Easy Chicken Soup: Boyfriend Approved

I made this simple soup from a few ingredients I had around the house and chicken bond broth I made. I used ingredients I had on hand so feel free to substitute if you feel it will make use of the things in your house! My boyfriend loved this soup and so did I…so simple! You can’t ask for much more.

Ingredients
4 cups chicken broth
2 stalks celery, chopped
2 carrots, peeled and chopped
1 1/2 c cauliflower, chopped
1/2 white onion, chopped
2 boneless, skinless (you can do it yourself, I did! the bones were actually used in the making of the broth) chicken breasts, cubed
1 tsp. minced fresh rosemary
a leaf or two of fresh sage
salt and pepper to taste

Directions

Bring the broth to a boil and then add the ingredients all chopped up into it.

Let it cook on medium low for about 30 minutes, until the chicken is cooked and the vegetables have reached desired texture.

If necessary add extra water (or broth if you have it) to increase amount of liquid.

Enjoy this comforting and healthy soup.

Serves 3 – 5, depending on size of chicken breasts.

 

This is something great to have on one of those winter days where you just feel off. Trust me, it will help!

Sautéed Rainbow Chard with Sundried Tomatoes and Dried Pear

This dish is something I ate before I started the 21 day sugar detox. It does include dried pears so it’s no good right now! It is really tasty at any other time though. The sweetness of the pear contrasts the saltiness of the sundried tomatoes and the bitterness of the greens quite nicely.

in the beginning

 

Sautéed Rainbow Chard with Sundried Tomatoes and Dried Pear
Serves 2

Ingredients
1 tbsp. coconut oil
1 bunch rainbow chard, washed
2 – 3 sundried tomatoes, oil drained & chopped
Hawaiian seasoning  (make sure it doesn’t have any nasty ingredients! mine includes sea salt, cracked pepper, ginger, garlic, pink salt)
2 – 3 pieces dried pear, chopped into bit size chunks

 

Instructions
Chop the rainbow chard into small pieces and remove the very end of the stem where it is hard.

Melt the coconut oil in a frying pan over medium heat.

Add the chopped rainbow chard into the pan and cook it until it starts to wilt.

Add the tomatoes and pear and continue cooking until nicely wilted and soft.

 

I served mine beside a home made sausage that I made from this recipe.

Getting there but the leaves are still a bit big for my liking

That’s the stuff!!! Yum. There is actually enough for 2 people in the above photo.

Easy Roasted Vegetables

I looooove roasted veggies! They are pretty easy to make and its really nice to have yummy options on hand when you are in a pinch! Which I am quite often it seems. Not even kidding, 2 nights ago my boyfriend said this to me: “Who the hell makes chicken legs at 2 in the morning?!”

And I literally woke up early today so I could go to the grocery store, make a slow cooker spaghetti sauce, workout, and get ready for work. I do work at 11 though, don’t worry, I wasn’t up at 2 am!

Anyways, back to the vegetables!

Easy Roasted Vegetables
Ingredients
As many root vegetables as you like! I used:
2 parsnips
1 zucchini
some grape tomatoes
mini artichokes
Carrots
sweet potato
Cauliflower
onion

Butter
Spices (pepper, salt, rosemary, thyme, etc)

—–

Preheat oven to 350 degrees.

Toss your vegetables in a roasting dish (i put in tinfoil for easy clean up) and pour about 4 tbsp of butter over them.

Sprinkle with spices and mix it all up!

If you are using less tough vegetables such as tomatoes and zucchini, I suggest throwing them in about halfway through your cooking time. You can flip the other vegetables and add the delicate ones in at the same time!

Cook for about an hour, and enjoy :)

This is a great way to use up random vegetable leftovers you might have in your cupboard and fridge! I can’t wait to make more actually.

PS. The sugar detox is going well so far! Day 1 was a success :)