Spicy curry chicken soup

Savory Dishes, Soups


This spicy curry soup is so flavorful and perfect to cozy up with on a cold day!


  • 32 oz of chicken broth
  • 8 rainbow carrots or regular carrots
  • 1 whole yellow onion
  • 1 cup of shredded or chopped rotisserie chicken
  • 4 tablespoons of curry powder
  • 1 tablespoon of chipotle seasoning
  • 2 cups of kale
  • 1 tsp of garlic powder
  • Salt to taste i.e to your liking
  • 1 tsp of pepper
  • Tablespoon of olive oil


  • Set stove top to medium high heat
  • Chop onion
  • Slice carrots lengthwise and then into half-halfmoons
  • Saute onion and carrots together
  • Add all seasonings and stir well
  • Add all of the chicken broth to the pot
  • Chop or shred rotisserie chicken and set aside
  • Let the soup simmer for 30 minutes to concentrate all of the delicious spices and flavors
  • Stir ocasionally
  • Add chicken and kale to the soup
  • Let simmer for about 10 more minutes
  • Serve with a nice crunchy french bread

Gobble this up and watch christmas movies! Then eat all of the cookies. New chewy molasses recipe coming next!


Rosemary & honey roasted rainbow carrots

Savory Dishes

This side dish is perfect for the holidays! These carrots are spiced and roasted until tender and sweet. Enjoy!


  • 1lb or one 1/2 of a bag of rainbow carrots or regular carrots
  • 3 sprigs of rosemary
  • 2 tablespoons of honey
  • 2  teaspoons of cumin
  • 1 teaspoon of cinnamon
  • A pinch of salt and pepper
  • 2 tablesppons of olive oil


  • Pre-heat oven to 425 degrees
  • Cut the ends of of each carrot
  • Remove rosemary leaves from the stem
  • Finely chop 1 sprig of rosemary
  • Slice the thicker carrots in half
  • Pour olive oil over carrots until well covered
  • Sprinkle in salt and pepper
  • Drizzle honey onto the carrots
  • Sprinkle cumin over carrots
  • Sprinkle the cinnamon
  • Sprinkle chopped rosemary onto the carrots
  • Give that bowl a stir or a toss to coat the carrots in all of the spices
  • Place carrots on a sheet pan with remaining whole sprigs of rosemary.
  • Roast at 425 degrees for 20-25 minutes


Fruit smoothie bowl

breakfast, Snack


This is when we are supposed to get healthy right? Right before the holidays begin? Ok great , that was my plan. Here is an easy as pie recipe, so at the holidays you can eat all of the pie that you want!


  • 1/2 cup of chopped mango
  • 1/2 cup of chopped pineapple
  • A handful of rasberries
  • 1/2 of a banana
  • 4 Tablespoons of peanut butter
  • 2 Tablespoons of chia seeds
  • 1 Tsp of cinnamon
  • Add water as needed for smoothness


  • Chop mango and pineapple
  • Slice banana into coin sized pieces
  • Add all ingredients to a blender (Vitamix, nutribullet, cuisinart,ninja)
  • Blend until medium a thickness and smoothness consistency occur
  • Pour into a bowl
  • Top with bananas, chia seeds and raspberries
  • Also tasty with a drizzle of honey!

Sautéed garlic-soy sauce shishito peppers


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These tasty peppers are a perfect snack and can be made in no time! Be careful, sometimes they can be spicy. But very delicious!


  • 1 cup of shishito peppers (I found these at trader joes)
  • 1 Tablespoon of olive oil
  • 1 Teaspoon of salt
  • 3 cloves of garlic
  • 1 Tablespoon of soy sauce


  • Set stove top heat to medium-high
  • Mine garlic cloves
  • Place peppers in bowl, drizzle with olive oil
  • Sprinkle with salt
  • Sprinkle with minced garlic
  • Cook for 3-4 minutes, occasionally tossing
  • Pour soy sauce over peppers while cooking
  • They are finished when they are blistered, not burnt

Success! Flavorful shishito pepper snack complete!

Garlic & ginger seasoned fries with hot honey!

Savory Dishes

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This dish is perfect for a rainy night in or for date night! Simple crispy sweet potato fries , a yummy fried egg and a hot honey dipping sauce!


  • 2 Japanese sweet potatoes
  • 1 egg
  • 1 Tablespoon of garlic powder
  • 1 Tablespoon of ginger powder
  • 1/3 cup of chopped green onions
  • 4 Tablespoons of honey
  • Desired amount of hot sauce
  • Olive oil
  • Pinch of salt


  • Pre-heat oven to 400 degrees
  • Cut sweet potatoes into wedges
  • Place wedges in a bowl
  • Drizzle with olive oil

Toss the wedges in the oil, sprinkle with salt

  • Continue to toss while adding ginger and garlic powder to the wedges
  • Place on a baking sheet
  • Bake for 25 minutes at 400 degrees, or until crispy and golden brown

Fried egg:

  • Set heat to medium
  • Drizzle oil in the pan
  • Crack egg into the pan
  • Let the egg cook until the whites are solid and the yolk is a tad bit runny
  • Chop the green onion and set aside

Hot honey:

  • Place 4 tablespoons in a bowl
  • Add hot sauce and mix together

Once the fries are done, place them on a plate followed by the egg. Sprinkle with green onion. Break the yolk for an extra saucy dish. Drizzle with hot honey or dip the fries! Who says fries for dinner aren’t a thing?! Enjoy!

Cinnamon roasted Acorn squash

Savory Dishes

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It’s squash season! This dish is perfect as a side for family dinner or just a snack! It is sweet and creamy, wahoo for fall recipes!


  • 1 whole acorn squash (shaped like an acorn) (Usually green)
  • 2 Tablespoons of cinnamon
  • Pinch of salt
  • Tablespoon of olive oil


  • Pre-heat oven to 400 degrees
  • Split the squash in half, through the equator
  • Spoon out the seeds
  • Cut length wise into desired size
  • Place squash in a bowl and drizzle with olive oil
  • Sprinkle with a solid amount of salt and the Tablespoon of cinnamon
  • Spread out on a baking sheet
  • Bake for 20-25 minutes at 400 degrees

Garlic coconut cream sauce:

  • 1 can of coconut milk
  • 3 cloves of garlic
  • Sprinkle of cinnamon


  • Pour half of the coconut milk in a bowl
  • Mince garlic
  • Add minced garlic to coconut milk
  • Add salt and pepper to taste
  • Garnish with a sprinkle of cinnamon

Once the squash is finished, put it on a plate and enjoy! Don’t forget to dip the squash in the tasty garlic coconut sauce. Its delicious!

Pumpkin chocolate chip donuts! Biscoff topping & bourbon marshmallow frosting!

Baked Goods

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First off, try not to drool!

These are perfect for fall! Pumpkin and chocolate donuts with a marshmallow bourbon frosting and a biscoff cookie crumble. How could you not love these? Don’t worry, they aren’t as complicated as they sound!

This recipe can easily be made into a pumpkin loaf (loaf pan) or some yummy pumpkin muffins! (Muffin pan)


  • 1 and 3/4 cup of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 3/4 teaspoon of salt
  • 2 eggs
  • 3/4 cup of sugar
  • 1/2 cup of brown sugar
  • 1 1/2 cups of pumpkin puree (fresh or canned)
  • 1/2 cup o vegetable oil
  • 2/3 cups of semi-sweet of chocolate chips


  • Pre-heat oven to 350 degrees
  • Spray the donut pan with non stick spray. Or a loaf pan or a muffin pan .
  • In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt together .
  • In a separate bowl, whisk together the eggs, sugar and brown sugar (wet batter).
  • Next whisk in the pumpkin and the oil into the ‘wet batter’.
  • Pour the wet batter into the dry mixture, mix together.
  • It will be a little lumpy and that’s ok, gently fold in chocolate chips.
  • Pour into the donut pan until batter is gone.Bake at 350 degrees, 20-25 minutes.
  • Loaf pan, 350 degrees, 1 hr.
  • Muffin pan, 350 degrees, 30-35 minutes.

Marshmallow bourbon frosting


  • 1 pack of cream cheese
  • 5 marshmallows
  • 3 Tablespoons of butter
  • 3 oz of bourbon


  • Melt the butter on low heat
  • Add cream cheese until fully melted, continue to stir
  • Add marshmallows until melted, continuously stirring
  • Add bourbon, still stirring
  • Place in a bowl and set aside.
  • Crush biscotti cookies in a bowl, I crushed them with a can.

Donut decoration:

  • Take donuts out of the pan
  • Place face down in the frosting and then face down in the crushed biscoff cookies
  • Do this to all of your delicious donuts, enjoy!