Easy Guacamole Recipe


Guacamole is a healthy and deliciously creamy creation that is really versatile. It can simply be served with tortilla chips, as pictured above, or in more complex dishes like tacos or salads.

Easy Guacamole Recipe Ingredients:

  • 2 large ripe avocados
  • 2 limes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/3 cup cilantro

Easy Guacamole Recipe Directions:

Place peeled avocados, fresh-squeezed juice from 2 limes, garlic powder, salt, and cilantro into a food processor or blender. Mix until the ingredients have a smooth consistency.

Guacamole lasts for about 4-5 days in the fridge if it is tightly sealed.

Cooking, Soup

Chicken Mexican Soup Recipe

Mexican Chicken Soup Recipe

Two of my favourite things are Mexican food and soup. This led me to the next logical conclusion: Chicken Mexican Soup!

Chicken Mexican Soup Recipe Ingredients:

  • Split chicken breast (both halves)
  • 1 tsp black pepper
  • 1 tsp salt
  • 3 tablespoons extra virgin olive oil
  • 5 cloves garlic
  • 5 celery sticks
  • 4 medium carrots
  • 1 white onion
  • 8 cups chicken broth (click here for chicken soup broth recipe)
  • 2 cups of water (if needed)
  • 1 can diced tomatoes (796ml)
  • 3 chopped tomatillos
  • 2 tsp cumin
  • 2 tsp garlic powder
  • Cilantro
  • Shredded cheddar cheese
  • Avocado
  • Tortilla chips

Chicken Mexican Soup Recipe Directions:

Preheat oven to 350 degrees. Brush the split chicken breast with olive oil, salt, and ground black pepper. Roast for approximately 45 minutes. When the chicken has cooled down, remove and discard the skin and shred the chicken.

Tip: To save time, you can purchase an already roasted chicken from the grocery store.

Prepare the basic soup base in a soup pot. Click here for instructions.

Add chicken broth, can of diced tomatoes (including the liquid), chopped tomatillos, cumin, and garlic powder. Bring the soup to a boil and let it simmer for approximately 45 minutes, or until fully cooked. If the amount of liquid in the soup gets too low, add water. Incorporate the shredded chicken and cook for another 5 minutes.

When you are ready to serve the soup, top with some fresh cilantro, shredded cheddar cheese, avacodo slices, and tortilla chips.


Bacon and Spinach Spaghetti Squash Recipe

Bacon and Spinach Spaghetti Squash Recipe

It seems like spaghetti squash recipes have officially invaded the consciousness of pop culture flavor. They currently are in season and are filling the shelves of all grocery stores. Adding to the excitement is that everyone is talking about how healthy they are.

Despite their popularity, they are still a bit of mystery when it comes to cooking them. This recipe shows that it is actually easy to cook spaghetti squash and proves that the hype is real; spaghetti squash is so delicious that you will forget it is low-carb.

Bacon and Spinach Spaghetti Squash Recipe Ingredients:

  • 1 spaghetti squash
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 large white onion
  • 200g back bacon
  • 1 bunch spinach
  • 1 can tomato sauce (796ml)
  • 1 can sliced mushrooms (284ml)
  • 1 can diced tomatoes (796ml)
  • 1/2 cup parmesan cheese

Bacon and Spinach Spaghetti Squash Recipe Directions:

Preheat oven to 425 degrees. Cut the spaghetti squash in half, lengthwise. Scoop out the seeds, brush with olive oil, and sprinkle with salt and pepper. Place face-down on a baking dish that is lined with aluminum foil. After baking for 25 minutes, remove from oven, add in approximately 1 cm of water and put back in oven for another 25 minutes. Initially, the olive oil locks in moisture. During the second phase of cooking, the water will help steam the spaghetti squash.

After a total baking time of 50 minutes, remove from oven and let it cool down. Take a fork and ‘rake’ out the squash from the rind. The raking motion will produce spaghetti-like noodles.

While the spaghetti squash is cooking, you can prepare the sauce. On the stove top, in a large pot, cook diced onion and back bacon in olive oil on medium heat for about 10 minutes, or until onions are opaque. Add in spinach and cook for another 3 – 4 minutes, continually stirring. This will wilt the spinach, while preventing it from becoming charred.

Add in the tomato sauce, mushrooms, and canned tomatoes. Make sure to drain the excess liquid from the diced tomatoes before adding to the sauce. Simmer on low heat for another 20 minutes. Add in parmesan cheese and stir.

Place desired amount of spaghetti squash in a bowl and scoop bacon and spinach sauce on top.


Turkey Chili Crock Pot Recipe

Turkey Chili Crock Pot Recipe

Fall has officially begun, which means it is time to start cooking hearty meals again, like chili. This turkey chili recipe is really simple to make, produces a warm and delicious flavor, and is really healthy.

I love cooking recipes like this one, because it is naturally gluten-free. I don’t have to think of any “work-arounds” or substitutions to tweak this recipe to be gluten-free.

Turkey Chili Crock Pot Recipe Ingredients:

  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 2 tsp turmeric
  • 1.5 tsp garlic hot sauce
  • 3-4 tsp olive oil
  • 1 turkey breast (.5kg)
  • 5 cloves garlic
  • 5 celery sticks
  • 1 green pepper
  • 4-5 medium carrots
  • 1 can mushrooms (284ml)
  • 1 can black beans (540ml)
  • 1 can lentils (540 ml)
  • 1 can diced tomatoes (796ml)
  • 1 can plain tomato sauce (680ml)
  • 5 bay leaves

Turkey Chili Crock Pot Recipe Directions:

Chop the onion and place on the bottom of the crock pot. Turn the crock pot on to cook for 6 hours on high.

Combine black pepper, garlic powder, onion powder, cumin, turmeric, garlic hot sauce, and olive oil. Mix it until it becomes a paste. Rinse turkey breast in water, pat dry with a paper towel, and brush on the spice paste (both sides). Place the turkey breast on the bed of onions.

Mince the garlic and chop the celery, green onion, and carrots. Add to crock pot.

Open the cans of mushrooms, black beans, and lentils. Combine in a strainer and rinse with cold water. Add to crock pot.

Strain the liquid out of the can of diced tomatoes and add to crock pot. Add the plain tomato sauce and bay leaves.

When the turkey chili is done cooking, remove the turkey breast from the crock pot and shred the turkey. To do this, I just use two forks. Reincorporate the shredded turkey breast back into the chili and mix well.

Tip: Shredded turkey breast helps to absorb any excess liquid that was produced in the process of the vegetables being cooked.

Cooking, Soup

Basic Soup Base Recipe

Basic Soup Base Recipe

The amount of different soup flavors are endless; however I use the same soup base recipe for most of my non-cream soups. I start with my base and then add different ingredients, depending on the type of soup that I am making. It is a simple combination of ingredients, but produces a flavorful soup base to build upon.

Basic Soup Base Recipe Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic
  • 5 celery sticks
  • 4 medium carrots
  • 1 white onion

Basic Soup Base Recipe Instructions:

Mince the garlic and chop the celery, carrots, and onion. Add the vegetables to the soup pot with olive oil and fry on medium heat for 10 minutes, stirring every minute. This will help draw out the flavors from the vegetables, which will later infuse into the soup.

Suggested Soup Ideas:

  • Chicken Noodle Soup
  • Lentil Soup
  • Mexican Chicken Soup
  • Vegetable Potato Soup
  • Ham Soup

For a scratch chicken soup broth recipe, click here.


Chicken Soup Broth: How to Make from Scratch

Chicken soup bone broth recipe

Making soup broth from scratch is an essential kitchen skill. Although it is time-consuming and hard to fit in with your busy schedule, the pay off is worth while. The nutritional quality of homemade bone broth surpasses any store-bought soup broth. The flavor is distinct and pure, which evokes a sense of well-being. From a functional point of view, it is a versatile ingredient, which can be used in many other recipes, such as stir-fries, rice, and potato dishes.


  • 3 chicken frames (chicken neck and back)
  • 10 cups of water
  • 1 carrot
  • 1-2 celery sticks
  • 1/2 white onion
  • 1 lemon wedge
  • 5 garlic cloves
  • 1 teaspoon black peppercorns
  • 7 bay leaves
  • 1 teaspoon rosemary
  • 3 sprigs lavender herb (or your other favorite herb for flavoring)


Place chicken frames into a large pot with 10 cups of water and bring to a boil. Scoop out the white foam that floats up to the surface.

Chicken necks and backs

Chicken necks and backs

Add in carrot, celery, white onion, lemon wedge, garlic, black peppercorns, bay leaves, rosemary, and lavender sprigs. Turn heat down to low and partially cover with lid.

Add vegetables, herbs, and spices

Add vegetables, herbs, and spices

Simmer for 2-4 hours, occasionally stirring the broth. A longer simmer time means more nutritional content is infused into the broth.

Let the broth cool down and run through a strainer to remove any chunks and pieces.

In a different bowl, separate the meat from the bones. This meat can be incorporated back into the soup if desired.





Healthy Fries: Made at Home

Healthy Fries


  • 5 medium white potatoes
  • 1 1/2 tablespoons vegetable oil (or your preferred cooking oil)
  • 1 teaspoon vinegar (optional)
  • pinch of salt (optional)


Healthy fries: T-Fal Actify picture

T-Fal Actifry


Healthy Fries: Star Frit

Starfrit fry cutter



Healthy Fries: cut potatoes

Cut white potatoes with fry cutter or chop with a knife.


Healthy Fries: Place in T-Fal Actifry

Place in T-Fal Actifry with vegetable oil.


Healthy Fries: Cooking in T-Fal Actifry

Cook for 40 minutes.


Healthy Fries: Salt and Vinegar

Sprinkle with vinegar and salt.