Bio: Hey Honey Pies!! Hope you don't mind me calling you that. I'm Monique, the slightly crazy chick that's going to guide you through all of these tried and true recipes! We're gonna have fun, laugh a little, and create some downright delicious dishes! Grab a recipe and lets go!!

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    Honey Mustard Buffalo Wings

    February 5th, 2016

    I LOVE chicken wings!! Don’t matter the flavor, chances are I’ll love it.  Baked chicken wings are pretty much my go-to appetizer for when I need something quick to serve. They are always the first to go so I think a lot of folks also share my love of chicken wings.

    So far on this site I’ve made the best buffalo wings, healthier baked buffalo wings, chipotle lime wings, tangy baked wings and now these honey mustard buffalo wings!!! Expect many more in the future!

    honey mustard buffalo chicken wings baked

    These hot wings are definitely on my favorite list!  Everytime I make these folks love them and I always hear  ” wow what kind are these?” a few times.

    They are sticky and tender and the flavor is incredible! Honey mustard and hot sauce love each other. These honey mustard buffalo wings are sweet, spicy, a little hot and little vinegary. They are perfect!!!

    honey mustard buffalo chicken wings

    Don’t let the overpowering sweet  n tangy flavor of the sauce scare you if you taste of bit of it while you’re mixing it up. Once it gets on the chicken and into the oven it will calm down a bit. The hot sauce just finishes everything off beautifully so don’t skip it!!

    baked honey mustard buffalo chicken wings

    You’ll definitely want to double the recipe if you’re making these for a party.

    Watch me make these honey mustard buffalo wings from start to finish!!

    Honey Mustard Buffalo Wings
    Serves: 4-5 servings
    • 3 lbs fresh chicken wings or drummettes
    • olive oil (just enough to lightly coat chicken pieces)
    • salt and pepper
    • ⅓ cup +1 tablespoon honey
    • ⅓ cup dijon mustard
    • 1½ tablespoon hot sauce (I use Cholulah) + more for drizzling
    • 1 tablespoon mayonnaise
    • ⅛ teaspoon garlic powder (optional)
    • parsley, garnish
    1. Preheat oven to 450 F.
    2. Line a baking sheet with greased foil. Set aside.
    3. Place chicken wings in a large bowl and lightly coat wings with olive oil.
    4. Sprinkle wings generously with salt and pepper.
    5. Place wings on prepared baking sheet, being sure they aren't touching.
    6. Bake for 15-20 minutes per side. (cooking times may vary based on size of wings)
    7. To make the sauce, in a large bowl stir together honey, dijon mustard, hot sauce, mayonnaise, garlic powder (if using), and a couple of generous pinches of parsley.
    8. Toss chicken in sauce mixture until coated.
    9. Place chicken back on baking sheet and broil until sauce is sticky. (about 1-2 minutes per side)
    10. Plate chicken and garnish with parsley.
    11. Add a generous amount of hot sauce and serve.
    12. (I usually hit them with a tad bit more parsley again for presentation if I'm making these for a party)


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    4 Healthy & Delicious Snack Ideas

    January 29th, 2016

    You wanna  know something that annoys me about dieting or eating healthier? It’s all the dumb “healthy snacks”  folks suggest.

    Peanut butter and celery?  What tha!

    Rice  cakes with honey? Um and no.

    Apples with honey? Just stop. Please.

    Healthy snacks should taste GREAT! Agreed? Good because I’ve got four of my favorite healthy and delicious snack recipes to satisfy your salty, crunchy craving all the way down to your soft and chocolatey cravings! And to make it even more amazing, they are all so quick and easy to make!

    Quick & Easy Healthy Snack Ideas

    You can watch me make all of these healthy snacks in the video below!

    You ready? Let’s go!

    Chewy Chocolate Avocado Brownies

    Healthy Chocolate Avocado Brownies

    First up are these healthy, super chocolatey, chewy avocado brownies. WAIT DON’T CLICK OFF!! I know avocados have no business being in brownies but TRUST me you can’t taste them at all.  It’s simply there to add some much needed fat into these brownies since we aren’t using butter. The avocados it’s what makes these brownies so daggum moist and chewy.

    My husband absolutely loves these brownies! The texture is amazing. Thick, dense, fudgey, chocolatey, and chewy.   I prefer to keep these brownies in the fridge for there best texture.

    I used EnjoyLife daiy-free, nut-free, and soy free chocolate chips. To me, they aren’t as sweet as regular chocolate chips but I really like the ingredients in them.

    Chocolate Avocado Brownies
    Cook time
    Total time
    • 1 cup avocado, pureed (about 2 avacados)
    • ¾ cup golden agave
    • 2 tablespoons coconut oil
    • 2 eggs, slightly beaten
    • 1 teaspoon vanilla extract
    • 1 cup unsweetened cocoa powder (can use up to ¼ cup less if desired)
    • ½ teaspoon salt
    • ¼ cup whole wheat
    • ¼ cup all-pupose flour
    • 1 cup mini chocolate chips
    1. Preheat oven to 325 F.
    2. Line a 8 X 8 inch baking dish with greased parchment paper. Set aside.
    3. In a large bowl mix together avocado, agave, coconut oil, eggs and vanilla extract.
    4. Stir in cocoa powder and salt.
    5. Mix in flours.
    6. Pour batter in
    7. Bake for 25-30 minutes or until center is set.
    8. As soon as brownies come out of oven sprinkle the tops with chocolate chips.
    9. Allow the chocolate chips to melt slightly and then place the brownies into the freezer until chocolate is firm.
    10. Cut cooled brownies into squares.
    11. Store in the fridge.

    Trail Mix Granola Bars

    Trail Mix Granola Bars

    Love trail mix? Love granola bars? Then you are probably gonna freakin love these trail mix granola bars! I know I do!! They are chocked full of all kind of healthy deliciousness and makes the perfect snack for after a workout or to hold you over to your next meal.

    You can cut these trail mix granola bars into bars, roll them into balls, or crumble them up into clusters. Either way they are fun to eat! The honey and peanut butter creates the perfect healthy “glue” to hold together all of the ingredients. The results are a chewy, crunchy yet soft granola bar.

    Use your favorite trail mix variety. I used a superfood blend that had goji berries, raisins, and a variety of seeds and nuts.

    Trail Mix Bars
    • ½ cup natural peanut butter
    • ½ cup raw honey
    • ¼ cup unsweetened coconut flakes
    • 1½ cups quick oats
    • ½ cups Rice Krispies cereal
    • ¼ cup mini chocolate chips (plus more for drizzling if desired)
    • ½ cup trail mix (plus more if desired)
    1. Line a 8 x 8 glass dish with h greased parchment paper. Set aside.
    2. In a large bowl stir together peanut butter and raw honey.
    3. Stir in coconut flakes, quick oats, rice krispies, mini chocolate chips and trail mix.
    4. Firmly press mixture into prepare pan being sure to pack it in super tight.
    5. Press on more trail mix if desired.
    6. Freeze until firm and set.
    7. Slice into bars.
    8. Drizzle with melted chocolate if desired.
    9. Store in airtight container.


    Creamy Honey Peach Popsicles

    Healthy Honey Peach Popsicles

    For some reason I really like the words “Honey Peach”. I think I’ll start saying that now instead of  honey boo. Just sounds  more.. southern. Peaches and honey… honey and peaches… what an amazing combination! I adore these creamy honey peach popsicles so much!

    And with only 3 simple, natural ingredients what’s not to love right? These healthy honey peach popsicles come together so quick and they are a great way to use use leftover peaches.

    Creamy Honey Peach Popsicles
    • 2 (10 oz bags) frozen peaches
    • 3 cups almond milk (may need more or less)
    • honey
    1. Puree peaches and almond milk in a food processor.
    2. Pour into a large bowl with a spout.
    3. Add enough honey to heavily sweetened the mixture. (see note)
    4. Pour mixture into popsicles molds.
    5. Freeze.
    Be sure to "over sweeten" the mixture a bit. Even though it will taste really sweet, once it's frozen the sweetness comes down a lot. Think of eating a melted freeze pop, it's super sweet when it's melted but once frozen it's not as sweet.

    Roasted Taco Chickpeas

    Roasted Taco Chickpeas

    I’ve been on a serious roasted chickpeas kick lately. Have you ever had roasted chickpeas? If not, you are in for a crunchy, savory treat! You can really season these roasted chickpeas with whatever you want. Go savory or go sweet. They seriously taste great either way.

    But we really like these taco-flavored chickpeas! They are probably one of Ethan’s favorite movie snacks. It works out great since he’s not old enough for popcorn. just be sure to remove the skin if you’re serving to little people since they can get stuff in the throat.

    Let me warn you though, they are super addictive!  As soon as they cool off we raid the pan. Yep they are that tasty! Try them!

    Roasted Taco Chickpeas
    • 2 (13.4 oz) cartons of organic chick peas (also called garbanzo beans)
    • few drops of olive oil (just enough to lightly coat chickpeas)
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 2 teaspoons chili
    • 1 teaspoon garlic
    • ½ teaspoon oregano
    • ½ teaspoon onion
    • ½ teaspoon black pepper
    • 1 teaspoon salt (can add more if desired)
    1. Preheat oven to 400 F.
    2. Line a baking sheet with greased parchment paper. Set aside.
    3. Drain, rinse and completely dry the garbanzo beans.
    4. Place beans in a large bowl and add a few drop of olive oil to lightly coat.
    5. Gently toss beans to distribute the oil.
    6. Combine seasonings.
    7. Sprinkle seasoning over beans and toss gently to coat.
    8. Spread beans in an even layer on a baking sheet, being sure to space them out.
    9. Bake for 20 minutes.
    10. Remove from oven and toss.
    11. Bake for another 15-20 minutes.
    12. Remove from oven and sprinkle with more salt if desired.
    13. Garnish with parsley if desired.
    14. Serve.
    Remove the skin of garbanzo beans if desired. I just usually its leave them on.


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    Quick Homemade Pizza (Crust & Sauce) Recipe

    January 14th, 2016
    “Make quick, easy homemade pizza tonight! Homemade pizza sauce + homemade crust that comes together in a flash and taste amazing!”

    What do I do when I find myself home alone on a Tuesday afternoon? I celebrate because that NEVER happens. Either we have company over ( I think everybody works from home now right?), the boys are running around asking me a million questions or my husband is somewhere banging on the walls working on one of his millions of house projects.

    Quick n Easy Homemade Pizza! Crust & Sauce Recipe. No waiting!

    I can’t tell you when was the last time I had the house all to myself but I LOVED it! The peace. The calmness. The nothingness. I went out into the sunroom, cranked up some Sam Cooke, cracked open a Strongbow (yeah I’m a lightweight) and whipped up a homemade pizza. Just. For. Meeeeeeeee!!!

    Oh the simple pleasure of being able to put exactly what I wanted on it, kick my feet up and eat uninterrupted.  Do you have a favorite homemade pizza recipe?

    If not, try THIS ONE. If so, try THIS ONE!

    Quick n Easy Homemade Pizza! Crust & Sauce Recipe. No waiting!

    This is my go-to pizza crust and pizza sauce recipe for whenever I want a homemade pizza quick! It never fails me and works out great on busy weeknights.

    I try different homemade pizza crusts all the time, however I always come back to this lover. What I love about this pizza crust besides it being simple and delicious, is that it doesn’t require that long resting period like most yeast pizza crusts.

    A good 5, 10, 15, 20, or 30 minutes is all it needs, although I’ve even skipped that when I’m really pressed for time and shoved it right into the oven as soon as I was done pressing it out.

    Quick n Easy Homemade Pizza! Crust & Sauce Recipe. No waiting!

    This homemade pizza crust is fabulous! It has the perfect thickness, softness and yeastiness!

    Oh and the homemade pizza sauce? Wait until you try it!! You’re not gonna believe how bold it tastes without even having to simmer all day.

    Quick n Easy Homemade Pizza! Crust & Sauce Recipe. No waiting!

    Don’t let that long recipe down there scare you. Once you make it for the first time you’ll be whipping it up by heart in no time.

    Watch me make this Quick Homemade Pizza from start to finish!

    Quick Homemade Pizza (Crust & Sauce) Recipe
    Cook time
    Total time
    Serves: 1 (12 inch) pizza
    • 1 tablespoon olive oil
    • ½ cup white onions, finely diced
    • 2 large cloves garlic, minced
    • 14.5 oz can diced tomatoes (drained and pureed)
    • 1 tablespoon Italian seasoning
    • 1 tablespoon parmesan cheese
    • 1 teaspoon brown sugar
    • ½ teaspoon red pepper flakes
    • ½ cup chicken broth
    • splash of red wine (optional)
    • QUICK HOMEMADE PIZZA CRUST (12 inch pizza)
    • 1 cup very warm water
    • 2 teaspoons sugar, divided
    • 1 packet active dry yeast
    • 2½ cups all-purpose flour (sifted)
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1 heaping teaspoon Italian seasoning
    • 1 heaping teaspoon parmesan cheese
    • Mozzarella cheese
    • green bell pepper, diced
    • black olives
    • turkey pepperoni
    1. For the sauce….
    2. Add olive oil into a large skillet over medium heat.
    3. Add onions and sauté until tender.
    4. Stir in garlic and cook just until fragrant.
    5. Stir in pureed tomatoes, Italian seasoning, parmesan cheese, brown sugar and red pepper flakes.
    6. Slowly stir in chicken broth.
    7. Bring to a light boil and then reduce heat to barely a simmer.
    8. Cook until liquid is reduced to your liking.
    9. Taste and adjust seasoning *see note below*
    10. To make the crust, in a small bowl or glass, add 1 teaspoon sugar to very warm water.
    11. Stir in yeast and let sit for 10-15 minutes to allow the yeast to proof.
    12. When yeast is ready add mixture to a large bowl.
    13. Stir in flour, salt, remaining sugar, oil, Italian seasoning and parmesan cheese.
    14. When dough forms, place dough on a lightly floured surface and kneed gently with oiled hands.
    15. Press the dough into a lightly greased 12-inch pizza pan. Be sure to keep your hands oiled with olive oil to soften the dough and make it easier to press out.
    16. Cover dough with plastic wrap and place in a warm location for 30 minutes. (see note)
    17. Preheat oven to 425 F.
    18. When ready to serve, spread sauce over pizza.
    19. Top with cheese and toppings.
    20. Bake for 12 minutes or until the crust in the center of the pizza is fluffy and fully cooked.
    21. Garnish with fresh basil if desired.
    22. Slice and serve!
    Pizza Sauce:
    *Depending on how salty your chicken broth and tomatoes are you may or may not need to add salt. Be sure to taste and adjust the seasoning to your liking.
    * If you prefer a smooth sauce simply place the sauce in a food processor and puree.

    Pizza Crust:
    * You can totally get away with letting the dough rest for only 5-10 minutes, but if you like a bit of a fluffier crust 30 minutes in a warm and toasty location is a good minimum.


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    Oven Fried Chicken Drumsticks Recipe

    January 10th, 2016
    “Oven fried chicken drumsticks that bake up crispy on the outside and juicy on the inside!”

    You can NEVER have to many chicken recipes!

    If Isaac had control over what was for dinner every night, he’d hands down choose chicken legs! He likes them any way I prepare them, but these oven fried chicken drumsticks are definitely one of his favorites.

    oven fried chicken

    I love the fact that I don’t have to fry them and they still bake up crispy, crunchy on the outside and juicy and tender on the inside. I get my free chicken fix without all the hot, popping, smelly grease. Did I mention how juicy this chicken is? Sweet Jesus these things are soooo doggone juicy!

    Be sure to use a good organic brand of chicken. You really CAN tell the diffence in taste and texture.

    These oven fried chicken drumsticks are so easy to make y’all like for real!! I’m kinda obsessed with using crushed croutons ever since I used them with my homemade chicken nuggets. They really make my life easier and it’s so easy to switch up the flavor.

    The buttermilk ranch croutons taste great with this chicken as well.  Forget the panko or plain flour, trust me, crushed seasoned croutons are the way to go sister! But if you’re just dying for a traditional oven fried chicken recipe that uses only flour, try out my easy oven fried chicken recipe here.

    I use organic whole grain seasoned croutons today but you can really use any  flavor, but make sure they aren’t unseasoned. Bor-riiiing!  Since the croutons are seasoned so well you really can skimp on seasonings up the chicken.  I use a cajun seasoning (Old Bay) and call it a day!

    As far as side dishes to go with these easy, oven fried chicken drumsticks?  They go with just about anything! We like them with rice and gravy and buttered sweet peas. Last week I served them with roasted sweet potatoes, cabbage and cornbread.  They are also fabulous with mash potatoes and green beans.

    Don’t forget the sweet tea!! Any type of fried chicken MUST have a frosty glass of sweet tea to accompany it!

    Watch me make these oven fried chicken drumsticks from start to finish!



    Oven Fried Chicken Drumsticks Recipe
    Cook time
    Total time
    Serves: 10 pieces
    • 3.5 lbs fresh chicken drumsticks
    • 2 tablespoons salted cajun seasoning (I use Old Bay)
    • Liquid smoke
    • 1 cup flour
    • 1 tablespoon cornstarch
    • 2 eggs
    • 2 (5 oz) bags seasoned croutons, crushed (I crushed them in food processor)
    • 3 tablespoons melted butter (optional)
    • parsley (optional)
    1. Preheat oven to 425 F.
    2. Grease the racks of a large grilling pan and set aside.
    3. Generously season chicken legs with cajun seasoning.
    4. Douse chicken with liquid smoke. Set aside.
    5. In a shallow dish, mix together flour and cornstarch. Set aside.
    6. In a large bowl mix together eggs. Set aside.
    7. In another shallow dish, add crushed croutons. Set side.
    8. With one hand place the chicken in the flour mixture.
    9. With the other hand, coat the chicken in flour and shake off excess.
    10. Place the chicken in the egg mixture and coat with the egg.
    11. (Be sure to use one hand for the dry ingredients and the other for the wet ingredients to keep from clumping)
    12. Shake off the excess egg and then place the chicken in the croutons.
    13. Cover with croutons, being sure to pat them on so that they stick better.
    14. Place coated chicken on the grilll pan.
    15. Repeat until all of the chicken is coated.
    16. Baked for 30 minutes. (may need more or less time depending on thickness)
    17. *optional* Brush chicken with melted butter and sprinkle with parsley.




    Rainbow Detox Vegetable Soup

    January 7th, 2016
    “Easy rainbow detox soup recipe made from fresh organic veggies and natural chicken broth.  Homemade detoxing recipe with lots of colorful vegetables!”


    **********Long Post Alert*******

    Happy New Year!!!!! First week of 2016 is here and I’m loving it!! How about you?

    I made all kind of goals last year and I’m actually kinda shocked that I accomplished all of them EXCEPT losing this doggone muffin top!!! Ugh!! Why does fat and sugar have to taste so good!!

    Well this year I was so determined to get rid of this flabby gut that I started in the middle of December.

    Ya see…I had this AHA Moment on Dec. 10th when I finally checked out my families Disney pictures. We took lots of family pics during our vacation and they all showed my baby bump!

    Rainbow Detox Soup Recipe

    But there’s just one problem. I’m not pregnant!!

    Nothing like a candid photo of yourself to whip you into shape, huh?

    My muffin top had turned into a daggum loaf of bread!! How and when did that happen? I immediately started working on it as soon as I got home. I was fed up of being the non-pregnant, pregnant girl! I felt sluggish, heavy, and bloated.

    Something HAD to change and so I DID!! What I needed was nature’s weight loss pills AKA a good ol natural detoxing!

    Rainbow Detox Soup Recipe

    I’ve started to really become interested in holistic remedies and detoxing. My family actually visit holistic chiropractors instead of regular doctors simply because I’ve witnessed the power of natural medicine many times. I honestly think they are the most affective in actually healing the body and not just covering stuff up. No shade to doctors. Just saying.

    Many chiropractors believe in using detox meals for various conditions including weight loss.

    I stumbled across a post about detoxing fruits and vegetables and how eating a rainbow of vegetables was the best way to detox and cleanse the entire body. Easy enough right?

    I went shopping for some colorful vegetables that were said to “detox the body” and the rest was history. Detoxing is now a part of my daily lifestyle.

    Just within two weeks I’ve been steadily shedding weight and excess water, my skin is fab, I have so much energy and I didn’t have to give up my favorite foods completely. Seriously, I feel like I’m cheating! Why didn’t you guys tell me about detoxing meals years ago????? I know y’all knew. You guys always know everything!

    vegetable detox soup recipe

    How I’m using detoxing to lose weight

    Detoxing is nothing new, but it’s totally new to me when it comes to losing weight with detoxing. I simply started replacing one of my meals with a detox soup, salad or smoothie! (I’ll be posting those recipe too!)  I did a few other things as well and I’ll list that below.

    But first let’s talk about this rainbow detox soup!! Is it good? Um…not really. Does it work? OMG yes!!

    It’s a very simple soup to make and it’s easy to swap out veggies that you don’t like with other detoxing veggies from the list.

    Here’s a list of the best detoxing veggies.  Let me know if I need to add more to the list.

    • broccoli
    • spinach
    • peas
    • barely
    • kale
    • cabbage
    • artichoke
    • arugula
    • carrots (although some sources say eat carrots seperately)
    • onions
    • asparagus
    • garlic
    • celery
    • bell peppers
    • beets
    • cucumbers
    • parsley
    • eggplant
    • green beans
    • leeks

    rainbow detox soup recipe

    This detoxing soup is full of a rainbow of different vegetables that helps rid the body of toxins, speed up that sluggish digestive system and blast bloating in it’s tracks! I love it …. and I hate it!

    When I first started on this soup I used water since I read you should aways detox with purified water or green tea.  I couldn’t even swallow the daggum stuff. It just tasted like…. dirt!

    Sooooo I replaced the water with natural, msg-free chicken broth and a bit of cayenne. Bernando LaPallo uses it in his Barley Soup and he’s 114 and swears by it!! Good enough for me!  Using broth helped a great deal with flavor and I don’t think it really affected the detox process too much because I started seeing results with in a couple days.

    Just don’t go in expecting to partake is a delicious, flavorful bowl of soup and you’ll be good to go.  What motivates me is that I can have whatever I want for breakfast and dinner (within reason and proportion of course).

    My husband actually liked this detox soup. He came in the house and said “mmmm what smells so good!” I replied with “don’t get your hope ups it’s just vegetables and water. Hahaha (I have a love/hate relationship with this soup)

    To my surprise he thought it tasted good for what it was, a detoxing soup.

    Looking for a more flavorful detox soup? Try my cabbage soup recipe! It doesn’t give me results as fast as this soup does (darn!) but it’s so delicious!!

    Rainbow Detox Soup Recipe

    What I noticed when swamping out a regular meal with a detox meal

    • The first 3 days were not good! I was so gassy and bloated (sorry about that hubs) and my head hurt off an on.  Seriously thought about stopping. (Could have been the sugar withdrawals though)
    • I woke up on the 3rd day and my skin was so clear! I just looked “fresh faced” and I felt light.
    • Dark circles under eyes have lightened up. I’m not sure what’s in this soup that helps the skin but something in it is totally lighting up my under eye circles. I hear a slow digestive system will cause dark under eye circles and this soup is suppose to speed that up so maybe that is it. Not sure.
    • By day 4 my stomach was much smaller even by the end of the day when it’s usually bloated and heavy feeling.

    For the last two weeks I’ve been alternating between this soup, detox salad (made from the detox list above with olive oil dressing) and my detox apple cider smoothie (recipe coming up). I honestly think any detox meal will work in conjunction with other small lifestyle changes.

    Perhaps that’s why I like this so much. It’s a lifestyle change that I can handle. I’m a foodie by heart and most diets/lifestlye changes require too much “giving up stuff” to get results.

    I’ve pretty much kept my diet the same.

    Ok enough blabbering!

    easy detox soup recipe

    Here’s the 5 things I did to pretty much blast away my muffin top!

    (I’m not sure which one is the holy grail so I’m putting down EVERYTHING!)

    1.) Started oil pulling with coconut oil- I’ve always oil pulled off and on but never with coconut oil.  This really curbs the appetite and cleanses the body when done first thing in the morning before you put anything else in your stomach. It’s pretty awesome. Just take a tablespoon of organic coconut oil, swish it around in your mouth for 20 minutes and then spit it out in the toilet. Rinse your mouth and brush your teeth afterwards.

    2.) Coconut oil-  Ingest 2-3 teaspoons of organic coconut oil everyday. I mix mine in salads, soups, or spread it on toast. Sometimes I just swallow it plain.

    3.) Cleaned up my morning coffee- I drink coffee EVERY. SINGLE. MORNING.  I’ve done so for the last 2 years.  The healthier thing to do would probably be to replace it with green tea but I’m sorry, green tea and coffee just aren’t on the same level of awesomeness. Normally I load my coffee with lots of white sugar and cream!  Now I use almond milk to make it creamy and agave or coconut syrup to make it a bit sweeter. It love this!

    3.) DETOX food and plenty of water!!!-  This has worked wonders for me! I simply replace one meal a day with a detox soup, salad or smoothie. Be sure to drink plenty of water since detoxing MUST have water! If not you’ll get seriously constipated. Be prepared to pee and poop!

    4.) Morning hot lemon water-  After  I oil pull, I drink a glass of hot lemon water (the juice of half of lemon and 8 oz hot water)

    5.) Cut back on white sugar, white breads and dairy- Cutting down on my sugar intake and white bread has really help me overcome my insatiable cravings for sugary foods (my ultimate weakness). I still eat it but not nearly as much because I seriously don’t crave it every single minute like I use to. I use agave, honey or coconut oil to sweetened things up.

    Stay tuned for my before and after results at the end of the month!


    Watch me make this rainbow detox soup from start to finish!

    5.0 from 4 reviews
    Rainbow Detox Soup
    Serves: 4 servings
    • 32 oz natural, msg-free chicken broth (or vegetable broth)
    • 1 cup cabbage, shredded (any kind)
    • ½ cup spinach or kale, finely shredded
    • ½ cup white onion, finely diced
    • ¼-1/2 cup carrots, finely diced
    • ¼-1/2 cup celery, finely diced
    • ½ cup zuchinni, finely diced
    • ½ green bell pepper, finely diced
    • ½ red bell pepper, finely diced
    • ½ yellow bell pepper, finely diced
    • 1 cup tomatoes, seeded and diced
    • 5-6 parsley springs
    • 4 cloves garlic, minced
    • cayenne pepper (optional)
    1. Add chicken broth to a large pot.
    2. Add diced vegetables.
    3. Bring to a boil, reduce heat and cook for about 2-4 minutes. (vegetables should still be a bit firm to the bite)
    4. Remove from heat. (if vegetables are bigger you may need to cook a bit longer)
    5. Serve with a sprinkling of cayenne and a splash of lime or lemon juice if desire.
    Can also add sliced avocado and a bit of coconut oil to your bowl when ready to serve. This really helps keep you full until dinner time.