Tag Archives: dinner

Hearty Chicken Soup with Basil Oil

15 Sep

IMG_1956Soup is the ultimate comfy cozy food. This healthy take on an old-fashioned favorite, Chicken Noodle Soup, is Danielle Walker’s recipe (her recipes and her story are amazing, so please check her out). I added more vegetables and topped it with basil oil for dimension. When I’m in a time crunch, it helps to buy a rotisserie chicken and let it cool before shredding it (which is a perfect time to chop the carrots, celery and onion).

Chicken Soup Ingredients:

1 roasted free range chicken or 3 chicken breasts, hormone and antibiotic free, cooked and shredded

8-10 celery stalks, chopped

8 carrots, chopped

1 small white or yellow onion, diced

6 cups low sodium chicken broth (I like Pacific Foods brand)

1 tsp sea salt

1/4 tsp black pepper

1/2 tsp garlic powder

1 Tbsp dried thyme

2 tsp dried oregano

1 bay leaf

2 lbs zucchini

 

Basil Oil Ingredients:

2 cups basil, tightly packed

1/4 cup extra virgin olive oil

1/4 tsp sea salt

1/4 tsp garlic powder

 

Directions:

1. Shred cooked chicken into bite size pieces or cubes and place in large stock pot. Then, add cleaned and chopped celery and carrots, diced onion, chicken broth, sea salt, black pepper, garlic powder, thyme, oregano and bay leaf. Cover, bring to a boil and simmer for 25 minutes.

2. While pot is simmering, use a mandoline slicer to julienne cut cleaned zucchini (you can peel the zucchini prior to cutting if you want it to look more like noodles). Set zucchini “noodles” aside.

3. Now make the basil oil, adding basil, olive oil, salt and garlic to a food processor. Blend, place in an air-tight container and set aside.

4. Once the 25 minutes is finished, add the zucchini and continue simmering for another 8 minutes.

5. When soup is finished (total of 33 minutes on the stove), remove the bay leaf, spoon soup into the bowls, drizzle with basil oil and feel all warm and cozy!

Serves 6-8

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Orange Ginger Chicken

20 Jan

This Asian delight satisfies taste buds minus the salty, bloated feeling from the rice and soy sauce. Plus, it is packed full of fiber, vitamins and minerals from all of the veggies and it is soy-free, dairy-free, grain-free and low glycemic. Flavor-free? Why of course not, Silly!

 

IMG_1880Ingredients for Chicken:

2 lbs  chicken breast

1/3 cup coconut aminos

1/8 cup apple cider vinegar

zest of one orange

1 orange, juiced (about 1/4 cup)

3 garlic cloves, minced

3 tsp fresh ginger (or 1 1/2 tsp ground)

3/4 tsp sea salt

1 tsp red pepper flakes

30 turns black pepper

1 tsp olive oil

1/4 cup frozen peas

2 red bell peppers, diced

sea salt to taste

broccoli or cabbage slaw

cashew pieces to garnish

2 green onions, chopped, to garnish

 

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Cauli-rice

Ingredients for Cauli-rice:

2 cloves minced garlic

1 tsp olive oil

1 head cauliflower, cut into florets

1 green onion, chopped

sea salt to taste

 

1. Pre-heat oven to 325°. (This can also be cooked in a slow cooker). Place chicken in the dutch oven (or slow cooker).

2. In a separate bowl, mix coconut aminos, apple cider vinegar, orange juice, orange zest, garlic, ginger, sea salt, red pepper flakes and black pepper. Pour over chicken.

3. Bake for 2 hours (or 4-5 hrs in the slow cooker). About 20 minutes before chicken is finished cooking, place cauliflower florets in food processor and pulse into rice-sized pieces. Place garlic and olive oil in saute pan and saute for 1 minute. Add cauliflower, green onion and 1/4 cup water to pan and steam for 5-7 minutes until cooked. Salt to taste and set aside.

4. When chicken is finished, add bell peppers and peas (or remove from slow cooker and place in large saute pan) and cook until liquid is reduced and peppers are soft.

5. Serve chicken over cauli-rice, slaw and garnish with cashew pieces, chopped green onions and a dash of coconut aminos.

 

Serves 6

 

Recipe courtesy of Stephanie Bell

 

 

 

 

Cilantro Lime Scallops with Mango Salsa

9 Sep

So, I originally created this recipe for a guy I was interested in. Of course I had a “trial run” with my friend, Lynn, to make sure it was as delicious as it sounded in my head. The recipe was a success! (The guy? Not the right one.)

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Ingredients:

Scallops:

1 lb sea scallops

1 lime, juiced

2 Tbsp cilantro, chopped

1 tsp crushed dried red chile flakes

1 Tbsp extra virgin olive oil

salt and pepper to taste

Mango Salsa:

1 mango, diced

1/2 red onion, diced

1/2 red bell pepper, diced

2 Tbsp cilantro, chopped

1 lime, juiced

pinch of cayenne pepper (more if you like it spicy)

salt to taste

Salad:

4 cups romaine lettuce, spinach or arugula

2 avocados, chopped

8 slices of nitrate free turkey bacon

1 bunch asparagus, steamed and cut into 2 in. lengths

6 carrots, chopped

1/8 cup macadamia nuts, crushed

Directions:

1. Chop asparagus into 2-inch pieces, steam for 3-5 minutes, blanch with cold water, pat dry and set aside for salad.

2. Place scallops in sauté pan with olive oil, lime juice, red chili flakes, cilantro, salt and pepper. Let sit for 10 minutes. Cook over medium low heat for 5 minutes each side or until scallops are opaque.

3. While scallops are sitting and marinading, bake bacon for 20 minutes at 350°. Drain grease or pat dry with a towel. Chop and set aside.

4. To make salsa, combine all salsa ingredients in a dish and mix well.

5. Combine all salad ingredients together and top with scallops and salsa.

Serves 4-5

Recipe courtesy of Stephanie Bell

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