White Chili

3 jalapeño chile peppers: stemmed, seeded and cut into pieces
3 poblano chile peppers: stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers: stemmed, seeded, and cut into large pieces (if hard to find use extra jalapeno and poblano)
2 medium onions , papery skin off and cut into large pieces (about 2 cups)
6 medium cloves garlic, peeled
2 TBSP olive oil

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1/4 tsp ground cloves
1 tsp white pepper

Optional seasonings …
1-1 1/2 teaspoon chili powder
Dash cayenne pepper
1/2 teaspoon dried oregano
1 bay leaf

3 (14.5-ounce) cans cannellini or great northern beans , drained and rinsed
6 cups chicken stock
4 cups roasted chicken, bones and skin removed and shredded
(I roast my own whole chicken or bone in chicken breasts but in a pinch use a store bought rotisserie chicken)
Finish with (if desired)
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
Serve with

tortilla chips
shredded cheese
dollop of sour cream

3 each Poblano, anaheim and jalapeno chili peppers, 2 medium onions, 1 head of garlic

Chop peppers, onion and garlic in food processor pulsing 10-15 times until minced.  (Don’t  wash the food processor bowl and blade yet.  We will use it again in a few minutes.

Add 2 TBSP olive oil to Dutch oven over medium heat. Add the  minced chile-onion garlic mixture from the food processor bowl along with the spices (cumin, coriander, ground cloves and white pepper).  Salt to taste.  Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

Open 3 cans of white beans, rinse and drain.

Open 2 boxes of chicken stock (or broth is fine).  Each box is 4 cups so you will use 1.5 boxes.

Transfer 1 cup of the cooked vegetable mixture to the now empty food processor bowl.  Add 1 cup of the beans and 1 cup of the stock.  Process until smooth, about 20 seconds.

When added back to the dutch oven this puree will add extra flavor, depth and texture to the chili.  It will also help thicken it.

Add the pureed vegetable-bean mixture, the remaining 5 cups broth, and rest of beans back into the Dutch oven.

Reduce heat to a simmer and cook for about an hour.  This gives a chance for all the flavors to develop.  Feel free to add a few dashes of hot sauce if you want it spicier.  Salt to taste.  The chili will get thicker and the flavors will intensify as it simmers.  For even thicker chili feel free to take more of the chili from the dutch oven, puree it in the food processor and add it back.  About ten minutes before it’s time to eat add the shredded cooked chicken.  (If you add the chicken too soon it will get overcooked and tough).  Once off heat finish with fresh cilantro, lime juice and scallions if desired.  Enjoy!!


Healthy peanut butter balls

1/2 c peanut butter or butter of choice
1 tsp honey
1 scoop protein powder  
1/2 c dark chocolate chips
1/2 tsp coconut butter or oil

In a medium bowl, mix the peanut butter, protein powder and honey together until it forms a dough. Line a plate with parchment paper. Roll the dough into 1 inch balls and place on parchment paper. Once you have all the dough rolled into balls, place the plate into the freezer to let them sit. While your balls are chilling. Place the chocolate chips and coconut butter or oil into a small bowl. Microwave for about 30 second at a time. Stir and repeat until the chocolate is melted. Once the balls are firm, remove them from the freezer and dip them just over halfway into your melted chocolate. Repeat until they are all dipped in chocolate.

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

(Makes 16 strips, serves 2-4)


2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
• Pinch curry powder
• Salt
• Pepper
• Pinch cayenne pepper
½ cup coconut flour
2 eggs
2 cups raw shredded coconut
1 tablespoon chives, finely minced
• Creamy, Honey-Mango Dipping Sauce (recipe below)


-Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.

-Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a baking sheet. Sprinkle with a pinch of salt and pepper. Bake at try 400 degrees strips until they are golden brown, maybe 15 – 20 minutes.

-Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce ingredients:

½ cup plain Greek yogurt (mayo)
½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
• Pinch (small) curry powder
3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
½ teaspoon fresh lemon juice


-Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.

Apple-oatmeal-yogurt & other good stuff

Source/Reference: http://www.mrhealthylife.com

This Meal Will Change Your Life: Recipe For The Healthiest Breakfast in The World

Breakfast is considered to be the most important meal during the day, so you should be eating the healthiest food at this time of the day. The breakfast helps in improving several bodily functions.

We will now present you one unique breakfast recipe that will provide numerous important benefits: It will help you lose weight, it will boost your immune system, strengthen your body’s defense against infections and viral attacks and improve your hair’s shine. What is great about it is that it is done quickly and easily!



1 tablespoon apple pectin
1 tablespoon honey
1 cup yogurt
30 drops propolis
3 tablespoons of oatmeal and preferred dried fruit
40 to 50 g ground walnuts
1/2 tsp cinnamon

Preparation of apple pectin:

Pectin is a plant fiber, and it is found in apple in high percentages. This water soluble dietary fiber helps you feel full.

Its preparation is easy. First, take 2 pound apple and 2.5 liter of water. Wash the fruits, core them out and mince them into smaller pieces.

Add the minced apple pieces into boiling water, and leave them in the boiling water to cook for another 30 minutes, stirring it constantly. Then, strain it and store the prepared pectin into clean jars.

Breakfast Preparation

After the apple pectin is ready, mix it with the yogurt and keep it in the refrigerator overnight. In the morning, add the remaining ingredients and mix well again. The breakfast is ready.

Leave the mixture at room temperature so that the yogurt and oatmeal melt first, and then you can consume it.

This healthy recipe can be enjoyed every day and you will start noticing the improvements within a few days, it will help strengthen your body’s defense against diseases and it will help you lose weight.

Broccoli cheddar quinoa bites

Broccoli cheddar quinoa bites

Serves: 30 to 36 bites
¾ cup uncooked quinoa, rinsed
1½ cups water (or vegetable broth or chicken broth)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely minced
1½ cups shredded cheddar cheese
½ teaspoon paprika
Crushed red pepper (optional) to taste
In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

Paleo Coconut Macaroons

From Elanas Pantry

Paleo Coconut Macaroons
Serves: 8
2 large egg whites
¼ cup honey
¼ teaspoon celtic sea salt
2 ½ cups coconut flakes
In a medium bowl, whisk together egg whites and honey with a fork
Briefly whisk in salt, then stir in coconut flakes
Place bowl in fridge to chill for ½ hour
Fill a 2 tablespoon scoop with batter, so it?s heaping full
Using your hand, firmly pack batter into scoop so it is level
Release batter onto a parchment paper lined baking sheet
Bake at 350° for 10-12 minutes, until macaroons are golden brown
Cool for 1 hour and serve
I don’t usually have a lot of tips for the recipes I write, however, I do have a couple for this Paleo Coconut Macaroon recipe.

As noted above, I did not use shredded coconut in this recipe; I used flaked coconut which is quite different.  Coconut flakes are much larger than the tiny pieces in shredded coconut. I do not know if shredded coconut will work. If you try it, please let us know how it goes.

Next, the 2 tablespoon size scoop is important for the recipe to work –a smaller scoop won’t work as it will not hold the coconut flakes. I’m not sure if an even larger scoop will work as I haven’t tried using one. Feel free to experiment with any size scoop you wish.

Finally, the idea to let the batter sit in the fridge comes from the macaroon recipe at paleodiet.cz. I like this method as it helps the batter set up and creates a macaroon that holds together better after it is baked.


AmlPrep time
15 mins
Total time
15 mins

Simple, 6 ingredient chocolate chia seed pudding that’s naturally sweetened and so thick and creamy. Simple, loaded with nutrients and perfect for breakfast, a snack or dessert!
Author: Minimalist Baker
Recipe type: Dessert, Breakfast
Cuisine: Vegan, Gluten Free
Serves: 4
1 1/2 cups Almond Breeze Almondmilk Original Unsweetened
1/3 cup chia seeds
1/4 cup cacao or unsweetened cocoa powder
2-5 Tbsp maple syrup if not blending (can sub 5-9 dates, pitted if blending)
1/2 tsp ground cinnamon (optional)
1/4 tsp sea salt
OPTIONAL: 1/2 tsp vanilla extract
Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).
If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.
*Nutrition information is a rough estimate for 1 of 4 servings.
*Prep time does not include chilling!
*Recipe loosely adapted from Pop Sugar.
Nutrition Information
Serving size: 1/4 of recipe Calories: 133 Fat: 8 g Saturated fat: 1.2 g Carbohydrates: 17 g Sugar: 9g Sodium: 187mg Fiber: 8.6 g Protein: 5.3 g