Something you may not know about our Kyle and me is that we are health nuts.  We “eat clean” and mostly “whole foods.”  We workout a lot, and primarily clean our home with all natural cleansers that I’ve whipped together in our kitchen.  We use a shower-head filter to catch all the chlorine so our skin doesn’t absorb it as we stand in the shower.  In a nutshell, we’re hippies.  A tad bit “crunchy.”

Eating “real foods” was challenging when we first started out.  We cut out all white sugar, white flour, processed meats, hydrogenated oils, skim/reduced fat cheeses and milks, soda, high fructose corn syrup, and artificial sweeteners (well, artificial anything for that matter).  In addition, we cut out pork products and shellfish.  One may argue that pigs, crabs and lobsters are “whole foods,” so why cut them out?  Well, we cut them out for a couple of reasons.  Pigs are pretty much nature’s garbage disposals.  They eat anything including their own feces, human feces, and pretty much anything a farmer tosses their way.  Same for crabs and lobster, except their mud-pit is the bottom of the sea.  They eat anything they come across along the ocean’s floor.  In fact, God forbade the Hebrew people to eat swine and fish that don’t have scales and fins (shellfish, crabs, lobsters, catfish, etc) because He didn’t want His people to eat things that would defile their bodies.  I know Kyle and I are not Jewish, but we believe that since the physiology of these animals hasn’t changed (and neither has God), it is in our best interest to abstain from putting that kind of meat in our bodies.  I mean, you are what you eat, and therefore, you are whatever your food has eaten! (Did you follow that?!)

Cutting out bacon and sushi (aww, sushi? really?!) was hard, but we have found some awesome replacements for them.  We sometimes relapse on the white sugar and white flour, though.  I mean, sometimes you HAVE to eat that cake, or sandwich with white bread at the restaurant, or drink the skim milk at your mom’s house because that is all she buys.  That’s why we “detox” every season to help us re-focus on our health.  Our detox isn’t anything crazy like only drinking cranberry juice and water or something like that.  I found this soup in the book, The Maker’s Diet for Weight Loss by Jordan Rubin.  It’s super good, satisfying, runs about 90 calories per cup, and it cleans you out.  You eat the soup for every meal for 5-10 days, adding whole fruits if you need something else.  Every time we detox using this soup, it eliminates any sugar cravings we have had.  It changes our taste buds.  I have lost 35 pounds eating this way, and Kyle’s lost 25.

“Cleansing Chicken Soup”


1 entire chicken, whole or cut (we recommend using a whole chicken, the soup tastes better!)

1 tablespoon raw apple cider vinegar

4 medium sized onions, coarsely chopped

8 carrots, peeled and coarsely chopped

6 celery stalks, coarsely chopped

2-4 zucchinis, chopped

1 pound of green beans

1/2 cup of green peas

4 inches of grated ginger

4 tablespoons of extra virgin coconut oil

1 bunch of parsley

5 garlic cloves

2-4 tablespoons of sea salt

1/4 to 1/2 teaspoons cayenne pepper (we use chilli powder since the cayenne pepper makes it spicy!)



 1Prepare the chicken.  If you will be using a whole chicken, pull out its parts from inside and toss them.  If the thought of sticking your hand inside the chicken to pull out the parts grosses you out and you would rather just throw chicken pieces in the soup instead, try using chicken pieces that are still attached the bone.  The soup will be more flavorful if you cook the chicken meat on its bone.  Place the chicken inside a HUGE pot or HUGE crock-pot.  I’m talking HUGE.  You will be putting a lot of stuff in there.

2Add all other ingredients in the pot, except for the parsley.  I always add the onion last since there’s SOOOO much of it.  Since there may not be room in the pot for everything (depending on how large your pot or the chicken is), I figure I’d rather eat a bunch of veggies with less onion, than a bunch or onion with less veggies.  Once all the veggies are in the pot, add enough water to fill the pot almost full.  Trust me, you’ll want about an inch of free space in the top of the pot so that the soup doesn’t boil over!

3Bring that soup to a boil.  You will notice that some sort of “scum” looking material will rise to the top of the pot.  Use a metal spoon to scoop it off.

4Cover the pot and cook it for 10-12 hours.  Since our crock-pot is too small to hold all the ingredients in this soup, we use a metal pot.  I know it sounds scary and like a fire hazard, but we cook the soup over low heat over-night.  We have never had a problem.  We’ve cooked it over night on an electric stove-top and a gas one, too.  We both work during the day so if we cooked it during the day, it would really be a fire hazard since no one would be there to watch it.  Plus, you wake up to your apartment smelling delicious. 

5Scoop the entire chicken out of the pot.  This part is tricky and somewhat painful if you’re not careful.  I use two large spoons and pinch the chicken, pull it out of the pot (along with many veggies), and set it down on a large plate. I have to then use the spoons to go on a fishing expedition to find any loose chicken pieces and bones and small chicken parts inside the pot.  Once you have the ENTIRE chicken out of the pot and it has cooled down a bit, toss all bones and awkward chicken parts.  Cut up or shred the chicken meat and put it back in the pot.

6Chop up the parsley and add it to the soup.  Cook it all together for another 10 minutes.  Turn off the heat and serve yourself up some breakfast!

Rubin, Jordin and Bernard Bulwer.  The Maker’s Diet for Weight Loss.  Lake Mary, Florida: Siloam, 2009. Print.