Cozy Chicken Noodle Soup


It was humid and rainy here, so I thought the weather called for cozy food.


First up – OATMEAL! Plus nice, hot coffee, of course.




  • 1/3 cup coconut milk
  • 1/3 cup water
  • 1/3 cup rolled oats
  • 1 tsp chia seeds

Cook stove top till thickened.


  • handful of blueberries, stirred in at end
  • flaxseed on top
  • sliced almonds on top
  • cacao nibs on top (so glad to have these back in the rotation!)

Remember you can get cacao nibs (or anything else in my OpenSky shop) either 20% off or with free shipping with these codes (july20pct or julyfreeship) in my OpenSky shop. Click here for details.

Lunch was sort of random.


Chips and salsa


Giant salad:

  • baby spinach/lettuce mix
  • organic celery
  • organic red bell pepper
  • organic baby carrots
  • farmers market cucumber
  • sunflower seeds
  • TJ’s balsamic

I got stuck in meetings and didn’t get to the rest of my lunch till 4pm. Luckily (or not so luckily), I had a 5-6pm meeting. So, I used my snack tide me over till dinner.


My snack was related to a recent package I got – Barney Butter!!!! Yes! Barney Butter sent me some individual packages of almond butter for me to enjoy! Woohoo! :)


Yep…Barney Butter + Whole Grain Goodness = fabulous-o snack!


I toasted the bread and spread the BB on top. Love the way the heat makes it nice and gooey.


And for a little something sweet – organic cherries!


No workouts for me today. I worked out Sunday, twice on Monday and taught zumba on Tuesday. I think it’s time for a rest day. :)


Like I mentioned before, I’m still working on cooking more recipes from my cook books, starting with the 3 Ina Garten cookbooks my mom got me recently.

Since declaring my desire to try some of Ina’s recipes, I’ve already made one recipe – Ina’s Strawberry Country Cake – a real winner!


One of the recipes I selected was Ina Garten’s chicken noodle soup.


I used parsley from my garden in my soup.

And to save time, I roasted extra chicken breasts when I made dinner last night and used the leftover chicken to make tonight’s soup!


I adapted Ina’s recipe because I like sauteing my veggies and I wanted to add onion.

Chicken Noodle Soup

Adapted from Ina Garten’s recipe from her book Barefoot Contessa Family Style


  • 1 whole (2 split) chicken breast, bone in, skin on
  • Extra virgin olive oil (EVOO)
  • Kosher salt
  • Freshly ground black pepper
  • dash garlic powder
  • dash dried rosemary
  • 2 quarts Chicken Stock
  • 1 tbsp EVOO
  • 1/2 large onion chopped
  • 1 cup medium-diced celery (2 stalks)
  • 1 cup medium-diced carrots (7-9 baby carrots)
  • 2 cups wide egg noodles
  • 1/4 cup chopped fresh parsley


  1. Preheat the oven to 350 degrees. Place chicken breasts on a parchment paper lined baking sheet. Drizzle chicken with EVOO and rub into skin. Top chicken lightly with dashes of salt, pepper, garlic powder and rosemary. Roast 35-40 minutes (you may need to cook longer if the chicken breasts are really big). Set aside to cool. Note: You can also cook the chicken the night before like I did this week – cook extra for dinner one night and more for the soup – use the leftover meat for the soup.
  2. When the chicken is cool enough to touch, remove meat from bones and skin and pull into smaller pieces. Set aside.
  3. Heat a medium pot over medium heat. Add onion, celery and carrots and cook till onions translucent – about 3-5 minutes.
  4. Add chicken stock and bring to a boil.
  5. Add egg noodles and reduce to simmer. Simmer for 9-10 minutes or until pasta cooked al dente.
  6. Add chicken and parsley and cook to warm through.
  7. Serve with crusty bread.


Very easy and tasty!


Hubby and I enjoyed our soup with Great Harvest Whole Grain Goodness toast and a dab of real butter (his had a lil extra butter).


Hubby got his hair did today.


And dessert – hubby picked up 3 mini cinnamon rolls from GH when he was getting bread. They aren’t nearly as good as one large cinnamon roll, which is what he was going to get me until the 2 ladies in front of him ordered the very last 2! Bah! I’m not mad – 3 cinnamon rolls in mini size are way better than none. And they’re pretty darn tasty on their own, too – just not as tender.


Remember I scored you guys some deals on my OpenSky shop (20% off Galaxy Granola anyone? What about cacao nibs?) – click for details

And check out my latest recipe – marinated kale! Nommm

Do you like to eat anything in particular when it rains? I always seem to think comfort food – oatmeal, soup, casseroles, cobblers…you?

Marinated Kale Recipe


I’ve owed you guys this recipe for ages now, but thanks to a reminder from reader Karen, I’m actually posting it!


Here it is – my recipe for Marinated Kale! It’s so easy (no cooking!), tasty and healthful – give it a go!

What does it taste like? Well, kale to me, in general, is sort of like spinach except with a much heartier texture. Spinach is tender and bruises easily while kale holds up nicely (which is why a lot of recipes ask you to “massage” the kale – it tenderizes without bruising). Once marinated, the kale will soften up a bit, but it will still have a bite to it, texture-wise. The flavor mostly comes from the sauce ingredients, which end up being salty yet sweet with the lovely flavor of sesame oil ever prevalent and bits of fresh garlic and ginger popping up here and there.

Anywho, I LOVE to make a big batch of this to start a week. It’s an easy side veggie to take to work – just pack some into a tupperware – no re-heating necessary. You just need a fork! Makes a great vegetable serving.

On to the recipe…

First up – some visuals:


Be sure to triple wash your kale – it’s usually pretty gritty when you get it home from the store. I usually tear my kale into smaller pieces with my hands while I’m doing the washing part, but you can also chop it with a knife.


Other key ingredients: Tamari, Sesame Oil.


Whisk up sauce.


Add sauce to kale and massage – preferably with your hands. Why? Well, it seems like you can get away with using less sauce if you just rub it in a little. I believe most people massage their kale to tenderize it, but I just like to ensure my kale is well-coated without being in a puddle of sauce.


Add sesame seeds. Done-zo!


Marinated Kale Recipe

Raw, Vegetarian, Vegan and Gluten-Free


  • 1 bunch kale (curly leaves, not dinosaur), triple-washed, cut or ripped into small 1-2 inch pieces (1 inch pieces will be easier to eat later)
  • 2 tbsp sesame oil
  • 1 1/2 tbsp tamari (use wheat-free if you’re going GF)
  • 1 tsp minced garlic (you can omit this but it’s so much more flavorful with it!)
  • 1 tsp minced ginger (same note as for garlic)
  • 1-3 tbsp sesame seeds depending on how much you like them.


  1. Place prepped kale into a large bowl.
  2. In a separate small to medium bowl, whisk together sesame oil and tamari till emulsified/combined nicely. Whisk in garlic and ginger.
  3. Pour sauce over kale and massage sauce into the kale (this will help ensure all pieces of kale are covered.
  4. Add sesame seeds to the kale (if you’re not sure if you’d rather go 1 or 3 tbsp, I suggest adding 1 and mixing up and checking coverage. You can always add more sesame seeds but you can’t take them back out…not easily at least).
  5. Store in an air-tight container. NOTE: You may wish to make your kale the night before you want to eat it so it has time for the flavors to combine.
  6. Enjoy!


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