My Ultimate Comfort Food


It is definitely that time of year where we start wanting more of those foods that warm your tummy, your kitchens, and your hearts… Exceeeept …Those foods tend to come with the addition of a little something around the waist as well. Somehow comfort food became an equivalent to heavy food. WHAT?! Comfort food is just meant to be exactly that… something that brings us comfort. It should be something we can eat with a huge smile on our faces. It shouldn’t be something we feel guilty about eating, break our typical diet to have, or makes our stomach uncomfortable.

With that said, one of my absolute favorite comfort foods from the time I was a small child until now is chicken noodle soup ๐Ÿ™‚ MMMMM it warms my soul just thinking about it. Now as a kid there was nothing that quite compared to Campbell’s chicken and stars or traditional chicken noodle… As an adult however, I now have actually very little desire to consumer Campbell’s soup. Like at all.

What I DO have the desire for is MY OWN homemade chicken noodle soup ๐Ÿ˜€


Chicken Noodle Soup

  • Servings: 10
  • Difficulty: medium
  • Print


  • shredded chicken
  • 32 oz organic chicken broth
  • 4 celery stalks
  • 3 large carrots
  • 1 cup petite peas
  • 2 cups fresh spinach leaves
  • 3 green onions
  • 3/4 cup quinoa
  • 4 cups water
  • 2 tsp himalayan salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • one bay leaf
  • black pepper and crushed red pepper (for dashes)


  1. Chop carrots, celery, spinach, and green onions.
  2. Add all chicken broth, veggies, garlic powder, onion powder, salt, water, and bay leaf to a large pot and bring to a boil.
  3. Once boiling, low to a simmer and begin to add shredded chicken.
  4. After adding all shredded chicken, allow to simmer 5 minutes; stirring frequently.
  5. Sprinkle a dash of black ground pepper and crushed red pepper.
  6. Simmer for another 5 minutes or until quinoa is cooked and veggies are soft.
  7. Devour

To be honest, this was my first try at making homemade chicken soup on my own and HOLY MACKEREL I was so shocked and impressed with how perfect and amazing it came out. I can definitely say that this will be come a staple in my house. It was quick, easy, delicious, and nutritious! Win win … win win win

And what would a fall comfort food night be without some homemade pumpkin bread to go along with the soup, right? ๐Ÿ˜‰  I tried my hand at the gluten-free, nut-free recipe from Danielle Walker and lemme tell you… A+ 

Plus it brought to my attention some real lacking kitchen supplies… Like a loaf pan haha. Hence the cake shaped pumpkin “brea” ๐Ÿ˜‰


Sometimes, you just need an already tried and tested recipe to go off of because you just want it to come out perfect and because experimenting with one recipe was enough for the night haha.

Comfort food does not have to ruin your lifestyle or diet in order to be comforting. Comfort food simply has to be the type of thing that you want to share with everyone you love… So here I am, sharing with all you wonderful people ๐Ÿ™‚


Recipe Recap: A Fall Festive Weekend


It has been a FULL ON pumpkin-y, halloween-yย weekend in this house! We are in full swing of celebrating the flavors of this season and I am beyond in love. ๐Ÿ™‚

If you haven’t already seen, fall is my favorite season. I am absolutely that stereotypical fall girl who consumes pumpkin everything … AND I LOVE IT haha ;P ย One of the best parts of that is making my own pumpkin themed delights. So, as per our newly established traditions, this weekend was our “fall festivity” weekend. It is our 2nd annual fall weekend and both have including, pumpkin carving, pumpkin cider sipping, and the experimentation with fun new recipes. Luckily for you, this year also includes me re-capping those recipes here for you ๐Ÿ˜‰

BUT FIRST…. Can weย just talk about my pumpkin. I know I know. But I am in love with Nightmare Before Christmas and I always see pictures of my pumpkins. Except, I am not really artistically gifted. This year I decided … what the heck! … I’m gonna go for it. Didn’t turn out half bad if I do sayso myself ๐Ÿ™‚


Okay now onto the food….

Last fall, I messed around with a recipe for butternut squash sauce. My family had gotten pumpkin ravioli from someone probably almost a year early and had no idea what to do with them. My mom complained that this would be a squash on squash meal and wasn’t too thrilled with the sauce idea…. Then I made… Yeaaahhh she loved it. I was myself truly impressed with how delicious the sauce had come out and I knew this was one for the archives. This year, I found pumpkin ravioli at Trader Joe’s and decided to re-create this masterpiece for the boyfriend and I.


Needless to say, he also LOVED it. The recipe made enough for us to have on our ravioli and some to save for another time. Warning: it is on the thicker side; which we both like. If you want a thinner sauce, add water (or broth) as you reheat.

Also last fall, was the first Halloween my boyfriend and I spent together. Since we were living long distance, the weekend I was able to come visit was the weekend we deemed our “fall weekend” (and so began the tradition). Part of that weekend was carving pumpkins with a bottle of red wine. We decided that would be the cornerstone and the staple in our fall weekend tradition. However, this year I decided to one up the red wine and utilizeย that sparking pumpkin cider he found last year. I don’t typically post the promotion of alcohol consumption but this was a special weekend and this is a pretty fun occasion fitting drink. I’m gonna call it…

Pumpkin Cider Sangria


I cut up a full large peach into small cubes and cut a lemon into thing slices.

Fill two wine glasses with two slices of lemon and a handful of peach cubes. (Adding ice if desired)

Using a lighter red wine, I used a pinot noir, fill glasses almost halfway with wine.

Top off with sparking pumpkin apple cider.

Enjoy ๐Ÿ™‚

To close out the night, we bought cookie cutters in the shape of a coffin and a frankenstein head. Last year we made a halloween themed gingerbread house. However, it was made with a pre-done kit we bought at Trader Joes. This year, when my boyfriend came home with the cookie cutters a couple weeks ago, I knew they’d be a perfect replacement for the gingerbread house. So I experimented a bit with a fantastic new gingerbread cookie recipe.


(Not the most artistically sound representation of Frankenstein, I know… But the cookie itself was delicious at least haha)

Up next, I will also be messing around with a paleo pumpkin bread recipe that I will post for all you lovely fit foodies as soon as it is perfected ๐Ÿ™‚

Fall is a time to be enjoyed. Get out and take in the sunshine before it gets bitter cold. Embrace all the flavors and fun food finds. It is truly a remarkably fun time to be had by all!


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