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Shayla is an innovative Chef, always updating their offering with fresh ideas and creative combinations. Check out some of their signature recipes below and reach out to learn more.


Serves 4-6

2 tablespoons olive oil
1 medium pumpkin, cut in half vertically, seeds removed ( can use squash , sweet potato of
choice )
1 medium butternut squash, cut in half vertically, seeds removed
1 medium red onion, chopped
1 tsp fresh ginger, minced
3-4 cups vegetable broth (depending on desired thickness)
1⁄2 teaspoon nutmeg ( can be substituted for cinnamon, cardamom)
1 cup almond milk ( or use milk of you’re choice)
1. Preheat the oven to 400°F. Reserve half of the olive oil, and rub the rest on the flesh sides of
the cut pumpkin and butternut squash. Sprinkle with salt and pepper. Place the squash and
pumpkin halves flesh side down on a baking sheet and roast until fork tender, about 40 to 50
2. In a large pan or Dutch oven, heat the remaining olive oil and sauté the chopped red onion
with minced ginger until the onion is soft and translucent.
3. Once the roasted squash and pumpkin are cool enough to handle, scoop out their flesh and
add it to the pan with the onions. Pour in 3 to 4 cups of vegetable broth and bring the mixture to
a simmer for about 15 minutes.
4. Carefully puree the squash and pumpkin mixture in a blender along with the nutmeg and
almond milk. Blend until you reach your desired consistency, adding more broth if needed.
5. Serve the warm soup and enjoy!
Note: You may want to blend the mixture in batches if it's still hot, filling the blender no more
than halfway to prevent any accidents.


Serves 4-6

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into small pieces ( substitution can be chicken
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
6 cups chicken broth
1 cup cooked rice
2 cups mixed vegetables (or add collards, kale or navy beans )
Fresh parsley, chopped ( or herbs of your choice ; rosemary, basil , )
1. Heat the olive oil in a large pot over medium heat. Season the chicken pieces with salt and
pepper, then add them to the pot. Cook until the chicken is browned and cooked through.
Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion, carrots, celery, bell pepper, garlic, dried thyme, dried
oregano, and paprika. Sauté until the vegetables are softened, about 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 15
minutes to allow the flavors to meld together.
4. Add the cooked rice, mixed vegetables, and the cooked chicken back into the pot. Simmer for
an additional 5 minutes until the vegetables are heated through.
5. Taste and adjust the seasoning with salt and pepper if needed.
6. Ladle the soup into bowls and garnish with fresh chopped parsley.
7. Serve warm and enjoy your comforting chicken and rice soup with mixed vegetables and enjoy!

Services: Recipes
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