Serving Central Georgia

Located in South Macon, GA

Wellness for Life

Transformational Living

Kimberly Lloyd, PhD, BCHHP

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Who doesn't like a fantastically delicious soup made in under 30 minutes and completely from scratch? And to make it even better, this soup is loaded with a plethora of health-promoting nutrients. A wonderful benefit of cooking with a pressure cooker is its time-saving function. Yet for me, the time-saving aspect wasn't what originally drew me to wanting one, it was the fact that pressure cooking locks in vital nutrients, and for people sensitive to plant lectins, pressure cooking is the only way to cook veggies without causing symptoms.  On this particular day, the time-saving aspect proved a huge benefit. I needed to make a soup filled with nutrients in as short of a time-frame as possible, and the pressure cooker perfectly fit the bill. This recipe has no absolute measurements as I believe soup is completely customizable, especially when needed at the last minute! Below is a basic outline of how I made this utterly delicious soup. Be sure to use all or as many organic ingredients as...

1 large            zucchini, halved lengthwise, seeds removed and reserved

½ med            red pepper, diced

½ med            yellow onion, diced

1 clove           garlic, crushed and minced

6 spears         asparagus, broken into small pieces

2 oz.                goat cheese, shredded

To taste          salt, pepper, and/or other preferred seasonings

                        Butter or coconut oil for sautéing

Preheat oven to 350 degrees F.

In a skillet, lightly sauté pepper, onion, garlic, asparagus, and reserved zucchini seeds in butter or oil until sl...

This is by far my most favorite gluten-free bread recipe. I developed this one after attempting many coconut bread recipes which left me with dry, flat bread that crumbled when you cut it. This delicious bread is moist with a cake-like consistency. I wouldn't recommend this for sandwiches due to its delicacy, but it is heavenly spread with a nut or seed butter, organic butter, or a fruit spread.

¼ c.                 organic butter, melted

¼ c.                 coconut oil, melted

6 large            eggs, cage-free, organic (room temperature)

1 tbsp.            raw honey

2 tbsp             pureed pumpkin, organic (canned or homemade)

¼ c.                 coconut milk (full fat or any unsweetened coconut milk)...

4-5 pounds                beef bones (from grass-fed beef is best)

1/3 c.                           raw apple cider vinegar

3 large                        carrots (organic), rough chopped

3 ribs                          celery (organic), rough chopped

1 large                        yellow onion (organic), rough chopped

Add bones and vinegar to 12-quart stock pot. Fill with filtered-water to approximately 4-5 inches from the rim. Let the bones and vinegar soak in water fo...

June 11, 2016

1 tbsp. coconut oil

2 large onions, chopped

2 medium leeks, white parts only, rinsed and sliced thinly

4 cloves garlic, peeled and minced

3 medium carrots, peeled

1 cup mushrooms (shiitake preferred), sliced

2 celery stalks with leaves, sliced

1 tbsp. apple cider vinegar

2-3 bay leaves

Herbs: 1-2 springs of thyme or rosemary (optional)

3-4 L water

  1. Optional Step: Heat coconut oil in a large stock pot, and sauté vegetables over medium high heat until softened, about 5 minutes.

  2. Combine vegetables, apple cider vinegar, water, bay leaves, and herbs (if using) and bring to a boil. Lower heat to simmer and cook stock, uncovered, over a low heat for 40-50 minutes.

  3. After cooking time has elapsed, take stock pot off the heat and use a slotted spoon to remove solids. Pour stock through a fine mesh sieve lined with cheesecloth into a large glass bowl or container, discarding remaining solids. Portion stock into containers of 250 or 500ml volume and allow to cool completely before storing in the...

June 10, 2016

  • 1 tablespoon olive oil, coconut oil, or butter

  • 1 medium carrot, large dice

  • 1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces (white and pale green parts only)

  • 1 medium yellow onion, large dice

  • 6 medium garlic cloves

  • 2 pounds medium white button mushrooms, stems trimmed and quartered

  • 8 Italian parsley sprigs

  • 6 thyme sprigs

  • 1 bay leaf

  • 2 teaspoons whole black peppercorns

  • 3 quarts (12 cups) water

  • 1/4 teaspoon kosher salt

Heat the oil in a large pot over medium-high heat until shimmering. Add the carrot, leek, and onion and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.

Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook, stirring occasionally, until the mushrooms start to release some moisture, about 4 minutes.

Add the water and bring to a boil. Reduce the heat to...

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