Coconut Chicken and Cauliflower Soup


I can not believe this soup is healthy!!!  It is SO creamy, filling, and delicious.  I actually came up with this recipe by majorly changing  up the recipe linked to the following pin.


This links to a recipe for cheeseburger soup.  After looking it over, I made a bunch of substitutions (cauliflower for potatoes, water for chicken broth, chicken for ground beef, olive oil for butter, brown rice flour for white flour, coconut milk for milk, and goat’s milk cheddar for processed cheese).  Lots and lots of substitutions to make this soup really healthy, but I swear you would not know this is healthy when you eat it – like I said, DELICIOUS!!!



  • 1.5 lbs boneless and skinless chicken breast
  • 2 Tbs. olive oil
  • 1 large head cauliflower cut into florets
  • 1 small red onion, chopped
  • 1 cup carrots, chopped
  • 2 stalks celery, chopped
  • 3 cups water
  • 1/2 tsp. garlic granules
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1/4 cup brown rice flour
  • 2 cups or 1 can light coconut milk (make sure the can is BPA free)
  • 2 cups shredded goat’s milk cheese of your choice
  • sea salt and pepper for seasoning


1.) Drizzle the olive oil over the bottom of your slow cooker.  Add the chicken, followed by the cauliflower florets, red onion, carrots, and celery.  Top with water, garlic granules, basil, parsley, and brown rice flour.  Then, pour the coconut milk over top of everything.  Stir to mix.


2.) Cook on high for 4 hours (or on low for 6-8 hours).  After this time, open the top of the slow cooker and use two forks to shred the chicken (it will shred very easily).  Add the cheese and stir to mix completely.  Close the top and cook for an additional 30-45 minutes.


3.) Stir again, and then use a ladle to transfer to bowls.  Season with sea salt and pepper, as desired.



Now get ready to have your socks blown off!  This is now, by far, my favorite soup!  Enjoy! 🙂

Magic Chicken Soup


Winter is definitely in full swing!!!  For winter lovers like myself, this is fantastic news!  The only downfall is that the winter season also marks the beginning of cold and flu season.  YUCK!  Anyone that has suffered through a cold or the flu knows how miserable it can be.  I’ve got good news though!  One of the most natural and effective remedies for these ailments is good old chicken soup!  The following pin links to a site that explains the benefits of chicken soup in helping colds and flus.


Studies have shown that an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine.  This drug is used in the treatment of colds and bronchitis!  Also, common ingredients such as garlic and vegetables have bacteria and virus fighting properties that can aid in fighting a cold or flu.  On top of these things, the steam that we inhale while eating a nice hot bowl of chicken soup can help to clear up sinuses and just make us feel more comfortable in-between all our sniffling and sneezing!

I’m going to share my magic chicken soup recipe with you all.  Anytime I feel under the weather, I make a big batch of the chicken soup, and it always helps!  It’s an incredibly simple soup, but that’s one of the reasons that I like to make it when I’m not feeling well. It’s easy!  Nobody wants to be slaving away over the stove when they feel sick.  The taste is amazing, and it feels like a hot bowl of hug.  It’s that comforting!



  • 1.5 lbs. of boneless skinless chicken breast
  • 2 cups of celery, chopped
  • 1 large red onion, chopped
  • 1.5 cups of carrots, chopped
  • 4+ garlic cloves, minced (the more the better if you’re under the weather)
  • 1/2 tsp. garlic powder
  • sea salt, to taste
  • 1 Tbsp. olive oil


1.) Bring a large pot of water to a boil.  Add the chicken breasts and cook for 45 minutes.  When done, take the chicken breasts out of the water and set the water you used to cook the chicken in aside.  Once the chicken has cooled some, cut into small bite size pieces.


2.) In another large pot, heat the olive oil over medium heat.  Add the onion, celery, and carrots.  Cook for about 10 minutes, until the vegetables begin to soften.


3.) Add the chicken pieces, garlic powder, and sea salt.  Stir to combine.


4.) Pour the water that you cooked the chicken in into the pot until it just covers the chicken and veggies.


5.) Bring to a boil, then reduce heat, and let simmer for 10 minutes.  Transfer to a bowl, and enjoy it’s healing powers!


Ahhh, a big bowl of hug!  Enjoy! 🙂

Lentil, Chicken, Vegetable Soup

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This. Soup.  Yum.  This is a really hearty soup, and serves as a perfect warming and filling meal!  I got the idea for this soup from the following pin.


I changed it up quite a bit though.  Mainly, because, I don’t eat white potatoes, and I normally replace them with turnips or rutabaga, but when I went grocery shopping, they had none of these!!!  So, I opted  for butternut squash to replace the potatoes.  I also added chicken for a bit more protein.  Lastly, instead of canned fire roasted tomatoes, I made my own roasted cherry tomatoes.  Oh!  And I forgot to add the spinach at the end (whoops!), so my soup doesn’t contain spinach.  The result?  Pure bliss!  This is the perfect fall/winter meal to leave you completely satisfied while really packing in the nourishment for your body!



  • 1 pint cherry tomatoes
  • 2 Tbsp. olive oil, divided
  • 3 Tbsp. Apple cider vinegar
  • 2 Butternut Squashes, chopped
  • 1.5 lbs. chicken breast, boiled and torn into bite size pieces
  • 3 carrots, chopped
  • 1 red onion, chopped
  • 1 cup green lentils, prepared as described on the package
  • 1 tsp. garlic powder
  • 4 cups chicken broth
  • sea salt, to taste


1.) Start by preparing your tomatoes.  Preheat the oven to 400 degrees.  Wash your cherry tomatoes, then place on a baking sheet.  Drizzle with 1 Tbsp. olive oil and sprinkle with the apple cider vinegar.  Place in the oven and bake at 400 degrees for 25 minutes.

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2.) While your tomatoes are cooking, prepare your other veggies (chopping) and your chicken (boil and tear into pieces).

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3.) In a large pot, heat the remaining Tbsp of olive oil over medium heat.  Add the onion and carrots and cook for 5-7 minutes until the onions are tender.  Add all the other ingredients to the pot, increase the heat to high and bring to a boil.  Reduce heat and simmer until the squash is tender (about 10 – 15 minutes).

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4.) Transfer to a bowl, season with sea salt and serve.

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Delicious!  Enjoy! 🙂

Slow Cooker Chicken Kale Soup

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Yes, I am posting ANOTHER slow cooker soup recipe – sorry, I can’t help it!  The slow cooker recipes are so easy, and soup is so delicious and incredibly easy to make really healthy without sacrificing flavor.  This recipe, in particular, is packed full of kale and quinoa – both are incredibly healthy ingredients!



These two ingredients, along with all the other healthy ingredients in this soup, make this soup a huge winner in my book!



  • 3 large boneless skinless chicken breasts (raw)
  • 1 medium yellow onion, chopped
  • 1 cup chopped celery
  • 3/4 tsp. garlic powder
  • 3/4 cup dry quinoa
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 7 cups homemade chicken broth
  • 1 (15.5 oz) can Cannellini beans, drained and rinsed – make sure the can is BPA free
  • 4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice
  • Sea salt, to taste
  • Olive oil


1.) Drizzle the bottom of your slow cooker with olive oil.  Add the chicken breast, then the onion and celery, garlic powder, thyme, rosemary, and chicken broth.  Cook on high for three hours.

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2.) After cooking for three hours on high, add the quinoa, then cook on low for 1 hour.

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3.) Use two forks to tear the chicken apart into bite size pieces – it should come apart easily.  Rinse your beans and add them to the slow cooker.  Cook for another 30 minutes on low.

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4.) Add your kale to the slow cooker and cook for an additional 10-20 minutes on low till the kale is at the consistency you desire.

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4.) Ladle into bowls, and season with sea salt.

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Enjoy! 🙂

Slow Cooker Chicken Vegetable Stew

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We’ve been getting a lot of rain in Louisville, and that means cozying up with a good book, and a delicious bowl of soup!  Yay!  I got the hankering for chicken vegetable soup from the following pin:


I didn’t want to have noodles in my soup, and I wanted more vegetable.  Lastly, I wanted to make something in my slow cooker — less work, yes, please!  So, I piled some chicken, a bunch of veggies, and some spices into my slow cooker, and ended up with a deliciously warming chicken vegetable soup that is PERFECT for a rainy day!  YUM!



  • 1.5 lbs boneless skinless chicken breast
  • 1 Tbsp. olive oil
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 red onion, chopped
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 3 tomatoes, chopped
  • 4 cups chicken broth
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. sea salt
  • 1 bay leaf


1.) Pour the olive oil into the slow cooker, then add the chicken breasts.  Top with the celery, carrots, onion, peas, green beans, and tomatoes.

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2.) Add the chicken broth, garlic powder, thyme, sea salt, and bay leaf.  Stir to combine.

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3.) Cook on high for 4 hours.  Open lid, and use two forks to shred the chicken – it should just fall apart very easily.  Stir to mix well, then cook for an additional hour on low.

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4.) Ladle the stew into bowls and serve.

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Enjoy! 🙂