Recipes To Surely Warm Up These Wintery Months

With the freezing temperatures we are expecting here in Ohio, I can’t imagine anything better than to curl up inside with a hot drink or a nice warm bowl of soup. I found an awesome recipe for a healthy alternative to the conventional hot chocolate packages that contain high amounts of sugar and hydrogenated oils. Our Maximized Living recipe vault contain many different soup recipes and I wanted to share some of my favorite ones here. Hopefully, these recipes will warm up those cold days!

Healthy Hot Cocoa


  • Unsweetened almond milk
  • raw cacao powder
  • cayenne pepper
  • pure vanilla extract
  • stevia or xylitol to sweeten


Pour 1 mugful of almond milk into a pot and heat until just about a boil. Remove from heat and add a pinch of cayenne pepper and a drop of pure vanilla extract. Add 2-4 tablespoons of raw cacao powder. Sweeten with stevia or xylitol to taste. Optional: add nutmeg or cinnamon. And wha la!!!

Organic Homemade Chicken Soup 


1 Whole Free Range, Organic Chicken
6-8 Quarts of filtered water
1 bunch celery, with tops + 5 stalks
12 carrots
1 whole onion
1 bunch parsley (stems included)
Sea Salt
Black Pepper

Place the chicken in a large stockpot and fill with filtered water.  Wash the celery and six of the carrots, cut in half.  Cut the onion into quarters.  Wash the parsley.  Add everything to the pot and bring to a boil.  Boil everything for about 2-3 hours, skimming the foam that rises to the top periodically.

Put a colander over another large stock pot and pour the soup through the colander retaining only the broth.  Put the broth back on the stove and simmer.  Let the chicken cool until it able to be handled.

Carefully take all of the meat off of the bones and add it back to the stockpot.  You can have the chunks of chicken as big or as small as you want.  You can also start skimming off some of the fat that rises to the top.

Add sea salt and pepper to the pot.  (Because you are not using any bouillon you will need to add quite a bit of salt.  Just keep tasting it).  If you need more broth, you can add in a couple of containers of organic, free range chicken broth (check ingredients).

Chop the remaining 6 carrots and 5 celery stalks and add them to the pot. Simmer until vegetables are soft.  Refrigerate the soup overnight.

In the morning, you will be able to skim off the fat that solidifies on the surface.  Reheat the soup when ready to eat and add whole wheat noodles if desired.

Sweet & Savory Pumpkin Soup

  • 1 tablespoon butter
  • 1/2 onion, chopped or grated
  • 2 – 15 oz cans of pumpkin puree
  • 3 cups organic chicken or vegetable broth
  • 1 bay leaf
  • 2 teaspoons xylitol
  • 2 teaspoons curry powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground coriander (I like to crush my own)
  • 1/4 cup coconut milk
  • 2 tablespoons walnut oil
  • parsley, optional
Saute onions in butter in a large saucepan until translucent.  Stir in the pumpkin, broth and all of the spices.
Simmer for 15-20 minutes uncovered.  Remove the bay leaf and transfer to a blender (or use a hand held immersion blender).   Add the coconut milk and walnut oil and blend.  Pour back into the saucepan and heat.  Do not boil.