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Quick and Easy Breakfast

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This recipe just came to me this morning while I was out in my garden picking broccoli. I am so in love with fresh broccoli, there is nothing like it. If you ever get the chance to grow your own do it or pick some up at your local farmers market.

For all of the recipes that I post on this blog  I only use FRESH fruits and veggies. You can absolutely use frozen if you like, but when you can use fresh, because fresh is always best. We also use  farm fresh eggs, we stopped buying eggs from the grocery store about three years ago and for a couple of reasons, one they taste so much better, you know where they come from, it helps support local farmers and you can read more about it here. Let’s get cooking…..

1/2 TBS Kerrygold Butter, Coconut Oil or Ghee

1 Small Garlic Clove

1/2 cup Fresh Broccoli

1/2 cup Chopped Zucchini

1/2 cup Crimini Mushrooms

1 Chicken and Apple Sausage from Aidelles cut into cubes

2 Farm Fresh Eggs cooked the way you like them

Heat up a medium sized skillet, once heated add the butter or your favorite oil. I start off with the broccoli it is the veggie that takes the longest to cook, then I add the zucchini and then the mushrooms. I set the veggies aside into a bowl and then in the same pan I brown up the sausage, it is already cooked but I like to get a little color and crunchy texture on the sausage. Add the veggies back into the pan when the sausage is to your liking and toss together. Pour mixture back into that same bowl you had your veggies in (no need to dirty another dish) and then cook your two eggs in that same pan (again no need to dirty another pan, less dishes to wash later = winning) . I like mine over medium, and my honey likes his scrambled, both ways are delicious


 Quick Breakfast

Please post in the comments below if you try the recipe and what are your favorite quick and easy breakfast recipes?

Love to you all, Krista


Healing Chicken Soup

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Homemade Healing Chicken Soup

Chicken Soup

One of my favorite meals during the fall and winter months are soups, they are so easy and they taste delicious even more delicious the next day. (One thing that I have learned over the years is my life is a little easier when I can cook one meal and feed myself and others a couple more times during the week) There is just something about a hot bowl of steamy soup on a cool evening, yummy. I can already taste this delicious recipe that I am about to share with you. For the past few days I have been fighting a cold or maybe it’s allergies I am not really sure. Anyways it is making me feel lousy and light headed so it is time to bring out the big guns. I am not one to take medications and I stay clear of going to the doctor’s office by all means. So the only thing left is to eat whole foods and give my body what it needs. In this post I am going to give you two recipes, why you ask, well I want to share as many healing recipes that I can with you and soup just isn’t soup without homemade broth. It has far more nutritional value than any store bought brand, it is loaded with tons of minerals that boost your immunity (the reason I am making this today) It also helps improve your digestive system for it is very gentle and calming to the tummy. Homemade broths are also high in collagen. Ladies and gentleman collagen does wonders for your bones, hair, skin, nails, joints. A couple more things about homemade broths, they simply taste better and it saves you money.

Let’s first get started with making our broth……..

Golden Chicken Stock

1 Roaster Chicken about 3lbs

3 Organic Carrots

3 Stalks of Organic Celery

1 Garlic Bulb

1 Onion

2 Tbs Apple Cider Vinegar

1 Bay Leaf

½ TBS Peppercorns

½ TBS Himalayan Sea Salt

Roughly chop all your veggies and throw them into a stock pot, I usually just cut the garlic and the onion in quarters and throw it in the pot skins and all. Then put in all the seasonings and vinegar (vinegar helps draw out more calcium into the broth so don’t forget this step, you can’t taste it) you can add more or less if you like, then add in your chicken. Fill with water until everything is covered. Bring the broth to a boil and then reduce the heat to low and simmer for around 3-5 hours the longer the better.  Now go do something fun for the next few hours or even take a nap. You can also do this in a crock pot which is great because you do not have to watch it, just set on low and you will have beautiful broth when you return from your adventures.

If using a whole chicken remove it from the broth after it is cooked (juices will run clear when done) and let it cool completely. The chicken should fall off the bone at this point and will be easy to remove from the bones and very easy to shred with two forks.

Now for the Soup…….

1 Whole Chicken

Your Homemade Broth around 8 – 12 Cups

3 Carrots Diced

3 Stalks Celery Diced

1 Small Onion Diced

3-5 Cloves of Garlic

3 Red Potatoes

2-4 TBS Olive or Coconut Oil

1 tsp Poultry Seasoning

1 tsp thyme

1 tsp turmeric

Salt and Pepper to Taste

Wash and dice carrots, celery, onion, potatoes and garlic. Heat your skillet on medium and then add your favorite type of cooking oil, when the oil is heated add the carrots, celery and onion. Saute the three ingredients together just until the onions become transparent, I like mine a bit caramelized so I cook them a bit longer. Then add the garlic. Garlic should be added at the very end just to warm it, when cooked to long it gets extremely bitter and nobody wants bitter garlic in their soup, eww!!

While the veggies are cooking and smelling up the kitchen with greatness I am usually shredding the chicken and adding it to the already heated broth around medium heat. Just before adding the veggies to the broth I like to add all the seasonings and warm them up a little bit about 2 minutes, I feel it helps bring out the flavor of them. After that add your veggies to the broth. You can always add more, less or your favorite seasonings. That’s the wonderful thing about cooking the possibilities are endless.

Now add your potatoes and my secret ingredient 2 TBS of ghee to the pot of golden goodness and in about 30 minutes you will have an amazing healing chicken soup


Pumpkin Pie Oats

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Pumpkin Pie Oats

I am so excited that Fall has finally arrived here in Southern Arizona, the days are still a bit warmer than I would like but the mornings and evenings are simply amazing!! Its the perfect weather for warm comforting but healthy foods. I absolutely love pumpkin in everything from lattes to muffins to soups. Pumpkin is wonderful for both sweet and savory dishes, I have some wonderful recipes to share with you this Holiday Season, did I just say Holiday Season sheeeesh!!!! We will talk about that later for now lets move on to my Pumpkin Pie Oats.

This recipe serves one but you can increase the amounts if you so wish, you will want to share this with your loved ones or maybe not.

1/4 cup Organic Steel Cut Oats
2 TBS Chia Seeds
2-3 TBS Organic Pumpkin
2 tsp Coconut Sugar or REAL Maple Syrup
Ceylon Cinnamon and Freshly Grated Nutmeg to taste
small pinch of salt
2 TBS of Pecans, Almonds or Walnuts

Cook the steel cut outs according to the package instructions, remember these type of oats take a bit longer to cook than rolled oats but feel free to use whatever type of oats you like or have on hand. For this recipe it is completely okay if there is some liquid left in the oats because the chia seeds will soak it right up. After the oats are done I add all the other ingredients and mix it all together and top it with chopped pecans. So simple and so easy. ENJOY!

Please leave me a comment on what pumpkin recipes you would like to see….

Have a Beautiful Day!!!!

Chips & Guacamole

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Hey Everyone….Well since my car accident last Friday I have not been doing all that much especially cooking it’s all been about easy meals lately. So today I was craving something, but I couldn’t figure out what it was that I was craving. I was looking through my fridge (which is pretty empty also because I have not been grocery shopping in over a week) I came across some Ezekial Tortillas and avocados and then thought to my self hmmmm I could make some crispy and crunchy baked chips and homemade guacamole. This is one of my absolute favorite healthy snacks. Avocados are full of protein, good fats and full of vitamins and minerals that help protect against heart disease. You can use avocados for a number of things such as replacing mayo on a sandwich with some avocado, make a raw chocolate pie or a face mask. The possibilities are endless, isn’t nature FANTASTIC!!

Today we are making some yummy guacamole and my version of this desired and popular snack will be without all the processed junk and oils that you would normally buy at the grocery store. ENJOY!!!!

Sprouted Ezekial Chips with Homemade Guacamole


 I started with Ezekiel Sprouted Tortillas, I have been looking into getting a food dehydrator so I can make Raw Sprouted Chips but this is what I had on hand and they are really Yummy!! They have a nice nutty flavor that pairs nicely with other dips such as hummus or salsa. I also love making tacos with these tortillas they have such a great texture and flavor.


 Next I made a mixture to give the chips some nice flavor and that crunch that we are looking for in a chip. I used 2 TBS Organic extra virgin olive oil, Himalayan sea salt, fresh cracked pepper, a little bit of garlic powder and Red Pepper Flakes for some heat.


                   I brushed both sides of the tortillas with the olive oil mixture, cut them into quarters and placed them on a baking sheet.                                     I used six tortillas making a total of 24 chips.

Bake in the oven at 400 degrees for 5-10 minutes. Make sure to flip the tortillas half way through so you can ensure that both sides are crispy. You will begin to smell when they are about done so don’t start a big project while you are waiting for these little babies or they will burn, and we don’t want that when we are hungry!!!


VOILA!!! Sprouted Tortilla Chips, wasn’t that so easy!! Great nutty flavor and they hold up nicely to thicker dips. I encourage you to try these chips at your next party or event. It’s never to late to introduce people to healthier options of snacks that usually are not so healthy.


                                                        The guacamole that I make at home is even easier than the chips and is so good for you.                                                                                                                          I see alot of recipes that add mayo, cottage cheese, sour cream, WHY?                                                                        Well, you will not find any of that here just fresh, raw ingredients. Here’s how to prepare it.

1-2 Ripe Avocados

1 Quarter of a purple onion and jalapeno diced very fine

1 Small Tomato seeded (or it will turn to soup)

1 TBS Fresh Cilantro

Fresh Garlic to taste

Himalayan sea salt and Cracked black pepper to tase

Squeeze of Fresh Lime Juice.

               Cut the Avocados in half. Take out the pit. Scoop out the yummy buttery goodness into a bowl. Dice and cut the pepper, onion,                                   garlic and cilantro. Add the remaining ingredients to the avocado and mix together and now you have a beautiful bowl of                fresh and delicious guacamole.

We like ours chunky so we only mix a little bit.


Chilled Asparagus Soup

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One of my favorite things to eat lately is Purple Asparagus from the farmers market. It is so sweet, nutty, tender and delicious I just can’t get enough of it. It is good for breakfast, lunch and dinner, even a snack. Some of my favorite ways to prepare asparagus is on the grill, or sauteed with peppers, broccoli, onions and garlic with a farm fresh over easy egg on top.



The last time I prepared the above I only used the tips of the asparagus, and I was thinking what I could make with the left over and then I remembered a chilled soup that a friend of mine was talking about so I thought I would try it out. I am so glad that I did because it is soooo good!!!

Chilled Asparagus Soup

This recipe only has a few ingredients, it is super easy, super yummy, and anyone can eat it…. This recipe can be raw, vegan, low calorie, low carb, gluten and dairy free, paleo anything that you desire….


20-30 Asparagus Spears

Half of a Sweet Onion

1 Garlic Clove or more if you like

Water or Chicken Broth

Lime Juice just a small wedge for brightness and freshness

Salt and Pepper to taste

Small pinch of Red Pepper Flakes for some Heat

About 1 Tablespoon of Olive Oil


Optional: Green Onions, Sour Cream, Greek Yogurt, Vegan Sour Cream etc.

My favorite way to prepare this is to saute the onions, garlic, and red pepper flakes, salt and pepper in the olive oil. I am not a fan of raw onion flavor and I like the sweetness that onions have after they are sauteed a little bit. Then put in your blender or food processor with the asparagus and blend together until smooth, it will be a little thick so this is when you will add the water or chicken broth to get the consistency that you desire. DONE!!! See how easy that was!!!!

Chill for about an hour

Pour into Bowls

Squeeze a little lime over the top,

add some green onions and a little greek yogurt and ENJOY!!!


This is the way I like to prepare this, remember you can make this a completely raw vegan soup if you so wish! I do my best to make recipes that satisfy everyone. I am not all raw or vegan but I do enjoy incorporating lots of plant based meals into my diet so you will find a little bit of everything here!!!

Please let me know if you try out this recipe or any others on my blog                                       and leave a comment below

Apple Fritter Quinoa “Oatmeal”

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Hey everyone, for the past week I have been gathering all of my recipes together, making them, and taking photos to share with you. I hope you enjoy them. This recipe was inspired by one of my ultimate favorite things DONUTS!!! I love everything about them especially the dun dun dun Apple Fritter but unfortunately they do not love me back and they are an unhealthy choice, I have weight loss goals that I want to meet, these are an absolute trigger food for me and one is not enough.
The other morning I was feeling a little down and that darn Apple Fritter was the first thing I thought of with a nice cup of coffee mmm. So I came up with a healthier option. This recipe is very satisfying and can be used with any nutrition plan that you choose.

This recipe is four servings, very simple and with only a few ingredients, even better! I find when I prep my meals in advance it helps me stay on track.

4 Apples of your choice cubed
1 TBS of Coconut Oil
4 tsp Coconut Sugar
Pumpkin or Apple Pie Spice
1 1/2 Cups Quinoa
Homemade Almond Milk optional

*First get your quinoa started according to the package instructions, I cook mine just like I would rice.

*Cut, Core and Cube your favorite type of apples. Mine are Organic Fuji or Gala. I left the skin on mine but you are more than welcome to peel it off.

*In a small skillet heat 1 TBS of coconut oil or the oil of your choice. The coconut oil gives you a nice buttery taste and is a much healthier fat option than butter.

*Place the apples in the skillet. I cooked the apples until they were a bit browned, kinda like a fried apple YUM!!!

*Then I add the coconut sugar and the spices, and I like a lot of spice, you can add the spices to your liking. Also the coconut sugar makes a nice little syrup that also can be drizzled over the top of your bowl.

*When the quinoa was done I made 4 one cup portions so I could have it for a quick easy breakfast on the go. Then I portioned the apple the same way it ends up being about a half an apple on each portion.

*I also added a little Homemade Almond Milk about 2 TBS for a little creamy texture. I will blog about this later.

This really was SO delicious, not an Apple Fritter but it did the job and was equally as good. Full of healthy plant based protein to keep me satisfied and energized for a few hours vs. eating a donut and being hungry again in 20 minutes or even possibly going into a whirlwind of eating what ever is in sight and then feeling bad about my food choice…. I am happy I made this!!!

Thanks for stopping by everyone


Roasted Beet Salad

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Roasted Beet Salad

Roasted Beet Salad

This is a Wonderful Salad even on a Cold Evening, Lovely Warm Roasted Beets on top of Crisp Greens, a note of Sweet Tartness from the Citrus, and Delicious Tangy Balsamic… All I can say is YUM!!!


4 or 5 Beets Peeled and Quartered

2 TBS of your favorite Oil (I use Grapeseed, Olive or Cocnut Oil)

Salt and Pepper

You may add other Herbs if you Like…..

Peel and Quarter all the Beets, put in a Baking dish and coat with the Oil of your choice, Season with Sea Salt, Cracked Pepper and Herbs if you choose, put in the oven at 400 degrees for 30 minutes. When the Beets are finished baking let them cool for just a couple of minutes, scoop up a nice Heaping Spoonful and place on top of your Salad.

For the Salad I actually never measure out my Veggies I just use a HUGE Bowl and filler up…..

Baby Kale Mix


Sprouts (a mixture of Arugula, Beet, and Sunflower Sprouts)


Cherry Tomatoes

Fresh Mandarins or Ruby Red Grapefruit

Place all ingredients in a bowl and toss with the Dressing of your choice… My favorite go to light dressing is listed below.

Sweet Balsamic Dressing

1 TBS Sweet Balsamic Vinegar and a little Olive Oil, I also like to use a bit of juice from the Mandarins or Grapefruit, Sea Salt and Cracked Pepper and you have a Simple but Delicious Dressing!!!


And check out on the photo some great reasons to incorporate beets into your diet!!

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