Chicken and Lime Soup

The new year is here and I am trying to help you keep to your resolutions with this unique but delicious Chicken and Lime Soup! The soup is fresh and chocked full of great veggies! Serve with cubed avocado or chips to make a meal! 

This soup is gluten free and dairy free which makes it a crowd pleaser for all! It's also Whole30!

Chicken Lime Soup #glutenfree #dairyfree
print recipe
Chicken and Lime Soup
Flavorful, fresh chicken soup!
  • 1 T olive oil
  • 1/2 yellow onion, diced
  • 2 celery stalks, diced
  • 1/2 carrot, thinly sliced
  • 1/2 fresh jalapeno, minced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 t Italian seasoning
  • 2 roma tomatoes, diced
  • 1 quart chicken stock
  • 1 pound boneless, skinless chicken breast, cubed
  • 2 scallions/green onions, minced (green and white parts)
  • 1/4 C fresh lime juice (2-3 limes)
  • Fresh cilantro, chopped (optional)
  • Salt and Pepper
1. In a stockpot, heat oil. Add onion, celery, carrot, and jalapeno. Stir, season with salt and pepper. Cook, stirring, for 5 minutes. 2. Add garlic, bay leaf, and Italian seasoning. Stir and cook for 1 minute. Add tomatoes and stir. Add chicken stock, bring to a boil.3. Once boiling, add chicken and season with salt and pepper. Stir and cook for 10 minutes over medium heat. 4. Add green onion and lime juice. Cook for 1 minute, stirring. Season with salt to taste. Remove bay leaf before serving. 5. Serve with cilantro. Also great with cubed avocado and tortilla chips. As with most soups, this is best if made a day ahead.
Prep time: Cook time: Total time: Yield: 4-6 servings

P.S. Sweet recipes coming your way! If you have any suggestions, please let me know!

Listening to: Max Frost

chicken and lime soup #glutenfree #dairyfree

Small Batch Granola

I love granola. It is filling, tasty, crunchy, and flavorful. But when I was in high school I realized it was a very caloric snack with a very small serving size and backed away from it. In college, before my pancake phase, I got into making weekly batches of granola to make little parfaits or greek yogurt, berries, and granola. I realized that in smaller servings, paired with healthy ingredients, it was the perfect breakfast, especially for an on-the-go student.


 This granola is simple but delicious. The health factor is bumped up by adding flax seed meal and uncooked quinoa for additional crunch and protein. Flax seed meal is more nutritious than whole flax seeds because they have to be ground in order to get their nutritional benefits. Flax seed meal ensures that they are ground and doesn't rely on chewing. Also, the granola happens to be vegan, which always is a great bonus!

print recipe
Small Batch Granola
A simple mixture perfect for yogurt or milk.
  • 1 C old fashioned oats
  • 1/4 C slivered almonds (or other nut)
  • 1 T maple syrup
  • 2 T coconut oil
  • 3 T craisins (or other dried fruit)
  • 1 T flax seed meal
  • 1 T quinoa (uncooked)
  • Pinch of salt
1. Preheat oven to 300 F. 2. Line a rimmed cookie sheet with parchment paper. 3. In a bowl add all ingredients and mix together with hands.  4. Spread evenly on parchment paper. Bake for 5 minutes. Turn cookie sheet around and bake for another 5-10 minutes. Granola should be slightly browned and fragrant. Cool completely on cookie sheet. Place in air tight container for up to 10 days. 
Prep time: Cook time: Total time: Yield: approximately 1 1/2 cups

Some ideas for enjoying granola:

  • By itself (duh)
  • Topping yogurt and fruit
  • Eaten like cereal with milk
  • Cover a smoothie bowl with some
  • Sprinkle on top of pancakes before you flip them for a crunchy addition
  • Throw into your hot oatmeal for a texture change
  • Top a spoonful of peanut butter with some for a quick protein filled snack
  • Sprinkle some on top of muffins before baking them for a streusel like topping

Banana Pancakes

These pancakes are one of those rare breakfast items that are filling, flavorful, satisfying, and healthy! I developed this recipe in college and made the batter every Sunday my senior year so I could enjoy pancakes every morning. While the batter came to room temperature, I would make some french press coffee (I was too cheap to buy a coffee maker) and heat the skillet. In no time I would have an incredible breakfast waiting for me and off to class I would go. 

They have now become a treat I make when I am at my mom's house! The batter holds up for a week and is a total crowdpleaser. People will want seconds!

print recipe
Banana Pancakes
Healthy, hearty, and full of flavor, these pancakes will please a crowd! Batter needs to sit in fridge overnight so make the night before!
  • 1/2 C old fashioned oats
  • 1/2 C almond meal
  • 1 T flax seed meal
  • 1 T honey
  • 4 eggs
  • 1 ripe banana
  • Coconut Oil
1. In a food processor blend the oats, almond meal, and flax seed meal until finely ground.  2. Add the honey, eggs, and banana. Blend until banana is smooth. Scrape down sides and blend again.  3. Move batter to an airtight container and place in the fridge, batter will be thin. Leave in fridge overnight. 4. To cook: take batter out of fridge and leave out for a half hour to bring to room temperature. Heat two teaspoons of coconut oil in a large skillet over medium high heat.  5. When oil is hot, place a 1/4 cup of batter in the oil and cook until little bubbles appear, flip over and cook until browned.** 6. Cook 3 at a time. Serve immediately with syrup, berries, or whatever else floats your boat.  *The honey is optional but really helps add sweetness to these little guys. **This step can be difficult because the oil can't be too hot or cold or the pancakes will cook to quickly and burn or too slowly and not become crispy. I sometimes test a little batter to see if it reacts to the oil at all. It should lightly sizzle when dropped in the pan. 
Prep time: Cook time: Total time: Yield: 9 pancakes

These are gluten free is you use gluten free oats or have no issue with oats.