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Homemade Chicken Soup

This chicken soup recipe is made without added carbs like noodles or potatoes. It's filled with fiber, protein and lots of delicious flavor. Enjoy this on a cold winter day. Servings: 8



Here's what you need...

1 Tablespoon coconut oil
1 medium organic yellow onion, chopped
3 carrots, grated
2 celery stalks, finely chopped
1 Tablespoon curry powder
2 garlic cloves, crushed
2 quarts chicken broth
3 cups diced roasted chicken
1 bay leaf
1 organic apple, chopped
dash of salt and pepper
1/2 teaspoon dried thyme
zest from 1 lemon
2 cups unsweetened coconut milk

In a large pot, over medium heat, melt the coconut oil and add the onion, carrots and celery. After 5 minutes add the garlic and curry powder.
After a couple minutes add the chicken broth, chicken, bay leaf, apple, pepper, thyme, and lemon zest. Stir well. Bring to a simmer and cook for 40 minutes.
Stir in the coconut milk, and some salt if desired, remove the bay leaf and serve.

Nutritional Analysis: One serving equals: 166 calories, 5g fat, 175mg sodium, 9g carbohydrate, 2g fiber, and 19g protein

Chicken Soup with Roasted Red Peppers

By using flavorful ingredients, like roasted red bell peppers and white bean hummus, this soup tastes like you slaved over it all afternoon– but really takes less than 20 minutes to throw together. Servings: 4



Here's what you need:

1 cup roasted red bell peppers
3/4 cup white bean hummus
2 cups chicken stock
1 cup shredded rotisserie chicken
dash salt and pepper
2 Tablespoons parsley, chopped

Take 1/4 cup of the roasted red peppers, slice into strips and set aside.
Place the remaining red peppers in a blender along with the hummus and chicken stock. Blend until smooth.
Transfer to a medium saucepan. Add the chicken. Season with salt and pepper.
Bring to a boil.
Ladle the soup into bowls and garnish with the slices of red pepper and chopped parsley

Nutritional Analysis: One Serving equals: 248 calories, 11g fat, 644mg sodium, 8g carbohydrate, 3g fiber, and 15g protein