Thursday, March 30, 2017

THE Best Soup Ever (Spicy Chicken Soup)

Thursday, March 30, 2017
BEHOLD. The best soup I have ever made. It is spicy, satisfying, immune-boosting, and oh-so-mouth-watering. I am not kidding when I tell you that I have made it almost every single week the past 3 months!! This soup is fail-proof and takes little time to actually make. Oh, it also makes a LOT of soup which is awesome because I love leftovers! It lasts up to a week in the fridge.

One of the keys to this amazing soup is the shredded crock-pot chicken. I cook the chicken with bone broth and spices overnight on low (8-10 hours) while I sleep. In the morning, my apartment smells like HEAVEN. I have tried non-shredded chicken but it was not the same. 

This soup is a nutrition bomb. It is loaded with beneficial bone broth which is one of the best foods for our bodies. It contains collagen, amino acids, vitamins and minerals that strengthen our immunity, bones, joints, gut, hair, skin & nails. Talk about a powerhouse! This soup is rich in fiber and protein too, making it so satisfying. Add some avocado on top and BOOM you have the perfect meal. 

So does my boyfriend. And, well, everyone I have ever made it for.
I hope you try it too and love it as much as I do :)


64 oz. (2 cartons) organic bone broth (I use Pacific Foods)

organic boneless skinless chicken breasts

2 cans organic beans of choice (My favorite is a mix of Pinto + White)

16 oz. green tomatillo salsa (I love using this one by Frontera)

2 bell peppers (I like to use a variety for a pop of color)

2 jalepino peppers (leave out if you want less heat)

1 small white onion

4 cloves garlic

1-2 scoops Vital Proteins Beef Gelatin (optional thickener + nutrients)

2-3 tbsp Olive oil

SPICES: Himalayan pink sea salt, black pepper,
cayenne pepper, turmeric, paprika, garlic powder

FOR SERVING: Cilantro, Avocado, Plain greek yogurt (tastes identical to sour cream), Beanitos bean chips or other tortilla chips


1. Cook the chicken in a crock pot overnight or during the day with 32oz (one carton) of the bone broth + all of the above mentioned spices. I prefer to do it overnight on low while I sleep for 8-10 hours because it comes out better for me. I have tried cooking it on high for less time, but it was never as moist or as easy to shred!

2. Shred the chicken with two forks once cooking is done. The chicken should be super moist and fall apart nice and easy! This can be done directly in your crock pot. Once shredded, place the crock pot chicken (and it's broth it cooked in) in the fridge if you're not making the soup right away.

3. Chop & dice the garlic, onion, bell peppers & jalepino peppers

4. Heat the olive oil in a large pot on medium/high heat.

5. Add the garlic & onion to the pot and let cook for several minutes until browned and slightly translucent.  

6. Add the bell peppers & jalepino peppers. Stir the veggies often and let cook so they soften up. Add a splash of bone broth or water if needed to prevent sticking.

7. Rinse and drain the beans. Set aside.

8. Once the veggies are tender and starting to brown, add in the second carton of bone broth + the salsa + the beans + the crockpot shredded chicken (and it's broth)

9. Stir well and let the soup come together and cook for another 10-20 minutes on medium heat. Add 1-2 scoops of beef gelatin if desired and mix well*.

10. Serve with toppings if desired.

*If you do add the beef gelatin, be aware that this naturally thickens its substance when cold. Therefore once the soup is cooled down in the fridge, it will look more solid almost like jello! This is totally fine and actually makes it easier to scoop and serve the leftovers in my opinion. Simply stir it up and heat it back up and it will be soup once again!

Monday, March 20, 2017

Homemade Cashew Milk

Monday, March 20, 2017

I made homemade cashew milk (or any nut milk for that matter) for the first time this past weekend! It was so much easier than I thought, and the outcome was so worth the extra effort! I buy unsweetened cashew milk for convenience, but I definitely want to make my own more often now that I know how easy it is.

There is a huge difference in store-bought nut milk VS. homemade. The store bought kind is much more watered down, and homemade is much richer and creamier. Also, homemade nut milk contains SO much more nutrition such as healthy fats, vitamins & minerals, protein & fiber. So you’re getting more nutrition and feeling more satisfied. Another benefit to making your own is that you are controlling the ingredients that go into the milk. There are no gums or thickeners needed to compensate for all the water, its creamy on its own! I used Ellie's Best (@elliesbest) nut milk bags and it made this process so simple! It’s also kinda fun, I literally felt like I was milking a cow when I was straining the cashew milk..not that i’ve don’t that before but wharves. Let's get to it!

1c raw cashews (soaked overnight)
3c filtered water* (and more for soaking)
Optional Flavorings: sea salt, vanilla bean or extract, cinnamon
One Ellie's Best nut milk bag (or cheese cloth)
Large glass jar for milk
Blender (I used my NutriBullet)

You can check out Ellie's Best or buy your own by clicking HERE!
Use my code: STEF10 at checkout to receive a discount off your bags :)

1.  First, you must soak your cashews for at least 4 hours or overnight (I soaked them overnight) in a glass container filled with filtered water so their all covered.

2.  Once soaked, drain and rinse the cashews and place in blender with 3c of cold filtered water. *You can add more filtered water if you want more milk and this will also thin out the consistency to be more watery like store-bought. I prefer rich and creamy so I used 3c!

3.  Blend away for several minutes until smooth and theres no large chunks visible.

4.  Take your nut milk bag or cheese cloth, and put it in a large bowl or measuring cup and fold the edges over. Pour your milk into the bag/cloth and let it strain while you hold the bag and gently squeeze to encourage faster straining. Once you have squeezed it dry, put the leftover cream/pulp to the side (use this for other recipes!)

5.  At this point you can add flavor if you’d like, if not, your milk is ready to drink! I added a few pinches of Himalayan pink salt, cinnamon, and 1 fresh vanilla bean pod (Love seeing the little vanilla bean flecks!!)

6.  Then Blend it for a few seconds again to incorporate (or whisk).

7.  Store in air tight jug or container for 4-5 days! 

BONUS TIP --> Don't know what to do with the leftover pulp? There are tons of easy snacks and recipes to use it in online! For the protein bliss balls I made up above, I simply mixed all of the below ingredients together until it formed a pliable dough, rolled it into balls, and stored them in my fridge for a quick snack or dessert!
I mixed: Leftover cashew pulp ^ + Nutzo peanut butter + cinnamon + cashew milk + cacao nibs + almond flour + Vanilla Vital Proteins collagen peptides + sea salt

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