pour and enjoy! ☕️ 🧊 🍫 🍁