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When I was growing up, every single halloween, my mom would make me and my sister have a big bowl of split pea soup before going trick or treating.  I am extremely blessed to have a mom who raised me eating very healthy foods – of course, I didn’t know that at the time, and like most kids, I wanted junk food, but I am SO thankful now!  Filling us up on healthy food helped to prevent us from overdosing on trick or treat candy later (even though we still usually overdid it just a bit :-/ ).  Split pea soup is perfect for this as the split peas are legumes and contain tons of fiber which is very filling and satisfying!  You can see some of the other health benefits of split peas on the following pin:


  • Lowers cholesterol levels
  • Reduces cancer risk
  • Regulates blood sugar levels
  • Reduces sulfite sensitivity
  • Improves heart health
  • Promotes weight control
  • Heals digestive disorders

Well, I guess it’s true when they say “Mother knows best”, because my mom was spot on with giving us split pea soup prior to trick or treating!  It’s SO good for you!  Not only that, but it is now a tradition for me to have split peas soup every halloween, so she instilled a healthy tradition in me!  (Side note – in case you can’t tell – I LOVE my mom!)

So, with halloween being this Friday, I am going to share my split pea soup recipe with you all!  It’s really easy and extremely good for you.  It’s also really tasty – so that’s a plus! 😉



  • 2.5 cups dried split peas, rinsed and picked over
  • 5 cups chicken broth
  • 5 cups water
  • 1 Tbsp. olive oil
  • 1 large red onion, chopped
  • 2 cups of chopped carrots
  • 2 cups of chopped celery
  • 1/2 tsp. garlic powder
  • 2 bay leafs
  • 1 Tbsp. oregano
  • 1 handful of chopped parsley
  • 1/4 cup lemon juice
  • sea salt


1.) Chop your onions, carrots and celery and set aside.

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2.) Rinse and pick over your split peas.  Set aside.

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3.) Heat the olive oil over medium heat in a large soup pot.  Add the onions and cook for about 5 minutes till the onions begin to sweat.

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4.) Add the broth, water, carrots, celery, garlic powder, oregano, bay leafs, and parsley to the pot.  Bring to a boil.

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5.) Once the pot has come to a boil, reduce the heat, and let simmer, partially covered, for 75-90 minutes.  Stir every 15 minutes or so.

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6.) When cooked to desired consistency, add the lemon juice and sea salt (to taste).  Ladle into bowls and serve.

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Feel free to start a tradition of your own with this soup – it makes for a delicious tradition! Enjoy! 🙂



It’s officially the week leading into Halloween, and you know what that means – TREATS!!!  Each year, during this week, I make plenty of healthy “treats” to keep me away from the unhealthy treats!  Today, I made a batch of my healthy granola bars and I made these AWESOME pumpkin doughnut holes that I got the idea for from this pin


I used the same basic recipe, but I had to improvise for some of the spices because I didn’t have any Allspice.  I used all pumpkin instead of pumpkin and carrots.  I used less honey and added a bit of stevia, and I also used coconut oil in place of the butter for the topping (glaze).  These turned out SO good, and the ingredients are all good for you!  Here are some of those ingredients with their benefits

Coconut Oil: Don’t get me started – the list of health benefits of coconut oil is so extensive that it would take a whole other post for me to list them all, but a few of those benefits include the following

  •  powerful medicinal properties
  • aids in weight loss
  • increases energy
  • contain laurie acid which fights bacteria, fungus, and viruses
  • improves cholesterol levels which may help to prevent heart disease

Coconut Flour:

  • gluten free, so it is great for people with gluten sensitivities
  • rich in dietary fiber
  • contains beneficial fats
  • safe for diabetics
  • packed with protien


  • helps lower bad cholesterol
  • antifungal properties
  • reduces the proliferation of leukemia and lymphoma cancer cells
  • the scent of cinnamon alone can boost cognitive function and memory
  • aids in relieving headaches and migraines


  • brain tonic
  • pain relief
  • indigestion relief
  • aids in detoxing the liver and kidneys
  • aids in sleep

Ground Cloves

  • antiseptic and germicidal properties
  • relieves indigestion
  • anti-inflammatory properties
  • anti-oxidant properties
  • aids in relieving arthritis pain


  • keeps eyesight sharp
  • aids in weight loss
  • may reduce cancer risk
  • immune booster
  • aids in restoring the body’s balance of electrolytes after a hard workout

As you can see, these “treats” are actually quite good for you!  Pair them with a glass of freshly juiced honey crisp apples  and ginger, and you’ve got a perfect healthy autumn snack!  YUMMY!



  • 1/2 cup coconut flour, firmly packed
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon for doughnut holes and about 1/2 tsp. cinnamon for the topping
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • pinch of stevia to taste
  • 3 eggs
  • 1 cup cooked pumpkin (canned pumpkin is fine – just make sure the can lining is BPA free)
  • 1/3 cup coconut oil for the doughnut holes, 1 Tbsp. coconut oil for the topping
  • 2 Tbsp. honey for the doughnut holes, 1 Tbsp. honey for the topping
  • 1 teaspoon alcohol free vanilla


1.) Preheat the oven to 325 degrees.

2.) In a large bowl, combine the dry ingredients (coconut flour, sea salt, cinnamon, nutmeg, cloves, and stevia)


3.) In another bowl, combine the eggs and pumpkin and mix with an electric hand mixer, food processor, or blender till combined completely.  In a medium saucepan, heat the 1/3 cup coconut oil, 2 Tbsp. honey, and vanilla over low heat until completely melted.  Combine the two mixtures together and mix well.


4.) Add the liquid mixture to the dry ingredients and combine using an electric hand mixer for 1-2 minutes.


5.) Let the dough sit for about 5 minutes giving the coconut flour a chance to absorb the liquids.  While the dough is sitting, grease a mini muffin tin with coconut oil, then sprinkle a bit of coconut flour in the bottom of each cup.


6.) Form balls from the dough (about 2 Tbsp. worth of dough each), and drop each ball into the tin.  This recipe should make about 18 balls.  Bake in the oven for 20-25 minutes at 325 degrees.


7.) While the doughnut holes are baking, prepare the glaze by combining 1 Tbsp. honey, 1 Tbsp. coconut oil, and about 1/2 tsp. cinnamon in a sauce pan.  Heat over low heat till melted completely and mixed together completely.


8.) When the doughnut holes are done baking, remove from oven, and drizzle about 1/4 tsp. worth of glaze over each ball immediately.  The topping will melt into the doughnut hole – yummmmm!


9.) Use a spoon to remove the doughnut holes from the muffin tin.  Allow to cool before eating.


Yes, it’s true – doughnut holes that you can feel good about putting in your body – delicious and nutritious!!!  Enjoy! 🙂