Saturday, March 29, 2014

Italian Chicken Noodle Soup

I love this soup. It takes no more then 45 minutes from start to table.
We eat a lot of soup in our house. Every few months I do an hCG weight-loss round occasionally and this soup is acceptable protocol for hCG weight-loss. It's got lots of flavor and is very satisfying. 









Italian Chicken Noodle Soup

Ingredients:
  • 1 Tbls coconut oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 carton vegetable broth
  • 1 carton chicken broth
  • 4 to 6 chicken breast tenderloins, cut into bite sized pieces
  • 1 to 2 Tbls minced garlic (from the tube)
  • 4 tsp minced basil, (I used frozen organic cubes)
  • 4 heaping Tbls organic tomato paste
  • 1 cup frozen chopped spinach, 2 cups if using fresh
  • 2 cups kelp noodles (well rinsed) I bought these at EarthFare
  • salt and pepper to taste

Instructions:
  1. Saute onions and celery in coconut oil till translucent in large soup pot.
  2. Add broths, chicken breast pieces, tomato paste, garlic, and basil.
  3. Add salt and pepper to taste.
  4. Cook until chicken is cooked through.
  5. Add spinach and well rinsed kelp noodles 5 minutes before serving.
If you can't find the kelp noodles you can leave them out. However that will make this soup, Italian Chicken Noodle-less Soup.

Enjoy your food. 


Tuesday, February 25, 2014

"Oatmealish" Cookies, grain free


Another super easy recipe coming your way!
Feels like I am a broken record when I say that BUT it is super easy. 
I love to cook and create delicious recipes and I don't like to spend alot of time in the kitchen. 
I found this recipe here  at the Deliciously Organic blog. Carrie shared it via Cooking for Specific Carbohydrate Diet. I skipped the cream filling and opted for a cookie only treat.
This is my adaptation.



"Oatmealish" cookies

Ingredients:
  • 1 cup almond butter
  • 1/3 cup maple syrup
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup craisins or other dried fruit
Instructions: 
  1. Preheat oven to 350 degrees.
  2. Adjust oven rack to middle position.
  3. In medium mixing bowl blend all wet ingredients together completely.
  4. In small mixing bowl mix together all the dry ingredients, except the fruit.
  5. Pour dry ingredients into the wet and mix until incorporated thoroughly.
  6. Stir in raisins.
  7. Scoop cookie dough by teaspoon onto a parchment paper lined cookie sheet.
  8. Bake for about 12 minutes or until nice and golden brown. Do not over bake.
  9. Cool completely.
This recipe makes about 2 dozen cookies. Store in an airtight container.
Eat real food. 
Enjoy your food!

Wednesday, February 12, 2014

Brownies with pecans

I think I have said this before but I'll say it again. Elana Amsterdam of Elanaspantry.com is a genius. She inspires me to try new recipes. I can't imagine a better recipe than Elana's brownie recipe and I can't say this one is better. What I can say is, it is as good. This recipe costs much less to make than Elana's "famous" brownie recipe that uses almond butter.
This is my adaptation of Elana's black and white brownie recipe.






Brownies with pecans

Ingredients:

  • 6 ounces semi-sweet chocolate chips
  • 1/2 cup coconut cream/milk
  • 2 eggs
  • 1 1/4 cup almond flour(blanched)
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 cup chopped pecans
  • 1/4 cup semi-sweet chocolate chips
Directions:
  1. Preheat oven 350 degrees
  2. Melt 6 oz chocolate chips with coconut cream/milk over a very low heat.
  3. Mix chocolate mixture into eggs.
  4. Mix in almond flour, baking soda and sea salt.
  5. Fold in chopped pecans and remaining chocolate chips.
  6. Spread batter into 8X8 or 9X9 greased glass baking dish.
  7. Bake for 20 to 25 minutes.
I like this recipe because it is cost effective without sacrificing flavor. So if you want to start moving toward a grain-free lifestyle but are concerned about the cost give this recipe a try. I promise, you won't be disappointed and it won't break the bank.
Enjoy your food!



Sunday, February 9, 2014

Hot cereal at your finger tips

I adapted this Hot Cereal recipe that was originally seen here . It boasts Instant Cinnamon "Oatmeal" that is grain-free. Stop by Karen's blog and check out her recipes. Be sure to tell her thank-you!

Those of you who know me, know I love to make simple recipes that are simply delicious and that I am not left wishing I had made the "glutenous" equivalent of the same.

I've been eating grain-free for over 2 years now and after going on a cruise in early January, I was missing my paleo, grain-free treats. The typical "glutenous" refined sugar filled desserts were not satisfying. I really never thought I would ever say that but it's true.
Cereal can be stored in a air tight container.

Hot Cereal, grain-free

Ingredients:

  • 1 cup chia seed
  • 1 cup flax meal, golden or regular
  • 1 cup shredded coconut, unsweetened
  • 2 Tbls cinnamon

Directions:

Combine all ingredients in bowl and stir. Or just put the lid on and shake it up.
Store in air tight container.

Prepare one serving of hot cereal:

  1. 1/2 cup cereal mixture
  2. 1/2 cup hot water
  3. dash of salt
  4. Let sit for 3 to 5 minutes
  5. Sweeten with sweetener of choice (maple syrup, agave, honey, OR flavored liquid stevia)
  6. 2 to 4 Tbls coconut milk to taste
  7. Top with fruit of choice. I used craisins.


This cereal is made ahead and can be ready to serve in less than 5 minutes.
What is your favorite topping for hot cereal?
Enjoy your food.





lindac1958

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