Lee Hersh

Crock-Pot Chicken Tortilla Soup with Kale

February 23, 2023 by Lee Hersh Leave a Comment

Chicken Tortilla Soup has never easier OR HEALTHIER! Throw everything in your crock-pot and you’ve got dinner ready before you know it!

I LOVE SOUP AND SOUP LOVES ME. I actually didn’t realize this until last year. I was never much of a soup girl growing up. It wasn’t until I started hangin’ out with The Healthy Maven (who really need to change her blog name to The Soupy Maven) that I realized how much I loved soup. I think I had a few bad experiences way back when making soup where I didn’t use enough spices so it was really bland. No one likes a bland soup. This recipe is far from that!

This Chicken Tortilla Soup is made in the crock-pot and has a tomato base. Crushed tomatoes are essential ingredient #1 for delicious chicken tortilla soup. Essential ingredient #2 is chicken broth! Gotta thin that shiz out a bit. #3 is the chicken itself…because it wouldn’t be chicken tortilla soup without the chicken. Essential ingredient(s) #4 is…SPICES.

I’m telling you, spices really are the key to any soup. What’s in this one?

garlic
chili powder
ground cumin
smoked paprika
salt and pepper

I guarantee you have all of those staples in your pantry. And if you don’t- I suggest you pick those up ASAP!

I’d say the main reason why I love this soup recipe is because you throw everything UNCOOKED in the crock-pot and let it work its magic. Set it and forget it, AMIRITE?

Now let’s take a look at everyone else’s healthy crock-pot recipes! I love partnering with my blogging friends on posts like this because the are oh-so talented and their recipes ROCK. I can’t wait to try every single one of these!

Slow Cooker Sausage Kale Soup from Eating Bird Food

Come home to a warm and comforting meal with this slow cooker sausage kale soup! It’s packed with flavor and a breeze to whip up.

Thai Slow Cooker Chicken Noodle Soup from no spoon necessary

This crock pot chicken noodle soup has a Thai spin! It uses butternut squash noodles to keep it gluten free, paleo friendly and under 300 calories and 3 SmartPoints! A low-carb option is included!

Paleo Creamy Broccoli Soup from Running to the Kitchen

This easy creamy broccoli soup is rich, comforting and topped with crispy shallots. It’s also paleo, gluten free, vegetarian and vegan!

Green Chile Vegetable Soup from Lexi’s Clean Kitchen

This Green Chile Vegetable Soup is light, flavorful, and packed with hearty veggies! It’s the perfect meatless soup to keep you warm all season long! Customize this soup with your favorite veggies, beans, and/or gluten-free pasta, too!

Curried Cauliflower Rice Kale Soup from Cotter Crunch

This Curried Cauliflower Rice Kale Soup is one flavorful and healthy soup to keep you warm this season. An easy soup recipe for a nutritious meal-in-a-bowl. Paleo, vegan, and Whole30 friendly!

Thai Basil Veggie Stir Fry

February 23, 2023 by Lee Hersh Leave a Comment

Ditch the meat and make yourself this delicious vegetarian Thai Basil Veggie Stir Fry with a side of sticky rice for a filling, fresh dinner!

Happy SUMMER everyone! I know I’m like 2 days late, but this is my favorite time of year and I always extend the celebration. There’s nothing better than the hot sun and nighttime thunderstorms.

Was anyone else PETRIFIED of thunderstorms as a kid? Growing up my family moved around a lot because of my dad’s job and we spent a few years in Atlanta, GA. All I can remember is seeing pink lightning and the neighbor boy telling me it was the deadliest kind. But for real- the ATL has crazy severe storms and I was always the one hiding in the closet because we didn’t have a basement 😛

I wanted to celebrate summer with a veggie-filled dish that can be made with ingredients from your local farmer’s market! So- pretend this is a summer solstice party in recipe form.

This dish is so fresh and full of flavor! It also features one of my favorite Nakano Rice Vinegar Flavors- Citrus! It made with a hint of ginger, so it paired PERFECTLY with the rest of the ingredients. This month, Nakano’s challenge was to create something with farmer’s market inspiration. Insert —> tons of veggies! I decided to pair it with a vegetarian protein, garbanzo beans for a the meat-free eaters out there! If you’re looking for animal protein, I suggest chicken, for sure.

The sauce is super simple made with…

Soy Sauce
Maple Syrup
Nakano Rice Vinegar, Citrus
Ground Ginger
Garlic (you can never have enough)
Fresh Basil, of course

I wanted to keep the sauce light and not super saucy because the veggies were so perfect! Always an option to double the sauce if you’d like!

I am a HUGE fan of sticky rice and like to treat myself to it every once in a while. You’re more than welcome to pair it with brown rice, quinoa, or even my Paleo Cauliflower Fried Rice!

This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are my own. Thanks for supporting Fit Foodie Finds!

Copycat Cashew Cookie Larabars

February 23, 2023 by Lee Hersh Leave a Comment

Copycat Cashew Cookie Larabars

With just 3 simple ingredients you can make these Copycat Cashew Cookie Larabars that are grain-free, refined-sugar free, vegan, and paleo-friendly.

I still can’t believe I’ve been out of college for almost 3 years (in May!). I just had my re-occuring nightmare last week (the one where I missed graduating my 1 credit and didn’t know it until graduation day). I wake up sweating every time. College is one of those experiences I wouldn’t trade for anything. Why? Because it’s an experience that helped me get to where I am today. It’s a time in my life where I explored who I was as a person and even tried new things…like BLOGGING! Fact: FFF started out as CFF (College Foodie Finds) and was later changed to FFF because reality hit me that “one day” I may not be in college any more but still running the blog.

Best damn decision I ever made.

In college, Larabars were my saving grace. They’re made with whole foods, just a few ingredients, and SUPER delicious… especially my favorite flavor- cashew cookie. The only downfall is that they are $.99 per bar.

Time to play a little game of copycat.

I don’t know about you by my 2 favorite Larabar flavors are Cashew Cookie and Peanut Butter Cookie. Go figure, right? I like them because they have the least amount of ingredients and tastes like a legit cookie.

This recipe is so simple you will have your snack made and ready to eat in less than 5! You pretty much put everything in a food processor and whirl until the nuts are broken up and the dates are pulverized. Roll the dough into a ball, roll it out with a rolling pin, slice, and eat. HAZZAH.

Copycat Cashew Cookie Larabars

Author: Lee Hersh
Total Time: 10 minutes

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Ingredients

Scale

30 pitted medjool dates
1.5 cups raw cashews
pinch of salt
optional: homemade dairy-free chocolate chips

Instructions

Place 30 pitted medjool dates in a small food processor. Process until dates form a paste.
Next, add in raw cashews and pulse until the cashews are coarsely chopped and mixed in with your dates. You may need to stop and scrape the sides a few times. At this point you are able to pulse in optional chocolate chips. Just make sure you don’t over mix and crush the chocolate!
Form a ball with your dough, then using a rolling pin, roll out dough so that it’s about 1.5 inches thick. Slice into bars with a knife.
Enjoy!

Prep Time: 10 minutes

Nutrition

Serving Size: 10 servings
Calories: 223
Sugar: 48
Sodium: 17
Fat: 2
Carbohydrates: 55
Fiber: 5
Protein: 2

What I usually do with homemade Larabars is store them in the freezer. I actually do this with most of the treats I make like my Grain-Free Protein Peanut Butter Cookies and Brownie Cookie Dough Swirl Protein Balls because they last longer this way.

Plus I actually think they taste good frozen. Is that weird?

What’s your favorite Larabar flavor?

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Boozy Skinny Hot Chocolate

February 23, 2023 by Lee Hersh Leave a Comment

Boozy Skinny Hot Chocolate

2 weeks ago I pulled my parka out of the closet and haven’t looked back since. My crock-pot now has a home on my counter top and I drink tea instead of water. We even got our first inch of snow last week….winter.

All this winterness has got me in a different recipe creation mindset. No more ice cream, popsicles, and overnight oats. More like hot dish, crock-pot recipes and Boozy Skinny Hot Chocolate.

Yes, I said booze.

It has the same delicious hot chocolate flavor, with a kick of amaretto and the best part is…it’s not even 100 calories.

I think that deserves a #winning

There was a time when alcohol just wasn’t part of my life. Thankfully, I am much more comfortable in my own skin and amaretto tastes really good.

I topped my hot chocolate with some nonfat coo whip and my healthy chocolate sauce which can be found HERE.

If you’re not into the booze thing, omit it! You’ll still get an amazing skinny hot chocolate that’s even less calories… 30 calories to be exact!

One last thing before I let you go…

I’ve been doing some recipe planning for December and I’m planning a series called: 7 days of Healthy Holiday Cookie Recipes. So tell me, what are your favorite holiday cookies/bars/treats?

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Boozy Skinny Hot Chocolate

Author: Sandra

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Ingredients

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2 cups unsweetened almond milk
5 teaspoons high quality cocoa powder (I use Penzey’s)
1/8t liquid stevia (or to taste)
1 oz. amaretto

Instructions

Place all ingredients in a small sauce pan and turn heat to medium/high. Using a whisk or spoon, continuously whisk cocoa powder into the almond milk until fully combined. Bring milk to a simmer and take off heat. Serve with nonfat cool whip, a sprinkle of cinnamon, or my healthy chocolate sauce.

Healthier Monster Cookies

February 23, 2023 by Lee Hersh Leave a Comment

Healthier Monster Cookies

These monster cookies are made with 100% whole grains and naturally sweetened with coconut sugar for a lightened up version of a classic favorite!

Before we jump right into these delicious Monster Cookies (which are my all time fav cookie!!!!), I wanted to chat about my sister’s wedding from last weekend.

All I have to say is- it was one of THE BEST WEEKENDS OF MY LIFE. It wasn’t even my wedding and it was magical. It was so great to have all of our friends and family in one place for an extended weekend. Shenanigans started Thursday morning and ended Tuesday morning and I loved every minute of it.

In a nutshell, here’s how I felt about the wedding…

The venue was beautiful. The weather was our friend. My sister looked like a bombshell. I danced like a maniac. The food was top notch. The bar was open. I danced like a maniac. A smile never left my face. I stayed up til 3AM (world record). My speech didn’t suck. I carried a selfie stick with me the entire night. I have the coolest parents on the planet. I’m super pumped to have Sister Boy officially part of the fam.

Check out some photos from the wedding. The bottom left photo goes to Michelle’s amazing photographer – Jody Savage Photography . I can’t wait until they’re all up!

So these cookies are heaven.

They’re made with all of my favorite things, too.

peanut butter
chocolate
oatmeal

Yup, peanut butter and chocolate…and oatmeal, too! You can’t go wrong.

I thought about making these monster cookies monstrous in size, but I feel so much more fulfilled when I can eat 2 or 3 cookies as opposed to 1 giant one. Anyone else feel this way too?

Have you gone to any weddings this summer?

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Grain Free Biscotti-Maple Chocolate Chip

February 23, 2023 by Lee Hersh Leave a Comment

Grain Free Biscotti-Maple Chocolate Chip

Happy Monday! I am so excited to be teaming up with 3 of my favorite bloggers again for a collaboration of Healthy Fall Treats! All recipes in this post are gluten-free, refined-sugar free, dairy-free, and grain-free (paleo-friendly).

Whip up this easy coconut flour mug cake for dessert in just a couple of minutes. It's paleo, grain-free, and refined sugar-free!

Every other monthish Lexi’s Clean Kitchen, The Healthy Maven, Nosh and Nourish, and I like to pull together for one giant post of deliciousness. We all have similar outlooks on food and focus on fueling the body with healthy WHOLE foods.

First up- we’ve got Lexi’s Pumpkin Whoopie Pies. Uhm, I didn’t know whoopie pies could be healthy, but Lexi’s put such a special twist on them to make them oh-so good for you and delicious, too!

Get this all recipe —-> HERE.

Pumpkin Whoopie Pies + More Healthy Fall Treats! #glutenfree #dairyfree #grainfree #paleo

Davida’s Grain-Free Chocolate Cranberry Cookies look divine! They’re made with an almond butter base and no flour is involved! SCORE!

Butterscotch Pumpkin Bark + More Healthy Fall Treats! #glutenfree #dairyfree #grainfree #paleo

Seriously I can’t handle how talented my blogger buds are! They inspire me every single day to get creative (and healthy) in the kitchen with their awesome recipes!

Now for my recipe….

Ingredients for Grain Free Biscotti-Maple Chocolate Chip

cashew meal
tapioca starch
baking soda
pinch of salt
chocolate chips
Maple Syrup
egg

This grain free biscotti is gluten-free, dairy-free, and refined sugar-free. It’s flavored with maple syrup and chocolate chips to create the best tasting biscotti EVER!

Grain-Free Maple Chocolate Chip Biscotti + More Healthy Fall Treats #glutenfree #dairyfree #grainfree #paleo

Perfectly dippable (which apparently isn’t a word) and only slightly sweet.

There is definitely a process to making biscotti, but it’s totally worth it in the end. They store well and really are the best treat ever!

You bake these guys not twice, but thrice.

Yes, thrice.

One time for the log, one time sliced, and one time flipped.

Like I said, worth every second in the oven

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Grain Free Biscotti-Maple Chocolate Chip

Author: Sandra
Total Time: 1 hour 20 minutes

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Ingredients

Scale

3 cups cashew meal, I use the Trader Joe’s brand (the entire bag)
1 tablespoon tapioca starch
½ teaspoon baking soda
pinch of salt
⅓ cup dairy-free chocolate chips

¼ cup 100% Pure Maple Syrup
1 egg, large

Instructions

First, preheat oven to 350ºF and line a baking sheet with parchment paper.
Next, in a large bowl, mix together cashew meal, tapioca starch, baking soda, and salt. Then, add in wet ingredients and mix. Finally, add in chocolate chips. You dough should be a little looser than typical cookie dough.
Next, wet hands so that you can easily create your log (if you don’t wet your hands, the dough will stick to you). You’ll want the log to be about ¾ of an inch thick and 4-5 inches long.
Bake log at 350ºF for 20-25 minutes until the top firms up and begins to brown.
Let cool for about 15 minutes. Turn oven down to 250º.
Once the log has cooled, slice into biscotti pieces. I sliced mine about ¾ of an inch thick. Just make sure all of your biscottis are relatively the same thickness.
Place biscotti back onto the baking sheet on either of the open sides.
Bake at 250ºF for 15 minutes. Then remove from oven, flip and bake for an additional 10 minutes.

Prep Time: 10 minutes
Cook Time: 50 minutes

Slow Cooker Sausage Kale Soup from Eating Bird Food

Thai Slow Cooker Chicken Noodle Soup from no spoon necessary

Paleo Creamy Broccoli Soup from Running to the Kitchen

Green Chile Vegetable Soup from Lexi’s Clean Kitchen

Curried Cauliflower Rice Kale Soup from Cotter Crunch

Ingredients

For the Soup

For the spicy tortilla strips

Instructions

For the Soup

For the spicy tortilla strips

Notes

Nutrition

Ingredients

Instructions

Ingredients

Instructions

Nutrition

Ingredients

Instructions

What’s your favorite kind of cookie?

Have you gone to any weddings this summer?

Ingredients

Instructions

Nutrition

Get this all recipe —-> HERE.

Ingredients for Grain Free Biscotti-Maple Chocolate Chip

Ingredients

Instructions