Tuesday, March 13, 2018

Fajita Chicken Soup

Everything in life happens for a reason they say.... sometimes it's funny how things in life work out and how some things in life don't work out. The universe definitely works in mysterious ways. 5 years ago I auditioned for Masterchef and although I didn't make it on the show at that time, it is not because I didn't deserve to be on there, but because everything happens for a reason. 

Never in a million years did I think I would be inspiring my fellow teammates with Arbonne with my cooking and inspiring others. I am so blessed that Arbonne found me and the amazing people that came along with it. Arbonne came to me at a time that was just right. It was at a time where I was struggling with myself emotionally and I needed to once again find that happy me that had been lost for so long. Within a month of starting with this amazing company, my husband could see how much I was turning back into the woman that he fell in love with. The woman who lost herself emotionally was coming back to him and it was all because of Arbonne and the amazing team that came with it.  

As I came out of my shell, I kind of half did the 30 day challenge by doing Shakes, Fizzies and doing Keto thinking that my digestion issues wouldn't act up, but after about 60 days of Keto, my body said "STOP EATING DAIRY!!!!" and I started getting super sick when I had dairy, so I immediately had to cut it out, so Jack and I decided to take the plunge and go full force with the Arbonne 30 days to Healthy Living and it's been a blessing for my digestion and so fun in the kitchen for me. 

I never though Arbonne would lead me to inspiring these team members with my cooking. That "Me" That was lost has finally once again been found and I'm ready to conquer and inspire and teach. I am so grateful for everything that has come along with all of this and it has helped step out of my comfort zone a little more and EEEEKKKKK even do some Live videos which scares the crap out of me, but you know, if I want to inspire others, I need to step out of that comfort zone more often. 

Along with stepping out of this comfort zone aka SAFE zone as I like to call it, I also have been trying some amazing new recipes and creating some amazing yumminess that the entire family has been enjoying.  This is one of our amazing recipes we tried this week for the 30 days to Healthy Living and it made plenty for the whole week. I made the recipe without brown rice, but Jack's servings, I put rice in his cause he needs a little more carbs than me. 


  • 2 pounds chicken breasts
  • 1 teaspoon olive oil
  • 2 bell peppers, seeded and chopped
  • 1 red onion, peeled and chopped
  • 4 garlic cloves, minced
  • 2 - 15 ounce can black beans, drained
  • 15 ounce can fire roasted diced tomatoes
  • 8 cups chicken or beef bone broth
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • teaspoon oregano
  • juice of 2 limes
  • 1/2 cup brown rice, optional
  • Possible Garnishes: Almond Mozzarella Cheese, Scallions, Avocado


Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften.

Add whole chicken breasts, black beans, diced tomatoes, chicken broth, chili powder, cumin, oregano, lime juice and salt and pepper to taste.  If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.

Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks.

Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.

Sunday, March 11, 2018

Seared Scallops, Quinoa Salad and Butternut Squash Puree

Where do I even start with this one... Let's just say, Scallops are one of my specialties and I am always looking for new ways to change it up and different ways to eat them.  It is definitely a dish that may not come easy for some, but in my few years of trial and error, I have perfected cooking scallops, thanks to my grandma.... She is a wise one in the kitchen and I love picking her brain with how to cook certain things.

This scallop recipe is everything amazing mixed into one. At first, I was nervous about this combo together because I wasn't sure it would go together, but to my surprise, everything in this dish complimented each other so well. It was amazing. The scallops were cooked to the perfect doneness to where they almost just melted in your mouth. The flavor of the quinoa with the butternut squash and scallop together.... It was like a Party in my Mouth! So freaking good!!! My husband is not a huge quinoa fan, but he loved this dish because of how it all taste combined together.

If you are like me and LOVE LOVE LOVE scallops, I would definitely recommend trying this one. You will not be let down.... 

Seared Scallops, Quinoa Salad and Butternut Squash Puree

For the butternut squash puree
1 small butternut squash (about 2 lbs)
2 teaspoons olive oil
1 tablespoon butter
For the quinoa salad
1 cup quinoa
2 apples
2 tablespoons chopped fresh parsley
1 ounce lemon juice
2 tablespoons olive oil
For the seared scallops
1 pound sea scallops
3 tablespoons unsalted butter
1 tablespoon olive oil
Black pepper
1. Preheat the oven to 375 degrees. Line a baking pan with aluminum foil. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down (that's the cut side) on the baking sheet and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.
2. While the butternut squash is cooking, prepare the quinoa. Place the quinoa and water in a pot and bring to a boil.  Once it reaches a boil, reduce heat to medium low.  Simmer until all the water has been absorbed, approximately 15 minutes.  Remove from heat, open the lid, and let cool.
3. Transfer the flesh of the butternut squash to a blender (or you can put it in a bowl and use an immersion blender), along with 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.
4. Transfer the quinoa into a bowl, along with chopped apple, parsley. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.
5. Dry the sea scallops with paper towels.  Season with salt and pepper.
6. In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.
7. To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate (or shallow bowl). Top with a couple spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.

I drizzled mine with a little balsamic reduction which was amazing.

This was Jacks, he didn't want the Balsamic. He doesn't have a love of Balsamic like I do.