Thai Chicken Soup

From Elana’s Pantry

1 tablespoon grapeseed oil or coconut oil

3 shallots, chopped

8 sprigs cilantro, chopped

4 cups chicken stock

28 ounces full fat coconut milk

½ pound crimini mushrooms

1 head broccoli

1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces

3 tablespoons fresh lime juice

2 teaspoons red curry paste

3 tablespoons fish sauce

½ cup cilantro, minced

2 serrano chilies, thinly sliced

1 lime, cut into wedges


Warm oil in a large saucepan over medium heat

Add shallots and cilantro, stirring frequently until softened ?2 to 5 minutes

Stir in stock and coconut milk and bring to a simmer

Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)

Return broth to saucepan

Reduce heat to medium , add mushrooms and broccoli and cook until tender ?2 to 3 minutes

Add chicken and cook, stirring constantly, until no longer pink ?1 to 3 minutes

Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup

Ladle soup into bowls and garnish with cilantro, chilies and scallions

Serve with wedges of lime


Honey Cornbread Muffins


1 C. All Purpose Flour

1 C. Cornmeal

1 ½ tsp. Baking Powder

¼ tsp. Salt

¼ C. Brown Sugar

1 Egg

1 C. Milk

¼ C. Vegetable Oil

¼ C. Honey

*Preheat oven to 325 degrees.

*Spray muffin tin with non-stick spray.

Mix flour, cornmeal, baking powder, and salt.

Add brown sugar to mixture and stir.

Beat egg.

Add milk and vegetable oil to egg.

Stir egg mixture into dry ingredients.

Mix in honey.

Fill each muffin cup about ¾ full.

Bake about 15 minutes or until toothpick inserted in center comes out clean.

Cool muffins in the tin for about 5 minutes before removing.

Cool rest of the way on a bakers cooling rack.


1 large (1 1/2 – 2 pound) salmon fillet or 4 salmon (4-6 ounce) fillets, skin on
kosher or sea salt and freshly cracked black pepper to taste
1 teaspoon sesame oil
3-4 orange slices
1/2 cup low sodium soy sauce (use gluten free tamari or coconut aminos for paleo-friendly version)
3 tablespoons rice wine vinegar
3 tablespoons honey
2 teaspoons of sesame oil
1/2 teaspoon of grated fresh ginger
2 cloves garlic, minced
1/3 cup orange juice (about half an orange)
2 1/2 tablespoons cornstarch (or can use arrowroot starch)
2/3 cup chopped pineapples (can also use crushed, drain or leave out water if using the juice)
1-2 tablespoons water, as needed to thin out sauce
sliced green onions, chopped fresh cilantro

Preheat oven to 400 F degrees. Line a baking sheet with a large parchment paper or aluminum foil. Lay salmon on top and season with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon, as pictured.

In a saucepan over medium-high heat, whisk together soy sauce, vinegar, honey, sesame oil, orange juice, garlic, ginger and cornstarch. Bring to a boil and allow to thicken and bubble. Add pineapple (and water as needed if sauce is too thick) then pour enough sauce to evenly cover salmon (reserving some for drizzling before serving). Fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon).

Bake in preheated oven for 12-16 minutes, or until the salmon is fully cooked depending on how large your fish is. Turn to broil and cook for an additional 4-5 minutes (folding down parchment paper or foil), or until caramelized and slightly charred.

Cut into sections, discard skin and serve immediately with extra sauce drizzled on top and your favorite sides, garnished with green onions and cilantro.

Avocado Turmeric Fudge Brownie Recipe

Recipe by:author Megan Olson
These Avocado Turmeric Fudge Brownies are packed with immunity-boosting ingredients. A healthy way to satisfy a chocolate craving!


 1 cup dates, pitted, soaked, and drained

 1 cup raw cashews, pitted, soaked and drained

 1 ripe avocado

 1 ½ T melted coconut oil

 ½ cup cacao powder

 3 T chocolate protein powder

 ¼ t vanilla extract

 1 T maple syrup

 ½ t turmeric, for dusting


 In a blender, add avocado and soaked dates. Blend on high until dates are broken down.

 Add cashews, coconut oil, vanilla extract and maple syrup. Blend to combine.

 Add protein powder and cacao powder. Blend until the mixture becomes a dough.

 Layer parchment paper crisscross in an 8×8-inch baking pan, allowing for the parchment paper to hang over the baking dish for easy removal.

 Transfer the batter into the baking pan. Use a spatula to spread the batter evenly in the pan and into the corners.

 Place the baking dish in the refrigerator for 5 hours to set.

 Remove from the refrigerator and lift the sides of the parchment paper to remove from the baking pan.

 Dust with turmeric and slice into 12 bars.

 Store bars in the freezer in a storage container up to one week.

Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Cinnamon and Maple Syrup

Flourless Sweet Potato Muffins

1 small organic sweet potato, roasted (1 cup, packed)

3 organic free range eggs, lightly beaten

¾ cup of organic canned coconut milk

2 tbsp of organic olive oil

½ cup of pure organic maple syrup

1 cup of organic brown rice flour

¼ cup of organic coconut flour

1 tbsp baking powder

½ tsp pink Himalayan salt

1 tbsp of ground cinnamon

1 tsp of ground ginger

⅛ tsp of ground cloves

⅛ tsp of ground nutmeg


Preheat oven to 400 degrees Fahrenheit.

Oil a 12-hole muffin tray.

Poke holes in your sweet potato and place on middle rack – cook for 60 minutes (or until soft).

Remove sweet potato from oven and let cool.

Scoop the sweet potato from the skin and place in a mixing bowl.

Discard the skin or eat it as a snack – it contains a lot of the same vitamins as the insides!

Add olive oil, almond milk and maple syrup to the sweet potato and mix until it is smooth.

In a separate bowl, mix the dry ingredients together.

Pour the dry ingredients into the sweet potato and mix until well combined.

Pour the batter in the muffin pan and fill each tin until ⅔ full.

Cook in the oven on the middle rack for 30-35 minutes (or until an inserted knife in the middle of the muffin comes out clean).

Now take that muffin and eaaaaaaaaaaaat it. Nom nom nom nom nom.

Weight Loss Vegetable Soup Recipe

Prep time: 10 mins Cook time: 18 mins Total time: 28 mins

Follow Spend With Pennies on Pinterest for more great recipes!

1 small onion, diced

2 cloves garlic, minced

1 cup diced carrots

4 cups chopped cabbage (approx. ¼ head of cabbage)

1 cup green beans (1″ pieces)

2 whole bell peppers, chopped

1 can (28 oz) low sodium diced tomatoes

6 cups low sodium beef broth

2 tablespoons tomato paste

2 bay leaves

½ teaspoon each thyme & basil

pepper to taste

2 cups broccoli florets

2 cups sliced zucchini


In a large pot cook onion & garlic over medium heat until slightly softened.

Add carrots, cabbage & green beans and cook an additional 5 minutes.

Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.

Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.

Remove bay leaves before serving.

Recipe by Spend With Pennies at