Mexican Chicken Soup

Since no one proposed to you after making a roast chicken, you might be looking for more uses for your leftover chicken.


This healthy soup is fresh, light and makes a great weekday lunch. I brought it with me to work with a bag full of cilantro (not weird at all…) and avocado to top it with. Speaking of large amounts of cilantro… [Read more...]

Simple Roast Chicken

I left you with quite the cliffhanger, eh?


Here’s the truth: I didn’t get a week’s worth of meals out of my chicken. But, I did enjoy one night of roast chicken, followed by a delicious Mexican chicken soup and simple chicken curry (recipes coming soon!). [Read more...]

Eating Healthy on a Budget: How to Stretch a Whole Chicken

I recently made the mistake wise decision of downloading the Mint app on my phone. It’s like a responsible/annoying friend that tells you where you’re spending your money and alerts you when you’re going over budget…


Last month, I spent more money on food than I did on rent.  Granted, I live in a very reasonably priced apartment, but still… this was a shocking amount. Like, I could have made an international flight with my food budget.

I wasn’t even wining and dining myself at nice restaurants — the majority of this money went to the good people of Publix and Whole Foods. Since I’m primarily eating meat, vegetables, fruit, nuts, and other whole foods, my grocery bills have been astronomical lately.

It’s no secret that it’s really hard to eat on the cheap and eat healthy. But, it can be done. This month, I’m challenging myself to prepare whole, healthy meals that won’t make Mint yell at me. Starting with one whole chicken…


I bought a chicken on sale for $1.29/pound (my chicken was less than $7 total) and decided to see how many meals I could get out of it. Instead of buying 4 kinds of meat to get me through the week, this is much more economical. I won’t be eating as much meat per serving for each meal, but instead will bulk up my meals with more veggies.

Here are some ideas for using every bit of a whole chicken:

  • Roast the chicken and eat some roasted chicken as a meal
  • Remove remaining meat from bones and set aside for other meals
  • Use the chicken bones and vegetable scraps to make stock
  • Make soup or stew with leftover chicken and homemade stock
  • Use the remaining leftover chicken in: casseroles, chicken salad, curry, tacos/burritos/fajitas, breakfast hash, chicken pot pie

Stay tuned to see how I use my whole chicken this week and how many meals I can get out of it…

How do you cut down grocery costs while still eating healthy? I clearly need some tips, leave me a comment below!

Photo credit: Erin’s Sweet Life

Mock Fried Rice

Carbs and I are on a break at the moment. In the meantime, cauliflower has taken on a bigger role in my life. I think I’m ready to go steady…


I’m amazed by what you can do with cauliflower. I’ve been skeptical for quite a while, but now I’m a believer…

Did you know you can “rice” cauliflower? If you pulse the florets in a food processor or grate a head of cauliflower on a cheese grater, you end up with tiny “grains” that can replace rice in many recipes.


You can also smash it into “mashed potatoes”, make pizza crust, and even tater tots. Crazy, right? Obviously none of this tastes anywhere near as good as the real thing, but can be a good low carb substitute if you’re craving something starchy.

The cauliflower absorbs the flavors of the other ingredients in this dish, so while you don’t feel like you’re eating rice, you definitely don’t feel like you’re eating cauliflower. I don’t even like the taste of cauliflower (or the funky smell), but I can’t stop eating this fried rice. And just like the real deal, it tastes even better cold the next day. 

If you’ve also broken up with carbs recently, let this faux fried rice help you through the hard times.


Mock Fried Rice
Prep time

Cook time

Total time


One head of cauliflower yields about 3 cups of “rice.”
Serves: 4

  • 1 head of cauliflower, leaves trimmed and cut in half
  • 1 tbsp olive oil or coconut oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 2 cups frozen peas and carrots (or any mixed vegetables), thawed
  • ¼ cup soy sauce or tamari (gluten free soy sauce alternative)
  • 1 tsp toasted sesame oil
  • 2 large eggs, beaten
  • Salt to taste

  1. To rice the cauliflower: 1) chop into florets and pulse in a food processor until fine or 2) hold each half of the cauliflower by the core and grate with a box grater. Discard the core.
  2. Place riced cauliflower in the fridge to chill for at least an hour.
  3. Heat oil in a large saute pan over medium heat.
  4. Add the onion and garlic and saute until the onion is translucent.
  5. Add the cauliflower, veggies, soy sauce and sesame oil. Mix well and cook for 5 minutes to soften the cauliflower.
  6. Push cauliflower mixture to one side of the pan. Add eggs to empty side of pan and scramble, gently breaking up with a wooden spoon.
  7. Once the eggs have set, combine with “rice.”
  8. Salt to taste, if desired (you won’t need much because of the soy sauce). Serve warm.


Crock Pot Shredded Pork

Pulled pork is probably one of my favorite foods…. right after cheese, avocadoes, and brownies. Oh, and bacon. So really, it’s my second favorite pig product, but still very high on my list.


I’ve made it in the crockpot a few times in the past, and I’m always left disappointed. I determined the culprit was using liquid in the recipe. Since food gives off a ton of liquid when cooked in a slow cooker, the pork always ended up swimming in liquid, which diluted all of the spices I added in the beginning. This is why I’ve never shared my crockpot pork recipe in the past… it just wasn’t anything special. [Read more...]

Roasted Tomatillo Salsa

I hope I live to see the day green salsa is as plentiful as the red stuff.


The only reason I ever entertain the thought of eating at Moe’s is because I love their salsa verde. Only recently have I found a jarred brand of tomatillo salsa that doesn’t suck (this stuff). Which, of course, means I’ve become obsessed. I go through at least one jar a week.  [Read more...]