30 Minute Restorative Broth for Cold and Flu



Restorative Broth sounds so refined doesn’t it? I actually got this term thanks to Downton Abbey which has a few funny scenes including one of the maids (Danker) claiming to make a delicious broth, only to be full-out bluffing.  Ironically, when she is asked to make the broth, they can hardly smell it without gagging but Victoria Crawley ends up liking it! Strange old lady…

Today we are resting at home with a cold bug in the house. These days are always bitter sweet for me. I have to make arrangements and cancel all work plans for the day until Alex returns home from work. But then, I get the joy of taking care of my kids and getting in some extra snuggle time. With a 102.7 fever, sore throat and cough (he tested negative for the flu) all he wanted was some hot soup. Thus, the restorative broth was born!

This broth is pure and delicious, yet not too rich in flavor. It only takes 30 minutes to make and now that I’ve made it, I might start making this once a week and storing the broth in glass jars. I usually go through 1-2 cartons of chicken broth each week so it will take a bit more time, but save me 2.50$ per carton. Plus, I know what’s in it AND it tastes better. Definitely worth it!

(Make 1-2 jars full and use during the week. Don’t make too much because it is not shelf stable. If you have a little extra, pour into ice cube trays and freeze for quick broth you can add to anything!)

You can play around with spices and make a vegan version as well. All you need is a large wire strainer. If you don’t have one, get one NOW! No excuses.


Classic Restorative Broth Recipe 

1 natural/organic chicken breast

10 peppercorns

1 inch peice of ginger, washed well

1 bay leaf

1 tsp Himilayan Sea Salt

1-2 large carrot, cut into large peices

1/2 onion, wedged

6 cups filtered water

(Other spices to try: Star Anise, Cinimmon Stick, Coriander, Lavender, Garlic)

(Other flavorings to try: fennel, celery root, parsnip)


Vegan Restorative Broth

1 Fennel Bulb

1 Onion

1 Celery stick or Celery root

2 Carrots

1 Bay Leaf

1 inc peice ginger

10 peppercorns

1 tsp Himilayan sea salt



Bring water to a boil and add the chicken first. When it turns white, add everything else (including spices). Bring to a rolling boil, then turn down to a simmer. Boil partially covered for 25 minutes. Remove the chicken and immediately put it in a bowl of ice water to Blanche. Strain the broth once or twice though a wire strainer. And serve!

I sliced the carrots, rinsed them and returned them to the broth. You can pull the chicken and store in Tupperware for another recipe or add it back to the broth with some cooked brown rice or pasta for a chicken soup. Oh, the possibilities!















5 Recipes for a Dye-Free St.Patty’s

Do you love St.Patty’s?  As a part Irish, part Italian white girl growing up in the U.S. it’s fun to celebrate what little traditions and culture I feel like I have. And now that I have kids, there is nothing more fun that turning all foods (and beer? No wait thats for me.) GREEN as another way to celebrate. BUT, – I do not like artificial food dyes. And as much as I want a McDonalds Shamrock Shake, I’ve actually found out how to make one at home that makes me feel a million times better on the inside! Try one or ALL of these recipes this year and have a happy healthy holiday!

irish pancake

“Luck-O-The-Irish” Banana Pancakes 

This one is so crazy easy when you use a blender. You can even pour easier from the blender’s spout without making a mess. Thank mom, your a Genius.

Also, pancakes are easy to make look good on the screen, but unfortunately, you can’t taste them. (Taste-O-Vision!?)

This is the ULTIMATE and best pancake recipe I’ve ever had…and I’ve tried a lot. With 217 reviews and 5 stars on foodnetwork.com, it’s a winner! Your family will love you forever. I’ve changed the recipe a bit to make it healthier with no change to awesomeness. (I use this same base recipe for pumpkin and sweet potato pancakes as well!)


1 1/2 cups flour (try any flour you want or a blend of your favorites such as coconut, spelt or whole wheat)
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature (Just pop it in the microwave. If you don’t, your butter will not stay smooth.)
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter or coconut oil, slightly melted

2 TBS unsweetened apple sauce (Either this, or one more TBS of butter.)


1 small banana

1/2 cup spinach

Blend all wet ingredients plus Sugar, Banana and Spinach on High until fully incorporated. Add all dry ingredients and pulse until batter forms! Do not over-blend!
Melt the butter in a large cast iron skillet or griddle over medium heat.

Keeping the skillet at medium heat,pour about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Feeling naughty? Add chocolate chips! … OR top with whip cream and green sprinkles!! :o

Copyright 2003 Television Food Network, G.P. All rights reserved
Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/pancakesrecipe.html?oc=linkback


COPYCAT: Shamrock Shake (Sugar-free + Protein!)



You will find a lot of copycat recipes on Pinterest… most of them I was frustrated by; using instant pudding mix, or cool whip or
dye or other ingredients that obviously will not yield a shake that taste like the one from ol’ Mickey Ds. Well, you’re in luck! This is THE Healthy Shamrock Shake recipe inspired by Chocolate Covered Katie’s Mint Chocolate Smoothie.


1 scoop whey protein powder (optional)

1 frozen large banana, as ripe as possible (This is a big MUST)
cacao nibs or chocolate chips
1/8 tsp pure MINT/Peppermint extract (you can get it at Walmart for 2.50$)
2 cups milk of choice or water (use 1 cup if you are not using protein)
1/2 cup fresh spinach


Blend together along with 4-5 ice cubes in a high powered blender until it has turned green and no bits of spinach can be seen.  (If you want it a little sweeter, add a drop or 2 of Stevia) Top with cocoa nibs if desired! Enjoy!

Adapted FROM:  http://chocolatecoveredkatie.com/2011/02/24/raw-mint-chocolate-chip-milkshake/#LgbILZwtfIUBBFLC.99


Dye-Free Treats

When it comes to making treats and desserts, especially ones for my kids – I am beyond lazy. I spend enough time cooking and messing up my kitchen for meals, that by the time I assess the damage, I’m convinced that baking isn’t worth the trouble. (GASP!) Even more – baking stuff for my kids that has a 50% fail rate. Yep, you know what I’m talking about! So I’ve chosen some healthy snacks that require little work and remain on point for being healthy and dye-free!

frozen grapes

St. Patty’s Frozen Grape Pops

I’m obsessed with frozen grapes!! Make these with bamboo kabob sticks and the some pretty green ribbon on them. Laziness Scale = 9


Same concept: Cookiecut these cuties and pop them in the freezer. Add them to your grape kabobs. Lazy Scale = 5

Ok, and if you just can’t help it – I found this wonderful recipe by joeandsue.blogspot.com for a Dye-Free, homemade Turkish Lemon Cake that will take you straight back to Granny’s house. (Just omit the green sprinkles) Lazy Scale = 1




Slow Cooker Corned Beef with Guinness Braised Cabbage and Potatoes

corned beef

This for me, is where it’s at. Invite your friends over, fill the growlers and set your Pandora to Irish Pub Music. Maybe even tell your friends to bring their instruments and follow up dinner with an authentic Irish jam session. Celebrating Irish heritage is all about gathering with friends and family. Not pinching, and not even turning all your food green.

This recipe is incredibly easy and I’ve been using it for years. The corned beef makes killer Reuben’s for the next week! Enjoy!




High Energy Buddha Bowl


I’ve been noticing a trend on Pinterest for “Buddha Bowls” and “Glow Bowls”… While I don’t care what you like to call them, I’m hooked; because, they are not only beautiful but they taste amazing and are great for your health! I really love foods that look aesthetically rich and beautiful. We really do eat with our eyes!

If you don’t already take a moment to dress your plate, by arranging your food so it looks interesting (don’t try to tell me your not an artist, we are all creative!) try it out and see what happens! You may find yourself being more satisfied with healthier portion sizes and even start craving those beautiful, colorful veggies…

I know you’re thinking I’m crazy…

This is a great article on just that by study author Debra Zellner, a researcher and professor at the psychology department of Montclair State University in New Jersey:

Presenting Food Creatively May Lead To Healthier Food Choices; Artsy-Looking Food Isn’t Only For Fine Dining

Anyway, this is REALLY easy to make and will make 3 portions. Feel free to make more! I like to make  this for lunch on Monday then separate into tupperware containers for a quick lunch for the rest of the week. This meal plus 2 glasses of water will keep you full, yet light and able to power through that 3pm lull. You can leave the monster energy drink at home. ;)

“Did you know that I do not really like Kale? Kale is extremely bitter! Even if you typically do not like Kale, try this recipe. Sautéing it in butter or coconut oil gives it a savory, meaty flavor. ” – K

 MAKES 3 Servings


  • 1/2 Bag of Chopped Kale (about 5 cups)
  • 1/2 cup Shelled Edamame
  • 3 Eggs
  • Kimchi
  • Organic Coconut Oil
  • Salt and Pepper
  • Soy Sauce (optional)
  • Chinese Five Spice (if you don’t have this, go get some – it is AMAZING and SO worth it)
  • Sesame Seeds (optional)



Put 1 TBS coconut oil in a large skillet over medium-high heat.

When it melts and the skillet is hot, put all the kale in the pan and allow it sit for 2 minutes. It will start to pop and turn bright green. Add 1/2 tsp Chinese 5 Spice and Sauté using tongs to lift and stir the kale for 2-3 more minutes. If it starts to look too dry, add a splash of water.

Add 1/2 cup shelled edamame  and  splash of water, if you haven’t already, and cover. Turn the heat down to medium and let the beans and kale steam for 3 minutes until it cooks down even more.

Uncover and give the kale a good stir. Add 1 tsp soy sauce (optional), sauté 1 min, then transfer to 3 serving containers or bowls.

In the same pan, use more coconut oil or cooking spray and cook 3 eggs how you like them. I like mine a little runny with salt and pepper. :)

Place a little Kimchi in the bowl next to the greens and lay the egg over top. Sprinkle with sesame seeds and serve hot and with your favorite hot sauce, if desired.

Enjoy this super savory and satisfying bowl for lunch or serve with rice for dinner!