Classic Chicken Soup

image and recipe adapted from: bakerbynature.com/our-favorite-chicken-noodle-soup-like-ever

1 tsp garlic powder

2 tsp ground cumin
1 tsp chili powder
1/4 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp salt

1/2 tsp black pepper

2 T olive oil
1 lb skinless, boneless chicken breast tenders

2 T olive oil
3 large carrots, diced
3 stalks celery, diced
1 very large onion, diced
4 cloves of garlic
32 oz chicken stock

1/4 cup fresh dill, chopped

precooked noodles (optional)

Mix spices in a bowl. Heat 2T oil on medium heat in a large pot, then add the chicken, and after 5 mins add the spices and cook for an additional 2 minutes.  

Add carrots, celery, and onion, and cook, stirring occasionally, for 8 minutes. Add garlic and salt and cook for another minute before adding the chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low and simmer for 10 - 15 minutes, or until the vegetables are soft. Stir in dill and noodles if desired.

Breakfast cookies

image credit: weelicious.com/2014/05/13/breakfast-cookies-recipe

recipe adapted from: http://allrecipes.com/recipe/218671/whole-grain-breakfast-cookies

2 cups walnuts, pulsed in blender to grind finely
3 cups rolled oats
2/3 cup whole wheat pastry flour
1 cup ground flax meal
2 tsp baking soda
1 tsp salt
2 tsp cinnamon

1 cup almond butter
1/2 cup coconut oil
1/3 cup maple syrup
2/3 cup turbinado sugar
1 ripe banana
2 eggs
2 tsp vanilla extract

1/2 to 1 cup chocolate chips (or add 1/2 cup dried fruit and 1/2 cup nuts)

Preheat oven to 375 degrees.  Mix first group of ingredients in a bowl.  Mix second group of ingredients in the blender until fully processed.  Add blended ingredients to the bowl of dry ingredients.  Mix in chocolate chips.  Use a small ice cream scoop to create cookies with about 2T of dough. Bake for 14 minutes on parchment paper.