Kielbasa and Cabbage Crock Pot Soup



Friends, my apologies for not posting recipes lately. I don’t have an excuse, but I will be sure to post my recipes on here more often! Now that fall is in full swing, so is my crock pot! I wanted something warm and hearty the other day since the weather was cool and rainy. Dreary days are always made better with some soul warming soup!

I have been trying to step out of my comfort zone and try some new recipes and things I have never made before. I enjoy the challenge. I had made some tacos with a cabbage slaw and I had a whole bunch of cabbage leftover. I am not a huge fan of coleslaw so I decided to make a soup my Nana used to make when I was a kid. Not sure if this is the exact recipe but it is pretty close.

If you’re busy like me, your crockpot is your best friend. You throw a bunch of stuff in there and then you get home and you’re hungry and your home smells like delicious food when you walk in and you open the crock pot and BOOM magic happened while you were at work and now you can sit down and relax to a nice warm meal. Anyways, here is the recipe!


  • 1 package of kielbasa
  • 1 bag of coleslaw mix
  • 1 onion diced
  • 2 cloves of garlic
  • 1 diced tomato (or canned diced tomatoes)
  • 2 carrots diced
  • 2 stalks of celery diced
  • 1/2 of a cup of parsley
  • 1 box of organic chicken stock
  • 1 box of organic vegetable stock
  • 1 can of white kidney beans
  • 1 can of tomato paste
  • 1 teaspoon of curry powder
  • 1 teaspoon of Hungarian paprika
  • salt and pepper to taste


Dice everything up and throw it into your crockpot on low for 6-8 hours or on high for 3-4 hours! Toast up some crispy garlic bread and enjoy!







Ahi Tuna Stack

FullSizeRender (2)Ahi tuna has to be one of my favorite meals/appetizers. I LOVE sushi and any kind with tuna is my go to. I always order tuna tartake and seared tuna out, and that gets so expensive. So I took it upon myself to attempt to make my own seared tuna. I was terrified to make it myself because I like it rare, but I did it anyway.

Here’s what happened. I ate this tuna stack at a restaurant and I honestly can’t remember where I had it, but I never forgot the presentation I fell in love with it. I’ve seen the shrimp stack before and I just think it looks so fancy  and colorful. So I wanted to make it. I thought this was going to be so difficult but in all honestly it was SOOOOO Simple.

You can’t make a good seared tuna without putting it in a screaming hot cast iron pan. I just moved into my apartment not too long ago and we have an electric stove that I despise. I hate the coils because everything cooks so unevenly and then the oil or whatever you’re cooking with goes to one side of the pan and it drives me absolutely nuts.

Yeah with that being said I went out to this new cooking gadget store and bought myself a cast iron pan. They are the most amazing pans and I am thrilled to make more meals with it, so stay tuned friends.


  • 1 tuna steak, make sure it is fresh and has a nice bright color to it
  • 1/2 cucumber
  • 1/2 avocado
  • 2 tblsp of olive oil
  • 1/2 cup of cooked brown rice (or any kind you like)
  • salt and pepper to taste
  • ginger powder
  • garlic

For the sauce 

  • 1/3 cup of soy sauce
  • tablespoon of Siracha
  • 1/2 teaspoon of sesame oil
  • 1 teaspoon of rice wine vinegar
  • 1/2 teaspoon of garlic
  • dash of ginger
  • sesame seeds for garnish
  • green onion for garnish
  1. heat olive oil in a cast iron pan and get it screaming hot until you can see the steam.
  2. season your tuna steak with salt, pepper, garlic, and ginger on each side ( do it to your taste)
  3. sear your tuna for about 30-45 seconds on each side
  4. dice your half of cucumber and avocado
  5. cook and measure your rice
  6. for the stack I used a rocks glass, but if you have a can you can cut it to make it work.
  7. fill your rocks glass with some sesame seeds and then your tuna
  8. the layer the cucumber and avocado
  9. the pack the rice on top firmly
  10. place on a plate and remove it slowly
  11. mix all the ingredients for your sauce in a bowl and spoon it over your stack
  12. sprinkle with sesame seeds and green onions and dig in!

IMG_4613FullSizeRender (3)

Sweet potato chorizo corn chowder 

A picture just wouldn’t do justice for this absolutely beautiful rich creamy chorizo corn and sweet potato chowder. I wish you could smell this in the video because it is just heavenly. On cold days like today(27 degrees) in my opinion there’s absolutely nothing better than warming up to a hearty soup or chowder. The combination of the sweet potatoes and the chorizo and the corn have such an awesome balance, a little bit sweet and that spicy chorizo compliment each other so well. This looks totally rich and creamy (and it is) there’s a secret though, ITS HEALTHY and DAIRY FREE!!!! Yes you can make a chowder this gorgeous without heavy cream or milk 🙅🏼. I used chicken broth and a can of coconut milk and some almond milk as well. The flavors are just the perfect marriage.

There’s just something about the combination of sweet with a little bit of heat. Tingles the tastebuds ya know. 

I still can’t get over the fact that this soup is so rich and decadent yet has no butter, heavy cream, milk or cheese. Sweet potatoes have got to be one of my favorite things, you can do SO many things with them. 

I’m going to be completely honest I had no clue what I was doing here, I just mixed stuff together and prayed it would taste good. But if you put ingredients you like all together it can’t be bad right? 


  • 4 sweet potatoes 
  • 1 package of chorizo 
  • 1 large white onion
  • 2 cloves of garlic 
  • 1 can of coconut milk 
  • 1 box of chicken broth (can use vegetable broth)
  • 1 tablespoon of coconut oil 
  • 2 tablespoons of siracha 
  • Dash of thyme 
  • Dash of chipotle pepper
  • Salt and pepper to taste 
  • 1 can of organic corn 
  • 1 cup of almond milk
  1. Peel your sweet potatoes
  2. Dice em up 
  3. Dice your onion 
  4. I took the chorizo out of the casing 
  5. Heat your coconut oil in a pan 
  6. In a seperate pot put your chicken broth in while the chorizo cooks, when the broth begins to boil, add your sweet potatoes 
  7. Cook until tender 
  8. Add your coconut milk 
  9. Add your almond milk 
  10. Then use either an imulsfier blender or food processor to create your creamy broth 
  11. Put back into the pot, add your cooked chorizo 
  12. Add your can of corn, you don’t have to drain it if you want your soup not too thick 
  13. Add your diced onion and garlic to the chorizo pan until soft 
  14. Then add to the soup 
  15. Add your spices 
  16. Let simmer 
  17. Enjoy!





Usually jambalaya is filled with sodium and unhealthy things, so I took it upon myself to try and lighten this up. For those of you doing that whole 30 thing, my friend said this is approved. I was meal prepping yesterday and I know typically people eat this with shrimp, but in my person opinion shrimp reheated just doesn’t taste good to me. So I did chicken sausage and chicken instead.
I used brown rice, you can use whatever you please. Make it your own that’s what cooking is all about right?


  • 2 chicken breasts (you can use shrimp in place of this)
  • Note: You can use all 3; chicken, sausage, and shrimp
  • 1 package of chicken sausage (feel free to use regular sausage)
  • 3 stalks of celery
  • 1 bag of brown rice (use whatever rice you like)
  • 1 tomato diced
  • 1 medium white onion diced
  • 1 bell pepper diced
  • 1 tablespoon of garlic
  • 1 tablespoon of olive oil
  • 1 teaspoon of cayenne pepper
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon of garlic powder
  • 3/4 teaspoon of paprika
  • 1/4 teaspoon of cumin
  • Salt and pepper to taste
  • Note: you can use a package of creole or jambalaya spices but I like to make my own to avoid MSG and too much sodium.
  1. Cook your rice
  2. Place chicken and chicken sausage on a baking sheet with cooking spray and bake at 350 for 25 minutes
  3. While the rice and meat are cooking dice your veggies
  4. Heat the olive oil in the pan
  5. Sauté your garlic until golden brown, then add the rest of the veggies until they are tender and start to sweat
  6. Add your cooked rice to the pan of veggies
  7. Dice up your chicken and chicken sausage
  8. Add your seasonings mix up and enjoy 😛

I love mine spicy so I used hot chicken sausage and I added additional hot sauce to mine.


Strawberry banana chia seed pudding 

Good morning friends, happy Monday. Monday’s are hard. With this cold weather getting out of bed seems impossible. I meal prepped allllll day yesterday and here’s part of my meal prep for breakfast. Starting off my Monday morning right with some nutritious strawberry banana chia seed pudding 🍓🍌 chia seeds are an ancient grain and an awesome super food, why you ask? Here’s why 

  • Some benefits:
  • They help weight loss 
  • Fight cravings 
  • Hydrates the body 
  • Help control blood sugar 
  • Make you feel full faster
  • Omega 3s (vital fat) helps inflammation, heart disease, and even arthritis. Good for people with diabetes too! 
  • Great source of protein and fiber
  • Lots of antioxidants
  • Strengthens bones
  • Healthy carbohydrates 

So it’s safe to say that these are the worlds hidden gems, and best part is it feels kind of guilty eating this because it’s so delicious, but it’s SO HEALTHY. Fun fact It’s also dairy free, vegan, paleo, and gluten free. yeah something this delicious can be all that it’s amazing. 
My first thought when I thought chia seeds was the chia pets I had when I was a kid. My 90s kids friends will understand. Cha cha cha chia…. C’mon like you weren’t singing the song from the commerical when you read that. Anyway, I never knew that those made these wonderful little seeds that are packed with nutrition. Okay so how do you make this strange Chia pudding? I’ll tell ya how 

The essentials:

  • Almond milk- I use vanilla almond milk in this because it’s delicious. I’ve tried a million almond milk brands and Califia farms is my favorite. 
  • Chia seeds you can find these in your grocery store 
  • Banana 
  • Strawberry 
  • Pure vanilla extract
  • Maple syrup 
  • Mason jar/container 
  1. 1/4 cup of chia seeds
  2. 1 cup of almond milk (can use coconut milk, regular milk, cashew milk, comes down to preference really) 
  3. Teaspoon of vanilla extract 
  4. Teaspoon of organic maple syrup 
  5. Diced up strawberries and bananas           

Mix all of this in your jar or container and stick it in the fridge overnight, at first it looks liquidity and not like pudding at all. But this is why you leave them overnight because it works it’s magic and the seeds become like a gel and expand creating pudding. Feel free to add any fruit or toppings you like! Enjoy 😛