Saturday, January 11, 2014

Chicken Tortilla Soup

When the hubs and I realized that we hadn't made chicken tortilla soup in 3 years, we knew it was time to revive the recipe! I have to give major props to my husband since he made this one on his own. The only help he had was for the basic ingredients that he needed to shop for. This soup was perfect for the chilly weather headed our way. Go make this soup and stay warm!

Chicken Tortilla Soup (Serves 8)
Time: 2hrs Prep and Cook

- 1 Rotisserie Chicken, Skin Removed and Shredded 
- Chicken Broth 56oz (4 Cans of reduced sodium broth)
- Water
- 2 Pasilla Chiles
- 2 Anaheim Chiles
- 4 Tomatoes
- 1 Red Onion, Roughly Chopped
- 4 Cloves of Garlic
- 1 Can Black Beans, Rinsed
- 1-2c Frozen Corn
- Cilantro (1/2c Chopped/garnish)
- Lime
- Parsley (2 Sprigs, Chopped)
- Cumin (1-2tsp)
- Salt
- Pepper (to taste)
- Oil
- Cayenne Pepper (to taste)
- Adobo Seasoning (to taste)
- Queso Fresco (Optional)
- Corn Tortillas
- Plain Greek Yogurt (Optional)
  1. Add tomatoes, chiles, and garlic to a large pot and cover ingredients with water. Bring to a boil and reduce to medium heat and allow the vegetables to simmer for about 15 minutes. The chiles and tomatoes should be soft. Reserve 1cup of water from the pot before discard.
  2. Remove the seeds from the chiles and place all of the vegetables into a blender. Add one cup of reserved water from the pot and a tsp of salt. Blend until you get a smooth puree of vegetables. 
  3. Add two tbsp of oil back into your medium heated pot and pour in the the puree. While occasionally stirring, allow the puree to thicken up for about about 10-12mins. 
  4. Add the parsley, cilantro, shredded chicken, chicken stock, adobo seasoning, cayenne pepper, cumin and bring the soup to a boil. Add black beans and corn and reduce heat to medium low.
  5. While the soup is simmering, make the crispy tortilla strips to top the soup. Add a few tbsp of oil to a medium heated pan and fry the tortilla strips, it should only take about 2-3minutes. Allow them to drain on a paper towel and top with salt and lime.
  6. Finally, top a hearty bowl of soup with cheese, greek yogurt, tortilla strips, and fresh cilantro!
Hope you enjoy and the weather is starting to warm up wherever you are!

Sunday, January 5, 2014

Going Green Juice

Going Green is our first juice of 2014! It's packed with nutrients and tasty too. What are some of your favorite juicing recipes/combos?

Going Green (makes 14-16 oz)

- 1 Apple
- 2 Carrots, Chopped
- 1/4-1/2 Lemon, Peeled
- 1 Large Handful Spinach
- 3-4 Mint Sprigs
- 1/2c Parsley
- 6inches of Cucumber
  1. Alternate feeding greens and carrots with the cucumber, lemon, and apple. 
  2. Gently stir the juice and enjoy.
Cheers to good health in 2014 friends! 
Benefits of Juicing Parsley
Benefits of Juicing Mint

Monday, December 30, 2013

Banana Cookies

It has been way too long since I've posted a new recipe. Things have been a little crazy around here with remodeling, traveling, and holidays. I know promised this easy and healthy banana cookie recipe a while back, but better late than never! This breakfast treat is coming just in time to help recharge your healthy eating habits post holiday. Hope you enjoy these little bites.

Banana Cookies (18-24 Bites)
Time: 9-11minutes

- 3 Ripe Bananas, Mashed
- 1 1/2c Oats (Blend until it becomes close to a flour consistency)
- 1/2c Nuts ( I used pecans/walnuts - blend until it becomes close to a flour consistency)
- 1/4c Coconut Oil
- 1/2c of Dark Chocolate Chips (Chopped or mini)
- 1 tbsp of Spectrum Decadent Blend (Chia, Flax, Chocolate, Coconut)
- 1/2tsp Cinnamon
  1. Heat oven to 350 degrees. 
  2. Mix together all of the ingredients listed above and bake on a parchment sheet or nonstick mat. 
  3. Bake for 9-11minutes, you can let them cool or just eat them right away like I did. Cool the cookies before storing so they don't get soggy.
  4. Place the cookies in an airtight container and keep in the fridge, they should last about 3-4 days.

Sunday, October 20, 2013

Roasted Garlic and Eggplant Dip

This dip is perfect for your upcoming parties. This crowd pleaser has  great flavor and texture and is very simple to prepare!

 Roasted Garlic and Eggplant Dip
Prep/Cook Time: 50-60mins

- 1 Eggplant, Peeled and Chopped
- 2 Red Peppers
- 1 Onion
- 1 head of Garlic 
- 3tbsp of Oil ( Coconut and Olive)
- 1tbsp Tomato Paste
- Salt and Pepper
- 1c of Cheese (I use the Italian blend)
- Pita or Baguette Slices
  1. Heat oven to 400 degrees.
  2. Chop vegetables and place them on a lined sheet pan. Cut the top off of the garlic, drizzle with olive oil and wrap it in foil. 
  3. Evenly distribute the oil over the vegetables by using your hands or spoon to ensure everything is coated. Sprinkle salt and pepper over the vegetables and roast for 30-40mins. I like to toss the vegetables and rotate my pan about halfway through.
  4. Once everything is cooked thoroughly and the garlic is soft and caramelized, remove from oven and let cool for about 10mins.
  5. Add all roasted vegetables to a food processor or blender with the tomato and pulse until desired consistency.
  6. Pour eggplant mixture into an oven safe dish, top with cheese, and heat until cheese is melted and slightly browned!
Hope you enjoy foodies, have a great Monday tomorrow! 

Wednesday, October 16, 2013

Pumpkin Chia Pudding

Hey foodies, I hope you're all enjoying the fall as much as I am! This is a great chia pudding to try this season, feel free to add more milk or less chia to play with the consistency. The seeds will soak up the liquid fairly quickly, but I like to let it sit for several hours! Please share how you've made this recipe your own.

Pumpkin Chia Pudding (Serves 4-5)
Cook Time: 10min Prep & 1hr+ to set in fridge

- 1/2c Chia
- 1 1/2c Almond Milk
- 1/2c Pumpkin Puree
- 1 tsp Vanilla
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 tbsp Honey
- Dark Chocolate Chips
  1. Mix together wet ingredients and incorporate chia seeds into the mixture.
  2. Put into container of choice (I use mason jars) and let the pudding settle in the refrigerator.  
  3. Once the pudding is ready, top with dark chocolate chips and enjoy!
Health Benefits of Chia Seeds

Monday, September 9, 2013

Pancetta and Balsamic Roasted Vegetable Pasta

Hi foodies, I apologize for the lack of new recipes. I'll admit I haven't really cooked much in the last few months since the hubs has been away on deployment. I did recently make this pasta with fresh CSA vegetables and a few extra ingredients for myself and a girlfriend. It's easy to put together and full of flavor!

Pancetta and Balsamic Roasted Vegetable Pasta (Serves 6)
Cook Time: 1hr

- 1lb Orecchiette Pasta
- 6 thick slices Pancetta, Cubed
- Chives
- 4 Cloves of Garlic, Sliced
- 1 Small Onion
- 1 Small Eggplant
- 2 Squash (I used Patty Pan and Yellow Squash)
- 1 Bunch of Asparagus, Ends Removed and Cut
- 2tbsp Aged Balsamic (or Reduced Balsamic
- Salt and Pepper (To taste)
- Parmesan Cheese

  1. Heat oven to 425 degrees, heat cookie sheets at this time as well. Add sliced vegetables and garlic to the lined cookie sheets and lightly drizzle with oil and season with salt and pepper. Vegetables will cook for about 25mins, rotate pans halfway through.
  2. Prepare the pasta al dente, I like to add some olive oil and salt to the water. Once it's cooke dto your liking, drain and set aside.
  3. In a large pan fry your pancetta and reduce heat to low/simmer. Once vegetables are done, add them to the pan with pancetta and mix in balsamic reduction or aged balsamic. Finally, add the pasta and mix until all the ingredients are combined.
  4. Top with parmesan and chives and serve! Hope you enjoy!

Sunday, August 25, 2013

Chocolate Peanut Butter Krispies

Chocolate Peanut Butter Krispies (Makes 12 Squares)
Time: 45mins

I had been craving these treats for months and when I finally brought all the ingredients home I noticed the cereal had expired 6 months prior. What a let down! Has that ever happened to you? After getting a new box the following day I decided to make a chocolate peanut butter version and it didn't disappoint. Hope you enjoy these treats, feel free to share links to your favorite versions!

- 5 1/2-6c Rice Krispies
- 10 oz Bag of Marshmallows
- 4.5tbsp Salted Butter
- 1 1/2c Chocolate Chips 
- 2 tbsp Unsweetened Cocoa Powder
- Peanut Butter Powder (Just Great Stuff)

- 1tbsp Peanut Butter Powder
- 1 1/2c Chocolate Chips
  1. Melt the butter on medium heat. Make sure to watch the pan to keep the butter from burning.
  2. Add marshmallows to the pan. Once melted, add 1/2c PB Powder and 2tbsp Cocoa Powder to the marshmallow mixture.
  3. Remove pan from heat and add the cereal. You can play with the amount depending on the consistency you want.
  4. Line a 9x13 pan with parchment paper and pour in the cereal mixture. Use a spatula to pack down the treats. 
  5. Melt 1 1/2c Chocolate chips and PB Powder in the microwave (90 seconds - I stir every 30 seconds). 
  6. Frost the cooled treats and enjoy!