miranda's wellness soup

Miranda’s Wellness Soup

Let me share how Miranda’s Wellness Soup came to me.


I just love how new ideas come when you're interested in serving others, especially my family. Click To Tweet


Here’s the story behind Miranda’s Wellness Soup


Well, my husband came home feeling bad just recently because he went all day working without eating or drinking much.

He had a terrible headache and was feeling very weak….


So, my initial thought was that he’s probably dehydrated.

He also had symptoms of those impacted by this virus being spread in my area.

I decided to immediately whip up something FABULOUS for him and guess what….. He Loved It!


Final Result…after consuming Miranda’s Wellness Soup


Miranda's Wellness Soup
Cook time: 
Total time: 
  • 10 cups of water or chicken broth
  • 5 tablespoons of Lipton Consomme (if using water)**
  • 1 teaspoon of poultry seasoning (if using broth)**
  • Cooked chicken cut in bite-size pieces
  • 1 large onion chopped fine
  • 10 cloves of garlic minced
  • 1 tablespoon of ginger minced
  • 1 stalk of celery chopped
  • 2 carrots chopped (optional)
  • 1 teaspoon of cayenne pepper
  • 1 cup of egg noodles (to cook)
  1. Put all ingredients in a pot and cook until noodles are soft or to your liking. Salt to taste

Drumroll Please….


It was a WINNER!  Mama did well…

Miranda’s Wellness Soup served my husband like I wanted it to…

…and helped to restore his health.


He went to bed and within hours ….

He was all better….  Yay!



Until next time…. Keep it Fresh, Living & Organic!


Buttermilk Pie Muffins

Hey Everyone!

I haven’t spoken with you in a while. I’m on bed rest awaiting the arrival of our 7th addition to the family due on July 25th, but I made time to send you a warm and delicious treat, Buttermilk Pie Muffins!


From Miranda’s Kitchen

This is a recipe I personally created. This recipe is the perfect starter recipe to adding your own personal touch such as adding blueberries, raspberries or any other fruit of your choice. This recipe makes  moist and delicious muffins that you will absolutely LOVE.

real buttermilk

Missing a key ingredient?

If you don’t have buttermilk on-hand you can substitute with yogurt or even sour milk! I buy my dairy milk from local farmers to assure I’m getting a high quality milk; buy wisely, organic is always the best. Remember, a great recipe always starts with the best ingredients. Enjoy!

farm fresh


Hey, don’t forget to let me know how this recipe turns out for you. I love feedback and love hearing your thoughts on what makes the best muffins in your home. ~Miranda

Buttermilk Pie Muffins
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Moist Buttermilk Muffins
  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • 1⅔ cup buttermilk
  • 1 tsp vanilla
  • ½ tsp cinnamon powder
  • ½ cup mixed berries (optional)
  1. Preheat oven 400 degrees
  2. Grease muffin cups or line with muffin liners
  3. Combine flour, sugar, salt, baking powder, cinnamon; mix
  4. Add vegetable oil, egg, buttermilk and vanilla to flour mixture; stir just until completely combined.
  5. Fold in berries if using
  6. Pour ⅓ cup of mixture into muffin cups
  7. Bake for 20 minutes in preheated oven until done; golden brown on top or around the edges.
Buttermilk can be substituted for yogurt or sour milk


Garden Cocktail Recipe

Hey Everyone!

I was looking for a great way to use those seasonal veggies and not have to just eat salads. Don’t get me wrong, salads are nice and I enjoy them, but let’s be honest here, who can get everything they need from eating a few salads?


How about a huge basket of carrots? Should we chow down until our jaws give out? You would have to literally eat tons of salad to get the proper nutritional balance your body needs. Juicing and blending came to mind when I thought of how to get a large amount of nutrition condensed in a small amount of time.



When you juice and blend you can consume far more veggies than you’d actually want to chew so, a Garden Cocktail Recipe is perfect for consuming all those delicious seasonal veggies! Without further delay, let’s try out this Garden Cocktail and please share your thoughts on how you’ll be enjoying your veggies this year. ~Miranda


Garden Cocktail Recipe
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
Fresh Cocktail with tomatoes and veggies
  • 1 cup fresh tomatoes
  • ½ cup spinach
  • ¼ cup baby carrots
  • 1 tablespoon sweet onion
  • 1 sprig cilantro
  • ¼ red bell pepper
  • ⅛ teaspoon hot sauce
  • ⅛ teaspoon Worcestershire sauce
  • Dash of sea salt
  • 1 cup ice cubes
  1. Prepare and measure vegetables
  2. Add all ingredients to blender in the order listed
  3. Process and blend until smooth
  4. Serve immediately


Eggplant Stuffed Mushrooms

Hey Everyone,



What? Does that clock say it’s 12 o’clock already? That time can really creep up on ya. Sometimes, I just don’t know what I’m going to eat or prepare for lunch.


A burger, sandwich, salad or soup? It can all just be a bore. However, I remembered how I really liked this eggplant parmesan dish and thought, “why not make some kind of variation to that with some mushrooms.” That’s it! Today’s lunchtime recipe will be Eggplant Stuffed Mushrooms.


A few key ingredients are: Eggplant, portobello mushrooms and whole wheat bread crumbs. The deeply colored purple eggplant is available in markets throughout the year. They have a  pleasantly bitter taste and spongy texture. Eggplant has a phytonutrient in the skin called nasunin. Nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform. In short, eggplant makes great brain food!


The portobello mushrooms provides the flavor and meaty element of this dish. These mushrooms have a number of essential nutrients but don’t contain many calories. The B vitamins found in portobello mushrooms are essential for a healthy metabolism and nervous system, and help to keep your liver, skin, eyes and hair healthy.

whole wheat bread

Why whole wheat bread crumbs? Simply put, whole grains are absorbed more slowly than foods made from enriched or bleached flour, so they raise glucose and insulin levels less and keep you feeling fuller longer.

I’d say this simple combination would make an excellent lunch meal. Not only will you enjoy your lunch, but you won’t be looking for snacks shortly after. So, without delay, let’s enjoy making these Eggplant Stuffed Mushrooms!

Eggplant Stuffed Mushrooms
Recipe type: lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Eggplant stuffed mushrooms with herbs and topped with cheese.
  • 1 eggplant
  • 2 garlic cloves, minced
  • Juice of 1 lime
  • 1 cup whole grain wheat bread crumbs
  • 1 tbsp tomato paste
  • 1 tbsp chopped fresh cilantro
  • 8 large open cap mushrooms, peeled
  • ¼ cup Parmesan cheese, shredded
  • 4 tbsp chicken or vegetable broth
  • Cilantro to garnish
  • Sea salt to taste
  1. Heat oven to 425. Cut the eggplant in half lengthwise and place skin side uppermost in a baking dish.
  2. Cook in the oven for 30 minutes until soft. Remove the eggplant from the oven and allow to cool.
  3. Scoop the soft flesh from the skin and put in a food processor with the garlic, lime juice, bread crumbs, tomato paste, cilantro and sea salt.
  4. Blend for 10 seconds to mix well. Spoon the puree onto the mushrooms pressing the mixture down.
  5. Sprinkle the cheese on top and transfer the mushrooms to a shallow ovenproof dish.
  6. Pour the broth around the mushrooms, cover and cook in oven for 20 minutes.
  7. Remove the cover and cook for 5 minutes more until golden on top.
  8. Remove the mushrooms from the oven and from the dish with a slotted spoon.
Make the eggplant puree' in advance for this recipe and store in the refrigerator for up to one day. Serve with a mixed salad and garnish with cilantro.Enjoy!

Do you have some simple lunch recipes you’d like to share? Go ahead and display your skills below. ~Miranda



Spiced Pears in Mango Sauce

Hey Everyone,

I have another breakfast recipe for you, Spiced Pears in Mango Sauce! It’s always great to allow yourself to just be creative in the kitchen. A combination of pears and mangoes along with spices is a unique treat for the morning.


Let’s talk about three of our key ingredients: Pears, Cinnamon, and Raisins.

So, why is pears such a great morning choice? Well, eating pears decreases the risk of type 2 diabetes and heart disease. Pears provide an adequate amount of dietary fiber which is a long-established factor in reducing our risk of both diseases. In the case of pears, this benefit may be even more pronounced due to the helpful combination of both soluble and insoluble fiber in this fruit. In the case of heart disease, recent research has shown that pear fibers are able to bind together with bile acids in the intestine, lowering the pool of bile acids and decreasing the synthesis of cholesterol.


Add The Spice-Cinnamon

The cinnamon stick not only adds a distinctive aroma and taste, but the antioxidants in cinnamon have anti-inflammatory effects, which help lower the risk of disease. Cinnamon is loaded with powerful antioxidants, such as polyphenols (3, 4, 5). In a study that compared the antioxidant activity of 26 spices, cinnamon wound up as the clear winner, even outranking “super-foods” like garlic and oregano. In fact, cinnamon is so powerful that it can be used as a natural food preservative! (Ceylon Cinnamon Sticks know as “true cinnamon” are the best around.)


Pile of raisins, studio shot, close-up ** TCN OUT **

Raisins The Third Key Ingredient

What’s so special about raisins? There are two wonderful reasons to add raisins to your morning. One, raisins helps to relieve constipation and two, raisins provide much iron.

When ingested, raisins swell because the fiber present has shrunk in a raisin’s dried form, but it will begin to swell due to the body’s natural fluids. This adds bulk to the food moving through the intestinal tract and ultimately helps provide relief from constipation.

Secondly, raisins contain a considerable amount of iron which directly helps in the treatment of anemia. It also contains many members of the vitamin-B complex that are essential for the formation of new blood. The high copper content in raisins also helps the formation of red blood cells.

There you have it, another proven fact that you can have a healthy breakfast while on-the-go. This time we’re going with Spiced Pears in Mango Sauce!



Spiced Pears in Mango Sauce
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
An aromatic dish of spiced pears in a mango sauce
  • 4 large ripe pears, peeled, halved and cored
  • 1¼ cups mango juice
  • 1 cinnamon stick, crushed
  • ½ tsp grated nutmeg
  • 3 tbsp raisins
  • 2 tbsp granulated brown sugar
  • Dash of sea salt
  1. Place the pear halves in a pan with the mango juice, spices, raisins, dash of salt and sugar.
  2. Heat gently to dissolve the sugar and then bring to a boil.
  3. Reduce the heat to a simmer and cook for 10 minutes more until the pears are softened.
  4. Serve hot with syrup.
Use over plain yogurt or cottage cheese for a fabulously delicious combination


Nectarine Yogurt Crunch

Hey Everyone!

I’m really appreciating breakfast time. I’ve developed the habit of eating breakfast every morning after learning how skipping breakfast regularly will contribute to the development of diabetes. I don’t want any of that, so….. breakfast it is!

Getting Creative

I thought, “let’s make a simple breakfast with three main ingredients,” Nectarines, Yogurt and Granola or toasted oatmeal if you don’t have granola. I call this recipe, Nectarine Yogurt Crunch. It’s easy to make and taste oh so delicious! If you’ve come to learn my style, I’m sure you know, I’m all for what’s quick, simple and easy.


So why choose nectarines for breakfast? Well, it’s great for the heart, a great source of antioxidants, it helps produce collagen which helps hold tissue together, it aids in digestion, perfect food for people who want to lose weight, full of vitamin A which is needed for strong bone development and it improves blood pressure. Those are the 8 amazing health benefits of having nectarines in the morning.

Yogurt, what a treat


You’re probably already familiar with the benefits of yogurt like probiotics, “the friendly bacteria”, that is naturally present in the digestive system and the calcium, vitamin B-2, vitamin B-12, potassium, and magnesium. All these benefits contribute to a boosted immune system and an overall healthy body. A nice morning addition.

Layer it in, granola


The granola layered in the mix is all about the clean sweep; the fiber. It not only adds in a wonderful crunch and texture to this simple breakfast, it also helps sweep the colon moving food through your digestive tract more quickly for healthy elimination.

Let’s Make It

Now that you’ve learned a little bit of the benefits of this breakfast combination, let’s whip up the crunchy oatmeal, spicy yogurt and lightly poached fruit to make an attractive yet healthy morning dish!

Did she say, “spicy yogurt?” Yea, check out the recipe! 🙂

Nectarine Yogurt Crunch
Recipe type: Breakfast
Cuisine: Scottish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Crunchy oatmeal, spicy yogurt and lightly poached fruit
  • 4 nectarines, pitted and sliced
  • 3 tbsp maple syrup
  • ⅔ cup granola or toasted oatmeal
  • ½-1 tsp ground ginger
  • 1¼ cups low-fat plain yogurt
  • Dash of real salt
  1. Place nectarines in a pan with ⅔ cup water and 1 tablespoon of the maple syrup.
  2. Cook for 5 minutes until softened and drain.
  3. Mix the granola or oatmeal and remaining maple syrup in a bowl
  4. Stir the ginger and dash of salt into the yogurt.
  5. Alternately layer the fruit, granola mixture, yogurt, fruit, granola mixture, yogurt into serving glasses.
  6. Chill and serve!

Get creative! What variations will you be trying with this recipe?

Italian Caesar Dressing

Hey Everyone!

I’m doing it again, salad dressing sharing. I have yet another salad dressing recipe I’d like to pass along; this time it’s a Italian Caesar Dressing.


It can be placed on any salad you put together whether you have hard boiled eggs with carrots and sprouts, this salad dressing will accompany it well. 


The main ingredients are dried herbs coupled with olive oil, raw unfiltered apple cider vinegar and mayonnaise.



If you prefer a more vegan friendly option Vegenaise would work just fine in place of the mayonnaise. Vegenaise is an eggless mayonnaise alternative made from non-GMO and expeller-pressed oils (extracted without chemical solvents).

I have a son who is lactose intolerant and can’t have any eggs or dairy products; so when I make salad dressings like these, I must use Vegenaise for him to enjoy it. Always remember when making fresh salad dressing to keep any unused portion in a glass jar or container sealed and placed in the refrigerator.

Give this Italian Caesar Dressing a try and please let me know what you think! ~Miranda

Italian Caesar Dressing
Recipe type: lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
A light salad dressing recipe made with dried herbs and mayo
  • 2 tablespoons cold-pressed extra virgin olive oil
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ½ capful raw unfiltered apple cider vinegar
  • ¼ teaspoon Mayo (or to taste)
  • Sea Salt (to taste)
  1. Place all ingredients in a bowl
  2. Mix well, chill and serve
This recipe can be used as a guide if you desire to use fresh herbs instead of dried. You can double or triple this recipe as needed.


Honey Poppy Seed Dressing

Hey Everyone!

I just thought I’d share a homemade salad dressing recipe. Honey Poppy Seed Dressing!


It is easy to make and the main ingredients include, of course, raw unfiltered honey, fresh lemon juice and poppy seeds.


Whenever you use fresh ingredients and make your own dressings you are sure to get the healthiest product because you know exactly what is in it and how it was made.


There are many benefits from the use of fresh ingredients. For example, with poppy seeds just 1 teaspoon provides measurable amounts of calcium, iron and zinc. One teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.

Adults need a regular supply of both to maintain bones and prevent the development of osteoporosis because the body never stops replacing old or injured bone with new bone. If you don’t get enough calcium, the body pulls it out of bones because calcium is also needed for other vital functions such as stimulating nerve impulses and making muscles contract, including heart muscles. Phosphorus has other jobs outside the bones too. Phosphorus must be available for the production of energy and the formation of DNA.

Do you see how important it is to have fresh ingredients and know the benefits? With this knowledge, you can add life to your body on purpose.

Well, now that you have another great salad dressing recipe to add to your collection; enjoy building beautiful palate-pleasing salads! Use your imagination and create various salad combinations to inspire you to a greater health and satisfying lifestyle. Enjoy! ~Miranda


Honey Poppy Seed Dressing
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Simple Honey and poppy seed dressing
  • 1 cup raw unfiltered honey
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 2 teaspoons poppy seeds
  • 3 teaspoons raw unfiltered apple cider vinegar
  • 3 teaspoons fresh lemon juice
  • 1 teaspoon grated red onion (optional)
  • 1 cup cold-pressed extra virgin olive oil
  • Sea Salt to taste
  1. Place all ingredients in a blender except oil and blend to mix.
  2. With blender running, gradually add the oil until the mixture thickens.
  3. Store unused portions in a covered jar.



Cherry Juice Lemonade Recipe

Hey Everyone!

I love, love, love, LOVE lemonade! I drink lemonade year-round almost everyday. I often change things up a bit and create some unique lemonade beverages and so today I’ve decided to share my Cherry Juice Lemonade Recipe.




It is very easy to make and takes about 5 minutes depending on whether you’re juicing those lemons by-hand or not. This lemonade is made from all fresh ingredients so the taste and flavors will be unmatched to any store bought lemonade beverage.

Make it yours

You can customize this recipe by using agave nectar, honey or any sweetener of  your choice. You can also substitute the fresh cherries for just about any ripe fresh stone fruit such as peaches or nectarines. Whatever customization you’d like to try, this beverage will definitely be a spring and summer time treat for both family and friends. Enjoy! ~Miranda


Cherry Juice Lemonade Recipe
Recipe type: Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
A refreshing beverage of cherries and lemons
  • 1 cup freshly squeezed lemon juice (5 to 6 lemons)
  • ½ cup superfine sugar or to taste
  • 2 cups fresh cherries (stems removed; pitted)
  • 1 cup crushed ice
  • 4 cups water
  • pinch of salt
  1. Place all ingredients in a blender and process until completely smooth.
  2. Serve over ice if desired
yields about 1½ quarts


Salt For Every Purpose

Hey Everyone,

With at least 150 artisan salts on the market, there’s a salt for just about every purpose. Below is a list of some of the most widely available types.


Black Salt

• Appearance: Combined with activated charcoal; sulfuric aroma and silky texture
• Best uses: Finishing salt; sharp, earthy flavor excellent on sushi or grilled meats and veggies

Smoked Salt

• Appearance: Pale yellow to brown
• Best uses: Cooking and finishing salts; sweet, woody, deep, smoky and fruity flavors (depending on type and age of wood used for smoking)

Red Salt

• Appearance: Combined with red clay; crunchy texture
• Best uses: Great for roasting, grilling and in rubs; mineral and buttery flavors go well with seafood

Shio Salt

• Appearance: Fine white crystals
• Best uses: Cooking salt; fresh, clean flavor; enriches flavor but does not call attention to itself

Maldon Salt

• Appearance: Thin, flat white crystals
• Best uses: Finishing salt from English coast; delicate flavor; dissolves slowly on the tongue

Himalayan Salt

• Appearance: Pink; also comes in whole slabs useful for cooking and serving
• Best uses: Potent cooking and finishing salt; rich mineral flavor pairs well with poultry, fish, and in brines and sauces

Gray Sea Salt/Sel Gris

• Appearance: Coarse, irregular gray to green crystals
• Best uses: Cooking and finishing; briny mineral flavor works well with meats, veggies, seafood, garlic, cumin and thyme; lasting flavor and crunch in hearty foods

Fleur de Sel

• Appearance: Fine, irregular white crystals
• Best uses: Caviar of finishing salts, made only from the delicate crystals that blossom on the surface of crystallizing sea salts; delicate flavor; violet-like aroma; maintains integrity on wet foods


Salt In Your Food

Cooking salts are perfect for uses where they will eventually commingle with other flavors. Use finishing salts to season food after you prepare it, and to add texture and bursts of flavor.

Salt is a crucial part of our diets and our bodies, yet years of dietary advice tells us to limit our intake. Emerging science may suggest salt isn’t as bad as we once thought.

Salt is the only rock we eat. Nearly every recipe, from lentil soup to chocolate chip cookies, calls for salt. It is essential to cooking, and just as essential to our survival. Wars have been waged and international trade routes forged all because of the supreme value of an inorganic mineral. Did you know that salt was once use as currency?

Salt is an essential component of many of the world’s greatest foods, including bread, cheese and cured meats. In recipes, it performs vital functions from thwarting bacteria to regulating yeast. As sodium chloride dissolves in liquid, it splits into individual atoms. Because these molecules are small and mobile, they penetrate other ingredients and cause cellular changes. For example, they draw water out of cells. If enough salt is present, the kinds of bacteria that spoil foods are suppressed, and those that create new flavors thrive. Until modern times, salt was the primary means of making food last longer. We still use salt in preserving foods from bacon to pickles.

In fact, salt has more than 14,000 known uses. Paramount is its ability to amplify flavor in almost all foods. Salt also helps retain color in cooked vegetables, makes water boil faster, helps freeze ice cream, and makes bitter and sour foods taste less so.

salt in the body

Salt In Our Bodies

The relationship between salt and blood pressure is this: Our bodies retain water in order to maintain a stable concentration of sodium in our blood. The more salt in our bodies, the more water. This, in turn, expands blood vessels, causing blood pressure to spike at least briefly until the kidneys eliminate the salt and water. Many experts believe that continued high blood pressure leads to heart disease, stroke and eventually premature death.

Now, recent research may support the idea that extremely low salt intake could be bad for us. “The idea that eating less salt can worsen health outcomes may sound bizarre, but it also has biological plausibility,” Taubes says. A recent Institute of Medicine (IOM) report came to the same conclusion. The report’s researchers say there is not enough evidence to support the dietary guidelines encouraging Americans to reduce sodium consumption to very low levels (1,500 mg per day, or about half a teaspoon), and that doing so can cause harm in some cases.

Marion Nestle, a nutrition professor at New York University, says some people are sensitive to salt, and that their blood pressure will go down with reduced salt. But “there’s another (probably larger) percentage of the population who doesn’t respond,” she says. “They are people who can eat as much salt as they want and still their blood pressure is low.”

The evidence speaks for itself; salt is not the real cause of the problem. Salt actually helps prevent problems rather than cause them. (just my opinion based on the facts)

We can talk about that at a later date, but until then, enjoy your salt!