Dawna Stone

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White Chicken Stew with Homemade Tortilla Chips

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Cold or warm weather, I love my soup, stew and chili recipes! And I'm always busy creating new ones with the season’s best produce. For stews, I love going to the farmer’s market for fresh, local vegetables to combine in one healthy dish.

This White Chicken Stew is a favorite. It is hearty, yet healthy, and full of lean protein. The vegetables along with the beans and chicken create an amazing balance of taste and texture. The meal will leave you and the family feeling warm, happy and satisfied. It’s also easy to make extra servings for delicious (and easy) leftovers.

Get the recipe below. And if you're looking to jump-start your healthy eating, join me for a quick and simple 5-Day Detox!

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White Chicken Stew with Homemade Tortilla Chips
Servings
4
Servings
4
White Chicken Stew with Homemade Tortilla Chips
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a Dutch oven, heat the oil over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for approximately 5 minutes or until the onion is translucent. Add salt and pepper.
  2. Add the yellow pepper, jalapeño, Anaheim pepper, and green chilies and cook an additional 3-5 minutes. Add the broth, beans and kale. Bring to a boil, reduce the heat, and simmer for 25 minutes, or until the vegetables are tender. Add chicken and simmer an additional 5 to 10 minutes or until chicken is warmed through.
  3. While the stew is simmering, preheat the oven to 400°F. Arrange the tortillas on a baking sheet. Bake for 2-4 minutes, or until crisp
  4. Ladle the stew into bowls and top with crumbled tortilla chips.
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Roasted Cauliflower and Spinach Salad

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Roasting vegetables is so satisfying. It's super easy to do and it changes the taste, texture, and look of the veggie to create a completely new version.

Sometimes I roast veggies without knowing what I'm going to do with them. In this case, I had a craving for cauliflower and bought a good looking bunch at the local market. After roasting them for 25 to 30 minutes, I scoured the refrigerator and pantry to see what else I had on hand. I ended up with this delightful spinach salad with carrots, dates, and pine nuts and a simple, homemade dressing.

So satisfying and so healthy.

P.S. If you want to jump start your healthy eating or lose a few pounds, check out my quick and simple 5-Day Detox!

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Roasted Cauliflower and Spinach Salad
Servings
2
Servings
2
Roasted Cauliflower and Spinach Salad
Servings
2
Servings
2
Ingredients
Salad
Dressing
Servings:
Instructions
Roasted Cauliflower
  1. For the roasted cauliflower: Preheat the oven to 425°F. In a medium bowl, combine cauliflower, olive oil, and sea salt. Mix until cauliflower is coated. Line the baking pan with parchment paper and spread cauliflower pieces evenly across the pan. Bake for 25 to 30 minutes or until lightly browned and tender.
Salad
  1. In two bowls, divide the spinach, carrots, dates and pine nuts evenly. Top with roasted cauliflower.
Dressing
  1. In a jar with a lid, mix together the olive oil and vinegar. Add the salt and pepper, cover with the lid and shake well before serving.
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Green Smoothie Bowl

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I love breakfast. But I found myself eating the same breakfast over and over again, which was getting tedious. With two young kids (8 and 10) to get out the door in the morning, I need a fast and easy (yet yummy) breakfast to get my day started. Smoothie bowls are just that. Here's a Green Smoothie Bowl which I hope will inspire you and your breakfast recipes.

P.S. Want to jump start your healthy eating? Check out my quick and simple 5-Day-Detox.

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Green Smoothie Bowl
Servings
1
Servings
1
Green Smoothie Bowl
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a blender, blend together yogurt, peaches, pineapple, and spinach. Place green smoothie in desired bowl and top with kiwi, coconut, and flax seeds.
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Apple Peach Crumble in Just 25 Minutes

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I adore making desserts with my kids….it's one of my favorite things to do. They of course have their favorites, and this one happens to be one for my 8-year-old son.

This Apple Peach Crumble is dairy-free and gluten-free, making it a guilt-free dessert that's easy on the tummy. It's also fun to make and done in less than 30 minutes (a must for keeping the kids involved and interested).

Watch the video below to see the easy how-to steps for making the Apple Peach Crumble.

P.S. Want to jump-start cleaner eating? Join me for a quick and simple 5-Day Detox.

Apple Peach Crumble
Servings
2
Servings
2
Apple Peach Crumble
Servings
2
Servings
2
Ingredients
Filling
Crumble
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. For the filling: In a medium bowl, combine sliced apples, cubed peaches, flour, sugar, cinnamon and water and mix until combined and fruit is thoroughly coated.
  3. For the crumble topping: Place oats, sugar, almonds, coconut oil, water and vanilla in a food processor and pulse until mixed well.
  4. Divide the filling evenly into two oven-safe ramekins. Bake the filling for 10 minutes. Remove the ramekins after 10 minutes, top with the crumble mixture and put back in the oven for another 10 minutes.
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Chia Pudding Bowl

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Here's another great breakfast bowl to add to your morning meal rotation. Topping the chia pudding with your favorite fruits and seeds makes breakfast exciting again! The bowl is amazing cold or warm.

P.S. Want to jump start your healthy eating? Check out my quick and simple 5-Day-Detox!

chia pudding bowl

Chia Pudding Bowl
Servings
1
Servings
1
Chia Pudding Bowl
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a small bowl, mix together yogurt, milk, honey, and chia seeds. Place in refrigerator overnight.
  2. In the morning, top with pumpkin seeds, blueberries, apricots, and _____ seeds. Enjoy!
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Coconut Vanilla Cake

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Another dessert to satisfy my cravings! This Coconut Vanilla Cake is a nice, quick and easy (healthy) sweet treat. I love that the cake is moist and airy. Topping it with coconut and yogurt gives it that extra something special.

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Coconut Vanilla Cake
Servings
2
Servings
2
Coconut Vanilla Cake
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Divide first 8 ingredients evenly into two ramekins. Whisk well to mix.
  2. Place ramekins in microwave and heat on high for 45 seconds to 1 minute.
  3. Optional: top vanilla cake with 1 tbsp plain yogurt, sprinkle of unsweetened dried coconut and sprinkle of cinnamon.
  4. (*If you prefer, in a medium bowl, add coconut oil, yogurt, eggs, honey, vanilla, coconut flour, baking soda, and salt. Divide the mixture evenly into two ramekins. Microwave on high for 1 minute. Top with 1 tbsp plain yogurt and sprinkle of unsweetened dried coconut and cinnamon.)
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