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I love almost all soups, not to mention, they are probably one of the easiest things to make. It’s an all-in-one meal. No need sides needed! And, with Hot & Sour Egg Roll soup, I didn’t even have to cut anything. I just dumped, cooked and mixed and that was it. And thankfully, even though there was ground meat in the sauce, which they weren’t a huge fan of last post, the whole family loved this!! I’m looking forward to the leftovers for the rest of the week. Hope you all like this nice easy meal the weekend before the holiday break. 

Add an onion, or a pre-cut onion pack if you’re a lazy cook like me, to this picture…

Happy Holidays!!

Hot and Sour Egg Roll Soup
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  1. 1 pound ground pork
  2. 1 pack pre-cut cabbage (about 10 oz.) - Trader Joes and Whole Foods carry the pre-cut
  3. 2 small white onion, chopped
  4. 1 tbsp grated, ginger
  5. few dashes, cayenne peper
  6. 2 cloves or 1/2 tsp powder garlic
  7. 1 tbsp tamari (gluten free soy sauce)
  8. 3 tbsp coconut aminos (or you could use an extra tbsp of soy sauce and 5 extra drops of stevia if you don't have the aminos)
  9. 1/4 cup rice vinegar
  10. 6 drops stevia or 1 tsp sugar (coconut sugar is fine)
  11. 1 tbsp chili paste
  12. 1 tsp pepper
  13. salt as needed
  14. 4 cups chicken broth
  15. 3 tbsp seseame oil
  16. about 3 tbsp worth of chopped scallions
  1. In a large pot, turn the stove on medium high and pour the sesame oil, onion and cabbage (and garlic if you're using fresh) and cook until they start to become soft and translucent.
  2. In a pan, cook the ground pork until no longer pink.
  3. Pour the sausage, and grease, into the large pot with the cabbage and onion.
  4. Add remaining ingredients.
  5. Once it's done cooking, throw in the scallions and enjoy!
  6. Allow to simmer on low for about 15 or so minutes.
  1. You might want to add some extra hot sauce, pepper or cayenne. I couldn't get it quite "hot" enough at first.
  2. Also I added some steamed broccoli to the soup and really liked that addition. Next time, I will use shiktake mushrooms.
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I love soups this time of year, and it’s finally cold enough in Atlanta to really enjoy them. I made this one the other night and thought it was the best thing ever. It was hearty, full of flavor, and just so delicious! The kids said they liked it, but I could tell they didn’t necessarily love it quite as much as my husband and I did. I asked my daughter to rank what place she would put this soup. As I was eagerly awaiting her answer (she could tell I was really excited about this recipe), I was thinking she would have this one ranked 2nd or 3rd place, for sure. Turns out this was her list, as she said sweetly with a shy smile…

  1. Chicken Tortilla soup (or my favorite version)
  2. Chicken Noodless Soup
  3. Black Bean soup 
  4. Buffalo Southwest Chicken soup
  5. Bacon Cauliflower soup
  6. Butternut Squash soup
  7. Zucchini soup

and then the Chorizo Cauliflower Rice Stew.  So…8th place. Okay fine, maybe she didn’t love it quite as much as I did. But she did say she still “liked it”!

It could have been that the texture was a little weird. Instead of cooking the sausage whole and then cutting up pieces for the soup, I took it out of the casing and cooked it like I would ground beef. I loved it that way! But maybe I’ll try it the other way next time. My son liked it, but did say the “texture was a little weird with soggy meat.” I tried to explain that meat didn’t get soggy, not really, but it just wasn’t worth the argument so we took some of the broth out of his soup and then he liked it just fine. It’s so hard to know what kids are going to like, isn’t it??! Regardless, I loved it and will be making this again very soon! I hope you AND your family love this. It really is, in my opinion, and clearly just my opinion (in this house) SOOO good! I would love to hear what you guys think!

Sorry about this recipe format. I can’t seem to get the other one to work tonight and wanted y’all to have this recipe since it’s about to get really cold here in Atlanta! Anyway it’s a recipe I adapted from Family Style Food ( Stay warm out there!! 

Chorizo Cauliflower Rice Stew
Prep time: 
Cook time: 
Total time: 
  • 2 tablespoons butter or avocado oil
  • 1 small onion, finely chopped (1/2 cup)
  • 2 finely chopped garlic cloves
  • 1 tsp paprika
  • 1 tsp crushed red chili (optional)
  • ground black pepper
  • 2 tsp salt
  • 1 bay leaf
  • 1 large package (32 oz) of chicken or bone broth (we used unsalted)
  • 1 package of cauliflower rice
  • 2 roasted red bell peppers, peeled, seeded and chopped (see note) or 2 jarred roasted red peppers, chopped
  • 1 pound cooked chorizo sausage (about 4 links) cut into ½-inch pieces or taken out of casing
  • 2 cups loosely packed leafy greens (kale, chard, spinach) torn or chopped into bite-size pieces
  • ½ cup grated Manchego cheese (optional)
  1. Pour the butter or avocado oil into a large soup pot and place over medium heat.
  2. Add the onion and garlic and cook until the onion is softened, stirring frequently.
  3. Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices.
  4. Add the cauliflower rice, red bell pepper and 4 cups chicken broth to the pot and bring to a simmer.
  5. Cook, partially covered, 20 - 25 minutes.
  6. Adjust the heat to medium-low if it starts to boil.
  7. While that is cooking, in medium or large pan, cook your chorizo. You can cook it in the casing and then cut it into ½ inch slides or you can take it out of the casing (that is what we did) and cook it like ground beef.
  8. Once the sausage is cooked, set it aside.
  9. Scoop out half the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend to a thick but chunky texture right in the pan.
  10. Add about ½ cup more water if you prefer a thinner consistency.
  11. Taste for seasoning and add more salt and pepper to taste.
  12. Stir the chorizo and greens into the hot stew to wilt the greens.
  13. Serve in bowl topped with the grated cheese if you would like but it's just as good without 🙂
We used Pacific Foods Organic Chicken Bone Broth (from Costco!). If you use salted chicken broth, then omit the extra 2 tsp of salt.

We took the sausage out of the casing and cooked it like ground beef. I think the texture was a little odd to the kids in the soup but my husband and I sure loved it. But next time I might try to cook the sausage as a whole and then cut up slices to add to the soup.

We skipped the crushed red pepper for the kids's sake.



I really don’t love plain chicken breast. I just don’t. I grew up eating that with steamed veggies a few times a week so I think I just burned out on that. Well that and honestly, it just doesn’t have that much flavor. I see why people/clients say sometimes that they don’t love chicken. But I also don’t think they have ever tried my chicken pesto pasta or my thai basil chicken pasta. As long as my chicken has lots of flavor, then I am a fan! And this one, even though it’s so simple, has a lot of flavor.

But what I really love about this meal is I was able to prep it in the morning. So come dinner time, all I had to do was throw it in the oven for 25 minutes and that was it! It definitely made for a stress-free night of cooking and it was especially great since we are getting home so late with after school activities lately. It does goes really well with our cauliflower mash and green beans or roasted broccoli. Maybe this will be a good meal for you guys for next week since it’s a short week with Thanksgiving coming up and all. Anyway, if or whenever you make it, I hope you enjoy it!! 

Bake it for 25 minutes if you cut them about 1 inch thick. This time I left them a little bit too thick so had to guess more on the cooking time…

Garlic Lemon Chicken
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  1. 1 1/4 pounds boneless skinless chicken breasts
  2. 1 tablespoon avocado oil
  3. salt and pepper to taste
  4. 1/2 tsp basil
  5. 1/2 tsp oregano
  6. 3 tbsp butter, melted
  7. 3 garlic cloves, minced (or 1 tsp powder)
  8. 1/4 cup chicken broth
  9. 2 tbsp lemon juice
  10. 1 tbsp chopped parsley
  1. Preheat the oven to 400 degrees.
  2. Season the chicken breasts on both sides with salt, pepper and the Italian seasoning (basil and oregano).
  3. Heat the avocado oil in a large pan over medium high heat.
  4. Add the chicken breasts and cook for 3-5 minutes on each side or until browned.
  5. Transfer the chicken to a baking dish.
  6. In a small bowl, mix together the butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken.
  7. Bake for 25 minutes or until chicken is cooked through. Bake time may vary depending on the thickness of your chicken breasts.
  8. Spoon the sauce on the bottom of the baking dish over the chicken, then sprinkle with parsley and serve.
  9. Garnish with lemon slices if desired.
  1. I got the chicken and sauce ready in the morning and then cooked it in the evening. It made for a stress-free night of cooking!
  2. Also, I used chicken breasts that are about 1 inch thick. If you use thinner/thicker chicken breasts, be sure to decrease/increase the cooking time accordingly.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
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Hi all! I know it’s been quite awhile since I’ve posted but I’ve got some new favorites that I really wanted to share. For this post, I’ll start with our enchiladas. I hope y’all like them as much as we do!!

So for years I’ve looked for a good clean gluten free enchiladas sauce and it just didn’t exist. At least, I couldn’t find one if it did. But recently, I found one from Whole Foods (365 brand) and the whole family is so happy about it! This has become one of our go-to Thursday night dinners.  It’s pretty bare bones which makes it super quick and easy to make. You could add sautee onions, cilantro, etc but I keep it pretty simple. After all, I did say it was a Thursday night meal. 🙂 Also, I used the Siete tortillas and to be honest, my family didn’t love them, not until this dish at least. They all said this was better than going to a Mexican restaurant! It really is! But really you can use any tortillas you like. 

This is all you need…Just three simple things!!

It’s so simple, Alice has even made it a few times…

Restaurant quality enchiladas
Serves 4
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  1. 1.5 lb ground beef
  2. 1 jar enchilada sauce
  3. 8 tortillas (we used Siete)
  4. shredded cheese, optional
  5. salt, as desired for the ground beef
  1. Preheat your oven to 375.
  2. Brown your meat in a large pan on medium heat.
  3. Add 1/2 jar of sauce to the beef and mix together well.
  4. Spray large glass dish (9x13) with oil (we used spray avocado oil).
  5. With a big spoon, place about 1/4-1/3 cup meat sauce in a tortilla and repeat until you've used all of your sauce/tortillas.
  6. Wrap the tortilla and carefully lay it in a big glass dish face down.
  7. Once you’ve wrapped all of your tortillas, pour the other half of the jar evenly across the enchiladas.
  8. Sprinkle cheese, if desired.
  9. Bake for about 20 min or until the top starts to brown.
  10. Enjoy!
  1. We used Siete's Almond tortillas but any other kind of tortilla would work.
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Hope y’all had a good Halloween!! From my 80’s girl and Dwight Schrute from The Office….


Some friends of mine brought this Kale Brussels Sprout Salad on our girls beach trip last month, and it was amazing! Better yet, because it didn’t get soggy, it was perfect to have around all week. I’ve been meaning to make it since our trip and tonight I finally did. It was so yummy. My daughter especially loved it! It went really well with our favorite summer burger. And it makes plenty so you can munch on it all week. 

One of my favorite kale salads is from The Optimist in Atlanta. That and their grilled octupus are the most amazing appetizers ever. Anyway, I love that their kale salad has very thinly sliced chirizo sausage on it. It gives it just a little extra kick with each bite. While I didn’t want to take the time to cook some chirizo and then cut it in super thin slices, which sounds like a bit of a tough task, I thought I would just add some pepperoni instead.

My kids have actually been having cooked pepperoni in the morning as a part of their breakast lately. My son, who was the first to ask for breakfast pepperoni, said it was just like having bacon. I thought that was a great point! And it’s so much easier and less messy to make. Anyway, you can just put a handful pepperonis in a skillet and let it cook for about 5 or so minutes until they are crispy. And while the pepperoni aren’t necessary for this recipe by any means, they do make for a great addition to this salad.

These are the two brands that we like. Tate tends to like the Appplegate better because they are thiner and get crispier in the skillet…I got the Applegate from Publix and the Wellshire from Whole Foods.


For this great salad, all you need to do is cut the kale as thin as you can….

Chop the shallots (and don’t get photo bombed)…

Mix it with the brussels sprouts and add the dressing (see below). It’s so easy with these pre-cut brussels sprouts from Whole Foods. And the exact amount the recipe calls for so it’s perfect. 

I am not sure what kind of kale this is so I thought I would just take a picture of the label to show you guys. It’s not dino kale but fairly similar in thickness. My guess would be a tuscan kale.

Mix the dressing in a small bowl like your suppose to and stir well, or just dump the ingredients into the large bowl wth the kale brussels shallot mixture like I did and stir and wah-lah! 

If you’re not using the pepperoni, I would highly recommend that you use some salted almonds or sunflower seeds for a little crunch and some extra protein…

I know the pepperoni didn’t make the picture but by the time I realized I wanted to add them, I had already put my camera up. And besides, the salad is great with or without those little things. 

Kale & Brussels Sprout Salad
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  1. 2 large bunches of Tuscan kale (about 1 1/2 pounds total)
  2. 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife or pre-cut
  3. 1 tbsp minced shallot
  4. Dressing
  5. 1/4 cup fresh or bottles lemon juice
  6. 2 tbsp dijon mustard
  7. 1 medium garlic clove, minced
  8. 1/4 tsp salt
  9. 1/4 tsp black pepper
  10. 1/2 cup extra-virgin olive oil
  11. 1/3 cup almonds or sunflower seeds OR some cooked pepperoni!
  12. 1 cup finely grated parmesan, IF you use dairy
  1. Finely chop kale, shallots and brussel sprouts.
  2. Add to a large bowl.
  3. Add dressing ingredients in a small bowl and stir well.
  4. Add to the large bowl and enjoy!
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  • Parker Tekin - YUMMY salad….thank you. I used the cuisinart to chop my kale and brussels.ReplyCancel

    • landriav - I’m so glad you liked it Parker!! Thanks for posting! And yes, way easier in the Cuisinart. Good thinking!ReplyCancel