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Malibu Beach Recovery Diet: Tomato Soup with Cheese Tartine, Chicken Chili, Almond and Dried Apricot Tar

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Malibu Beach Recovery Diet: Tomato Soup with Cheese Tartine, Chicken Chili, Almond and Dried Apricot Tar

By Chef Licia Jaccard
In Malibu Beach Recovery Diet, Recipes

autumn leaves.jpgFor the past couple of years, the Malibu Beach Recovery Diet food blog for the month of November was centered on the upcoming Thanksgiving meal.  For me, with the start of the chilly weather and the change of daily savings time, I thought that I would be more inclined, at the start of this particular month, to look for recipes that save me time and money: time because shopping for the holidays leaves me less hours in the kitchen to prepare meals, and money because of the obvious start of the overspending indulgences that we will need eleven months to recover from.

I also always have a little tug in my heart when the trees start shedding their leaves, for the food that produces that warm, fuzzy feeling, something that sticks to my bones, is layered in delicious spices and leaves me feeling nurtured and satisfied.  I adore the weather in California and am blessed to be able to enjoy it throughout the year, but I miss the crackling of wood in the fireplace and the cuddling in warm blankets after a long walk in the countryside.

Our bodies need to observe the seasons, they respond to the natural cycles that alternate cold and warm weathers.  Those cycles, just like sleep, allow patterns of activity and of regenerative rest, and we would be foolish to think that we can replace a good night’s sleep with an energy drink without shorting ourselves in the process.

The dishes that I am offering you today are all really quick to make and also provide leftovers for the following days.  They are also nourishing on more levels than one and, I am certain, will become some of your favorite recipes for the fall seasons ahead.



Click continue reading for this month’s recipes.

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Tomato Soup with Cheese Tartine

Serves 6 


1 Tbsp olive oil 

1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper) 

1 can (6 oz.) tomato paste 

2 cans (14.5 oz. each) fire roasted diced tomatoes, undrained 

2-1/2 cups reduced-sodium vegetable broth 

1 tsp agave syrup 

1/2 cup plain low-fat Greek yogurt 

6 slice of whole-wheat country bread

6 oz. cheddar or Monterey shredded cheese


Turn on the broiler of your oven and place rack no closer than 6 inches from broiler.

Heat oil in large saucepan over medium-high heat. Add frozen vegetables; cook 2 to 3 minutes or until tender.

Add tomato paste, 1 can of undrained tomatoes and broth. Bring mixture to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in agave syrup.

Place portion of soup in blender or food processor container. Cover and blend to desired consistency. Repeat with remaining soup. Slowly stir yogurt into blended mixture. Add remaining can of undrained tomatoes. Heat over low heat until hot.

Place slices of bread on a baking sheet and spread shredded cheese evenly on the bread. Place under the broiler for a few minutes until cheese is bubbly and bread is toasted.

Serve soup in bowls with one slice of bread per person.  


Chicken Chilicolorful pots on stove top.jpg

Serves 4 to 6


1/4 cup olive oil 

2 large onions, finely chopped
3 carrots, finely chopped 

3 celery stalks, finely chopped 

3 pounds ground chicken, both white and dark meat 

2 Tbsp ground cumin 

2 Tbsp ground chili powder
2 Tbsp smoked paprika 

2 Tbsp granulated onion 

2 Tbsp dried sage 

1 tablespoon coarse salt 

1 tsp freshly ground black pepper 

2 Tbsp whole-wheat pastry flour 

1 (28-ounce) can crushed tomatoes
1 quart low-sodium chicken broth 


Put a large Dutch oven or pot over medium-high heat and coat with the oil.  When the oil is hot, add the onions, carrots and celery.  Cook, stirring until the vegetables begin to soften and brown, about 10 minutes.

Add the ground chicken, breaking it up with the back of your wooded spoon. Cook until the chicken is no longer pink.

Sprinkle the cumin, chili powder, paprika, granulated inion, sage, salt and pepper.  Cook and stir to incorporate the spices, about 2 minutes.  Sprinkle in the flour, stirring completely until well incorporated and cook another 1 minute.

Pour in the can of tomatoes, along with their liquid and the broth.  Reduce the heat to medium-low and gently simmer, uncovered, until the chili is thick, about 1 hour, stirring occasionally.

This chili is layered in flavors and heat.  Serve as is, or on top of pasta or rice.  If you want to serve it as a thick soup, add a little chicken broth and heat slowly.  Also very easy to freeze.  Place a plastic bag inside of a soup bowl and fill with chili.  When fully frozen, remove the soup bowl and stack the bags of chili in the freezer.  When ready to use, remove as many bags as you wish to serve and heat up either on a low heat stove or in the microwave.

Almond and Dried Apricots Tartalmonds.jpg

Serves 6 



1 cup whole-wheat pastry flour

1 stick unsalted butter

2 Tbsp Almond Meal

1 Tbsp Agave syrup

1 egg yolk

2 Tbsp milk

For garnish 

1 lb. dried apricots

4 eggs

2 Tbsp Agave syrup

1 tsp almond extract 

2 Tbsp ground almonds

2 cups whipping cream  

sliced almonds 


Preheat the oven to 400 degrees.  Mix the flour and almond meal with the butter in a food processor until the mixture resembles coarse meal.  Add the egg yolk, agave and milk and pulse until dough forms a ball.  Line a tart pan with removable bottom with the crust and place in the freezer for a few minutes while preparing the filling. 

Mix the eggs with the agave until pale in color and a ribbon forms.  Add the ground almonds, syrup, almond extract and whipping cream. 

Place the apricots in the bowl of a food processor and pulse until cut into small pieces.  Spread the apricots on the bottom of the crust.  Sprinkle with sliced almonds.  Spread the cream mixture over the apricots and bake in the center of the oven for 30 minutes. 

Serve lukewarm or at room temperature. 




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