Lindsay’s Spicy Cabbage Soup Recipe

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Spicy Cabbage Soup

Servings: 6-8

Serving Size: 2 cups


  • 2 tablespoons of olive oil
  • 1 medium yellow onion (2 cups chopped)
  • 2 carrots (1 ½ cups chopped)
  • 2 celery (1 cup chopped)
  • 4 large garlic cloves
  • 1 jalapeno, diced 
  • ½ head of a small green cabbage, shredded (about 3 cups)
  • 2 tablespoons of chili powder
  • 2 teaspoons of cumin
  • 2 teaspoons of paprika 
  • 1 teaspoon of oregano (dried)
  • 1 28 oz can of fire roasted diced tomatoes
  • 8 cups of water
  • 2 cans (15 oz each) Garbanzo Beans (drained)
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 bay leaves


  1. Sauté the onion, carrots, celery and garlic in olive oil until tender (about 5 minutes)
  2. Add jalapeño and cabbage.  Sauté 1-2 minutes more.
  3. Add spices and tomatoes. Mix ingredients until combined.
  4. Add the water,  garbanzo beans, salt/pepper and bay leaves. Bring to boil.  Cover soup and let simmer for 20 minutes. 
  5. Remove bay leaves. Serve hot.

Lindsay is a Dietitian and she created this soup as a lighter and meatless version of chicken tortilla soup.  Replacing chicken with garbanzo beans and tortillas with green cabbage makes for a healthy and delicious meal. You could also switch out the garbanzo beans for black beans.  This recipe makes a large pot of soup, so it is great for a crowd or you can freeze it for later.

Courtney’s Gluten Free Pumpkin Bread

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One of the first things that comes to mind when I think of fall is pumpkin–pumpkin spiced lattes, pumpkin pies, and my favorites, pumpkin bread! We might initially associate pumpkin bread as an “unhealthy” treat, however, when made with clean, simple ingredients it can be the perfect breakfast or snack to have all fall season.This Gluten Free Chocolate Chip Pumpkin Bread recipe will be a hit this season and for many to come! Plus, it is made using a slow cooker, which means it is super simple and something kids can participate in creating! (There is also the conventional oven method listed below)
Slow Cooker Gluten Free Chocolate Chip Pumpkin Bread (also dairy and soy free)


  • 1 1/4 cup Gluten Free Flour- I used King Arthur
  • 1/3 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Dash of salt
  • 1 tbsp vanilla
  • 1 1/4 cup pumpkin purée
  • 2 eggs
  • 1/2 cup Pumpkin Spice Nutpods or any non-dairy milk or creamer– the pumpkin spice creamer gives it some extra pumpkin flavor but is not necessary
  • 1/4 cup oil
  • Enjoy Life Chocolate chips or any dark chocolate chips
  • Optional: 1 scoop of collagen peptides or your favorite protein powder


  1. In mixer, mix all wet ingredients
  2. In separate bowl, combine dry ingredients
  3. Combine wet and dry ingredients
  4. Grease slow cooker
  5. Add ingredients to slow cooker and cook on high for about 2 hours
  6. Optional: if using oven, grease loaf pan and add mixture. Bake for 1 hour at 350 F

ENJOY and please share with us your thoughts on this recipe! Visit for more recipes by Courtney.