Recipe for Gratitude


Gratitude. The quality to be thankful for what we have in life, rather than what we lack. It’s all about appreciating what we have and honoring those who have our best interest at heart and those who are honest with us. But how often do we express gratitude towards ourselves?  Being thankful for our health, our body, our inner being is so essential for our well-being. Loving ourselves is the key to being happy with one’s self and others.

I begin each morning in an upbeat frame of mind, ready to embrace whatever faces me that day in a positive way. As a holistic health coach, I know there are four key elements to food for our soul: physical activity, career or motivation, spirituality and relationships. We have to listen to the wisdom of our bodies, deconstruct and address our health concerns, and choose foods that energize a vibrant lifestyle. What you put on your plate and feed yourself is the first step to recognizing your bodily needs. You have to care enough about yourself to want to fortify your body and soul with nourishing food.  You have to love yourself to take responsibility for your health to empower yourself with the knowledge to make the right choices for you eat and what you do for your well-being. In a nutshell, caring about yourself is the first step towards caring for others.

Winter is coming upon us, and I love tucking into a big bowl of homemade soup. This recipe is simple quick and extremely nourishing.  It’s an easy way to get all the nutrients from the vegetables in a warm bowl.



1 tablespoon avocado oil

1 onion, chopped

4 cloves garlic, crushed

4 carrots, chopped

6 courgettes, chopped

1 sweet potato, peeled and chopped

1 handful of green beans, chopped

2 raw chicken breasts, shredded or chopped

2 bay leaves

1 teaspoon salt

1 tablespoon apple cider vinegar

1 tablespoon thyme

8 cups vegetable stock


Heat the oil in a pan, then add the onion and garlic. Cook until the onion is transparent and yellow. Add the chicken and cook for 5 minutes until it’s no longer pink. Add all the vegetables and sauté for 10 minutes until they are golden. Add the herbs, seasoning, and stock and bring to a boil. Once it boils, lower the heat and simmer for 2 hours.

Enjoy! and follow us for more recipes on instagram.

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