Healthy Taco Tuesday

These stewed chicken tacos are always a huge crowd pleaser.  I make these for my family and my friends — they never fail.  And, I always make extra because they last well in the ‘fridge and are a terrific leftover meal.

  • 1 Whole Chicken plus 2 bone in Breasts (these are to insure I have some leftovers!)
  • 2.  5 tomatoes diced (or substitute jarred diced tomatoes)
  • 3.  1.5 onions, diced
  • 4.  2 carrots (or more!)
  • 5  3 garlic cloves
  • bunch cilantro
  • organic corn tacos
  • organic shredded cheese of choice
  • avocados
  • Himalayan salt
  • lemon paper
  • chili powder

The trick to these is the shredded and stewed chicken.

  1. Cut up the chicken and cover it with water.  Boil and reduce to a simmer for 1 hour or until meat falls off the bone.
  2. Strain the chicken and keep the broth.  Take the bones out of the chicken.
  3. In a sauté pan, sauté the garlic and onions until the onions are translucent.
  4. Add tomatoes, carrots and chicken.  Add the chicken broth to keep the mixture moist and save any extra to use for your other cooking endeavors.
  5. Add chili to taste, but it’s not really spicy and kids can handle a lot.  Also add lemon pepper and salt.

I like to let this simmer and let all the flavors mix in for as long as I can.  I think it tastes better.  Be sure to keep the mixture moist with your extra broth and feel free to add jar tomatoes and sauce for taste and sweetness for the kids!





Tuscan White Bean and Kale Soup

IMG_0671.JPGThis recipe is quick, tasty, and HEARTY.   This meal is perfect for the fall – warming and completel vegetarian and vegan.  Robyn and I made it today while the kids played hide-and- seek. It only takes about a 1/2 hours to cook the beans and then after chopping the veggies it’s just a 1/2 hour on the stove.




  • 2 cups cannelleni beans soaked overnight in filtered water (or 2 cans if you can’t remember to soak your beans)
  • 1/4 cup olive oil
  • 1 large onion
  • 1 large onion diced
  • 4 cloves chopped garlic
  • 4 large finely diced carrots
  • 6 ripe tomatoes – diced finely
  • 1 bunch Tuscan Kale (or whatever Kale looks fresh)
  • 2 sprigs rosemary
  • Pinch of Thyme
  • 1/4 teaspoon oregano
  • Pinch of red chili flakes
  • Salt and Pepper to taste



Beans: After soaking overnight, bring the beans to a boil and simmer until soft about 1-1/2 hours. Once the beans are done, add 1 tablespoon of salt and do not discard the bean broth.

Over medium heat sauté onion and garlic with salt until translucent. Add rosemary, thyme and oregano and then add carrots and cook until soft. Taste your creation and add salt and pepper as needed. When it tastes good, add tomatoes and chili flakes. Cook until well mixed.

Add cooked beans and enough broth to cover the ingredients. If you use canned beans- add about 2 Quarts of organic vegetable broth. I like the Whole a Foods brand. Bring to a boil. Turn down heat and stir in kale.

I think it’s perfect when you add a little grated Pecornino Romano parmesan cheese on EVERYTHING!

x0 Robyn




Cauliflower and Carrot Soup that your kids will LOVE!

cauliflower soup

File this under “EASY WINNER!”

I often resort to soup when I want my kids to eat their veggies. They have had this soup since they were a year old and they absolutely love it! It’s so easy to make (another thing I value highly) and it’s become a favorite — even with my husband.

Basically there are 4 ingredients: onions, carrots, cauliflower, and vegetable broth.  You puree it with a hand blender and presto — VEGGIES SERVED.

The original recipe I had was mostly cauliflower. I’ve added equal part carrots because the sweetness of them make it more palatable for the littles.

I am not lying when I say they love this soup!!

And mama loves it when they love CAULIFLOWER!


  • 1/4 cup finely chopped onions
  • 1.5 cups carrots
  • 1 Cauliflower head, chopped up
  • 6 cups Vegetable (or bone) broth


First, add a little olive oil to your pot and add the minced onions, saute and chop your carrots.  Add the carrots and once soft, add the cauliflower and cover with your vegetable broth. About 6 cups.

Let simmer on low for at least 30 minutes.  I like to leave it on longer.  Puree with your hand blender and you’re done!