Saturday, September 3, 2016

Summery Lemon Ginger Chicken Soup

I had a taste for a light summer soup this week. This was the result. YUM.

1 cup cooked chicken, shredded or diced
1 14 1/2 oz can garbanzo beans or 1 1/2 cups home cooked
1 shallot, minced
1 head green onions, trimmed and chopped, with some greens 
2" fresh ginger minced
1 zucchini either spiralized into noodles or chopped 
1/2 head of kale, stems removed, cut into bite sized pieces
about 1/4 c chopped or shredded carrot
1 1/2 t salt
cracked black pepper
olive oil 
about 1/2 cup lemon juice or more if you like 
fresh dill - optional 

32 oz of chicken or veggie broth 
1 can of coconut milk

Heat the olive oil in the bottom of a soup pot. Toss in shallots, green onions, ginger, zucchini, and carrots. Saute till a little soft. Add in the broth and coconut milk. 

Bring to a boil. Meanwhile toss in the kale. If you don't like kale, try spinach. Add in the lemon juice. Let boil for about 5 minutes till kale is wilted and flavors mix. 

Reduce to a simmer. Add in the garbanzo beans and simmer 10 minutes or so. If you need to add more liquid, go ahead, any kind you like - water, broth, etc.

Season with salt, pepper, and if you like, optionally fresh dill. If you like a more lemony taste add more lemon juice. I had some old preserved lemons to use up so I tossed those in too!

That's it!. This stores extremely well in the fridge in airtight containers (I like old fashioned wide mouth bell jars) and reheats however you like. Healthy, summery yum!



Monday, May 16, 2016

Asian- Inspired Carrot & Cabbage Slaw



2 cups grated carrots
2 cups grated red cabbage
1 T cumin
1 t coriander
1 cloves garlic minced
1/2” piece ginger minced
1/4 c toasted sesame oil
1/4 c rice vinegar
1/2 c chopped cashews

Mix. Let sit in the fridge for an hour at least before eating. I like this as a summer side dish, but my favorte way to eat it is in big butter lettuce leave wraps, with roast chicken slices, and a tiny dollop of sour cream. Yum!

Monday, May 2, 2016

Peanut Butter Chocolate Banana “Candies”



Who says healthy can’t taste insanely good :) A bunch of bananas on the edge of being overripe were calling for attention. Inspired by a recipe on pinterest, we came up with this today. Oooh. Oooh. Oooh! YUM!

2 bananas cut into 1/2 to 3/4” slice
1/4 c flaked coconut

For peanut butter topping, MIx thoroughly:
1/4 c peanut butter
1/4 c coconut oil

For chocolate dipping sauce:
3/4 c bittersweet or dark chocolate chips
(I like bittersweet dark chocolate)
1 T coconut oil

First cut bananas into slices. Mix the peanut butter and 1/4 c coconut oil and “frost” each banana slice this mixture. Put on a plate or tray lined with waxed paper and then sprinkle the 1/4 c of flaked coconut. Put in the freezer for at least a half hour till the peanut butter mixture hardens. When the peanut butter is hardened, make the chocolate dipping sauce.

Meanwhile melt the dark chocolate with 1T coconut oil, either over a double boiler on the stovetop, or in a microwave, in 30 second bursts, stirring every 30 seconds or so till its liquified but not too hot.

Dip the banana slices into the chocolate dipping sauce and return to the wax paper lined tray. Put in the freezer or refrigerator depending on whether or not you want them frozen or a little softer.

Enjoy!! They taste like insanly good candy!





Banana slices frosted with coconut oil/peanut butter and dusted with coconut flakes




Ready for the freezer




After being dipped in chocolate!!!

Wednesday, February 3, 2016

Gluten Free Cauliflower Mac & Cheese with Broccoli & Mushrooms




I LOVE Mac & Cheese, but haven’t had it in years since my body stopped eating gluten! Truly it was a loss. However, a few days ago when I heard you could make fake mac & cheese with cauliflower I was hopeful… It sounded weird but looked good.

What selaed the deal was a lady in the grocery store who caught me looking at the cauliflower. “Did you know you can make fake mac & cheese with that? Its SO good!” she told me. My eyes must have bugged out. “That’s what I was thinking of doing.” “You have to try it!!!” She convinced me . Me being me, I can’t just follow a recipe, so I made up my own version based on a real one from years past, and with roasted instead of boiled veggies. OMG!!! This recipe is a keeper! INsnaely good and even the cauliflower haters will not suspect! Tastes like creamy good Mac & Cheese with veggies. I’m serious. Make some :)


olive oil
1 head cauliflower chopped into tiny florets
1 bunch broccoli chopped into tiny florets
About ten mushrooms sliced
1 T butter
1 cup chopped cooked ham or better yet canadian bacon

1 cup Greek yogurt
1 cup sour cream
1 cup milk
8 oz grated sharp cheddar

1/3 c ground flaxseed

Toss chopped cauliflower and broccoli in olive oil to coat. Sprinkle lightly with salt. Roast in 450 degree oven for 25 minutes on a baking sheet lined with foil (for easy cleanup). When done they’ll be crisp brown edges to some of the pieces. Remove from oven and dump into a big bowl.

Meanwhile chop ham or canadian bacon into small bits and crisp in olive oil. It’ll start popping like bacon. Add to veggie mix.This step is not required. It just adds a nice texture this way.

In the fat leftover from cooking bacon, add 1 T butter and saute sliced mushrooms. Add to veggie/ham mix.

Mix Greek yogurt, sour cream, milk, and cheese. Fold into veggie mix.

Pour into an 8x8” dish or small casserole dish and bake at 250 for 20 minutes uncovered. Let sit a bit to firm up and enjoy!!!