Recipe Week – Cheyenne (Hugo Loves Tiki)

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Our last recipe post of the week is from the talented Cheyenne.  Mum of 2 gorgeous boys, photographer (love her ig accounts), and creator of the brand Hugo Loves Tiki.  Cheyenne has shared a couple of their favourite regular recipes here.  I’ve tried the choc/kale shake and it was good.  The boys liked it too 🙂  Her food always looks clean, simple and good to share with the whole family, lots of paleo inspired meals and roasted veg.

Choc/Kale Shake

vscocam-photo-1

In a blender:

first: I do more spinach than kale as the texture of the shake with mostly kale is too hard for me to drink.

1-2 handfuls of spinach
and 1 handful of kale (no stalks, they will make the shake taste bitter) Also, baby kale can be used if the curly kale texture is too chunky to swallow.

cocoa powder (nothing added) I eyeball mine. probably 3-4 tablespoons.

2-3 drops of organic stevia to sweeten since the cocoa powder has no sweetener and can taste bitter without it.

1 banana and/or frozen berries  (frozen fruit keeps the shake cold without watering it down)

fill with your choice of milk: almond milk, organic raw milk, or coconut milk.

blend.

Easy Homemade Chicken Soup

This feeds 3-4 with leftovers

approximate measurements as we make a large stock pot and eye everything and throw in until it looks the way we like.  We cut the vegetables to a size that fits in a spoonful.

Whole organic chicken
4-6 cups org carrots cut in short chunky circles
2 cups org celery sliced thin (easy on the celery as it is pretty powerful and can overtake the flavor if you put too much in)
4-6 cups org potatoes cut in thumb size bites
2 cups of org zucchini sliced thin
2 cups of org squash sliced thin
1/2 head of garlic cloves kept whole
loads of braggs 24 org seasoning (to taste) OR loads of rosemary and thyme
pepper and salt (pink Himalayan if you can) to taste (i put in a ton of salt at the end until it tastes the way I like it)
1/8 cup of bacon grease or your choice of fat i.e. org lard, raw butter, or coconut oil (you will want to see the top of the soup have an oily sheen)
1-2 packages of Cappello’s paleo fettuccine pasta. cut into thirds or fourths.
org lemons
a couple handfuls of organic spinach or kale (remove the stalks from kale)

Chicken and garlic cloves in a stockpot.  Fill with water over the chicken.

Cook for an hour until chicken is cooked through.

cut veggies while chicken is cooking.  Cut into spoonful bite sized pieces.

take chicken out, separate and shred all the viable meat from the bone, fat, and skin.

If the broth has a bunch of chicken fat and pieces…strain. You can leave the garlic in or take it out.

Add all veggies, herbs, bacon grease, and chicken back into the broth.  Cook another hour.

If broth is too low, add more water.

Once potatoes and carrots are soft add S&P to taste.  I add a lot of salt for that salty fat flavor.  This is also where I add more fat if needed for a creaminess.

Add cut fettuccine pasta.  (1-2 minutes to cook)

Then add handfuls of organic spinach or kale and fresh lemon juice and zest to brighten it up.

serve

You can find Cheyenne on instagram here and Hugo Loves TIki here and definitely take a look at Hugo Loves Tiki that’s been on the blog before.