(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Friday, October 14, 2016

Cherry Chocolate Protein Smoothie

This smoothie gets the antioxidants from the cherries, the protein from the protein powder and nut butter, the healthy fats from the coconut milk and avocado, and the omega 3's from the chia-seeds.  But, this smoothie is basically a healthy milkshake; it's that good!  It's nutritious, balancing, and insanely delicious and satisfying.

But good luck enjoying your full portion if you have cute little food thieves hangin' around. ;)

- 1 1/2 cups frozen organic cherries (I buy mine from Costco)
- 2 ripened bananas
- 1 small avocado
- 1 scoop chocolate protein powder (I like this kind)
- 1 heaping tablespoon of almond or peanut butter
- 1/4 cup chia-seed gel (recipe here)
- 1 BPA-free canned coconut milk (I like this kind)
- handful of spinach or other greens
- Optional: handful of ice cubes 

1.  Place all ingredients in a high-speed blender, and blend until smooth and creamy.
2.  Serve immediately and enjoy!

Approximately 2-3 servings

Tuesday, October 11, 2016

Immune-Boosting Chicken Soup

Tender pieces of chicken, fresh vegetables, herbs and spices is what makes this soup healing, detoxifying, and immune boosting.

If I ever feel a sickness coming on, or just want to make my body scream with joy, this is my go-to soup! 

Oh, and it tastes divine. :)


- 1 1/2 to 2 lbs organic chicken breasts
- 2 tablespoons extra virgin coconut or olive oil
- 1 large onion, finely chopped
- 2 cups celery, chopped
- 2 tablespoons fresh ginger, minced
- 4 garlic cloves, minced
- 2 quarts chicken broth (homemade is best, or I like this kind)
- 2 cups carrots, sliced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground turmeric
- 2 teaspoons unrefined sea salt
- 1/2 teaspoon black pepper
- 1 large head of broccoli, cut into small florets
- 1 1/2 cups frozen peas
- 1/4 cup fresh parsley


1.  Trim any excess fat off of the chicken, place in a large skillet, cover with water, sprinkle with salt, and turn to high heat.  Once it reaches a boil, turn down to a simmer, partially cover, and cook for 10 minutes.  Remove skillet from heat, cover, and set aside for 15 minutes.

2.  Meanwhile, add oil to a large stockpot and turn to medium heat.  Add the onions, celery, ginger and garlic, and sautĂ©  for 5-6 minutes to soften.

3.  Add the broth, carrots, apple cider vinegar, turmeric, salt and pepper.  Bring to a boil, then turn to medium-low and cook for 20 minutes.

4.  Refer to step 1, and remove chicken with tongs, and place on a cutting board, allowing to cool for 5 minutes before shredding.  Shred the chicken (I use two forks), and carefully place in the stock pot.

5.  Add the broccoli, peas and parsley and continue cooking until broccoli is barely fork tender, about 10 minutes.

6.  Serve and enjoy!

Approximately 6-8 servings

(Adapted recipe from here)