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Lindsey Lives Well wellness that feels good (& tastes better)
rooted in nature
holistic health coach

10/26/2026

chicken & leek gnocchi soup 🍜

My favorite soup yet (and yes, that’s saying a lot)!! Full recipe below and on Bella's Market blag

Chicken & Leek Gnocchi Soup (serves 6)

Roasted chicken:
- 1 1/2 lb boneless, skinless chicken thighs or chicken breasts
- 1 tbsp olive oil
- Seasoning blend: 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp salt, 1/4 tsp black pepper

Soup:
- 2 large leeks, white and light green parts only, thinly sliced and washed thoroughly
- 3 large carrots, diced (or 5 small)
- 4-5 celery stalks, diced
- 2 tbsp avocado oil
- 4 garlic cloves, minced
- 1 tbsp fresh thyme
- 1/2 tbsp fresh rosemary, chopped
- 1/2 tbsp fresh sage, chopped
- 1/2 tsp red pepper flakes
- 8 cups chicken bone broth
- 1lb potato gnocchi OR gluten free gnocchi
- 2 big handfuls of baby spinach
- Juice of 1/2 lemon
- 3/4 cup half and half OR unsweetened full fat coconut cream for dairy free
- Salt & black pepper to taste
- Top with: chopped parsley, olive oil, salt

1. Roast the chicken: preheat the oven to 400ºF. Place the chicken in a baking dish, drizzle with olive oil and spice blend. Cook for 25-30 minutes (until the internal temp is 165ºF). Let it rest for at least 10 minutes before shredding or cutting the chicken into bite size pieces.
2. Sauté the vegetables: in a large pot on medium heat, add your avocado oil, next add your carrots, celery, and leeks and sauté for 8-10 minutes, stirring occasionally. Add in the minced garlic, thyme, rosemary, sage, and red pepper flakes and cook for another minute until fragrant.
3. Simmer the broth: add 8 cups of chicken bone broth to the pot, bring to a gentle boil then reduce heat and simmer for 10–15 minutes, until the carrots are nearly tender.
4. Add the gnocchi & chicken: stir in your chicken and gnocchi. After 3 minutes, stir in the spinach and let it wilt for 1–2 minutes.
5. Make it creamy: turn off the heat and stir in your preferred cream. Add juice of 1/2 a lemon and mix. Add salt & freshly cracked black pepper to taste.
6. Serve & enjoy: serve with lots of fresh parsley on top and enjoy!!

10/19/2026

olive oil carrot cake 🥕🍰

I like to think I’m quite the carrot cake connoisseur (our wedding cake was carrot cake) & this just might be my favorite one yet. And yes, it happens to be gluten, dairy, and refined sugar free.

Full recipe below and on Bella's Market blog!

OLIVE OIL CARROT CAKE

Wet ingredients
- 1/2 cup mild olive oil
- 1/2 cup pure maple syrup
- 1/4 cup coconut sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots, lightly packed (~4-5 medium carrots)

Dry ingredients
- 1 1/2 cups almond flour
- 1 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- Spice blend: 2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, optional: 1/4 tsp cardamom

1. Preheat & prep: preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper
2. Mix wet ingredients: whisk the olive oil, maple syrup, coconut sugar, eggs, grated carrots, and vanilla until well combined
3. Mix dry ingredients: in a separate bowl, whisk together the almond flour, oat flour, spices, baking powder, baking soda, and salt
4. Combine: fold the dry ingredients into the wet ingredients until just combined.
5. Bake: transfer the batter to the prepared pan and smooth the top. Bake for approximately 40–50 minutes, checking around 40 minutes, until a toothpick comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil
6. Cool & enjoy: let it cool completely before frosting (if adding!) or slicing. This cake is delicate while warm, so let it set before removing it from the pan

Brown Butter Cream Cheese Frosting
- 4 tbsp salted butter, browned
- 6oz cream cheese, room temp
- 1 tsp vanilla
- 3/4-1 cup powdered sugar (or sub 1/4 cup maple syrup)
- Pecans for topping

1. Brown the butter: in a small pan on low heat, add the butter to brown, stirring constantly. Remove from heat once brown and set aside to cool
2. Whip the frosting: add the cream cheese and vanilla to a bowl and whip using a stand or handheld mixer. Slowly add in the powdered sugar 1/4 cup at a time until you reach desired sweetness. On low speed, slowly add in the browned butter until combined

10/15/2026

an ice cream recipe for all my fellow tummy warriors🍦🤍

Goat milk has been a staple for me since reintroducing dairy into my diet! I love using it to make homemade ice cream because it gives it such a creamy texture, and this version is sweetened with maple syrup instead of refined sugar.

I usually eat this on its own, but even better scooped on top of a warm apple crisp, pumpkin cake, or really any fall dessert!! Full recipe below!!

Ingredients
- 3 cups Meyenberg whole goat milk
- 5 large egg yolks
- 1/2 cup maple syrup
- 1 1/2 tsp vanilla bean paste, or vanilla extract
- 1 1/2 tbsp cornstarch
- 1/4 sea salt

1. Make the cornstarch slurry: in a small bowl, whisk the cornstarch with about 2 tbsp of the cold goat milk until completely smooth. Set aside.
2. Whisk the yolks + maple: in a medium bowl, whisk together the egg yolks, maple syrup, and salt until smooth and slightly thickened.
3. Heat the goat milk: pour the remaining goat milk into a saucepan and heat over medium until it’s steaming and just beginning to form tiny bubbles around the edges. Don’t let it boil!!
4. Temper the eggs: slowly ladle in a small amount of the hot goat milk into the yolk mixture while whisking constantly. Repeat this with at least 1/2 of the goat milk. Then pour everything back into the saucepan.
5. Add the cornstarch slurry: whisk in the slurry and cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spatula (about 5–8 minutes).
6. Add vanilla + cool: remove from the heat and stir in the vanilla. Pour through a fine-mesh strainer into a container. Let it cool slightly, then cover and refrigerate for at least 4 hours, preferably overnight.
7. Churn: churn in your ice cream maker according to its instructions. It should have the consistency of soft serve when finished. You can enjoy this soft serve or put it in a freezer safe container and wait for it to harden!

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