Tag Archives: easy recipe

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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Farmer’s Market Frittata

5 Aug

IMG_1665Frittatas are my lazy answer to healthy and inexpensive cooking. I throw in everything but the farmer in this protein, vegetable and fiber packed dish. Got something from your local CSA and you have no clue what it is? Chop it up and throw it in a frittata. Why not?

Ingredients:

2 red bell peppers, diced

1 bunch green onions, sliced

4 baby zucchini, diced

2 carrots, diced

4 garlic cloves, minced

1 lb spinach, chopped (or 1 lb package frozen chopped spinach, thawed)

2 T fresh basil, chopped

1 T fresh oregano, chopped

10 free range eggs

8 egg whites, free range eggs (or 1 carton of organic 100% liquid egg whites)

black pepper to taste

sea salt to taste

coconut oil

Directions:

1. Sauté bell peppers, green onions, zucchini, carrots and garlic in coconut oil for 5-8 minutes. Set aside to cool.

2. Use coconut oil to grease an 9×13 glass baking dish. (That’s right, this is a super lazy frittata. No fancy “cooking it on the stove, then placing it in the oven.” Some may categorize this as an “egg bake.”). Preheat oven to 325°.

3. Whisk eggs and egg whites together. Add remaining ingredients, making sure sautéed vegetables have cooled so they don’t cook the eggs. Pour into glass dish.

4. Bake in oven for 35-40 minutes until an inserted toothpick comes out clean.

5. Enjoy plain or serve topped with sliced tomatoes, avocado, kalamata olives or a touch of goat cheese.

Serves 4-6

Recipe courtesy of Stephanie Bell