Relax at Tranquility

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Putting your best face forward…..soups & smoothies February 2, 2013

Filed under: Confidence,Miscellaneous,Recipes,Skin Care & Waxing — relaxattranquility @ 11:19 am
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Bev’s home with round the clock care from friends.  I’m heading over today for a quick visit and to drop off food for the week. I was instructed to make soft foods so I decided to make Smoothie packets by freezing greens and a variety of fruits in individual bags.  All she needs to do is add some liquid (like water, juice or “milks”) and blend. Easy Peasy!

smoothie packets

Next I experimented with soups.  Bev eats a PALEO DIET so no grains, flours or sugars.  I found 3 recipes online and tweaked them a little. See my version of the  recipes below.  Hope she likes them!!!

Dr. Emily Loveland 2-2-13



  • 1 tbsp butter
  • 1 medium onion, peeled and diced
  • 2 cloves garlic, chopped
  • 3 medium-sized tart apples, peeled, cored and chopped
  • 2 15-oz. cans pureed pumpkin (not pumpkin pie filling)
  • 4 cups vegetable broth
  • 1tablespoon Herbs de Provance (Look Marissa! I’m using the herbs you got me!)
  • 1 tsp each salt and freshly-ground black pepper
  • 1 cup Coconut Milk


Heat butter medium heat in the bottom of a large, heavy-bottomed pot. Add onion, garlic and apples and cook, stirring occasionally, for about 5 minutes, until onions and apples begin to soften and pot is very fragrant.

Add the pumpkin puree and broth, stir well and cover pot. Reduce heat to medium-low and simmer soup for 22-25 minutes, until apples are very soft.

Add herbs, salt and pepper, then puree using an immersion blender until smooth (alternately, use a blender or food processor to puree the soup, then return it to the pot).

Turn the heat back up to medium and stir in the coconut milk and cook for 2-3 more minutes. The soup should be very smooth and creamy.

Ladle into bowls and serve immediately.

Serves 4-6.


cauliflower sweet potato soup






  • 1 head cauliflower
  • 3 sweet potatoes
  • 2 red bell peppers
  • 1 sweet onion
  • Olive oil
  • 2 cloves garlic
  • 4 cups chicken broth
  • 2-3 cups water
  • Fresh Taraggon
  • Salt and pepper, to taste
  1. Preheat oven to 400F
  2. Cut up cauliflower and peppers. lay them out on a cookie sheet, drizzle with oil, and bake for 20-25 minutes flipping once.
  3. In a large pot bring broth, water, sweet potato (peeled and cubed), onion and garlic to boil.  Cook until sweet potatoes are tender
  4. Add all ingredients together and blend.


tomato soup







  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp thyme
  • 1 tbsp basil
  • 1/2 tsp red pepper flakes
  • 2 cans peeled tomatoes (I used canned stewed tomatoes)
  • 2 cups chicken stock
  • Salt and pepper
  1. Heat the oil in a pot over medium heat and add the onion and garlic
  2. When the onion becomes translucent add all remaining ingredients and bring to boil
  3. Reduce heat to low and cook for about 45 minutes
  4. In batches blend the soup in your food processor until it reaches your desired consistency

Healthy Chicken Tortilla Soup January 29, 2013

Filed under: Miscellaneous,Recipes — relaxattranquility @ 2:54 pm
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Oops! We still have one more soup recipe submitted by Amy from Tranquility’s front desk staff.  Stay tuned for next month’s heart healthy staff dessert recipes!

  • corn tortillas crumbled or in strips
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast, trimmed of fat and diced
  • 3 cups bell pepper and onion mix, (about 10 ounces)
  • 1 tablespoon ground cumin
  • 2 14-ounce cans reduced-sodium chicken broth
  • 1 15-ounce can diced tomatoes, preferably with green chiles
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro
  • 3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese
heat oil  over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add pepper-onion mix and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.
Tortilla Soup

Pumpkin & Coconut Soup

Filed under: Miscellaneous,Recipes — relaxattranquility @ 1:19 pm

This is our last soup recipe for National Soup Month! Enjoy! This yummy soup recipe comes from Tanja, our newest Esthetician!

Pumpkin & Coconut Soup

-2 lb. 4 oz. pumpkin

-1 tbsp. peanut oil

-1 tbsp. yellow mustard seeds

-1 garlic clove, crushed

-1 large onion, chopped

-1 celery stick, chopped

-1 small red chili, chopped

-3.5- 4 cups chicken stock

-1 tbsp. dried shrimp

-5 tbsp. coconut cream

-salt and pepper

fresh cilantro, chopped

Halve the pumpkin and remove the seeds. Cut away the skin and dice the flesh.

Heat the oil in a large pan and fry the mustard seeds until they begin to pop. Stir in the garlic, onion, celery, and chili and stir-fry for 1-2 minutes.

Add the pumpkin with the stock and dried shrimp and bring to a boil. Lower the heat, cover and simmer gently for about 30 minutes until the ingredients are very tender.

Transfer the mixture to a food processor or blender and process until smooth. Return to the pan and stir in the coconut cream. Adjust the seasoning to taste with salt and pepper and serve hot, sprinkled with chopped cilantro.

Pumpkin Coconut Soup


Grandmamere’s Ratatouille January 28, 2013

Filed under: Miscellaneous,Recipes — relaxattranquility @ 4:44 pm
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Just 4 more days of January and National Soup Month.  This recipe comes to us from Marissa, Tranquility’s veteran Massage Therapist!
Grandmamere’s Ratatouille
2 TBSP olive oil
1 onion
2 large tomatoes or 2 cans of stewed tomatoes
1 zucchini
1 eggplant
Simmer & add
2 bayleaves
1-2 TBSP herbes de provence
Salt & pepper, pinch of garlic salt
Simmer for at least a 1/2 hr until everything cooks down, then add chicken broth to desired consistency

Creamy Roasted Cauliflower and Mushroom Soup January 25, 2013

Filed under: Miscellaneous,Recipes — relaxattranquility @ 12:36 pm

This soup recipe comes from Loreta, owner and “get it done girl” at Tranquility!


Cooking Steps

Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes
Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside
Place the bacon grease, coconut oil or butter in a large sauce pan with the onion. Saute the onions until slightly browned
Add the garlic, thyme and mushrooms. Saute until the mushrooms are tender, about 5-10 minutes
Add the white wine and de-glaze the pan
Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes
Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency
Salt and pepper to taste
Sprinkle the bacon pieces on top (optional)

Cauliflower Soup



  • 1 head of cauliflower, cut into pieces
  • 2 tbsp coconut oil
  • 2-3 pieces of bacon (optional)
  • 2 tbsp bacon grease, butter or coconut oil
  • 1/4-1/2 cup white onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme or 3 tsp dried
  • 8 oz mushrooms, sliced
  • 1/4 cup white wine
  • 3 cups homemade chicken broth (or canned) 3/4 cup full fat coconut milk 2 tbsp grass-fed butter (optional) sea salt and pepper

Wonton Soup January 21, 2013

Filed under: Miscellaneous,Recipes — relaxattranquility @ 5:26 pm
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Thanks Christy- Tranquility Nail Tech and Esthetician for this yummy Wonton Soup recipe.

wonton soup


30 Wonton skins

1 egg white, lightly beaten

2 T finely chopped scallion, to serve

1 T chopped cilantro leaves or spinach, to garnish



6 oz/175g ground pork, not too lean

8 oz/225 g raw shrimp, shelled, deveined and chopped

½ t finely chopped fresh gingerroot

1 T light soy sauce or liquid amino acids

1 T Rice wine vinegar

2 t finely chopped scallion

Pinch of sugar

Pinch of white pepper

Dash of sesame oil



64 fl oz/2 L/8 cups chicken stock

2 t salt

½ t white pepper



  1. Mix together the filling ingredients and stir well until the texture is thick and pasty.  Set aside for at least 20 minutes.
  2. To make the wontons, place a teaspoon of the filling in the center of a skin.  Brush the edges with a little egg white.  Bring the opposite points towards each other and press the edges together, creating a flower-like shape.  Repeat with the remaining skins and filling.
  3. To make the soup, bring the stock to a boil and add the salt and pepper.  Boil the wontons in the stock for about 5 minutes, or until the skins begin to wrinkle around the filling.
  4. To serve, put the scallions in individual bowls, then spoon in the wontons and soup and top with the cilantro or spinach.

Coconut Curry Chicken Soup January 20, 2013

Filed under: Miscellaneous,Recipes — relaxattranquility @ 11:56 am
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This soup is amazing! The aroma, color, texture and combination of flavors make Thai cuisine delicious. The coconut milk gives the soup a creamy, smooth texture. Cook and shred the chicken before you start the recipe. Curl up in front of the fire and enjoy. Warms the soul 🙂

Coconut Curry Chicken Soupcoconut thai soup

4 cups water
3 cups spinach leaves
1/2 lb snow peas, trimmed and cut in half
1 (5 3/4 ounce) pkg pad thai noodles
1 Tbls canola oil
1/4 cup thinly sliced shallots
2 tsp red curry paste
1 1/2 tsp curry powder
1/2 tsp ground turmeric
1/2 tsp ground coriander
2 garlic cloves, minced
6 cups fat free low sodium chicken broth
1 (13.5 ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 lb)
1/2 cup green onions
2 Tbls sugar
2 Tbls fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped
or 1.4 tsp crushed red pepper
7 lime wedges

Bring 4 cups water to a boil in a large saucepan. Add spinach and snow peas; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

Heat canola oil in a pan over medium-high heat. Add shallots and next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan; and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedge.


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