Lemon Chicken Soup with Quinoa and Spinach

               Adapted from a recipe clipped from The Bakersfield Californian


Cookie Dough Beauty Bites

(From The Balanced Life Sisterhood)



  1. Place cashews, dates, vanilla, and sea salt in a food processor and process until ingredients are well mixed and "dough" begins to clump. Add chocolate chips and pulse until well blended.

  2. Wet fingers and roll dough into 10 walnut-sized energy "balls". Store in an air tight container in the refrigerator for up to a week.

Cappuccino Muffins

(Used by permission by © Gooseberry Patch, Our Favorite Food Gifts)


Makes one dozen


2 c. all-purpose flour

¾ c. sugar

2 ½ t. baking powder

2 T. baking cocoa

1 c. milk

2 T. instant coffee granules

1 egg beaten

½ c. butter, melted

1 t. vanilla extract

¾ c mini semi-sweet chocolate chips (I only had regular chocolate chips, so I just pulsed them in my food processor—worked fine.)


Combine flour, sugar, baking powder, salt, and cocoa in a large bowl; set aside. Mix together milk, coffee and egg; stir into flour mixture. Stir in butter and vanilla; mix well. Stir in chocolate chips. Spoon batter into paper-lined or greased muffin cups, filling  full. Bake at 375° for 17-20 minutes, until a toothpick tests clean. Cool in pan for 5 minutes; transfer to wire rack to finish cooling.


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6 cups of chicken broth

1 1/2 pounds boneless, skinless chicken breast halves (OR I like to use diced chicken from a rotisserie chicken)

2 Tblsp. olive oil

3 ribs celery, diced

2 orange or yellow carrots, peeled and diced

1 large onion, chopped

1/2 cup quinoa (rice is also a great substitute)

3 large eggs (may be eliminated if you are allergic to eggs)

1/2 c freshly squeezed lemon juice

1/4 tsp. white pepper

2 cups baby spinach leaves (kale may be substituted here)

Salt to taste

1. If you are using skinless, boneless chicken breast halves, simmer them in the chicken broth, covered, until opaque throughout. Transfer chicken to a plate to cool; reserve the broth. When cooled cut chicken into bite-sized pieces. If you are using the rotisserie chicken, cut the chicken into bite-sized pieces (2 - 3 cups) and set aside.

2. Heat oil in a 3 quart pan over medium heat. Add celery, carrot, and onion; cook until translucent, about 10 minutes. Stir in the reserved broth and the quinoa (or rice). Heat to a boil; reduce heat to low. Simmer, uncovered, stirring often, until quinoa is cooked through, about 20 minutes (15 minutes for rice).

3. Meanwhile, whisk eggs with lemon juice and pepper in a medium bowl. While whisking, ladle about 2 cups hot broth into the egg mixture to warm it. Then pour the egg mixture back into the soup pot and whisk to blend.

4. Stir diced chicken and spinach into the soup. Heat through. Season to taste with salt. Serve hot. You can also let it cool and freeze some. I like to double my recipes so I have plenty of soup throughout the cold months. I also have a batch on hand to bless someone with in time of need.