Tag Archive | healthy recipes

Epicure Azteca Tortilla Soup

It’s that time of year again! A new Epicure catalogue has launched with lots of new products and meal solutions. I thought it might be fun to review some of the new products and share my thoughts.

If you aren’t familiar with Epicure it is a local to me Canadian company that aims to inspire clean eating through their line of gluten free, sugar/salt/fat conscious line of spices, mixes, and meal solutions.

In the spirit of full disclosure I should mention that I am an independent Epicure consultant! That in no way means I will withhold my honest opinions on these products. This is not a sponsored post in any way and I have purchased these products at my own cost.

So, on to the soup!

I followed the directions on the package using the water option instead of broth. The ingredients and directions are extremely simple. You boil the water and seasoning, add in tomatoes, boil again. Meanwhile rinse the black beans. Add beans and corn and simmer.

To serve top with Greek yogurt, cheese,avocado, lime juice, and tortilla chips if you wish.

Now in all honesty I found the soup incredibly bland after following the directions on the package. Next time I will definitely use broth over water.

After trying it as prepared according to the package directions I went ahead and added in some salt, taco seasoning, red garlic sensel, and a few other things to give it more of the flavour I was expecting/looking for.

I also added two chopped Roma tomatoes because I like chunks or tomatoes in my taco soup.

I don’t mind at all that I had to add salt to this soup. In fact I think that is a good thing given how many packaged mixes and soups are sodium heavy. I’m not one who adds much salt in my cooking but I will when it’s needed. I will admit I wasn’t expecting to have to add so many extra ingredients/spices to this soup to make it more flavourful. On the other hand it’s easier to add ingredients to your liking then to try to cover up a flavour you don’t like in a package mix.

Once the soup was done and topped with the toppings mentioned above and cilantro I very much enjoyed it but again I don’t think I would of enjoyed it very much had I not tweaked it to my liking.

With that being said would I make this again? Absolutely! I would make it using broth and set out knowing what I want to add. I’m also looking forward to trying this with the addition of veggie ground round (or ground beef for the meat eaters). I would also use this mix in other recipes, I’m thinking a taco casserole.

This product is not at all what I was expecting as a quick meal solution/soup mix but it’s a product I will happily use as an ingredient in my own creations.

Chocolate Prune Cake

Looks can be deceiving! While this cake still contains some sugar, it’s much healthier then many other chocolate cakes! The secret ingredient to its moist texture is prunes!!

Yep prunes! But I promise you it’s delicious. It is also low in fat!! Give it a try, I promise you will be pleasantly surprised.



2 cups Pitted Prunes
3/4 cup water
1 cup sugar
2 tablespoons sugar
1/4 cup butter (softened)
1/2 cup milk
1 teaspoon almond extract
4 egg whites (1/4 cup if using cartoned egg whites)
1 cup flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt



Preheat oven to 350°F.

Chop prunes into small chunks

Bring prunes and water to a boil in a small saucepan. Reduce heat and simmer for 10 minutes, stirring frequently. Mixture will become very thick.


Remove from heat to cool.

Beat together wet ingredients.. sugar, butter, milk, extract, egg whites and prunes in a stand mixer for 3 minutes on medium/high.


Sift together dry ingredients and then slowly beat into wet ingredients. Once incorporated together beat mixture for a few minutes on high.

Spray a cake pan with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.



Place batter into prepared cake pan and bake for 40-45 minutes until toothpick inserted into the center of the cake comes out clean.


I like to serve this cake with a raspberry sauce, a dusting of powdered sugar and a touch of chocolate sauce!! So yummy!


Coconut Chicken Strips

So tonight I decided to make myself some chicken strips for dinner. I realized it was a good chance to
try out my new recipe I’ve been thinking about for some time!!

Coconut chicken strips!! This recipe makes enough to cover 2 large chicken breasts. If you want to make 4 breasts worth of strips just double the dry ingredients.
2 large chicken breasts
1 can of coconut milk

1/2 cup crushed corn flakes
1/2 cup sweetened coconut
1/4 cup spelt flour (any type of flour will work
1 tablespoon ground flax
1/4 teaspoon garlic
Pinch of salt
Pinch of ground pepper
Pam or spray coconut oil

Mix all dry ingredients in a flat dish.


Slice chicken into strips or coat whole. Dip chicken pieces in coconut milk and toss in dry mixture until coated.


Arrange on sprayed baking pan or on a wire rack on a cookie sheet and bake at 375 for about 35 minutes or until internal temperature reaches 170 degrees F , flipping once while cooking.

I served these healthy, slightly sweet, very moist chicken strips with spicy mango sauce! Ummm yum!