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It feels good to eat well (and healthy)
When you eat well you feel well. Having a few staples items under your belt can really help kick start your journey.
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Ramen Ingredients

2 – 2 1/2 inches fresh ginger minced

3 garlic cloves minced

3-4 TBS toasted sesame oil

48 oz homemade or store bought broth

32 oz room temperature water

1 yellow onion cut In half and sliced thinly

1 packet preferred noodles (ramen or udon)

2-6 soft boiled eggs (about 8 minutes of boiling)





Shredded carrots


Mung beans

Bock Choi



1. In a large pot warm sesame oil and add minced garlic and ginger and sauté until fragrant (about 2 minutes).

2. Add broth, water and onions, bring to a boil.

3. Meanwhile, In another pot, begin to boil your eggs. I find putting 1 TBS of baking soda in with the eggs helps the peeling process. Cook the eggs for 8-10 minutes and remove promptly.

4. Meanwhile begin to cut up your fixings and prepare them for the soup. For our chicken, we use the chicken from the broth we make but a rotisserie chicken will do the job just fine. As a tip we typically shred 1 large carrot, cut about 4-5 mushrooms, slice 1 jalapeño and one egg cut in 1/2 for each person.

5. By now your soup should be boiling. Add your noodles and cook as directed- usually 6-9 minutes.

To Serve-

1. Use tongs to remove desired amount of noodles for each bowl to be served. Be careful because it’s very HOT.

2. Use a ladle to spoon out the broth and fill bowl about 3/4’s of the way.

3. Add your fixings! Chicken, veggies, hot sauce etc..

I know it sounds like a lot but its not I PROMISE!

Remember this is a base and you can take the base and make it what you want like we did!


  • 1 Organic whole chicken

  • (Optional) 1 package of chicken feet (for the best outcome and or obtain a gelatin like substance when cooled) can also do backs and necks

  • 4 carrots

  • 4 celery

  • one onion

  • 4-5 Tbs Apple cider vinegar (I eyeball


– Fill pot with water (be sure not to over fill) add in all ingredients and let sit for one hour. Then turn oven on, cover and let broth cook for 2-3 hours-

– Turn stove off

-Let cool this is an important part! Don’t skip this!

– Strain and put into mason jars

– Refrigerate, Gel will not form until broth is cool and has been refrigerated.

Broth is good for about 10 days in fridge.

Warm when you are ready to drink or use in your favorite soup recipes, cooking rice, making chili etc..

Image by Dominik Martin
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Oatmeal Breakfast Cups
This recipe is a perfect breakfast to make ahead or eat right away.


- 2 bananas
- 1/2 cup nut butter (I used peanut butter)
- 1/4 cup honey

Mash bananas and mix ingredients
Then add
- 3.5 cups oats
- 1 tsp cinnamon
- 1/2 tsp salt

Stir all together and mold into cupcake cups using a 12 cup baking sheet. Bake at 355 degrees for 15-20 minutes or they begin to get brown . Remove.

When you’re ready to serve fill oatmeal cups with yogurt of choice- we used plain Greek yogurt and the kids used strawberry yogurt low sugar Greek yogurt.

- Drizzle honey
- Add berry of choice

#recipe from- @foodiesofsa on @pinterest - you can find it in this weeks meal ideas board.
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How about an easy breakfast OR dessert recipe that the whole family will love?? You heard that right! Swipe for Chia seed pudding 3 ways on this #nationalchiaseedday - recipe below!

Chia seeds are full of awesome nutrients, rich in fiber, omega 3’s, antioxidants and are considered a high quality protein. What’s better? They’re super easy to add to your diet! Whhhhaaaa?

How to make chia pudding

3/4 cup milk of choice (we use oat)
3 TBS Chia seeds
1 TBS Maple syrup
1 tsp vanilla

Mix all together and let sit for at least 15 minutes but for BEST results I recommend overnight.
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