There's nothing like chicken soup for whatever ails you, whether its cold weather or a head cold. This recipe is from the days of using your own stock of chickens or capons (a large rooster). Today, I go to the grocery store and buy a chicken cut into 8-pieces. While the procurement process has changed, the curative value has not.
1 chicken cut into 8-pieces (the butcher at any grocery store will do this for you)
7-9 peeled carrots cut in half (or to make your life easier, about 5 handfulls of baby carrots)
1 bunch celery, tops cut off
1 large onion or 2 leeks
(add dill if you like the taste)
Put chicken in a large pot and fill with water until 2" of water is above the chicken. Boil chicken until water reaches a fast boil. Skim the scum off the surface (it looks like gross foamy stuff). Add vegetables to pot, cover and allow to simmer for 2-4 hours. And that's it! Strain soup, add carrots back in and add salt to taste.
This Recipe is from Cooking Light and I've made it about 1000 times. You're kids might like it too! All the work is in the prep so to make it even easier buy pre-peeled baby carrots, and pre-chopped sweet potatoes.
2 cups coarsely chopped peeled sweet potato (about 1 large)
1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
1 1/2 cups coarsely chopped parsnip (about 2 medium)
1 1/2 cups coarsely chopped carrot (about 2 medium)
1/4 cup tupelo honey
2 tablespoons olive oil
1/2 teaspoon salt
3 shallots, halved
1. Preheat oven to 450°.
2. Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
3-Scoops Chai Arbonne Protein
2-cups blanched almond flour
1-scoop Arbonne Fiber Powder
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 cup grapeseed oil
1/2 cup coconut nectar or agave
1 tbsp. vanilla extract
Combine dry ingredients in a bowl. Mix liquid ingredients separately then add to dry and mix with a fork. Refrigerate dough for 10 minutes. Use a small cookie scoop to put directly on lined baking sheet. Bake for 12 minutes at 350F. Half way through baking push cookies down to flatten.
If you'd like to purchase the Arbonne Protien or Fiber powder CLICK HERE.
Up until recently I am fully willing to admit that I was a Starbucks, Soy Chai Tea Latte addict. They...are...so...good. Fall, in a cup with a side of yum. But alas, while reading an issue of Women's Health I discovered that one Grande Chai Latte contains as much sugar as a...wait for it...Snickers Bar! And here I thought I was making the healthier choice! So, I set off to find a Chai recipe that was just as good for you as it was tasty and friends, I finally found it. Courtesy of The Kitchn. It utilizes many of the wonderful herbs I listed in my previous post, it makes your home smell divine AND you can make it healthy eating friendly! Without further ado:
For the triple sesame sauce:
Make the triple sesame sauce:
Make the summer rolls:
(For the salad)
3 medium zucchinis spiralized or 1 bag pre-spiralized zucchini
2 medium carrots grated or 1/2 cup pre-grated carrots
7 oz red cabbage thinly sliced and roughly chopped or 2/3 cup pre-sliced cabbage
9 sprigs cilantro, roughly chopped
1/3 cup green onion cliced
4 tablespoons sunflower seeds
(For the dressing)
3 tbsp olive oil
juice of 1 lime
1 heaped tbsp almond butter
a pinch of sea salt or tbsp liquid aminos
a pinch of black pepper
1 tbsp roasted sesame seeds
add water if you like it runnier
1. For the dressing, add all of your ingredients to a container with a lid and shake well.
2. Add all your beautiful vegetables into a large bowl and stir gently
3. Dish up in your bowls and garnish with sunflower seeds
Recipe adapted from Vegan Food & Living Magazine
(This recipe is particularly easy if you pre-shop at Trader Joes)
-1 head cauliflower (riced in a food processor) OR pre-riced cauliflower from TJ's-1 container Mirepoix (Trader Joe’s precut fresh carrots, onions, celery in produce section)
-Grape seed oil about 3 tablespoons
-1 cup frozen peas
-3 cloves minced garlic or three cubes frozen garlic
-Drizzle of sesame oil
-Approx. 2 tablespoons Coconut Aminos
-Dried red chili flakes to taste
-1/3 cup chopped cashews
-Chopped green onions to taste
Heat Grape seed oil in a large shallow fry pan over med high heat – (my pan is about 3
inches deep), add mirepoix and garlic and sautee for about two mins. Add cauliflower and
turn with a flat spatula as the veggies brown on the bottom a bit. Add frozen peas, a little salt,
pepper and chili flakes, and continue to turn mixture as it fries. Drizzle coconut aminos over
the fried rice and continue cooking. Add salt and pepper to adjust to your liking. Serve topped
with green onions and cashews.
In a large salad bowl, toss together these ingredients in proportion to your taste:
-3-4 cups cooked chilled quinoa (I dry toast it in a
pan before cooking it to give it a nutty flavor. Cook
it in vegetable stock according to package
directions for more flavor
-Chopped cherry tomatoes
-Chopped peeled Persian cucumbers
-Chopped Sweet white onion, such as Maui
-Chopped yellow or orange bell pepper
-Canned cannellini or garbanzo beans, drained
-Chopped flat leaf parsley
-Sea salt and cracked pepper
-Garnish with chopped avocado
No dressing is needed because the flavors of the ingredients blend so well you won't need it.
If you desire to dress this salad, use a very minimal amount of olive oil, lemon juice, chopped
parsley salt and pepper.
8 Brown rice tortillas
3 cups fresh spinach
2-3 garlic cloves, finely chopped
1 tablespoon fresh lime juice
1 15oz can black beans, drained and rinsed
1 cup diced zucchini
1/2 cup diced onion
1 7 ounce can diced green chilis
1-2 tablespoons chili powder
1 teaspoon salt
2-3 tablespoons nutritional yeast flakes
1 tablespoon grape seed oil
2 tablespoons gluten free flour (Brown rice or almond flour are the best)
1 teaspoon unsweetened cacoa powder
2 tablespoons chili powder
1 teaspoon cayenne chili powder, or more to taste (optional)
1 teaspoon dried oregano or marjoram
2 teaspoons ground cumin
2 teaspoons granulated garlic powder
2 cups vegetable broth
1 cup water
2 8oz cans of tomato sauce (or 1 16oz can)
salt to taste
sliced black olives
Preheat oven to 350F.
For the filing:
Lightly saute. garlic, zucchini, and onion in the grape seed oil and lime juice.
Add spinach until just wilted. Once cooked, add to a large bowl with the black beans, half of
the nutritional yeast flakes, and green chilies. Add the chili powder and salt and mix until
everything is evenly incorporated. Set bowl aside as you prepare the sauce.
For the sauce: whisk together the rice flour, cacoa, and spices in a saucepan without turning
on the heat. Add 1/4 cup of vegetable broth and stir into a paste. Slowly whisk in the
remaining broth and the cup of water. Bring to a boil over medium heat and whisk in tomato
sauce. Allow to cook for a few minutes until it thickens slightly to the consistency of tomato
soup. Remove from heat and set aside. Taste for salt, you may need to add some depending
on the saltiness of the vegetable broth you used.
Assembling the enchiladas:
Spread a little of the enchilada sauce in your casserole dish.
Drop a tortilla into your pie plate or skillet and let it get covered in sauce, flip so each side
gets coated (this allows the tortilla to soften so you can roll it up into enchiladas). If your
tortillas are still not softening enough even after they’ve been soaked in sauce, you can also
gently heat them for about 30 seconds before soaking in sauce.
Now, place the tortilla in the casserole dish. Scoop a few spoonfuls of filling into the tortilla
and roll it up. Continue with the rest of the tortillas, packing them tightly next to each other in
the casserole dish. Pour about a cup of sauce over the top of the enchiladas and lightly
sprinkle with remaining nutritional yeast flakes. Save the rest of the sauce for serving later.
Bake in oven uncovered for about 20-30 minutes, until the tortilla edges become crisp.
Allow enchiladas to cool slightly before serving. Serve with the remaining sauce, warmed.
Top enchiladas with chopped cilantro and black olives if desired