Eat Clean

Don’t get my wrong – I’m ALL about satisfying cravings here and there. But I’m also ALL about nourishing and caring for your body and that starts being mindfulness about what you put into it.

Our bodies need fuel and the best fuel comes from whole, fresh foods. Am I telling you to eat a salad for every meal?

HELL NO. I am telling you to eat balanced, healthy, DELICIOUS meals! So here’s my go-to Summer Soup recipe that is hella hearty, super easy, and far more satisfying than that boiled chicken and rice you were planning on eating tonight.

“I TOTALLY REGRET EATING HEALTHY TODAY.”

— SAID NO-ONE EVER

INGREDIENTS

• 1 lb. chicken breasts (sub tofu, sweet potato, or black beans for a vegetarian/vegan version)

• 1 28-ounce can crushed tomatoes

• 4 rainbow carrots, peeled and chopped

• 1 red onion, diced

• 1 red pepper, diced

• 2 stalks celery, chopped

• 3 cloves minced garlic

• 1/2 cup farro (you can also use brown rice or small pasta)

• 6 cups chicken broth (sub veggie broth for a vegan/vegetarian version)

• 2 tablespoons olive oil

• 1 teaspoon each basil and oregano

• 1/2 teaspoon each garlic and onion powder

• 2 teaspoons himalayan sea salt 

• 2 zucchini, cut into small pieces

• 2–3 cups of fresh sweet corn kernels, cut off the cob

DIRECTIONS

• Sauté your onion with the minced garlic and olive oil until soft and light brown.

• Add your protein to the onion and garlic mixture and cook almost all the way through

• Add all ingredients to a large soup pot and simmer for 20-30 minutes, stirring occasionally.

• Add additional spices to taste.

• Top with parsley, probiotic yoghurt, avocado, or more.

• ENJOY!