20-minute Homemade Chicken Noodle Soup

As the temperatures begin to cool, and flu season quickly approaches I wanted to share my easy chicken noodle soup recipe!

Ingredients:

2 quarts - Low sodium chicken broth

1 bunch of organic celery

1/2 bag of organic baby carrots

1/2 bag of quinoa & brown rice pasta (or any noodle of your choice)

1 lb. organic ground chicken

Turmeric, salt, papper, and garlic to taste

Directions:

In a frying pan cook ground chicken on low heat until it reaches an internal temp of 165°.

In a large pot add both quarts of low sodium chicken broth and bring to a boil.

Wash, trim, and chop celery and carrots - then add to broth.

Once broth is boiling add in pasta, cook for approx 8 minutes (follow cook times for your specific pasta).

Once chicken is fully cooked, add to pot and stir.

Add spices to taste, and cook on low for approx 10 minutes.

Enjoy!!

How to make easy Japanese soup recipe

My client shared this recipe with me years ago, and it’s still one of my favorites!

I have made a few modifications to make it Lean and Green Body® approved…but let me tell you it is still packed full of flavor and nutrients! This recipe is perfect for winter months, but is light enough to enjoy in the summer as well.

This is sure to be a crowd pleaser for the whole family!

Japanese Soup Recipe

Ingredients

 64 oz. of low sodium chicken broth, plus 32 oz. water (less or more to taste)

1-2 TBSP Bragg’s liquid aminos

1-2 inches of fresh ginger (or to taste)

1 can of sliced water chestnuts

1 package of fresh of Shitaki mushrooms

1/4 cup of sliced green onions (only the green part)

2-3 handfuls of spinach or bok choy

Mini wontons (optional, avoid if making soup gluten free)

Directions:

Bring broth, liquid aminos and ginger to boil. 

Add water chestnuts and green onions and simmer for about 5-10 min.

Add shiitake mushrooms, wait approximately 2-3 minutes and add dumplings if you are using them.

Add spinach or bok choy (if using bok choy you will need to cook a little longer).

Allow everything to simmer together on low/simmer for approximately 10-15 minutes.

Enjoy!

How to Make my Blistered Potatoes!

I love potatoes, definitely one of my top 5 favorite foods! I am always experimenting with new ways to enjoy this nutrient dense veggie. I recently made blistered potatoes…which is really just another way to say roasted! lol

Blistered Potatoes

Ingredients:

one bag of gold baby potatoes

pink himalayan sea salt

pepper

avocado oil

Directions:

wash and trim potatoes

pre-heat convection oven to 425°F

add potatoes into oven safe dish, drizzle avocado oil, and sprinkle salt & pepper to taste

bake for 15 minutes then flip them over, bake for an additional 20 minutes

allow to cool and enjoy!

How to Make Pecan Pie Energy Balls

One of my girlfriends recently brought these pecan pie energy balls over, and I’ve been dying to share this recipe with you! This is the perfect afternoon snack, a great playground snack for the littles, or even a sweet treat post dinner.

Dates are packed with phytonutrients, magnesium, selenium, and potassium and make a great addition to almost any diet.

Depending on the size of the energy balls you make, I would recommend limiting the portion to 2 per day.

Pecan Pie Energy Balls

Ingredients:

Medjool dates

Raw Pecans

Old Fashioned Rolled Oats

Vanilla Extract

Graham Crackers

Kosher Salt

Directions:

Place graham crackers into the food processor and blend until they turn into crumbs, remove from food processor and put in a bowl.

Remove the pits from the dates, and add pitted dates to the food processor. Blend until they become paste- like.

Add the remaining ingredients to the food processor and pulse until all ingredients come together.

Remove the ingredients and form small balls, you can use a tablespoon to do this. Place formed balls on a platter, and continue until you use all the ingredients in food processor.

Roll each ball into the graham cracker crust, so it is evenly coated.

Enjoy the pecan pie energy balls now or store in fridge or freezer for later!

{exclude graham crackers if making gluten free}

Original recipe from: www.fitfoodiefinds.com

How to Make Mashed Cinnamon Sweet Potatoes

Mashed Sweet Potatoes

Serves 4

Ingredients:

2 large sweet potatoes

Pink himalyean sea salt

1/4 Cup of unflavored almond milk (or milk of your choice)

3 TBSP of vegan butter (or butter of your choice)

1/2 tsp ground cinnamon

Ground black pepper (to taste)

Directions:

Wash and peel sweet potatoes.

Rough cut potatoes into cube size pieces.

Place potatoes into a large sauce pan and cover with water, add 1 TBSP of sea salt and bring water to a boil.

Once boiling reduce to a simmer, partially covering pan with lid. Cook potatoes for approx. 15 minutes or until tender.

Drain water, add milk and butter and mash potatoes.

Stir in cinnamon and black pepper.

Enjoy!

* New Recipe * Strawberry Milkshake

Sharing a Lean and Green Body® approved Strawberry Milkshake recipe!

This recipe is so good I’ve been having it almost daily. Hope you enjoy!

Strawberry Milkshake

Ingredients:

8oz almond milk (or milk of choice)

1 scoop of Garden of Life Raw Protein - vanilla

2 TBSP organic chia seeds

1/2 Cup frozen organic strawberries

Directions:

Blend all ingredients together & enjoy!

The Easiest {and tastiest} Roasted Asparagus Recipe Ever!

Roasted Asparagus

Ingredients:

Organic raw asparagus

Avocado Oil or Grapeseed Oil

Pink Sea Salt

Black Pepper

Directions:

Pre-heat convection oven to 425 degrees

Wash and trim asparagus.

Lightly sprinkle oil, salt and pepper over asparagus.

Bake for 20-25 minutes (or until desired crispiness is achieved)…we find that 22 minutes for a full bundle is just perfect!

Enjoy!

Lean and Green Body® Pancakes!!

One of my goals for 2021 is to bake more. I have some serious food allergies and it makes it tough to enjoy foods that I once did. So it is my goal to make these foods from scratch - leave out all food allergens - and put my own Lean and Green Body® spin on it!

Over the weekend I made Lean and Green Body® Pancakes!

The pancakes are free from gluten, dairy, soy, tapioca, eggs, gums and fillers…they only contain a few simple ingredients!

Ingredients:

1 cup all purpose gluten free flour

1 TBSP organic raw coconut sugar

2 tsp baking powder

1/2 tsp salt

1 cup organic almond milk (or milk of choice!)

1 “Neat Egg”

3 TBSP organic vegan butter or oil

2 scoops of Vital Proteins Collagen

Splash of organic vanilla extract

Directions:

Mix all ingredients together and let batter sit for 4 minutes

After 4 minutes, scoop batter into ceramic fry pan and begin making pancakes! You may make the pancakes as big or as small as you like. I like to add a sprinkle of cinnamon onto the raw pancakes in the pan. Cinnamon is great to help balance blood sugar levels. Flip pancakes halfway through cooking process, you will notice they will turn a golden brown when ready to flip.

In order to make these pancakes high fiber I would recommend topping them with chia seeds and hemp seeds. This will add approximately 14 grams of protein per serving!

You can then top with any pancake topping you like!

I enjoy adding fresh fruit and a drizzle or organic pure maples syrup.

You could make it super fun and add chia seed whipped cream!

I can’t wait for you to try these out at home and let me know what your think!

This was my first try and I can’t wait to begin testing out more recipes in the near future.

Paella!

My husband and I love to spend time together cooking and experimenting with new recipes. We first tried out this paella recipe over my birthday in April, and have made it several time since… fine tuning it to our liking each time. Today I am sharing the recipe with you!

Ingredients:

2 tablespoons olive oil

1 TBSP paprika

2 tsp dried oregano

Salt and pepper to taste (approx. a pinch of each)

2 pounds of chicken thighs - wash, trim and cut into 2 inch pieces

4 TBSP of grapeseed or avocado oil (divided up)

3 cloves of garlic, dice and crush

1 TBSP crushed red pepper flakes (less depending on how much spice you like)

1 pinch of saffron threads

1 bay leaf

1/2 bunch (1/2 bag) of flat leaf parsley, finely chopped

1 quart (32oz) low sodium chicken broth OR bone broth

2 cups of uncooked white rice (brown rice is a healthier substitute)

1 sweet onion, diced

2 lemons, zested

1 red bell pepper, chopped

1 pound chorizo sausage (casings removed and crumbled

• we use vegan chorizo from Trader Joe’s and it’s incredible, highly recommend this substitute 

1 pound of shrimp, peeled and deveined

• we have used the seafood blend from Trader Joe’s as a substitute for this previously and it’s another great alternative

Directions:

1. In a medium bowl, mix together 2 tablespoons oil, paprika, oregano, and salt and pepper. Stir in your chicken pieces and coat with seasoning. Cover and place in refrigerator.

2. Heat 2 tablespoons oil in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Continue cooking and stirring to coat all the rice with oil, about 3 minutes. Add saffron threads, bay leaf, parsley, chicken broth, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

3.  Meanwhile, heat 2 tablespoons oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and chorizo; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. *always make sure your chicken is cooked to an internal temp of 165°

4. Spread rice onto your serving tray or bowl. Add meat and seafood blend to the top.

recipe modified from allrecipes.com paella recipe