Gluten Free Chicken Noodle Soup

I have seasonal allergies and my throat has been a little scratchy this week. Also, I’ve been craving comfort food. It’s a stressful time even if you don’t have anxiety.

This recipe is a great way to use left over chicken to make stock and to use in the soup. I add some crushed ginger and it really elevates the flavor of the soup. It really helps the immune system and my stomach. You can also cook in the instapot, since we are social distancing and I can start dinner earlier, I’d rather use a standard pot.

Prep time: 15 minutes, Cook time: 1 hour

Ingredients:

  • 1 medium onion
  • 1 tablespoon oil
  • 4 carrots
  • 4 celery ribs
  • .5 lb chicken
  • 2 cups chicken stock
  • 1-2 Tablespoons crushed ginger (not everyone can handle large amounts of ginger, so definitely taste and add more if needed)
  • Salt and pepper to taste or use some Tony’s Creole Spices
  • 2 teaspoons parsley

Directions:

  1. In a pot over medium heat, heat the oil. Dice the onion while the oil heats, then add to the pot. Season the onions.
  2. Cook the onions until golden and translucent. I add water or stock if they start to burn.
  3. While the onions cook, chop the other veggies
  4. Pat the chicken dry and season the chicken. Then place in the pot with the onions. I like to shred the chicken in the pot after it’s cooked, but you can chop before.
  5. After the chicken is cooked, add the other veggies. Cook down for about 10 minutes.
  6. Add the stock and ginger to the pot and let simmer for about 20 minutes.
  7. While the soup is cooking, in another pot, bring water and salt to a boil and cook noodles. Note: The Tinkyada Gluten Free Pasta is my favorite. My husband doesn’t even notice the difference from regular pasta, but you have to follow the instructions exactly.
  8. Once pasta is ready, drain and run cold over the noodles. This helps the noodles not stick together. When I ate gluten, I used to cook the noodles in the soup, however, I the gluten free noodles get mushy when I tried it.
  9. Once the soup is ready, chop some fresh parsley and add to the soup then pour over the noodles.

Enjoy and stay healthy!

Low FODMAP Chocolate Chip Cookies

Chocolate chip cookies and cookie cake are probably my favorite desserts ever. I am trying hard to embrace my new Low FODMAP diet so on Saturday night I was determined to make some delicious cookies. Lately I have been making the microwave cookie in a mug but it is just not the same. I signed up for Thrive Market and got some coconut sugar, oat flour and sprouted brown rice flour (okay we get you fancy flour).

I recently downloaded the FODMAP app for my phone and it is so helpful! I also did a ton of research on gluten free baking and am not quite ready to explore the gums yet. In my normal chocolate chip cookies, I add a little corn starch, it always keeps them light and fluffy and it really worked in these too.

All of these ingredients are low on the FODMAP. However, everyone’s stomach is so different, you may need to sub some ingredients based on your own needs.

These cookies are so so amazing! Even my husband likes them and he hates cookies (a serious flaw that I can’t believe I overlook).

One note about the recipe. Keep the oil pretty cold. In my second batch, the oil got warmer and those cookies are now a little harder.

Ingredients:

  • 2 oz cold coconut oil
  • 3 oz coconut sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 10 oz oat flour
  • 6 oz rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon corn starch
  • 1 teaspoon salt
  • 3 oz milk (I used pecan milk)
  • 6 oz chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place cold coconut oil and sugar into mixer with paddle attachment.
  2. Cream together for about 5 minutes. Add the egg and vanilla.
  3. In a separate bowl, combine the dry ingredients (flours, soda, powder, starch and salt) until combined.
  4. Then add dry ingredients to wet mixture and mix until combined.
  5. Add the milk. It will still be a pretty thick dough.
  6. Roll in the chocolate chips. Then shape into balls and place on cookie sheet.
  7. Bake until crispy on the bottom. I baked mine for about 20-25 minutes.

Hope you enjoy! Next week I will be trying gluten free bread.

Buckwheat Banana Muffins (Dairy and Gluten Free)

I am getting a little tired of my dark chocolate squares for after lunch. I decided to switch it up this week and make some muffins. Before last week, I had never tried buckwheat flour and was excited to put it in a new recipe.

Ingredients:

  • 3 bananas , half of another banana for garnish (optional)
  • 1 Tablespoon maple syrup (you can skip if you use ripe bananas. I can’t eat ripe bananas so needed a little sweetener.)
  • 1 teaspoon cinnamon
  • 1 teaspoon melted coconut oil or any other oil.
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup buckwheat flour
  • 1/4 cup chocolate chips (optional)

Directions:

  1. Preheat oven to 350 degrees. Line 8-10 muffin tins.
  2. In a medium bowl, mash the banana with a fork.
  3. Stir in cinnamon, coconut oil, vanilla and egg until well combined.
  4. Fold in salt, baking powder and buckwheat flour.
  5. If adding, fold in chocolate chips.
  6. With a spoon, fill muffin tins to about 3/4.
  7. If doing a garnish, add the banana slice to the top.
  8. Back for about 20 minutes or until knife comes out mostly clean.
  9. Let cool for about 5 minutes then enjoy or save for later.