Sharing my favorite daily detox vegetable soup recipe. 

Hi friends! How are ya? Hope you’re having a lovely morning so far. The Pilot is off work today (!) so I’m looking forward to a morning hike and breakfast and coffee date. (You know, if both kids go to school. I feel like any time one of us books the day off, a kid stays home sick lol.)

While Tucson is still warm and toasty, it’s official soup season. TBH, for me, all year is super season. It can be a blistering 115 outside, and I’m still inside eating a scalding bowl of soup. I LOVE soup, especially for lunches, because you can make a ton in advane and pack in a ton of nutrients. You can customize them depending on what you have on hand, add extra protein (like an egg on top, or shredded beef or chicken), and it’s one of my 3 s’s: a salad, soup, or smoothie every day.

Detox vegetable soup recipe

I’m also a fan of making *detox soups.* I call it this because they’re light and easy to digest, but they also fit in with my favorite Dr. Cabral detox requirements. Soups are my EquiLife detox go-tos, for the reasons I mentioned above. I also call it that for The Man aka Google, so if you searched for “detox soup recipes” and found this page, YAY and welcome the blog 😉

This particular recipe is super simple, made in the Instant Pot, and ideal for meal prep or a cozy, nutrient-dense lunch or dinner.

Benefits of Detox Vegetable Soup

Packed with Nutrients:

Sweet potatoes, zucchini, and bell peppers provide vitamins A, C, and antioxidants to support your immune system.

Rich in Fiber:

Beans like garbanzo and kidney beans promote digestive health and can help with detoxification by improving gut function.

Hydration:

Veggie broth is hydrating, which is essential for detox functions.

Supports Weight Loss:

Soups can be lower in calories, but also satisfying, which can improve satiety and reduce cravings.

Anti-inflammatory:

Herbs like thyme, rosemary, and oregano have anti-inflammatory properties and also make it taste delicious.

Meal Prep Tips

Batch Cooking:

This soup freezes well! Make a large batch and store portions in the freezer for quick meals during the week. (I love these Souper Cubes!)

Topping Ideas:

Prep your toppings (avocado, herbs, and lemon juice) in advance and store them separately for easy assembly when serving.

Versatility:

Swap out beans for your preferred legumes, or use other veggies like spinach or green beans,  depending on what you have on hand.

Sharing some lazy Sunday dinner ideas that you can make quickly and that the whole fmaily will love. 

Hi friends! How are you and how’s the week going? It’s been a great one over here. I’m taking a barre class this afternoon and getting my nails done. They need it!

For today’s post, I wanted to share some quick and easy recipes that would be perfect for a quick weeknight dinner, or a lazy Sunday. I’ve gone back to making quick meals on Sundays and it’s been such a treat to eat something at home that didn’t take a couple of hours to make.

I rounded up 9 quick and easy dinner *recipes* (just throw-together meals!) perfect for those cozy Sunday nights when you’d rather relax than cook up a storm. For us, the rest of the week is equally fast around here… but I had to title this post appropriately for The Man (aka Google).

Here are some of our go-tos:

Lazy Sunday Dinner Ideas

Chicken Alfredo Pasta

Creamy, comforting, and oh-so-delicious, this Chicken Alfredo Pasta is a family favorite that comes together in no time.

Ingredients:

Pasta of your choice

Chicken breasts

Alfredo sauce

Garlic

Parmesan cheese

Salt and pepper

Instructions:

Step 1: Cook pasta according to package instructions.

Step 2: Season chicken breasts with salt and pepper, then cook until golden brown.

Step 3: In a separate pan, heat Alfredo sauce and minced garlic.

Step 4: Combine cooked pasta, sliced chicken, and Alfredo sauce. Serve topped with freshly grated Parmesan cheese. I love to serve this with broccoli on the side or a salad kit.

Slow Cooker Beef Stew

Let your slow cooker do all the work with this hearty and flavorful Beef Stew that’s perfect for chilly Sunday evenings.

Ingredients:

Beef stew meat

Potatoes

Carrots

Onion

Beef broth

Tomato paste

Worcestershire sauce

Garlic

Herbs and spices

Instructions:

Step 1: Place beef stew meat, chopped potatoes, carrots, and onion in the slow cooker.

Step 2: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, minced garlic, and herbs/spices.

Step 3: Pour mixture over the beef and vegetables in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Lemon Garlic Roast Chicken

This simple yet elegant Lemon Garlic Roast Chicken is bursting with flavor.

Ingredients:

Whole chicken

Lemon

Garlic

Olive oil

Fresh herbs (such as rosemary and thyme)

Salt and pepper

Instructions:

Step 1: Preheat oven to 375°F (190°C).

Step 2: Pat the chicken dry with paper towels, then season generously with salt and pepper.

Step 3: Stuff the cavity of the chicken with lemon halves, garlic cloves, and fresh herbs.

Step 4: Drizzle olive oil over the chicken and season well with salt and pepper.

Step 5: Roast in the oven for 1-1.5 hours, or until the internal temperature reaches 165°F (75°C). I like to serve this with sweet potatoes (cook in the Instant pot with a little water for 30 minutes) and sauteed zucchini.

Quick and Easy Teriya

Sharing my version of the amazing Whole Foods red lentil dal soup, which is one of my very favorites. It’s gluten-free, dairy free, and a plant-based source of protein and nutrients.

Hi friends! How’s the week going so far? I’m in full elf mode over here; baking cookies, wrapping gifts, and even though I feel like I was prepared, there are a lot of last-minute errands to run. To k(partially) preserve my sanity, I’m spending some time in the sauna blanket tonight and have a yoga class booked for tomorrow.

For now, how about a cozy bowl of soup?

I have a mental list of quick grab-and-go meals that I can swoop in a pinch, are healthy, and that I really enjoy. Thankfully, Tucson has a lot of amazing healthy restaurants (and we just got a True Food!!), which makes it pretty easy. If I find myself in a bind and hangry in between picking up kids and running errands, it’s nice to know I have some faves I can easily pick up.

Whole Foods Red Lentil Dal Soup (copycat recipe)

This is one of my favorite easy healthy pickup meal options. I’ve had this lentil soup so many times this fall season already, I knew I needed to try to recreate it at home. The result is a super hearty, flavorful soup, with lots of nutrients, and is great with a large salad for lunch. It also freezes beautifully.

Here’s the recipe if you’d like to give it a try!

Ingredients:

One yellow onion, diced

2 carrots, peeled and chopped

Sharing a delicious fall recipe for copycat Panera soup! This is dairy-free and SO delicious with a drizzle of olive oil and some roasted chickpeas on top. 

Hi friends! How’s the morning going so far? I hope you’re enjoying the day! I have a packed day with coaching appointments (YAY!) and excited to take a yoga class this morning. I hope you have a lovely day ahead.

Something that made me chuckle a bit recently: the Pilot said, “Ohhhh, soup season is here”

I was like… soup season is ALWAYS here.

I get what he’s saying. Some people like to enjoy warm and cozy bowls of soup during certain times of the year, like when it’s chillier outside. I’ve never fully understood because you can find me with a piping bowl of soup on a scorching summer day. Soup fan for life, no matter the weather or season.

I feel like soup is the PERFECT meal. It’s an easy way to get in a ton of nutrients, protein, it’s super satisfying, and there’s nothing like some fresh sourdough or cornbread dipped into soup or chili. I have quite a few recipes on the blog but was excited to make a version of Panera’s Autumn Soup. It’s dairy-free, the ingredients are so inexpensive, and it packs a ton of nutrients and fall flavor.

Let me know if you give it a try!

Panera Copycat Autumn Soup (dairy-free)

Ingredients:

Whole butternut squash

3-4 medium peeled, cooked sweet potatoes

1/2 cup pumpkin puree

1 onion

4 carrots

1 carton of veggie broth

can of coconut milk

nutmeg

cinnamon

salt and pepper

Instructions:

Step 1

Cook the butternut squash. Cut it in half, remove the seeds, and place in the Instant Pot with 2 inches of water, and cook for 12 minutes on manual. Remove the squash, drain the Instant Pot, and set aside to cool slightly.

Step 2

Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on manual.

Step 3

Do a quick release, and then stir in the butternut squash (if you use a spoon to scoop it out from the skin, it should come out easily), sweet potatoes, and coconut milk. Use an immersion blender to blend until smooth.

Step 4

Adjust seasonings as needed. Ours needed a bit more salt and cinnamon.

Step 5

Top with a

This enchilada recipe is cheesy, and comforting, and makes a delicious casserole to take to anyone who just had a baby, or needs a little pick-me-up. They’re also perfect to freeze and push ahead for busy weeknight dinners!

Hi friends! How’s the week going? We’ve been going through the regular school routine, + a celebration for my dad’s birthday, and making a baby meal for a squadron friend. I’ve made countless baby meals over the years, and this is one of my go-to’s!

It took me FOREVER to share my standard enchilada recipe on the blog. This is purely accidental. I want to post it every single time I make them, but they’re eaten quickly and I usually make them at night, so with the yellow light, it doesn’t make the prettiest photos. I decided to just post it with the iPhone photos I took so you guys can have it!

This is the recipe I always make. The girls request enchiladas at least once a month and crush them every time, and it’s my standard baby meal. I feel like maybe I should switch up my baby meal menu because pretty much everywhere you look in Tucson, an enchilada stares you in the face. But, if it ain’t broke, don’t fix it. And these beauties definitely ain’t broke.

This recipe seems like a lot of steps, but the more you make it, the easier and faster it happens. Just trust the process; it’s worth it. Put on some Juanes radio on Spotify, pour a little wine, and go for it!  This recipe makes a double batch, so definitely make a pan for yourself and one to gift to a neighbor, a friend, or someone with a new baby (they really need enchiladas!) or wrap and put it in the freezer. You’ll thank yourself later.

The Best Cheesy Sour Cream Enchiladas

Important: chicken and tortillas matter. For the chicken, I always use store-bought rotisserie chicken. It has the most flavor and the best texture. The best part is that you don’t waste 100 years grilling and baking your chicken. And don’t even boil it unless you want the chicken to taste like white, chewy rubber, mmmm k?

As far as the tortillas go, I try to get as close to homemade as possible. When I’m feeling extra, I use the frozen fresh tortillas from Costco. You cook them on the griddle until they’re lightly golden brown and your whole house will smell amaaaaazing. The best part about making your own: enjoy them warm with a little butter and jam, rolled up, and they’re pretty much the best thing ever. (We call them “jam things” in our family and it’s a tradition from when you’re about two until forever.)

If you don’t have homemade, don’t worry!! Just make sure to get the ones with a paper label on the inside (this means they’re legit) like Alejandro’s brand. Also, don’t be afraid to feel the tortillas before you put them in your cart. Make sure they’re soft and nice! You can use corn tortillas, but I find that the flour ones give it a better texture.

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