Delicious Homemade Chicken Soup (Grain-Free!)

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This one is a winner. It is such a delicious and warming soup recipe, and I can hardly wait for you to try it! Plus, while we have a couple colder days still in the weather forecast, isn’t it nice to have a few simple, yet absolutely satisfying, soups to use from your recipe file? ๐Ÿ™‚ This one is great for many reasons: it is gluten-free, grain-free, and dairy-free. Plus, it is a super immune booster with the bone broth added into the soup. Oh, and did I mention that it is just downright delicious? ๐Ÿ™‚ Enjoy! ๐Ÿ™‚

Ingredients:
2 tablespoons coconut oil (If you don’t have a dairy sensitivity, I would strongly encourage you to use Kerrygold Butter. I find mine at Trader Joe’s.)
1 cup organic carrots, peeled and chopped
1 cup organic celery, chopped with leaves removed
1/2- 1 cup chopped onion
3 cups homemade bone broth (You can find the recipe here. )
1 teaspoon dried thyme
2 tablespoons chopped, fresh basil
2 cups cooked, shredded chicken (I like to use a leftover rotisserie chicken from our local health food store. It adds a ton of flavor!)
1 cup full fat coconut milk (Homemade coconut milk is great in this recipe. You can find the recipe here.) *Note: If you do buy this from the store, use the canned, full-fat coconut milk, and make sure it is free of carrageenan.
Salt and Pepper to taste

Directions:
Over medium heat, melt the coconut oil (or butter if using) in a large pot. Saute the carrots, celery, and onion for 3-4 minutes, or until the onion is tender. Pour in the bone broth, and add in the thyme, basil, salt and pepper. Stir. Next, add the chicken to the pot, and gently stir again. Bring to a boil, and then turn the heat down to a simmer. Cover and simmer for 20-30 minutes. Pour in the coconut milk and stir. Heat through and serve! This soup is great with a side of plantain crackers. Get the recipe here.
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*This page contains affiliate links.

GARLIC: A Powerful Ingredient in Your Kitchen (Guest Post by Sarah from Abundelicious)

Photo Courtesy of Pixabay

Photo Courtesy of Pixabay


I would like to introduce my friend, Sarah, the Founder and CEO of Abundelicious! Sarah is a
Certified Holistic Nutrition Counselor and is passionate about helping individuals pursue a life of balance and wellness. She has tremendous wisdom in the area of health, and shares a little today about garlic! Enjoy learning about all its benefits, and make sure to try the recipe at the end of this post!

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Garlic is one of the most potent natural medicines in the world. There isnโ€™t much it doesnโ€™t do! There also arenโ€™t many cuisines in the world that donโ€™t utilize it. In addition, it was given to the slaves who built the pyramids of ancient Egypt, as well as the Olympic athletes of ancient Greece.

People often shy away from eating too much garlic because of the smell. Donโ€™t get too upset about garlic breath; Itโ€™s the stinkiness that makes it such a powerful antioxidant (not to mention mosquito repellant โ€“ seriously). These antioxidants guard against, and even reverse, heart disease and cancer. Garlic also supports the immune system and fights off seasonal allergies.

Photo Courtesy of Pixabay

Photo Courtesy of Pixabay


In addition to the antioxidants, garlic is rich in vitamins and minerals. A few more of the many benefits of garlic includeโ€ฆ

– lowering blood pressure
– blood thinner
– widens arteries
– prevents colon and stomach cancer
– stabilizes blood sugar by increasing the release of insulin
– antiviral (prevents the cold and flu)
– fights yeast overgrowth, as well as infections (use topically to treat athletes foot)
– better complexion
– tooth aches (press garlic oil or fresh garlic to the tooth and gum)

How does one best store garlic? Keep garlic uncovered away from heat and direct light. Fresh whole bulbs last about two weeks, but they only last about a week once broken.

Here is an easy and nutritious way to incorporate a little more garlic into your life! I have included a recipe that I hope you love. Substituting cauliflower for potatoes is also a great way to reduce starchy carbohydrates and inflammation.
Garlic
MASHED CAULI-TATOES
1 head of cauliflower
1-2 parsnips
1/4 cup olive oil
2-3 shallots, minced
5 garlic cloves, minced
1/2 cup coconut milk
thyme or parsley, to taste
sea salt and pepper

1. Cut the cauliflower and parsnip(s) into one-inch pieces, and steam until tender. Strain, and let cool.
2. Sautรฉ garlic and shallots in half of olive oil.
3. Place cauliflower/parsnip mixture, shallots, garlic, extra olive oil, and coconut milk in food processor. Blend until desired texture.
4. Top with herbs, salt, pepper and butter/olive oil.
*Serve them with gluten-free crackers, avocado and olives. Or this can be a delicious side dish to your main course.
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If you would like to learn more about Sarah, some additional great recipes, and the services she provides, you can find her over at http://www.abundelicious.com. Be well!
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*This page contains affiliate links.
*Recipe and Cauli-Tatos Photo Courtesy of Abundelicious.

DIY Brown Sugar Scrub

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I am so excited; I am actually attempting a few DIY gifts this year for the Christmas holiday! ๐Ÿ™‚ Now, I am being totally honest here. Yes, I am doing a couple homemade gifts, but they certainly are not going to be complicated! ๐Ÿ™‚ I know that with two little ones, I have to be realistic about the amount of time I have in a day as well. The reason I am excited about this brown sugar scrub from A Delightful Home is that it is quick, super easy, and most of all, made with all natural ingredients! So you can feel good about giving this to your mommy friends this holiday season. Enjoy!

Ingredients:
1 cup brown sugar
*1/2 cup grapeseed oil (Depending upon your consistency desired, you may want to add 1/4 cup more grapeseed oil.)
1 teaspoon gluten free vanilla extract

Directions:
In a medium mixing bowl, mix together the brown sugar and the oil. If you feel that it is too dry, you can slowly add 1/4 cup more oil. Remember that you don’t want it too oily. I found that the original 1/2 cup listed was plenty. Add the vanilla extract, and stir. Package in clean mason jars, and decorate with ribbon. Enjoy! This is a great gift for a spa night with friends. ๐Ÿ™‚

*Thank you to A Delightful Home for this great recipe.

*This page contains affiliate links.

*Note: I have found some brown sugar recipes that call for coconut oil. You could definitely give that a try. Be mindful that coconut oil sets easily in colder temps. I am not sure how that would affect the consistency of your brown sugar scrub. ๐Ÿ™‚
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How about you? Do you have a sugar scrub recipe that you enjoy?

Apple Pie (Grain-free, Dairy-free, Soy-free, Egg-free, Nut-free, Paleo)

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I am excited about this one, especially with Thanksgiving so quickly approaching! For many people with various food allergies, sometimes the holidays can be quite challenging, especially when having to avoid so many of the treats they used to enjoy. Wait no longer. ๐Ÿ™‚ Here is one that is sure to please your guests! It is free of the common allergens, but it certainly is not “taste-free”.

This recipe is a combination of my own creative twists and the help of Breanna from He Won’t Know It’s Paleo. I used her recipe for the crust of this pie. You can find this recipe here:

Apple Pie Crust

For the filling, I followed most of Breanna’s instructions, but I changed a few things. For the sake of making things clear, I will post the instructions right here:

Filling:
5-6 medium apples-peeled, cored, and thinly sliced ( I used a combination of Granny Smith and Gala.)
3 tablespoons of sucanat
1 1/2 teaspoons of cinnamon
1 tablespoon maple syrup (grade B preferred)
pinch of salt
*Place the apple slices in a medium-sized mixing bowl. In a small bowl, mix together the cinnamon and sucanat. Add to the apples and stir. Finally, add the maple syrup and salt, and stir until combined. Pour into the unbaked pie shell (which you have already placed into a pie dish :)).

Finally the topping… ๐Ÿ™‚
ยผ cup palm shortening
1 tablespoon coconut oil
3 tablespoons tapioca starch
2 tablespoons coconut flour
ยฝ cup sucanat
1 cup shredded coconut
1 teaspoon cinnamon
pinch of salt
*Mix all of the ingredients with hands. The mixture will be slightly crumbly but still stick to your hands somewhat. Place the topping over the pie.

*Make sure the oven is preheated to 350. Once preheated, cover the pie loosely with aluminum foil and bake for 40 minutes. Remove the foil and bake an extra 10 minutes, or until the topping is golden brown. Keep an eye on the crust. If it seems like it is getting too brown, cover just the crust edges with foil while leaving the center of the pie exposed. Remove from the oven and allow to cool. Serve with whipped coconut cream (or regular whipped cream if dairy is tolerated. :))

*Disclosure: This page may contain links of which I earn a small commission.

Pumpkin Coconut Patties

As I continue to celebrate fall, I find myself making more pumpkin recipes these days! In the spirit of the season, I want to share a few more fall delights for you so that you have delectable treats to savor. Enjoy this recipe that is simple, yet healthy and completely guilt free. Go ahead. Grab two cookies!

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Ingredients:

2 cups shredded coconut
1 cup pitted mejool dates, packed
2/3 cup organic pumpkin puree
2 tablespoons maple syrup (Grade B is preferable; Trader Joe’s sells it currently)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon sea salt (Do not omit the salt! It brings out your spices in the cookie.)

Instructions:
Preheat the oven to 350.
Place all ingredients in the food processor and blend until smooth. Form into balls and place on a cookie sheet lined with parchment paper. Press each cookie down slightly with your hand. Bake the cookies for 17 minutes. Cool completely and enjoy! Store in the refrigerator. ๐Ÿ™‚

Pumpkin Delights

In the spirit of the fall season, I can’t help but share some of my favorites with you. ๐Ÿ™‚ This one is a winner and so easy. Even better, it is grain free, dairy free, AIP friendly, full of healthy ingredients, and it has a “melt-in-your mouth” texture to it that leaves you craving more. Keep this one in your recipe files for the Thanksgiving holiday. It is sure to please and is great for guests with food allergies. Enjoy!

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Ingredients:
2 cups of coconut manna or coconut butter (Both work fine; it is really a matter of preference. Here is a link that compares the two.)
1 1/2 cups organic pumpkin puree (Trader Joe’s sells it for $1.99 a can during the fall season.)
2/3 cup maple syrup (Grade B if possible; I found this at my local Trader Joe’s recently!)
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch of ginger to taste
1/2 teaspoon salt (Do not skip the salt! This really helps bring out the spices in this recipe.)

Line an 8×8 pan with parchment paper and set aside. In a medium saucepan, stir and heat the coconut butter or manna over low heat until melted. In a mixing bowl, add the pumpkin puree, vanilla, cinnamon, ginger, and salt. Add the melted coconut butter/manna. Mix all ingredients on medium speed until smooth and blended. Pour the batter into your prepared 8×8 pan. Place the pumpkin delights in the fridge for 3 hours until chilled. (I am sometimes impatient and place them in the freezer for quicker chilling. :)) Cut into squares and enjoy. If desired, serve with a dollop of real whipped cream or whipped coconut cream. ๐Ÿ™‚

Gooey Goodness Brownies with Avocado Mousse Frosting

If you want a bite of chocolate goodness, keep reading. This recipe is worth every bite. Not only is it tasty, but it is filled with nutrient dense ingredients and healthy fats as well. Plus, they are egg-free, gluten-free, and dairy free. I think I found a winner recipe for my son’s birthday cake, and I am so excited!! Enjoy the gooey treat (and don’t feel one bit guilty!).

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Ingredients for the Brownies:

4 tablespoons Enjoy Life Chocolate Chips
ยผ cup Natural Value coconut milk (I like this brand because there is no guar gum or thickeners.)
3 tablespoons coconut oil
ยฝ cup pure maple syrup
ยฝ cup organic pumpkin puree
1 1/2 teaspoons vanilla extract
ยผ teaspoon sea salt
ยผ teaspoon baking soda
4 tablespoons cacao powder
4 tablespoons coconut flour
4 tablespoons arrowroot flour
1/4 cup Enjoy Life Chips to fold in (optional)

Instructions:
Preheat the oven to 350.
Over a double boiler, melt the chocolate chips, coconut milk, and coconut oil. Stir constantly. Pour into a medium sized mixing bowl, and add in the maple syrup, pumpkin, vanilla, salt, and baking soda. Beat until combined.
In a separate bowl, stir together the coconut flour, cacao powder, and arrowroot. Pour the dry ingredients into the wet and mix with a spatula until just combined. Fold in additional chocolate chips if desired.
Place in a greased 8×8 pan, and spread out evenly. Bake for 22 minutes or until toothpick inserted comes out clean (Don’t worry about under-baking a little! ๐Ÿ™‚ Cool completely. While cooling, prepare the mousse frosting. ๐Ÿ™‚

For the mousse frosting, just follow ** this recipe. Frost with half of the mousse, and save the rest just for eating! ๐Ÿ™‚

These brownies are great cold or warm! ๐Ÿ™‚

Another great option is to sprinkle the brownies with a little coconut butter. ๐Ÿ™‚

**Please note that I have changed which coconut milk I use since posting the mousse recipe. I now use Natural Value instead of Native Forest. ๐Ÿ™‚

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Oatmeal Creme Pies (Without the Oatmeal-AIP Friendly)

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I am so excited about these! I ran to the store last night to pick up more ingredients for…um…my third batch in one week. ๐Ÿ™‚ Hey…let’s be honest. We have all had those treats that we have made multiple times in a week, right?! ๐Ÿ™‚ These are so tasty. Plus, they are great for anyone following the autoimmune protocol. ๐Ÿ™‚ Read more about the autoimmune protocol here. Enjoy! ๐Ÿ™‚

“No” Oatmeal Creme Pies

Ingredients
For the Cookies:

1 cup mashed sweet potato, cooked
1/4 cup coconut oil
1 gelatin egg substitute (gelatin egg substitute ingredients below)
1 tsp vanilla
1/2 cup mejool dates, gently packed (3 oz)
1 1/2 tsp lemon juice
1/3 cup coconut flour
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup unsweetened shredded coconut

For gelatin egg substitute:

1 tbsp gelatin (I like to use this brand. It has excellent health benefits and is a great protein
source.
1 tbsp room-temp water
2 tbsp boiling water

For Creme Filling

6 tbsp water, divided
1 tbsp gelatin
1/3 cup honey. Use raw if at all possible. This will provide extra health benefits as well.
pinch sea salt

Directions
For Cookies:

Preheat oven to 350. Line 2 cookie sheets with parchment paper.
Make gelatin egg substitute: In small bowl, whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water. Whisk vigorously until combined and frothy. This is used in place of an egg.
In food processor, add first six ingredients: sweet potato, coconut oil, gelatin egg substitute, vanilla, dates and lemon juice. Process until smooth.
Add all remaining ingredients except for shredded coconut: coconut flour, cinnamon, salt, baking soda. Process again until smooth.
Add coconut and pulse to incorporate (or stir it in by hand).
Let sit 4-5 minutes to let coconut flour expand.
Spacing evenly apart, drop approximately 10 generous tablespoonfuls of cookie dough onto each parchment-lined cookie sheet. I am usually able to get 10 per sheet; you may find you get more depending upon the size you decide to make them. ๐Ÿ™‚
Press each cookie to 1/4″ thickness, gently rubbing each cookie into circles.
Bake for 16 minutes, until slightly firm to the touch.
Cool on wire rack. While cooling, prepare the filling.

For Creme Filling:

In a mixing bowl, whisk gelatin into 3 tbsp water. Set aside.
In small sauce pan set over medium heat, whisk together remaining 3 tbsp water, honey and salt. Bring to boil and boil exactly 5 minutes.
Carefully transfer boiling honey mixture into mixing bowl, pouring over rubbery gelatin. Mix on low. Then carefully and gradually increase speed to high, making sure the hot liquid doesn’t splatter out of the bowl. Beat on high for 5 minutes, until the mixture becomes a thick, white marshmallow-y creme.

Assembling the pies:

Right after the creme filling is finished whipping, use a regular dining spoon and spoon dollops of filling onto the back of one cookie. Pick up another cookie and gently press both cookies back-to-back to squish the creme filling to the outsides. Repeat with all cookies.
Serve and enjoy!

This recipe comes from He Won’t Know It’s Paleo.

Homemade AIP (Autoimmune Protocol) Friendly Mayonnaise

This recipe is a winner! ๐Ÿ™‚ Are you looking for a simple, homemade mayo, with only four ingredients? Not only that, but this recipe is completely AIP friendly for anyone who needs to follow the autoimmune protocol. Read more about the autoimmune protocol here. Enjoy! ๐Ÿ™‚

1/3 cup avocado oil (You can use olive oil, but it will change the taste. I would strongly encourage you to pick up a bottle at your local health food store.)
3 tablespoons of palm shortening (not palm oil)
1 teaspoon of lemon juice
1/4 teaspoon of salt
1/4-1/2 teaspoon of garlic salt (optional if you want a more aioli flavored mayo)

Place all ingredients in a small mixing bowl, and mix on high with an electric mixer for exactly 7 minutes. It may be more runny than you are used to seeing, but it will set up in the fridge. If it sets up too much, just remove it from the fridge, and leave it set until it softens. Use like you would any other mayo. ๐Ÿ™‚

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Recipe from He Won’t Know It’s Paleo

A Gluten-Free and Dairy-Free Childhood Treat: Homemade Pop Tarts

I remember going to the grocery store with my mom as a child and licking my lips as I walked past the frozen food section and spotting the Pop Tarts. Oh,how I desired these boxed pastries so badly each time I would see them stacked so perfectly in the case. Now, what child does not like Pop Tarts? I remember wishing and hoping that my mom would buy these for us. At the time, I couldn’t understand why she wouldn’t put these on her grocery list. Now I know why. ๐Ÿ™‚ Since that time, I have obviously learned that they are anything but the first choice for breakfast. Just a glance at the ingredient list in the strawberry flavored box displays some of the following ingredients: Enriched flour (wheat), corn syrup, high fructose corn syrup, soybean oil, TBQH to preserve freshness, wheat starch, caramel color,, red 40, yellow 6, blue 1. This is not even the entire list, and some I honestly have no clue what they are. Now, the fact that it has wheat, alone leads me to avoid this product. Yet the other ingredients on this list make me cringe as well.

Still, like I said…what child does not like Pop Tarts? That question led me to a recipe that I have used many times and with great success. Plus, it is “kid and hubby approved”! ๐Ÿ™‚ So, without further ado, here is the gluten free recipe of this childhood treat.

Gluten Free and Dairy Free Pop Tarts:
Ingredients

1 cup superfine brown rice flour
ยพ cup tapioca starch (The recipe also gives the option of potato starch; I prefer tapioca over potato.)
ยผ cup sweet rice flour plus more for rolling
ยฝ teaspoon xanthan gum
1 teaspoon kosher salt
1 tablespoon organic sugar
*1 cup chilled organic palm shortening, cut into 1 inch pieces(You don’t have to be fussy about exact size of these pieces. I actually just took my fingers and dropped pieces in from my 1 cup measure.)
2 large eggs โ€“ use divided
2 โ€“ 3 tablespoons rice milk
5 ounces organic, gluten free jam (I use strawberry; any flavor will work. Be creative!)
2 teaspoon coarse, organic sugar
Directions

Line a baking sheet with a piece of parchment paper.

In a large mixing bowl, whisk together the brown rice flour, tapioca starch, sweet rice flour, xanthan gum, salt and 1 tablespoon sugar. Add the shortening and work it into the flour mixture with your hands until it is crumbly and the texture of coarse sand with some large pieces about the size of grapes. Add one egg and 2 tablespoons of rice milk. Mix with a spoon until you have a soft dough that is not sticky. You may need to work the dough with your hands to get it to come together. If too dry add the final tablespoon of rice milk. Divide the dough into 2 equal portions and shape into rectangles. Wrap one portion of dough with plastic wrap and place in the refrigerator while rolling the first.

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Place a piece of waxed or parchment paper on a work surface, sprinkle with some sweet rice flour, place one piece of the dough on the parchment, sprinkle with a little more sweet rice flour and top with another piece of paper. Roll into a rectangle that is a bit larger than 12 inches by 8 inches. Trim the dough with a knife into a 12 by 8 inch rectangle. Cut the 8 inch side in half and the 12 inch side into 4ths to form eight 3 by 4 inch rectangles.

Beat the remaining egg and brush the bottom 4 rectangles with some of the egg. Place 1 tablespoon of jam on each bottom rectangle, leaving ยฝ inch border on all sides. Slide your hand under the paper under the top rectangles and flip them so they are directly on top of the filled dough. Press the edges of the dough together and then press with the tines of a fork. Prick the top of each pop tart three times with the times of a fork. Brush with more egg wash, sprinkle each pop tart with about a ยผ teaspoon of coarse sugar and place on the baking sheet lined with parchment paper. Place in the refrigerator and repeat with the final piece of dough. Refrigerate for at least ยฝ hour.

Preheat oven to 350 degrees while the pop tarts are in the refrigerator. Bake for 30 minutes or until golden brown. Let cool and serve.

*Note on organic palm shortening: Palm shortening has a great number of uses, and it also has great health benefits! Here is a link for your reading:
http://www.thepaleomom.com/2011/11/what-about-fat.html

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(Aside from a couple of my changes and adjustments, this recipe comes from Carol Kicinski of Simply Gluten Free.)