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So my intent was to get this recipe out to you guys in time for Easter breakfast and, well, it just didn’t happen. But I promise it was worth the wait. First, I have a couple of quick updates I wanted to share.

I had a bit of a negative experience with the Lily’s Dark Chocolate Chips made with stevia that I posted about a few weeks ago. It’s not their chips (because they really are fabulous) but more about the stevia in the chips. While I love a good pure stevia and I think it can be a great alternative sweetener, it can also cause—albeit rarely—low blood sugar or hypoglycemia. I learned that first hand and was very disappointed.  If you are having any unexplained hypoglycemic symptoms, just be aware that stevia could be the culprit.

Second, I have a quick kombucha update.  My goal lately with the kombucha has been to get it really fizzy, effervescent. I learned from my dear friend Alex that if you use the more narrow bottles, it increases the bubbliness. Well, mission accomplished. Last night at about 1:00 AM my husband heard what he thought was gun shots in the house. Turns out, it was actually our kombucha bottle exploding...everywhere.  He opened a second bottle because he was afraid it might also shatter from the pressure. When he opened it, it was like he just uncorked a bottle of shaken champagne. Ugh, talk about a mess. So while it definitely adds more fizz, you may want to one, not fill your bottles to the top like I did (duh). And two, open the after about 5 or so days so they don’t get too fizzy. Also, if you don’t have tall bottles and are having a hard time getting your kombucha to get fizzy, I’ve also learned that you can use all green tea (versus half black and half green) to help with the fizz. Anyway, now I’m LOVING my perfectly fizzy and super refreshing kombucha every single day! It was so worth the science experiment gone wrong.

Okay, on to the good stuff…


So these Cinnamon Bun Biscuits are one of our favorite snacks from my book that we sometimes like to enjoy as a breakfast treat. We love them so much we thought it would be a great addition to our Easter breakfast. 

You all may know how crazy I am about good texture in my gluten-free baked goods if you’ve read some of my other posts (donuts, pizza, etc.) and well, these are no different. They are AWESOME!!! Really, have you purchased and tried the psyllium husk powder yet? Did I mention that psyllium husk is a great soluble fiber that increases satiety  and can also aid in weight loss (see some articles herehere, and here). And I promise, it is so worth the purchase if you do a decent amount of gluten-free cooking using whole real (low glycemic) foods. Be sure to get NOW brand (Amazon, or Whole Foods) though as I’ve heard some other brands can leave an odd color to your baked goods.


This is one of those recipes that while I was trying to photograph it for my book, the kids kept swiping the biscuits. Honestly, they were REALLY good so I don’t blame them, but I only made a few for the original recipe (you learn not to make a full batch for every recipe in the book because then you end up eating way too much!)…_DSC6487

I know, lots of pictures of my kids lately but with two spring breaks (i.e. photo opps) back to back, I had to share since this will be it for quite some time. I promise!!!! Anyway, I hope you all had a wonderful Easter and a fabulous spring break


By the way, if you ever wonder if my kids get tired of me taking pictures, well, I think Tate’s face says it all…



Cinnamon Bun Biscuits
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  1. 2 cups almond flour
  2. 1 cup arrowroot powder
  3. 1 tsp sea salt
  4. 2 tbsp cinnamon
  5. 1/2 cup coconut palm sugar
  6. 2 tsp psyllium husk powder
  7. 2 egg
  8. 1 tbsp butter, melted
  9. 1/4 cup maple syrup
  10. Icing (optional)
  11. 2 tbsp canned coconut milk or almond milk
  12. 1/4 cup coconut butter
  13. 1 tsp vanilla extract
  14. 1 tbsp maple syrup
  1. Preheat oven to 350. In a medium bowl, combine dry ingredient together. Then add the butter and egg and mix well. On a parchment paper lined cookie sheet, make 4 roundish balls and cook for 15-20 minutes. While they are cooking, you can make your icing if you wish. Start by scooping out the coconut butter into a small bowl and melt it (in microwave or oven). Then stir in the milk, vanilla and maple syrup. As soon as the biscuits come out of the oven, apply your icing on top of the biscuits and eat while it’s hot or let it cool just long enough so you don’t burn your mouth and then devour. If the frosting has hardened before the biscuits are ready, just put back in the microwave or oven to reheat. This will make about 4 biscuits.
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It is that crazy time of year when even though the days are longer with daylight savings, they actually seem shorter with sports, after school clubs, and, well, the kids just wanting to play outside all day. Dinner time creeps up way too quickly!!

One of my easy go-to dinners usually consist of some chicken breast (hopefully, I’ve cut it up ahead of time, so I’m not overwhelmed by the thought of cutting up chicken at 6:00 at night) and some type of veggie. I love whole foods pre-cut cabbage because it’s so filling and it soaks up flavor quickly. 

Anyway, here is a picture of what was my favorite pre-cut cabbage. Sorry, clearly the picture was an afterthought, but thought it was better than nothing (now I’m not so sure…)

nick star card

Updated 3/27: quick iPhone picture from today of the cabbage…photo (16)

One of my favorite quick and easy meals is warm buffalo chicken slaw. If the chicken is cut ahead of time, I can have that meal made in less than 10 minutes. Tonight, I was craving a Thai flavor. It’s so rare that I make a total random guess on a meal and it turns out well, but I think this is one of them! I will be adding this one to my new rotation for sure. Oh and 4 out of 4 in our family loved it! YES, a win!!

I tried to limit the ingredients to keep it as simple as possible. You could easily add cilantro, ginger, coconut milk etc. but again for simplicity sake, this is what I came up with:


Easy Thai Chicken Slaw
Serves 4
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  1. 1.5 chicken breasts, cut into bite sized pieces
  2. 1 head of cabbage, sliced (Whole Foods and Trader Joe's has pre-cut bags)
  3. 2-3 tbsp toasted sesame oil
  4. 3-4 garlic cloves, pressed or minced (or you could use powder if time is really tight)
  5. 1 tsp turmeric powder
  6. 2 tsp curry powder
  7. 1 tsp coriander powder
  8. 1 - 1. 5 tsp sea salt
  1. Cut your chicken into bite sized pieces.
  2. Cut your cabbage if it's not pre-cut.
  3. Heat up your large pan on medium high heat and pour about 2 tbsp of toasted sesame oil.
  4. Add your minced garlic and let it start to get brown. After about 2-3 minutes, add your chicken and continue to turn it while it's cooking so it can start to get a little brown on all sides.
  5. After about 5 minutes, add the cabbage and stir until it starts to soften. Add 1 more tbsp of sesame oil at this point if the cabbage seems dry at all.
  6. Then turn the stove down to low and add your spices.
  1. SALT- I used 1 1/2 tsp of salt but my hubby thought it might be a little much. Test it with 1 tsp and you can always add more if you'd like.
  2. Again, feel free to play around and add a can of coconut milk, roasted cashews, cilantro, ginger, or whatever you would like.
  3. You could also use a rotisserie chicken if time is really short.
Stir It Up!

  • Sarah - Good quick recipe. I actually used one of those bowls of TJ’s “healthy veggies” vs the cabbage and it turned out very well. I also had a bit of leftover coconut milk that I tossed in at the end.ReplyCancel

    • landriav - Thanks! Love your additions Sarah!!ReplyCancel

And as much as I love my cauliflower crust pizza, this was a fun change for me because for the first time in years, I had a paleo pizza that most closely resembled the pizza I use to eat, pre-paleo days. The crust was actually chewy!! If you’ve ever made a paleo pizza before, you would know that it’s near impossible to get a chewy crust from most paleo recipes that use almond flour, cashew flour, etc. The taste and texture really made this pizza fabulous!!! But, I will say that it wasn’t crunchy (just trying to set expectations here) but we still loved it! Oh and it’s nut free!

By the way, this recipe is from my book (p. 165), so for more great snack recipes like this, be sure to check out Super Paleo Snacks


It is so easy to make the dough!

Here are the ingredients needed:

  • 1/2 cup coconut flour
  • 2 tbsp psyllium husk powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp sea salt
  • 1 cup water (hot)
  • 1/4 cup butter
  • 1/4 to 1/2 cup pizza sauce
  • 2 mild Italian sausages (cooked without casings)
  • your toppings including cheese (or not), pepperoni, olives, peppers, etc.

To start all you need is some Italian spices (or basil and oregano), salt coconut flour and psyllium husk powder. I recommend using NOW brand or else your crust might end up a more purplish grey color.

Mix these dry things together….


Next, put your butter (or ghee) in the bowl of mixed dry ingredients, pour super hot water (that has been boiled via microwave or stove top) directly over the butter so it starts to melt and stir the ingredients together with a fork. Then,with your hands, form the ingredients into a ball of dough. If it gets a little dry, you can always add more hot water. I added about 2 more tablespoons after and it was easier to form. _DSC5453B

These are the ingredients we used for our toppings. I don’t eat dairy very often but when I do, I try to get some made from raw cow’s milk, like the one below since it’s a bit easier to digest. We also used Whole Foods amazing mild Italian sausage (a must have!) and some Wellshire pepperonis. I would have loved to add some black olives and fresh basil but I just couldn’t bring myself to make another trip to the grocery store.


Then transfer to a parchment lined cookie sheet and squish it flat with your hands or roll it out with a rolling pin or round glass. If using a glass, you might need some oil or water on it so it won’t stick. Add your sauce and ingredients and cook on 350 for 20 or so minutes and enjoy!



A good sausage can really make the pizza! If the kids hadn’t eaten most of it before we made the pizza, there would have been a lot more on there…


Pizza on the go…._DSC5516ce

The Best Paleo Pizza
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  1. 1/2 cup coconut flour
  2. 2 tbsp psyllium husk powder
  3. 1 tsp dried basil
  4. 1 tsp dried oregano
  5. 1/4 tsp sea salt
  6. 1 cup water (hot)
  7. 1/4 cup butter
  8. 1/4 to 1/2 cup pizza sauce
  9. 2 mild Italian sausages (cooked without casings)
  10. your toppings including cheese (or not), pepperoni, olives, peppers, etc.
  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, mix together the coconut flour, psyllium husk, oregano, basil and salt.
  4. Add butter on top of mixture and pour hot water on top so the butter melts.
  5. Then stir well until you can no longer stir.
  6. Use your hands to make dough and add some extra hot water if needed.
  7. Transfer your dough to the baking sheet, roll it out as flat as you can get it, add toppings and then cook for 17-20 minutes or until the cheese starts to brown.
Adapted from Recipe from Super Paleo Snacks p.165
Adapted from Recipe from Super Paleo Snacks p.165
Stir It Up!

  • Coleen - This looks really good, Landria — can’t wait to try it!!ReplyCancel

    • landriav - Thanks Coleen!! I hope you like it!ReplyCancel

  • Nathan Rollins - Landria
    Thanks for your commitment to all of us who read and enjoy your recipes and posts… I look forward to trying this crust recipe – my daughter actually found a different one months ago and has made it a couple of times and we are always amazed at how good it is. But, yes, it is not chewy…

    I encourage you to experiment with your recipe – to get some crispiness, I would try to add a fair amount of arrowroot powder (or other starch – yuca, potato?) I actually call this my secret ingredient – I make paleo muffins for my traveling breakfasts regularly and have been perfecting a recipe for about a year now. I always add arrowroot to make them a little crunchy on the outside.

    And, credit where it is due, I believe I learned such a trick from YOU! Did you post a recipe for baked sweet potato chips? You freeze them raw and roast a few for breakfast – they are oiled and dusted w/ arrowroot. (I hope that was you…) I make those very often – but I tend to eat too many of them (like ALL of them) whenever they get cooked.

    And I also discovered on my own the benefit of baking with psyllium husk powder. It adds something – body (?) – that I am not sure of. But I like it and I add a bit of it to things as a rule.

    Mmm. Friday night pizza – it is sounding pretty good right about now.

    Thanks again

    • landriav - Ha, thanks for your note Nathan! Ha, I love it! And yes, we LOVE our arrowroot sweet potato fries. We eat those about 4-5 days a week!! Yeah it did cross my mind to add some arrowroot to the pizza crust at some point. Please let me know if you test it out and how it turns out!! Thanks again for your comment!! I hope the crust turned out okay, even without the arrowroot. :) All the best, landriaReplyCancel

  • Sam - Is this recipe chewy like wheat based crust?ReplyCancel

    • landriav - It’s pretty chewy but not crispy.ReplyCancel

I hope everyone had a great Spring Break week whether you stayed at home or traveled. We were fortunate enough to be able to spend some time with the family in Palm Springs and Santa Monica, and what a great trip it was!


I actually surfed too but will save you from the pics of me in a wet suit (and busting it too many times to count)..


The Santa Monica pier and our amazing cousins…Untitled-6


I’m sorry I’ve been so MIA on the blog lately, but I’m pretty excited to share our new favorite drink, kombucha. As Robb Wolf describes it, “Kombucha is a fermented tea that is a recognized probiotic.  In simple terms, the production involves making sweet tea, adding a SCOBY (symbiotic culture of bacteria and yeast), and letting the SCOBY consume the sugar to produce a drink full of B vitamins, amino acids, organic acids, enzymes, and probiotics.”

Okay, I know I may lose some of you on this post, and I get that. The process of making kombucha, can be a bit…gross, and so it took me years to finally take the plunge. Getting to the point of making something as peculiar as kombucha was an evolution for me. It started with cooking whole healthy foods, then moved to up to making my own bone broth, and well, I’ve since graduated to making kombucha. As some of you may know, I won’t make something unless it’s pretty simple, and well, this is really simple to make!!

For my son, who was born via C-section, I am always trying to increase any good bacteria (article on c-section/bacteria) he can get into his body. I am fortunate that he can swallow a pill so he will take a probiotic on a pretty regular basis. And even though it’s a strong one (20-112 billion cfu), it still can’t compare to things like kombucha, kefir, fermented vegetables, etc. I want Tate to have the benefit of eating fermented foods (since they contain trillions of healthy live bacteria) and well, he doesn’t love sauerkraut, pickles, or my coconut kefir so this kombucha was really my last hope. Why kombucha you may ask? Some of the benefits by adding the good bacteria includes: 

  • Immune Support
  • Reduces Joint Pain
  • Improving Digestion
  • Increasing Energy
  • Cleansing and Detoxification

Here and here are some more detailed benefits of kombucha.

Needless to say, I was ecstatic when he said he “LOOOOOVED” his new drink. He actually said, “it tastes better than Sprite, mom!”. 


In order to make kombucha, you need is SCOBY. You can either get one online from Cultures for Life, you can make one, or you can come get one of mine if you’re in Atlanta (I have about 10 so I’m happy to share)!! First come first serve!


In addition to your scoby, the only other things you need are:

  • some glass jars (1/2 gallon jar, 1 gallon jar, and 1 or 2 glass  jars to store the kombucha once it’s made-see pics below) 
  • 8 tea bags (green and/or black), I typically use 4 bags of each
  • 1 cup organic cane sugar (you cannot substitute for coconut palm sugar)
  • 1 1/2 cup distilled white vinegar or some store bought unflavored unpasteurized kombucha
  • 10 cups of water
  • 2 coffee filters and 2 rubber bands
  • 1 cup of fresh OJ, pomegranate juice, tart cherry juice, etc. or a handful of fresh berries of choice (we love to use strawberries, raspberries and blueberries- about 5 of each)

I like the tall bottles (far right) best for storage since they help save space in my already overstuffed refrigerator.


Start by bringing 6 cups of distilled water to a boil. Once it boils, turn the stove off and add 1 cup of sugar. Stir well until dissolved. 


Then add 8 tea bags and let it seep for 12 minutes. 


Here is a list of teas and a post from FoodBabe if you need some guidance on which tea to use for your kombucha.

Tea Comparison Updated 2 2015

Then add the additional 6 cups of cold water and allow to cool for at least 10 minutes in the refrigerator or 25 or so on the counter top.

Pour your tea into the gallon jar. Then, add 1 1/2 cup distilled white vinegar or store-bought unflavored, unpasteurized kombucha or if you have some, use starter kombucha (from the half gallon jar with your scoby from your “scoby hotel”). Next, with your freshly washed hands, add your scoby to the tea. Cover the jar with a coffee filter and rubber band and allow to sit for approximately 2 weeks in the winter (somewhere it can get some sunlight inside the house) or about 7 days in the summer.  

During the week or two of fermentation, a new scoby with evolve on the top of your tea (see below). Once it’s at least 1/4 inch thick, it’s ready to add the finishing touches. Take the scoby out and move it to the half gallon jar and pour about half a cup of the tea from the gallon jar. Cover with coffee filter and rubber band and store it on your counter. I know, it’s not the prettiest counter-top decoration but it certainly is a conversation starter.

Now, with the rest of your tea (from gallon jar), pour it into smaller bottles or glass containers (see above) and add your juice. We like the taste of pomegranate juice or the anti-inflammatory properties of tart cherry juice. Everyone’s taste buds are different but we usually use about 1 cup of juice or enough to let the kombucha equal to approximately 10% juice and 90% tea. You could also add a handful of fresh berries if you’d like. My next batch I am going to try using a handful of strawberries and a few slices of lemon. Sounds good, doesn’t it? Anyway, allow it to sit and brew with the lid on for another 1-3 weeks (the longer it sits, the more fizzy it will be) and then you are good to go!

Now…you’re done. I promise, it gets easier and easier each time you make it and honestly, besides the boiling, seeping and cooling, and fermenting time, it’s only about 5 minutes of actual work. See, I told you it was easy!! 

Look at that thing. It makes me so happy!!


I also have used the larger wide mouth jars (see far right) for storing my kombucha. I got my glass jars from Target since they have so many different options.


Go for it! Continue that food evolution and enjoy a fabulous tasting and super healthy drink!

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  1. 8 tea bags (black, green or combo)
  2. 1 cup organic cane sugar
  3. 10 cups water
  4. 1 1/2 cup starter tea (from scoby "hotel") or distilled white vinegar or some store bought kombucha that is unflavored and unpasteurized.
  5. approximately 1 cup juice (or to taste) of orange juice, pomegranate juice or a handful berries
  1. Combine hot water and sugar in a glass jar.
  2. Stir until the sugar dissolves.
  3. The water should be hot enough to steep the tea but does not have to be boiling.
  4. Place the tea bags in the sugar water to steep for 12 or so minutes.
  5. Cool the mixture to 68-85ºF.
  6. Remove the tea bags from the liquid.
  7. Pour into your gallon glass jar.
  8. Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar OR some kombucha from the store that is unflavored and unpasteurized may be substituted.
  9. Add an active kombucha scoby.
  10. Cover the jar with a coffee filter and secure with a rubber band.
  11. Allow the mixture to sit somewhere in the house where it can get some sunlight for 7-14 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.
  12. Take the scoby and put it in the half gallon jar and add some tea to it (about 1/2 cup) to use as starter tea for the next batch.
  13. Pour the rest of the tea into your glass jar or bottle and add juice (to taste), if desired. Allow to sit or brew for another week or so (the longer it ferments the more fizzy it will get) and then enjoy!
  1. For trouble shooting, check here for a great resource:
Stir It Up!

  • Courtney Ward - Love Kombucha! We recently moved and my scoby(s) didn’t make the trip with us. I would love to get a Scoby from you to start another batch going!
    I’ve also never tried with Pomegranate juice… That sounds like a good combo. Thanks for sharing the receipe!ReplyCancel

  • Amanda Fraraccio - oooh, I’ll take a scoby! I would love to try this! Just let me know when and where to pick up if you have any left.ReplyCancel

  • Ann Murphy - I would love a scabby if you will tell me when you would like for me to pick it up. I have been researching this for a bit and have just been hesitant to try it. But after reading your post, I am ready to jump in! I enjoy the ones I buy, but I know I would enjoy my own much more! Thank you!ReplyCancel

  • Ann Murphy - SCOBY…grrrr, autocorrect!ReplyCancel

  • Coleen - Coincidentally, a “kombucha bar and brewing company” opened recently near where I live and I tried a sample today. It was good, but had a rather “medicinal” kick. Is this normal? Here’s their Fb page:

    • landriav - Oh that is great Coleen! It could have a vinegar like kick if it has fermented for awhile. It’s a balance between getting it bubbly but without the vinegary taste and too sweet. Just think of it as getting so much good bacteria that it ate most of the sugar that was originally in the kombucha.ReplyCancel

      • Coleen - That was their “on tap” Kombucha. I bought a couple of bottles ($3.00 for 12 oz.) and I liked it better. I just found out that you can buy larger bottles and get them refilled.ReplyCancel

  • amanda - Landria, a friend who lives in Austin and makes her Kombucha suggested adding a raisin or 2 during fermentation then straining as that adds carbonation without impacting flavor or sugar. It’s so hot there her tea gets overpowered by vinegar before it gets carbonated enough for her taste. Wondering if you’ve ever heard of that or tried it?ReplyCancel

    • landriav - Hey Amanda, Hmm I havent heard about that but it sounds very interesting. Please let me know if it works!ReplyCancel

  • Charlotte - So this will go on my aspirational cooking list – maybe when baseball season is over! So for the very time strapped , can you recommend a brand/flavor that you like that I can buy at Whole Foods?

    Thank you!!


    • landriav - Ha, I love it Charlotte! For now, I do love Ancient Awakenings but it’s pricey at $6 per bottle! But, because it’s so good (with LOTS of good bacteria), you don’t want to chug the whole thing in one sitting (unless you dont mind being bloated :)). A bottle like that will usually last me about 4 days so I can have sips thought out the day. I love the peach orange mango one! It’s SO good!!ReplyCancel

  • Ann - just bottled my third batch and started my fourth batch this morning! thank you again for making it so easy to begin. have loved the tart cherry juice and pomegranate versions. leaving this batch plain to see how we like it.ReplyCancel

    • landriav - Awesome!!! SO great to hear Ann! :) I’m trying grapefruit/orange next. Will let you know how that turns out!ReplyCancel

  • Lauren Ledford - I’d like one too! Let me know if you still have some and I can swing by whenever. I have been a fan of Kombucha and treat myself to the store bought kind, and have been wanting to make it for SO long. Love the blog by the way… How am I just now seeing it!!!???ReplyCancel

    • landriav - Of course Lauren! I can give you one when I give you your CD, which should be soon, I promise!! It’s SO easy to make it. And the kids will love it!! :) Oh and thanks re the blog!!! :)ReplyCancel

  • Lori - I have really been wanting to make this as I spend a fortune on the store bought versions. I think I am near you, do you still have scobys?ReplyCancel

It’s nice having a good soup around, especially for when the kids come in from playing in the….rain. I’m still so bummed that we actually didn’t get any snow in Atlanta!! Our kids have had how many “snow days” now without any snow? Pitiful. Anyway, here is a great, simple soup. Tate said it was (with some Pete’s hot sauce) his very favorite! 

And yes, there are some white beans in this soup which I know are not Paleo. Free free to omit them from this recipe if you’re avoiding legumes right now. So I’ve been following Paleo for over 6 years now and while I think eating the Paleo way is a great way to reduce inflammation, I also think it’s a good template or good starting point. I think once the gut has healed, it is good to experiment with your diet by add in things like beans (especially ones with resistant starch – my latest fascination) and some gluten free grains once in awhile to see how your body tolerates them. This was my first experiment and so far so good!

If you cook your chicken in the slow cooker and you cook it on “high”, it will be more like shredded chicken (we clearly cooked this on high). But if you cook it on low, it will be more like a rotisserie chicken which I actually tend to prefer._DSC4362c

Oh and have you tried these dark chocolate chips sweetened with stevia? You can get them at Whole Foods or  I promise, even with zero grams of sugar, there isn’t any weird aftertaste. They have the perfect amount of sweetness!  You’re welcome…and I’m sorry!_DSC4375

Easy on those Tate…At $7 a bag, I’ll be hiding those in my stash!



Spaghetti Squash Tuscan Chicken Soup
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  1. 1 whole chicken (rotisserie or slow cooked)
  2. 1 spaghetti squash
  3. 1 medium onion, chopped
  4. 4 garlic cloves, minced
  5. 1 tbsp ghee or butter
  6. spinach, coupe handfuls
  7. 1 cup (or more) white beans (optional)
  8. 1/2 tsp thyme
  9. 1 tbsp lemon juice
  10. 1/2 tsp pepper
  11. 2 tsp Celtic or Himalayan salt (or to taste)
  12. bone broth (or chicken stock) about 4 cups
  13. 1/4 cup good evoo
  1. Cook your chicken in the slow cooker (high for 4-5 hours or low or 6 or so hours) if you're not using a rotisserie chicken.
  2. Cut your spaghetti squash in half (lengthwise) and scoop out all of the seeds.
  3. Lay each side face down on a baking sheet and cook on 400 for 20-25 minutes or until soft to the touch on the back (skin) side.
  4. In big pot, on medium high heat, melt the ghee/butter and then add in the onions and garlic and cook for a few minutes or until they start to brown.
  5. Then add in your shredded chicken, scrape in your cooked spaghetti squash, raw spinach, thyme, beans (if desired), salt and pepper in the same big pot.
  6. Let it cook on low for a few minutes so the flavors can soak in and the spinach can wilt.
  7. Then add your good olive oil to the soup, stir it in, and enjoy!
Stir It Up!


  • Heather richardson - Yummy! Thank you! We are trying this tomorrow night:). Which olive oil do you like to use and where do you get it?ReplyCancel

    • landriav - Hey Heather! I love or will use some from the olive oil stores intown. I think one of the stores is in the Vinings Jubilee? Hope you guys like the soup!!ReplyCancel

  • Robyn - Looks wonderful! Can’t wait to try it this weekend!

    Love the pics of Tate and the chocolate chips. When my, almost 32 yr. old, son turned two I served carob chips because I had kept him pretty much sugar free. It did not go over well. Glad to hear that these chips have no after taste but $7 a bag…ouch!!
    Thanks for your healthy and easy recipes!!ReplyCancel

    • landriav - Ha, yeah Tate didnt like the carob chips either! These chocolate chips are impossible not to like…hence why I have to hid them, even from myself! :) Thanks for your sweet post Robyn! :)ReplyCancel

  • Leane - I love your recipes, I really do. I even bought your snack book. But I have to ask about Tate’s shoes in the choc chips pic… where did you buy them/what’s the brand? we still need Velcro around here. :)ReplyCancel