Chickpea & Lentil Soup

Fall says to me it's time for some more soup recipes! I have been playing around with theMediterranean Diet a bit and using more chickpeas, lentils, nuts, etc.  This soup worked well because I had a ton of veggies to use up before we leave for California tonight...FREEZER SOUP!!

Chickpea & Lentil Soup

Ingredients

1 large onion, finely chopped

1 red pepper, finely chopped

4 celery stalks chopped (I always like to use the core for soup and include the leafs for flavor and color)

1 can diced tomatoes

1 can chickpeas drained/washed

1 cup dried red lentils

1/2 lemon juiced

4 cups chicken broth

2 cloves garlic finely chopped 

1 tsp grated ginger (or dried)

1 tbsp cumin

1/2 tsp coriander 

1/2 tsp cinnamon

1/2 tsp turmeric
1/4 tsp cayenne (if you want a bit of spice)

1 tsp Himalayan salt

1 tbsp Coconut Oil

Directions

1. Heat oil in large pot. Add onions, peppers, celery and cook until soft (5 minutes)

2. Add spices and cook for another 3-4 minutes.

3. Add can of tomatoes and cook down 5 minutes.

4. Add lentils, chickpeas and broth. Bring to simmer, reduce to medium low and simmer 20 minutes.

5. Serve and top with a touch of lemon juice!
** I LOVE a dollop of plain greek yogurt on mine!!

Salted Caramel Shakeology

HELLLLLLOOOO TASTEBUDS!

Seriously I love the way Shakeology makes me feel and let's be real, I'm lazy and just want the nutrients in me so I usually just handshake it up and chug it down...today I got funky!

To all you yoga pant, cozy sweater, autumn peeps...cheers to you 😂🍂

SALTED CARAMEL SHAKEOLOGY

1 cup Almond Milk
1 scoop Chocolate Shakeology
1 tsp Pure Caramel Extract
Pinch of Himalayan Salt
5 ice cubes

Blend well and Cuddle Up! 💕🍁

Hummus Devilled Eggs

Quick and Delicious Snack!

Hummus Devilled Eggs 

2 Hard Boiled Eggs
1/2 Blue Container Hummus
1tbsp plain Greek yogurt
1 tsp mustard
Himalayan Salt & Pepper

Cut eggs in half, scoop out middles and mix with ingredients, spoon back into eggs and top with Sriracha!

*21 Day Fixers* 1 red, 1/2 blue

Thai (Coconut) Curry Chicken

I LOVE CURRY! And Thai food! Unfortunately, the coconut milk and the fish sauce can leave this amazing dish a little on the unhealthy side! I decided to try a shot at this favourite dish making it lower in sodium, lower in fat, high in fiber, and still DELICIOUS!

Thai (Coconut) Curry Chicken

Ingredients

1 pound Chicken Breast, cubed

2.5 Cups Coconut Dream milk 

3 Tsp Curry powder

1 tsp Turmeric

1 tsp Himalayan Salt

1 tsp pepper

2 cloves garlic minced

2 peppers (yellow and red), sliced

1.5 cup Zucchini, sliced

2 cup Spinach

1 Tbsp Coconut oil

Directions

1.Heat coconut oil in large pan. Add garlic and stir for 2 minutes. Add chicken and brown.  While chicken is cooking add curry powder, salt, turmeric, and pepper to coconut milk and whisk together.

2. When chicken is cooked, pour curry mixture into chicken and simmer for 5 minutes.

3. Add all chopped veggies and cover for 5 minutes or until veggies and tender crisp.

4. Remove from heat and let sit for 5 minutes.

5. Divide into 4 servings Serve mixture over brown rice or cauliflower rice

ENJOY!

*21 Day Fixers*

1 Yellow, 1 red, 1 green, 1 tsp

*Body Beasts*

3 Vegetables, 1 fat, 4 protein