Chicken Noodle Soup

Ingredients:

olive oil.

1/2 large sweet onion,

4 carrots diced or sliced

3 stalks of celery

3 cloves of chopped garlic

6 cups chicken stock

3  boneless skinless chicken breast  cut in small strips

1 shredded zucchini

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon basil

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt plus more to taste

1/4 teaspoon pepper to taste

gluten free noodles

chopped parsley.

Directions:

In soup pot, sauté onion, celery, carrots and garlic in olive oil.

Add chicken stock, boneless skinless chicken breast, shredded zucchini, thyme, sage, basil, cayenne pepper, salt & pepper.  Add water, if needed, to bring to level needed in pot.

Bring to a boil.

Add noodles and cook for the duration of the noodle directions.

Add chopped parsley.

Serve with crackers 

Honey-Lime Roast Chicken

Slightly modified from The Food Network's recipe found here:  Honey-Lime Roast Chicken

Ingredients: 

1 small bunch fresh thyme

Juice of 2 limes

4 cloves garlic, smashed

3 jalapeno peppers, halved, seeded and thinly sliced

1/2 cup extra-virgin olive oil

2 tablespoons honey

Salt

6-8 chicken thighs

Directions:

1. Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.

2. Preheat to 425 degrees F. 

3.  Put the chicken, skin-side up, on a foil-lined rimmed baking sheet. Pour the marinade on top and season with salt.

4. Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. 

5.  Transfer to a platter and top with the pan juices.

Lemon Chia Seed Muffins

This is a recipe that my daughter, Tiana, and I came up with together.  She is currently challenging both gluten and dairy and I am challenging "all" grains, so this recipe fit for the both us perfectly.  The rest of the family likes them, so they are a hit for all.

Ingredients:

½ C Coconut Flour

½ tsp Salt

½ tsp Baking Soda

6 Eggs

½ Cup Raw Honey (can use maple syrup)

½ Cup Grape Seed Oil (or something similar)

2 T Lemon Zest

Juice of the lemon used for zest

2 T Chia Seeds

Directions:

Preheat Oven to 350 degrees.

Combine flour, salt and baking soda in a medium bowl. 

In a large bowl mix eggs, honey, oil, zest, lemon juice.

Add dry ingredients to wet ingredients, stirring to blend well, removing lumps.

Fold in chia seeds.

Fill muffin cups ¾ full and bake for 15-20 minutes, test with a toothpick for doneness.

Makes about 16 regular sized muffins

***

In case you didn't know...

Chia is very rich in omega-3 fatty acids.  Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.  Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

Chicken Tortilla Soup

This is a recipe my daughter modified.  It's a huge hit with our family.

Ingredients:

3 chicken breasts

2 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 teaspoons salt

1 onion

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

One can diced and fire roasted tomatoes with green chili peppers 
     (I get this at Trader Joe's) or fresh cut tomato and diced chile pepper

32 ounces, GF chicken stock

3 Tablespoons tomato paste

4 cups hot water

2 cans (15 Oz. Can) black Beans, drained

3 Tablespoons Cornmeal

5 whole corn tortillas, cut into bit sized strips

Directions:

1. Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Cook on a baking sheet for 25 minutes. Shred the chicken with two forks and set aside.

2. In a large pot, combine onions, red bell pepper, green bell pepper, and the garlic, along with a drizzle of olive oil. Add the leftover spice mix and the chicken, then stir together.

3. Add the tomatoes with chilies, chicken stalks, tomato paste, water, and black beans and bring to a boil. Reduce heat and simmer for 45 minutes.

4. Mix cornmeal with a little water and mix into the soup. Simmer for 30 minutes and add any additions seasonings if needed.

5. Turn of the heat, and let sit for 15 minutes, and stir in tortilla strips 5 minutes before serving.

Can garnish with:

Sour Cream

Diced Avocado

Diced Red Onion

Sals or Pico De Gallo

Grated Montery Jack or Cheese (our family uses TJ's raw cheddar cheese)

Cilantro

  

Coconut Salmon Curry

Ingredients:

1 lb. salmon fillet, skinned and cut in 1” cubes
1 T arrowroot (can use cornstarch)
1 tsp seasalt
½ tsp ground black pepper

Coconut Oil for pan and again to sauté salmon

1 large onion, cut in 1 inch pieces
1 medium red sweet pepper, cut in bite-size strips
1 cup fresh julienned carrots
1 T fresh ginger
1 clove garlic, minced
1-2 tsp curry powder
¼ tsp crushed red pepper (optional)

1 8-oz can pineapple chunks (juice packed)
1/3 cup unsweetened light coconut milk

2 cups coconut brown rice

Preparation:

In bowl toss together salmon, arrowroot, salt, and black pepper. Set aside.

Coat a large nonstick skillet with coconut oil. Heat skillet over medium-high heat. 

In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder and, if desired, crushed red pepper for about 5-6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.

Add coconut oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet and heat.

Serve with and coconut brown rice and asparagus broiled with olive oil, salt and pepper.

Gluten Free Waffles

To save time in the morning, mix batter the night before, cover and store in the refrigerator overnight. Stir the batter in the morning while your griddle heats up. If batter is too thick, add more milk. Using an egg substitute isn’t recommended for these waffles.

8 eggs
1/2 C vegetable oil
2 cup coconut milk (alternate plain-flavored rice, soy or almond)
2-1/2 cup rice milk + more if needed for preferred consistency (may use alternative milk)
2 teaspoon vanilla

3 cups brown rice flour
3/4 cup coconut flour
4 teaspoons xanthan gum (I believe you can use Guar Gum in place if corn products are an issue)
2 tablespoon baking powder
2 teaspoon salt

1 mashed banana (optional – the waffle in the picture has banana in it)

1. Beat eggs. Add oil, coconut milk, rice milk and vanilla and mix until well combined.

2. In a separate bowl, mix together flour, xanthan gum, baking powder and salt. Add to egg mixture and beat on low speed until well combined. Batter should be thick. (Optional: Add banana)

3. Pour a small portion of batter into a well-oiled waffle iron and cook until done. Repeat until all batter is used.

Serves 8

Bombay Chicken

3 T grape seed oil (can use butter or oil of choice)

3 boneless chicken breasts

1/2 cup onion 

1/2 teaspoon garlic

1/2 tsp salt

2 T fresh ginger root, minced

1/8 tsp chili powder

1/8 tsp cayenne

1/2 tsp curry powder (this ingredient is optional for curry haters/curry lovers may want to kick it up)

1 – 1 ½  C gluten free chicken broth

1/3 C coconut milk  (I use Trader Joe's - no additives)

2-3 tsp arrowroot

cooked rice or use coconut rice

Garnish

2 green onions, chopped

1/4 C chopped cashews or almonds (optional)

1/3 C shredded unsweetened coconut (I use Bob's Red Mill)

DIRECTIONS:

Prepare your chicken- cut into one to two inch pieces.

In a heavy, deep frying pan, melt the oil over med heat.  Brown the chicken on both sides. If using the 2 inch pieces, it will take about 3 minutes per side. Make sure there is space around each piece of chicken for it to brown right.  Remove chicken from pan, but reserve the oil.

Cook the onion for about 3 minutes; add garlic and stir for 1 minute.

Return chicken to pan and add chicken broth, salt, ginger, chili powder, cayenne and curry. Stir to combine. Cover and simmer for about 15 minutes. Reduce heat to low (if not there already) and cook until chicken is tender when pierced with a fork.

In a small measuring cup, mix milk and arrowroot. Slowly wisk into chicken mixture. Bring the mixture to a boil and thicken the sauce.  Serve with coconut rice and garnish.

3-5 servings

GF Chocolate Cake

Ingredients:

½ C Palm Oil Shortening (can use regular shortening or butter)

1 C Organic Sugar 

4 Eggs

1/3 C Cocoa (I prefer Trader Joe's)

1/3 C Coconut Milk  (I use the green Trader Joe's can)

2 T Arrowroot (can use cornstarch)

1-1/3 C GF Flour Blend (I use King Arthur 1:1 Gluten Free Flour)

1 tsp Sea Salt

1 ½ tsp Baking Soda

1 tsp Baking Powder 

2/3 C Coconut milk 

Directions:

Preheat oven to 350 degrees.  Grease and flour cake pan.

Combine oil and sugar. 

Add eggs, cocoa powder and coconut milk, beating well after each addition.

In a separate bowl combine arrowroot, GF flour, salt, baking soda, and baking powder.  I whisk to blend ingredients.

Add flour mixture to shortening mixture alternately with coconut milk and mix well.

Pour batter into already greased and floured cake pan and bake for 35 minutes or until toothpick comes out dry.

Our family likes this cake without frosting, but if you prefer frosting you can frost with Chocolate Coconut Frosting below when cooled.

Chocolate Coconut Frosting

Ingredients:

6 T Extra Virgin Coconut Oil

2-2/3 C Powdered Sugar
1/2 C Cocoa  (I prefer Trader Joes)
1/3 C Coconut Milk (can use rice milk or other alternative)
1 tsp Vanilla Extract

Coconut (I use Bob's Red Mill unsweetened coconut)

Directions:

Beat coconut oil in medium bowl.  

Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). 

Stir in vanilla. 

Makes about 2 cups frosting.

Black Bean, Roasted Corn & Quinoa Salad

1 C Red Quinoa, cooked with broth

2 C chicken or vegetable broth

1 – 15 oz. can black beans, drained & rinsed

2 C roasted corn kernels

½ C red onion, finely diced

¾ C Cilantro Dressing 

½ bunch cilantro, chopped

¼ C Olive oil

Zest of lime

Sea salt and pepper

Cook quinoa with broth according to package directions.  While quinoa is cooking, combine beans, corn and onion.  Top with Cilantro Dressing and toss gently.  Add salt, pepper and lime zest to taste.  Add cilantro and gently toss once more.  Set aside.

When quinoa is cooked, toss with olive oil; add salt and pepper to taste.  Set aside to cool.  Once cooled gently mix quinoa with mixture.

Cilantro Dressing

1 cup fresh cilantro leaves, rinsed and packed

3 tbsps fresh lime juice
1 lime, grated zest of
1 tbsp rice wine vinegar
1 cup coconut milk
1 tbsp organic sugar
2 tbsps grapeseed oil (or light tasting favorite)
sea salt to taste
chili pepper flakes to taste

Combine the cilantro, lime juice, lime zest, vinegar, coconut milk, sugar, oil, salt, and chili paste or flakes (optional) in a blender. Blend the ingredients together well. Refrigerate.

Makes about 2 cups of dressing.

Shrimp Jambalaya

Makes 8 Servings  Time:  About 1 hour

This can be made with chicken as well.

3 T        extra-virgin olive oil

2C         sliced onion

2 C        diced bell pepper, preferably red or yellow

             Salt and freshly ground black pepper to taste

2 T        Minced Garlic

½ tsp.   cayenne or to taste

2 tsp     fresh thyme leaves, several sprigs of thyme or 1 tsp dried thyme

2 C        peeled, seeded and chopped tomatoes (canned are fine; drain first)

            GF Chicken, beef, vegetable or shrimp stock or water

2 C        Cooked Coconut Brown Rice  

2 lbs.     shrimp, peeled (and deveined , if you like) and cut into pieces if very large

             Minced fresh parsley or cilantro leaves for garnish

1.                Place the olive oil in a medium-to-large casserole and turn the heat to medium-high.  Add the onion and bell pepper, sprinkle with salt and pepper, and cook, stirring occasionally, until the onions softens and just begins to brown, about 10 minutes.  

2.                Sitr in the garlic, cayenne, and thyme, and stir for about 30 seconds.  Add the tomatoes and turn the heat to medium-high.  Cook, stirring, for 5 minutes, or until the tomatoes begin to break up.

3.                Stir in the coconut brown rice and shrimp then enough stock to just nearly cover the rice.  Bring to a boil and cook, uncovered, stirring occastionally, until the shrimp is warmed through and pink if using raw shrimp.  Raise the heat if necessary to cook off the remaining liquid.  Garnish and serve.

Coconut Brown Rice

This recipe can be multiplied by 2,3,4.

1 tsp coconut oil
½ C Lite Unsweetened (no preservative) coconut milk
½ C Water
Salt to taste (about 1/4 tsp)
1 C Brown Short Grained Rice

Prior to opening the can of coconut milk, shake very well.



In a medium sauce pain, heat coconut oil then sauté rinsed rice.  Once rice is translucent pour in coconut milk, water and salt.



Bring to a boil, reduce heat to medium-low and simmer, covered, for about 50 minutes.