I've been on a bit of a roll with soup lately. My old crock pot unfortunately died, and we picked up a new one...so of course, I've been inspired to use it!
Overnight I made a delicious crock pot soup, and I'm happy to share the recipe here! It's gluten-free, and dairy-free. It's got a subtle hint of cinnamon and is absolutely belly and heartwarming.
Butternut Squash Soup
4 cups chicken broth
1 butternut squash: peeled, seeded, and diced (pieces don't have to be of equal size)
2 carrots, diced
1 large yam, peeled, and diced
1 yellow onion, diced
2 tablespoons coconut oil
1 tablespoon cinnamon
salt and pepper, to taste
Simple ingredients! Just dump them all in a Crock Pot, stir, and cook on low for 8-10 hours. Once finished, blend up with a hand blender.
Enjoy!
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Thursday, May 1, 2014
Monday, August 19, 2013
Coconut Crusted Chicken with Spicy Peach Dipping Salsa
I apologize for the hiatus...this happened last summer, too. I've been very busy (as summers seem to go...), but also haven't really had much worth blogging about until now!
A few weeks ago I went to a girl's night at my friend's place. She served us a delicious recipe similar to this, and I haven't been able to stop thinking about it. Coconut crusted chicken....just thinking about it makes me drool. We had peaches laying around in our fridge, and I thought...coconut....chicken...peaches...yes! I'm going to have it all!
This recipe is extraordinary, and I know I'll be using coconut to crust more than just chicken in the future. We used 2 chicken breasts for this recipe, and ate it for dinner. It would also serve as a fantastic appetizer!
*This recipe contains egg.
Coconut Crusted Chicken with Spicy Peach Dipping Salsa
You will need:
2 boneless, skinless chicken breasts, sliced into strips
1 egg, yolk and white lightly whipped
1 cup (at least) unsweetened coconut (I used unsweetened coconut ribbons from Whole Foods and cut them up a bit smaller to accommodate)
AND
2 peaches, peeled with pits removed
1 tbsp raw honey (optional...if your peaches are really sweet, omit! The peaches I had were not at all sweet)
1/2 tsp red chili flakes
1. Using a hand blender, blend peaches, honey, and red chill flakes until MOSTLY smooth. Refrigerate 30 minutes.
2. Dip chicken strips into egg mixture, then coconut. Cover thoroughly with coconut before placing on a parchment paper lined baking sheet.
3. Once all are complete, bake at 375 for 10 minutes. Flip, then bake for another 5-7 minutes.
4. Allow to rest for 5 minutes prior to serving.
**I managed to save 2 small pieces and a little salsa before they were all devoured...here's what they look like!
A few weeks ago I went to a girl's night at my friend's place. She served us a delicious recipe similar to this, and I haven't been able to stop thinking about it. Coconut crusted chicken....just thinking about it makes me drool. We had peaches laying around in our fridge, and I thought...coconut....chicken...peaches...yes! I'm going to have it all!
This recipe is extraordinary, and I know I'll be using coconut to crust more than just chicken in the future. We used 2 chicken breasts for this recipe, and ate it for dinner. It would also serve as a fantastic appetizer!
*This recipe contains egg.
Coconut Crusted Chicken with Spicy Peach Dipping Salsa
You will need:
2 boneless, skinless chicken breasts, sliced into strips
1 egg, yolk and white lightly whipped
1 cup (at least) unsweetened coconut (I used unsweetened coconut ribbons from Whole Foods and cut them up a bit smaller to accommodate)
AND
2 peaches, peeled with pits removed
1 tbsp raw honey (optional...if your peaches are really sweet, omit! The peaches I had were not at all sweet)
1/2 tsp red chili flakes
1. Using a hand blender, blend peaches, honey, and red chill flakes until MOSTLY smooth. Refrigerate 30 minutes.
2. Dip chicken strips into egg mixture, then coconut. Cover thoroughly with coconut before placing on a parchment paper lined baking sheet.
3. Once all are complete, bake at 375 for 10 minutes. Flip, then bake for another 5-7 minutes.
4. Allow to rest for 5 minutes prior to serving.
**I managed to save 2 small pieces and a little salsa before they were all devoured...here's what they look like!
Tuesday, May 21, 2013
Homemade Taco Seasoning
I love tacos. For a long time, I bought those "taco kits" by Old El Paso. They come with the taco shells, some mystery taco spice, and some extra mysterious "taco sauce" (what is that!?). I always threw out the taco sauce...why is it not refrigerated? Something freaky going on there.
In doing some research about the ingredients of taco spice, I learned:
In a large jar, mix together:
1/2 cup chili powder
6 tbsp paprika
1/8 cup onion powder
2 tsp sea salt
2 tbsp ground cumin
2 tbsp oregano
1 tbsp freshly ground black pepper
4 tsp red pepper flakes
Ta-da! Easy peasy.
In doing some research about the ingredients of taco spice, I learned:
- One serving size (1/6 of the package), gives you 23% of your daily sodium intake. (woah)
- Maltodexrin is the number one ingredient. (huh?!)
- In addition to maltodexrin, there are some extra special ingredients such as: monosodium glutamate, partially hydrogenated soybean oil, silicon dioxide, ethoxyquin (developed by Monsanto, and labelled as 'moderately toxic'), and the ambiguous "natural flavour"
SCARY!
What's all that doing in my spice mix?!!?!
Now, catch your breath...I know that was horrifying. I have the solution
.
Homemade Taco Seasoning. It works the same, it looks the same, it smells the same, but it's MUCH BETTER FOR YOU! (and this version is garlic free)
This recipe will make a lot. Keep it stocked in a jar and add it to your beef, chicken, pork...whatever! It's multi-purpose!
In a large jar, mix together:
1/2 cup chili powder
6 tbsp paprika
1/8 cup onion powder
2 tsp sea salt
2 tbsp ground cumin
2 tbsp oregano
1 tbsp freshly ground black pepper
4 tsp red pepper flakes
Ta-da! Easy peasy.
Sunday, April 21, 2013
Spicy Turkey Lettuce Wraps
Here's a dinner idea that is not only delicious, but healthy! They're also low-carb- no grains here!
Spicy Turkey Lettuce Wraps
You will need:
lean ground turkey
1 head iceberg lettuce
2 organic carrots, shredded
3/4 cup chopped fresh cilantro
1/2 cucumber, diced
1/2 yellow onion, diced
1 tbsp (or more!) diced fresh ginger
1/2 red pepper, diced
sriracha sauce to taste
pepper to taste
1 tbsp gluten-free tamari sauce
Fry turkey, onion, and ginger over medium heat until the turkey is no longer pink.
Add tamari, red pepper, pepper, and sriracha and continue to fry for 3-4 minutes.
In a large bowl, combine fried mix, carrots, cilantro, and cucumber.
Wrap with iceberg lettuce leaf.
Add more sriracha sauce, if desired!
Spicy Turkey Lettuce Wraps
You will need:
lean ground turkey
1 head iceberg lettuce
2 organic carrots, shredded
3/4 cup chopped fresh cilantro
1/2 cucumber, diced
1/2 yellow onion, diced
1 tbsp (or more!) diced fresh ginger
1/2 red pepper, diced
sriracha sauce to taste
pepper to taste
1 tbsp gluten-free tamari sauce
Fry turkey, onion, and ginger over medium heat until the turkey is no longer pink.
Add tamari, red pepper, pepper, and sriracha and continue to fry for 3-4 minutes.
In a large bowl, combine fried mix, carrots, cilantro, and cucumber.
Wrap with iceberg lettuce leaf.
Add more sriracha sauce, if desired!
Saturday, March 16, 2013
Body Awareness
Something I've mentioned through this process of becoming gluten (and allergy) free is my increased body awareness. Since gluten is a common ingredient in processed food--my intake of these processed foods and deep fried foods has decreased to barely any.
This post applies to everyone, whether they are gluten free or not, because it's about the changes in your body when you cut out processed and deep fried foods. Now, I haven't cut them out completely--I haven't even made a conscious decision to limit them...I've simply cut out my allergins, and processed foods are pretty much a main contributor of allergins into my body!
A few days ago I went out for lunch with a few of my girlfriends. I ordered a bunless chicken club sandwich (going bunless is always a great option- often you end up with a dressed up chicken breast for a fraction of what they charge for the entree), with 1/2 fries, and 1/2 salad. It had been AGES since I'd had french fries...and I decided I wanted to indulge (but my conscious only allowed me to order 1/2...).
The fries were delicious. Salty, greasy, comforting...I could have had a million of them. In the moment it was pure pleasure.
But here's the thing.
After, I felt awful. I noticed a change about 30 minutes after I had eaten. I felt sluggish, heavy, tired, lethargic...egh, just gross. I wanted to lay on my couch and nap for the rest of the day. ALL from a 1/2 order of french fries.
It's really unbelievable how my body was able to almost immediately tell me that I had given it something bad. It was upset with me, and just wanted to shut down for the rest of the day. My french fries had immediately told my body to be lazy.
I've found that eating healthier really does make you feel better...but you don't notice it until you've eaten junk. It's a more severe reaction- so you notice it more.
It's so obvious to me why weight gain is a vicious cycle. You would have to fight your every instinct to push against those awful calories and unhealthy fats...The junk food just wants you to sit down, be lazy, and eat more junk.
I think the only way to stop it is to start eating healthy. You eat junk- you feel like junk.
Start with the first step- eating healthy- instead of trying to fight against the current.
This post applies to everyone, whether they are gluten free or not, because it's about the changes in your body when you cut out processed and deep fried foods. Now, I haven't cut them out completely--I haven't even made a conscious decision to limit them...I've simply cut out my allergins, and processed foods are pretty much a main contributor of allergins into my body!
A few days ago I went out for lunch with a few of my girlfriends. I ordered a bunless chicken club sandwich (going bunless is always a great option- often you end up with a dressed up chicken breast for a fraction of what they charge for the entree), with 1/2 fries, and 1/2 salad. It had been AGES since I'd had french fries...and I decided I wanted to indulge (but my conscious only allowed me to order 1/2...).
The fries were delicious. Salty, greasy, comforting...I could have had a million of them. In the moment it was pure pleasure.
But here's the thing.
After, I felt awful. I noticed a change about 30 minutes after I had eaten. I felt sluggish, heavy, tired, lethargic...egh, just gross. I wanted to lay on my couch and nap for the rest of the day. ALL from a 1/2 order of french fries.
It's really unbelievable how my body was able to almost immediately tell me that I had given it something bad. It was upset with me, and just wanted to shut down for the rest of the day. My french fries had immediately told my body to be lazy.
I've found that eating healthier really does make you feel better...but you don't notice it until you've eaten junk. It's a more severe reaction- so you notice it more.
It's so obvious to me why weight gain is a vicious cycle. You would have to fight your every instinct to push against those awful calories and unhealthy fats...The junk food just wants you to sit down, be lazy, and eat more junk.
I think the only way to stop it is to start eating healthy. You eat junk- you feel like junk.
Start with the first step- eating healthy- instead of trying to fight against the current.
Saturday, June 9, 2012
Food Trucks Are All The Rage
As the post title states, food trucks are all the rage in Vancouver these days. In downtown Vancouver, they're hard not to miss- stationed at some of the busiest corners in the downtown core.
Being a person with allergies, these food trucks come with a big red flag- we have no idea what the ingredients are- or really any way to look it up. Street meat is pretty much out. It's unfortunate because so many of these food trucks are raved about. They are definitely the hottest trend for "fast food", and some of the products coming out of these food trucks are absolutely gourmet.
I have discovered my first food truck which boasts an ENTIRELY gluten-free, and dairy-free menu. Not only that- the food is absolutely amazing.
This food truck is called "Off the Wagon". They describe themselves as a "mobile Taqueria specializing in fresh homemade tacos." Having been to Mexico City a couple times and eating authentic tacos right off the street, my standards for tacos are high.
The tacos at Off The Wagon are fantastic. Authentic, and drool-worthy.
I ordered 2 pulled pork tacos- and absolutely would get them again, and again, and again. They also have a vegetarian option (yam and beans) that I would love to try.
They have a Facebook page!
https://www.facebook.com/OffTheWagonTacos
You can find Off the Wagon at the Kitsilano Farmer's Market on Sundays. You can also find them at Dunsmuir and Burrard during weekdays!
Being a person with allergies, these food trucks come with a big red flag- we have no idea what the ingredients are- or really any way to look it up. Street meat is pretty much out. It's unfortunate because so many of these food trucks are raved about. They are definitely the hottest trend for "fast food", and some of the products coming out of these food trucks are absolutely gourmet.
I have discovered my first food truck which boasts an ENTIRELY gluten-free, and dairy-free menu. Not only that- the food is absolutely amazing.
This food truck is called "Off the Wagon". They describe themselves as a "mobile Taqueria specializing in fresh homemade tacos." Having been to Mexico City a couple times and eating authentic tacos right off the street, my standards for tacos are high.
The tacos at Off The Wagon are fantastic. Authentic, and drool-worthy.
I ordered 2 pulled pork tacos- and absolutely would get them again, and again, and again. They also have a vegetarian option (yam and beans) that I would love to try.
They have a Facebook page!
https://www.facebook.com/OffTheWagonTacos
You can find Off the Wagon at the Kitsilano Farmer's Market on Sundays. You can also find them at Dunsmuir and Burrard during weekdays!
Sunday, June 3, 2012
Mexican Hummus Recipe!
Hello!
Mexican Hummus
So I created a delicious recipe I wanted to share with you all!
I named it Mexican Hummus because of it's delicious lime flavour, and cayenne and cilantro tones.
This hummus is dairy-free, and gluten-free, but most importantly GARLIC-FREE, so you can eat as much as you want without the embarrassing post-hummus bad breath!
Not only is making your own hummus easy, but it's incredibly healthy! Choose to use canned chickpeas or make your own from dried chickpeas! (The trick is to add a touch of baking soda when soaking the chickpeas- this will help keep their skins on!)
You will need:
2 cups Chickpeas
4 tbsp Extra Virgin Olive Oil
2 tbsp Organic Tahini
1/4 cup Lime Juice
1 Jalapeño (I used a White Jalapeño)
1/4 cup Chopped Fresh Cilantro
1/8 tsp Sea Salt
1/4 tsp Cayenne Pepper
Combine all ingredients in a blender.
Blend on a low speed until mixed. You may have to stop and stir- this could be too thick for some blenders.
Garnish with a cilantro sprig, and serve with chopped vegetables, or corn tortilla chips!
Monday, April 2, 2012
OMG Bread.
Gluten-free bread. Also Egg and Dairy-free.
I DID IT!
Homemade.
Delicious.
No seriously.
Delicious!!!!!!!!!
I hesitate even defining it as gluten-free because even though it is entirely gluten-free....it's not "gluten free", if you know what I mean.
WOW.
Make this recipe now. I adapted this recipe from another site seen here:
http://aprovechar.danandsally.com/?p=228
But below are the EXACT instructions that I did.
Recipe for 2 loaves:
In a large mixing bowl combine:
1 1/2 cups millet flour
1/2 cup buckwheat flour
1 cup sorghum flour
1 cup cornstarch
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)
Add:
4 tsp olive oil
3 1/4 cup warm water (not hot)
Mix well- don't worry about "toughening" the bread...that only happens when Gluten is involved. Mix away my pretties! When you finish mixing, the bread dough will be more like cake batter than traditional bread dough.
For the best rising: While mixing the bread, create a proofing box in your stove. Put a bowl of water in the stove, and heat it at your absolutely lowest heat- MUST be less than 100 degrees F. Pour the bread dough into two well-greased loaf pans (I use and reuse those cheap shiny ones from the supermarket...work great). Tuck the loaves into the oven with the water. Allow to rise until batter extends a bit over the top of the pan. It took mine about 50 minutes.
Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-50 minutes, depending on your oven. To test doneness: Insert a toothpick or knife into the center to see if it comes out clean or doughy. Clean is good.
Remove bread from oven, and let cool in pan for about 10 minutes- then remove and put onto a well ventilated area (I put mine on top of my strainer to cool).
Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. Or freeze if you take your time eating it, like I do...
I'm not kidding you this bread is amazing. On the other site, some people went so far as to saying it brought tears to their eyes. It's so good. In fact, I'm going for another piece right now.
So, I just took this picture of a half-loaf, and I'm considering going back for a third piece. Unbelieveable.
Make it.
Do it.
All flours are available at Whole Foods- save yourself some money by buying the other ingredients somewhere else.
OMG.
I DID IT!
Homemade.
Delicious.
No seriously.
Delicious!!!!!!!!!
I hesitate even defining it as gluten-free because even though it is entirely gluten-free....it's not "gluten free", if you know what I mean.
WOW.
Make this recipe now. I adapted this recipe from another site seen here:
http://aprovechar.danandsally.com/?p=228
But below are the EXACT instructions that I did.
Recipe for 2 loaves:
In a large mixing bowl combine:
1 1/2 cups millet flour
1/2 cup buckwheat flour
1 cup sorghum flour
1 cup cornstarch
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)
Add:
4 tsp olive oil
3 1/4 cup warm water (not hot)
Mix well- don't worry about "toughening" the bread...that only happens when Gluten is involved. Mix away my pretties! When you finish mixing, the bread dough will be more like cake batter than traditional bread dough.
For the best rising: While mixing the bread, create a proofing box in your stove. Put a bowl of water in the stove, and heat it at your absolutely lowest heat- MUST be less than 100 degrees F. Pour the bread dough into two well-greased loaf pans (I use and reuse those cheap shiny ones from the supermarket...work great). Tuck the loaves into the oven with the water. Allow to rise until batter extends a bit over the top of the pan. It took mine about 50 minutes.
Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-50 minutes, depending on your oven. To test doneness: Insert a toothpick or knife into the center to see if it comes out clean or doughy. Clean is good.
Remove bread from oven, and let cool in pan for about 10 minutes- then remove and put onto a well ventilated area (I put mine on top of my strainer to cool).
Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. Or freeze if you take your time eating it, like I do...
I'm not kidding you this bread is amazing. On the other site, some people went so far as to saying it brought tears to their eyes. It's so good. In fact, I'm going for another piece right now.
So, I just took this picture of a half-loaf, and I'm considering going back for a third piece. Unbelieveable.
Make it.
Do it.
All flours are available at Whole Foods- save yourself some money by buying the other ingredients somewhere else.
OMG.
Saturday, March 10, 2012
Potato Leek Soup
Gluten-free/Dairy Free soup!
Soup is honestly so easy to make and so rewarding. I don't know why I don't make it often enough.
If you're living dairy-free, but not gluten-free, you've GOT to try this one:
http://www.food.com/recipe/cream-of-asparagus-soup-vegan-18803
I've made it several times, never being disappointed. It's amazing. Unfortunately, now that I'm living gluten-free, it's out of my books.
Today's project is Cream of Potato Leek Soup!
And guess what. It was delicious. Even my dairy-eating, gluten-eating, regular type diet man loved it!
The ingredients list is very simple:
1.5 pounds Yukon Gold Potatoes
3 large Leeks
Dairy-Free Milk Substitute (I used Almond)
Salt
Pepper
Gluten-Free Chicken Broth
Olive Oil
Chives (optional)
Heres the recipe:
TO PREP:
Peel and chop 1.5 pounds of Yukon Gold Potatoes (into 2 inch chunks)
Cut white and light green part of 3 large leeks into 1 inch sections
NEXT:
Fry leeks over low/medium heat with 2 tbsp Olive Oil until semi-soft
Add 1 L of Chicken broth, and put in potatoes.
Cook over medium heat until potatoes are soft.
Add 1 1/4 cup milk substitute
Add salt and pepper to taste.
Blend in a blender till smooth
Put back on the stove, and cook for an additional 20 minutes over low heat.
Top with chives, and if you're feeling crazy- crunched up tortilla chips!
Soup is honestly so easy to make and so rewarding. I don't know why I don't make it often enough.
If you're living dairy-free, but not gluten-free, you've GOT to try this one:
http://www.food.com/recipe/cream-of-asparagus-soup-vegan-18803
I've made it several times, never being disappointed. It's amazing. Unfortunately, now that I'm living gluten-free, it's out of my books.
Today's project is Cream of Potato Leek Soup!
And guess what. It was delicious. Even my dairy-eating, gluten-eating, regular type diet man loved it!
The ingredients list is very simple:
1.5 pounds Yukon Gold Potatoes
3 large Leeks
Dairy-Free Milk Substitute (I used Almond)
Salt
Pepper
Gluten-Free Chicken Broth
Olive Oil
Chives (optional)
Heres the recipe:
TO PREP:
Peel and chop 1.5 pounds of Yukon Gold Potatoes (into 2 inch chunks)
Cut white and light green part of 3 large leeks into 1 inch sections
NEXT:
Fry leeks over low/medium heat with 2 tbsp Olive Oil until semi-soft
Add 1 L of Chicken broth, and put in potatoes.
Cook over medium heat until potatoes are soft.
Add 1 1/4 cup milk substitute
Add salt and pepper to taste.
Blend in a blender till smooth
Put back on the stove, and cook for an additional 20 minutes over low heat.
Top with chives, and if you're feeling crazy- crunched up tortilla chips!
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