Chicken, Lentil & Veggie Soup

Soup season is officially here! Honestly, I make soup all year round, but my husband doesn’t prefer a hot bowl of soup in the middle of the summer. So for his sake I try to limit my soup making until Fall & Winter – and then I go crazy and make ALL. THE. SOUP. The best part about it is I pretty much always use my trusty Crock Pot for all my soups! I just throw all the ingredients in in the morning, let it cook all day and have an awesome healthy dinner ready by 5! So amazing and convenient. I really love my Crock Pot! But any way, today I want to share one of my favorite healthy soups that I make very often. It’s a chicken, lentil, veggie soup – see the recipe below. It’s based on a recipe that I found online a long time ago and I have tweaked it and added to it over the years. The recipe makes a full crock pot, so if you’re not into leftovers you may want to cut the recipe in half.

Chicken, Lentil & Veggie Soup 

  • 1 pound lentils
  • 1 pound boneless skinless chicken (I love to use rotisserie chicken)
  • 1 15 oz can diced tomatoes
  • 3/4 cup corn
  • 3/4 – 1 cup broccoli 
  • 3/4 -1 cup sliced carrots
  • 3/4 -1 cup cauliflower
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp dried oregano (I sometimes use oregano essential oil instead) 
  • 2 tsp chili powder 
  • 1 1/2 tsp paprika
  • 2 1/2 tsp cumin
  • 1/2 tsp salt
  • 4 cups chicken broth 
  • 3 1/2 cups water
  • Several scoops bone broth collagen (this gives the soup an awesome healthy kick, it supports and helps boost your immune system!) 
  • When ready to serve, top with green onion, cilantro and sour cream if desired! 

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My family loves this soup! Even my 15 month old gobbles it up!


Do you have a favorite go-to soup recipe?

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Fast, Easy, and Super Healthy Breakfast!

Honestly, some mornings my toddler is so HANGRY he pulls on my leg whining the entire time I’m cooking breakfast and he can hardly shovel it down fast enough….I can’t blame him, he definitely got the low blood sugar and hanger from me lol! Some mornings I really don’t have any time to fix a healthy breakfast before we need to be  out the door for appointments or whatever, but I know how important it is to start the day off with something nutritious. So, when I found this Groatmeal recipe I was ecstatic!!!!!!! Cook it on low in the crock pot all night and wake up to a nutritious & delicious breakfast? YES PLEASE!!


Oat groats are the least processed, healthiest form of oatmeal. I got some on Vitacost (one of my favorite places to shop!) but you can find them at some health food stores and amazon. :)

I found this recipe for over-night groatmeal from! I made a few changes and it is now one of my favorite breakfasts! It smells like a bakery when you wake up to it in the morning!  :)




  • 2 cups oat groats
  • 2 tablespoons ground  flaxseed
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 apples chopped
  • 2 cups milk (dairy or non-dairy)*
  • 4 cups water
  • optional: 2 scoops protein powder (I use unflavored integral collagen)
  • optional sweetener: 1/4 cup honey, organic maple syrup, or a few drops stevia


Lightly grease crockpot, mix all dry ingredients well and pour into crockpot. Add apple and wet ingredients. Stir to combine, cover, and cook on low for approximately 6-7 hours. (slow cooker times and temperatures vary, so the time may need to be adjusted.)



Cauliflower Crust Pizza

Looking for a healthy pizza recipe? I love pizza and have had fun trying many different homemade doughs. Dealing with gestational diabetes this pregnancy though, I needed something low-carb and delicious to help with that pizza craving. 😉 I just tried this recipe for CAULIFLOWER CRUST PIZZA and I loved it! It did take me a little bit of work to get the cauliflower shredded up and squeezed out, but it was worth it (and hey, I got an excellent hand workout in the midst of it haha). I got the recipe from: She really nailed the recipe! Did I mention how delicious it was??? I was skeptical before trying it, but my pizza craving forced me to give it a try. 😉 I changed the recipe a little (mostly because I had almond flour on hand, not cocoanut flour).  And I wanted to throw in a few extra seasonings and cheese. So, here is my version of a cauliflower crust pizza that is to-die for! It makes one small pizza, so I like to double it and freeze one of the pizzas. To freeze, after topping the pizza, wrap pan in tinfoil and freeze. Thaw before baking!


  • 2 1/2 cups shredded cauliflower (I shredded mine in my vitamix, a food processor would also work great!)
  • 1 egg
  • 2TBsp almond flour
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp garlic powder
  • 1/2 cup grated parmesan cheese


  1. Preheat oven to 425ºF
  2. Cook shredded cauliflower in large bowl in microwave for 6 minutes (or for a healthier option: bake in oven on baking sheet till fully cooked).
  3. Once the cauliflower has cooled down – put it in a cheese cloth and squeeze, squeeze, SQUEEZE, until you get most of the liquid out. (Now is the time to get those hands toned 😉
  4. Put the cauliflower mash into a bowl and add the egg, almond flour, cheese, and spices. Stir well.
  5. Spread the mixture onto a baking sheet (or pizza pan) lined with parchment paper and spread into a thin crust. Pinch the corners up.
  6. Bake at 425ºF for 10-15 minutes or until golden brown. (Mmmm can you smell it!? This is the point where I started getting excited hehe).
  7. Top the pizza with your desired toppings (sauce, cheese, veggies, fully cooked meat).
  8. Bake for an additional 10-15 minutes.
  9. Slice, serve, and enjoy!


Here is a picture I proudly snapchatted to my family 😉 and I realized I forgot to take any other pictures haha so this is the best I have for now. When I pull out my frozen one, I will add more pictures.


LET ME LNOW HOW YOUR PIZZA TURNED OUT! What were your favorite toppings? :)