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!

Herbs de Provence Chicken

Now that I am officially remote working, I have an extra 2 hours in the day that I can spend on recipe creation.

This weekend I made an incredibly delicious chicken in my new Le Creuset braiser. It paired really well with some roasted carrots and yellow rice.

Ingredients

  • 1 whole chicken
  • salt and pepper
  • 3 tablespoons olive oil
  • 1/4 cup herbs de provence
  • 2 teaspoons garlic powder
  • 1 lemon
  • 1 medium onion

Directions

  1. Preheat the oven to 350 degrees. I split the chicken in half but you can cook whole.
  2. Chop the onions and lemons into slices.
  3. In a bowl, combine the oil, herbs and spices.
  4. Dry the chicken. Salt and pepper the skin. (I used some Tony’s instead of just salt and pepper). Spread the oil/herb blend on the chicken.
  5. Add some onion and lemon underneath the chicken in the pan and on top chicken.
  6. Bake the chicken while covered for 30-45 minutes until the chicken is cooked.
  7. Uncover and increase the oven to 450 degrees and brown the skin. This took about 20 minutes for me.

I hope you enjoy and are staying healthy during this difficult time!

Moroccan Bowls

I wanted to switch up my cooking a little. New kitchen, new vibes. I tend to make a lot of healthier comfort foods. This was very comforting too just a little different. I got my husband to eat and enjoy couscous (the food so nice they named it twice).

It was fairly easy to make and was super yummy. These bowls are perfect to make ahead for lunch, good meal prep recipe.

I added the hummus, air fryed chickpeas and chopped parsley and thought it was a nice touch. My husband did not want it and he still enjoyed it.

Ingredients:

  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 teaspoons ground ginger
  • 2 teaspoons fresh thyme
  • 2 tablespoon of oil (I used a mix of avocado and olive)
  • 6 chicken drumsticks (or whatever chicken, meat or plant based item you want to include)
  • 1 cup chopped carrots
  • 1 cup mushrooms
  • 1 cup chopped broccoli
  • 1 cup shallots
  • 1 cup uncooked couscous
  • 2 cups chicken stock (or water)
  • 2 tablespoons chopped parsley
  • Hummus (optional)
  • Air fryed chickpeas (optional)

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet. In a small bowl, mix together the salt, paprika, cayenne, turmeric, ginger, fresh thyme and oil. I separated the mixture into two bowls. (one for the chicken and one for veggies)
  2. Place the chicken on the baking sheet and using a pastry brush, brush the chicken with the spice-oil mixture. Bake for about 15 minutes.
  3. While chicken is cooking, in a pot on medium, add the couscous and 1-1/2 cups chicken stock. I added some salt and thyme for flavor but this isn’t necessary if you have to monitor your salt intake. Cover and cook for about 10 minutes until couscous is soft. Turn off heat but leave covered so the steam stays in.
  4. After 15 minutes of baking the chicken, add the veggies to the baking sheet, drizzle with spices and then mix together. Bake for another 15-20 minutes.
  5. Once chicken and veggies are ready, pour the remaining 1/2 cup chicken stock to create a little sauce.
  6. Plate and enjoy! I added the hummus, air fryed chickpeas and chopped parsley once it was plated.

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.

Everything but the Bagel Chicken Meatballs

Ready!

I am obsessed with the everything but the bagel seasoning from Trader Joe’s. It is so good on everything. Salads, veggies, avocado toast, sandwiches, whatever. I wanted to try them in meatballs. I needed to food prep for the weekend so it seemed like the perfect opportunity.

These were so quick and easy to make. I wish they would have kept their shape a little better. Even my husband liked them.

Ingredients:

  • 12 oz ground chicken
  • 3 Tablespoons Everything But The Bagel Seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 egg
  • 1 teaspoon ground sage
  • 1 teaspoon ground parsley
  • 2 Tablespoons buckwheat flour

Directions:

  1. Preheat the oven to 425 degrees. In a large combine the ground chicken and egg.
  2. Add the spices.
  3. Fold in the buckwheat flour.
  4. Line a pan with parchment paper and then create some balls with the chicken mixture.
  5. Bake for about 20-25 minutes.
  6. Rest for 2 minutes then enjoy or pack for later!