Chia Pudding 

Chia seed pudding is a healthy yummy snack that is packed with fiber, protein, and anti-inflammatory omega -3 fatty acids. They have great healing properties and are good for the gut because they are mucilaginous.


  • 2 cups (non-dairy) milk choice (I like using coconut milk, hemp or almond (unsweetened)

  • 2tbsp maple syrup

  • 1/2 cup chia seeds

  • Handful sliced strawberries

  • Handful of raspberries

  • Handful blueberries or blackberries

  • Handful of walnuts


  1. Add the coconut milk and maple syrup to a mixing bowl and mix until well combined.

  2. Add the chia seeds and mix again.

  3. Cover and refrigerate for at least two hours or refrigerated overnight.

  4. Before eating, stir well, serve and top with your favorite toppings. (I used blackberries, strawberries, and walnuts.)

  5. Keep leftovers in an airtight container in the fridge for 4 days.


Warming Vegetable Lentil Soup

By Yvette Laboy On January 22, 2021 




  • 3 cups of cubed peeled butternut Squash

  • 1 cup chopped carrots

  • 1 cup chopped Shallots

  • 1 cup of dried lentils, rinsed

  • 2 garlic cloves, minced

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1 tsp dried thyme

  • 1 can Italian diced tomatoes

  • 2 cups green beans (frozen or fresh)




1. Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.

2. Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes. Enjoy!


Brain Fog Tonic

By Yvette Laboy On October 18, 2019

**** Recipe by Adriana Ayales · 

* Makes 1 cup



  • ½ teaspoon lion’s mane powder

  • ½ teaspoon gotu kola powder

  • ¼ teaspoon ginkgo powder

  • 1 teaspoon raw coconut oil

  • 1 teaspoon matcha powder or noncaffeinated chai

  • 2½ cups hot water

  • Plant-based milk of your choosing

  • stevia,  coconut sugar, or manuka honey


1.  Heat your water until just before it boils.

2.  Add the matcha and whisk until no powdery clumps remain.

3.  In a blender, combine the matcha tea with the coconut oil and herbs.

4.  Place a towel over the top of the blender (in case it any it spits out) and blend for 30 to 45 seconds on high. The coconut oil will dissolve, and the high speed will incorporate some air, giving you a little foam on top (like a latte), serve hot.


* You can purchase fresh and dried herbs at Zack Woods Farm and Pacific Botanicals .You can purchase organic and wildcrafted dried herbs at Mountain Rose Herbs  . For herbal powders Banyan Botanicals Ayurvedic‘s

** Speak with your doctor before taking any herbal therapies especially if you are taking medication.**

Chicken Broccoli, Mushroom, and Ginger Stir Fry

By Yvette Laboy Prep Time: 10 minutes

Cook Time: 20 minutes: Total Time: 30 minutes

Serves: 4


  • 1 pound boneless skinless chicken breast cut into 1 inch pieces (season chicken to your liking)

  • 2 cups small broccoli florets

  • 1 cup sliced mushrooms if you don’t like mushrooms you can add carrots or more broccoli.

  • 2 teaspoons minced fresh ginger or  Squeeze Ginger

  • 1 teaspoon minced garlic

  • 1/4 cup low sodium chicken broth

  • 11/2 teaspoon soy sauce

  • salt and pepper to taste


  1. Heat 1 table of olive oil in a large wok or frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

  2. Add the garlic to the pan and cook for 30 seconds more.

  3. Remove the vegetables from the pan; place them on a plate and cover.

  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of olive oil.

  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer.  Cook for 3-4 minutes on each side until golden brown and cooked through.

  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

  7. Add the soy sauce, ginger, and chicken broth, over the chicken and vegetables; cook for 30 seconds.


       Serve immediately, with rice or noodles.