Vegetable Beef Soup

• 1 pound organic ground beef
• 4 cups organic beef broth
• 2 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 3 celery ribs, chopped
• 2 large carrots, sliced
• 2 medium onions, sliced
• 1 medium potato, peeled and cubed
• 1-1/2 cups fresh cauliflowerets
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
• 1 tablespoon garlic powder
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup uncooked macaroni (optional)

Directions

• Cook beef over medium heat until no longer pink. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally. 
• You may also cook this in your slow cooker (ground beef pre-cooked)- on low for 6 hours or on high for 4 hours.

Crock Pot BBQ Beef

We love this meal, and I always make extras for leftovers or for freezing.

• 2 pounds organic ground beef, browned
• 1 cup chopped onion
• 1 chopped green bell pepper
• 1/2 cup xylitol
• 1/4 cup molasses
• 1/4 tsp. cloves
• 4 tbsp. mustard
• 1 tbsp. Bragg's apple cider vinegar
• 1 tsp. sea salt
•   2 cups organic ketchup
• 3 pieces chopped celery
•  2 medium grated carrots

Combine all ingredients into your crock pot and cook on low for 3-4 hours.  Or high for about 1. You can eat this over whole grain bread, tortillas, lettuce wraps, etc. Or scoop it up with organic corn chips.

Crock Pot Chicken Fajitas

2 lbs organic boneless skinless chicken breasts (about 4-5 chicken breasts) or 2 packages organic chicken thighs (what I used)
1 onion, thinly sliced (I use red onion)
 2 red bell peppers, sliced in half-circle slices
1 green bell pepper, sliced in half-circle slices
 1/2 teaspoon chili powder
2 teaspoons ground cumin
 1 teaspoon sea salt
1/2 cup organic chicken broth
2 tablespoons fresh lime juice

Add all ingredients to your crock pot and cook on high for 2-3 hours or low 4-5 hours. Spoon chicken mixture into tortillas and top with salsa, avocado, organic cheese, etc. 

Pumpkin Coconut Soup

pumpkin coconut soup

ingredients

5 tbsp. grapeseed oil

1 medium sized yellow onion

3 cloves minced garlic

1 inch grated fresh or ground ginger

1 tsp. ground cumin

3 cups organic chicken broth

1-2 cups red lentils

1/2 butternut squash, peeled and cut into cubes

1 15 oz. can pumpkin puree

1 14 oz. can coconut  milk

2 tsp. sea salt (more to taste if you'd like)

1-2 tsp. pepper

1/4 bunch fresh cilantro (optional)

directions

 

 Chop the onion into small, even pieces and grate the ginger with a fine grater.  in a large stock pot, add 2 tbsp. oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir.  cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

While that's cooking, peel your butternut squash and take 1/2 of it and cut into about 1/2 inch cubes.Add to pot.

Add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes. 

Add pumpkin puree, coconut milk, chicken stock, and red lentils. Cook on medium-low for about 20 minutes or so.  Add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like.  depends on your taste buds.  mine ask for salt). 

Once your soup is ready, allow to cool for a few minutes before spooning into your blender. Blend your soup until pureed and return to pot to heat up again to your desired temperature. Enjoy!

Crock Pot Honey Mustard Chicken

Super easy. Very delicious. 

2 packages organic free range chicken thighs
1/2 cup raw honey
1/4 cup dijon mustard (Grey Poupon is a decent brand)
sea salt and pepper to taste
Mix the honey, mustard, salt and pepper together in a small bowl.  Put the chicken in the crockpot and pour the mixture over the top.  Cook on high for 6-8 hours. Yum! I love easy dinners!

Lasagna Soup

Ok- so, I have been dairy free for quite some time now, and let me tell you how much I MISS lasagna!!! I saw a recipe for this and I danced. And it was just as good as I expected it to be! I, obviously, did not use the cheese mixture garnish, but you can if you want to. :)

for the soup:
2 tsp. grapeseed oil
1-1/2 lbs. organic grass fed ground beef
1-2 chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
 1 28-oz. can diced tomatoes
1/2 jar of your favorite tomato sauce (I used Muir Glen)
2 bay leaves
6 c. chicken stock
4 lasagna noodles (wheat. rice, etc.)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. organic ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. sea salt
pinch of freshly ground pepper
2 c. shredded organic mozzarella cheese

Heat oil in a large pot over medium heat. Add beef, breaking up into bite sized pieces, and cook until brown. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato sauce and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

**You can easily do this in your crock pot. Just brown the meat first and add the rest to your pot. Cook on low for several hours, adding the pasta for the last 1/2-1 hour. 

Gluten Free Crock Pot Chicken and Dumplings

Here's an easy comfort-food recipe for you that you can do in your slow cooker or regular pot. I never thought I'd eat this again without using Bisquick! Ta da! I am happy and so is my tummy. :) My photo kind of stinks, by the way!

Gluten Free Chicken and Dumplings (Crock Pot)

2 packages organic chicken thighs
1 bag frozen mixed vegetables
1 onion, chopped
2 cups carrots, chopped
4 cups organic free range chicken broth
2 Tbsps tapioca starch mixed with 1/2 cup water
sea salt and pepper to taste (about 1 tsp each?)

Mix all ingredients in crock pot except tapioca starch. Let cook on low for about 4 hours or high for 1 or 2 (until chicken is cooked and veggies are tender). Add tapioca starch/water mixture to thicken it up a bit. Drop dumplings by the spoonful on top, and cook for a few more hours, until dumplings are done.


Gluten Free Dumplings

2 C gluten-free Flour (I use Bob's Red Mill GF flour mix)
1/3 C grapeseed oil
1 Tbs. Baking powder
1 tsp. sea salt
3/4 - 1 C Milk (dairy or non dairy)

  Mix all dry ingredients until it resembles coarse cornmeal. Add milk and mix until dough is moist.

**You can also make this in a regular pot. Just cook the chicken/veggies until done, add tapioca, then cook until dumplings are done. :)

Gluten Free Orange Cranberry Bread

Definitely a keeper- definitely!! I am munching on this moist and 'just enough' sweet bread as I type. I just might make this for Thanksgiving- maybe for our Thanksgiving breakfast. Our family of four (ok, ok, it was mostly my husband and I) went through an entire loaf in less than 24 hours! It's just that good!

• 3 cups Bob's Red Mill GF flour mix plus 2 tsps xanthan gum
• 2 organic eggs
• 1 pint fresh cranberries (organic if possible) or 2 cups defrosted frozen cranberries, chopped- or you can pulse it your blender or food processor for a few seconds
• 1/2 cup unsweetened coconut milk
• 3/4 cup orange juice
• 1 cup xylitol, mixed with 2 tsps molasses (to make a 'brown sugar')
• 1/2 cup grapeseed oil
• 1 tablespoon orange zest or 1 tablespoon lemon zest
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon allspice
• 1/2 teaspoon sea salt
• 1/2 teaspoon clove
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°F Grease 2 loaf pans.
2. Beat eggs and xylitol mix with electric beater or mixer (or fork if you are lazy like me). Add oil, milk, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices xanthan gum and flour. Mix until combined.
3. Gently fold in chopped cranberries. Pour into loaf pans and smooth the top of the loaf with a rubber spatula. Bake for about 1 hour.
4. Allow to cool slightly in loaf pan before inverting onto cooling rack.

Delicious fresh from the oven with a little organic butter or coconut oil melted on top!

Gluten Free Peach Cobbler

SO yummy! Yum yum yum yummy!

1 cup flour blend (I used 3/4 cup Bob's Red Mill GF flour mix and 1/4 cup oat bran flour)
1/2 cup xylitol
1 tsp. baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup cold butter or coconut oil
1 lrg egg
1 tsp vanilla
1/3 cup buttermilk
1 tsp xylitol
2 tbsp tapioca starch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1 tsp pure almond extract
grease 11x 7 pan or an 8 inch square pan or double recipe for a 9x13 pan.

In lrg.bowl combine 3cups sliced ,skinned fresh peaches& a tbsp xylitol. Let stand 30 min.. Drain.(well)
Combine 1/2 c. xylitol, 2tbsp tapioca starch & 1/4 tsp of each, cinnamon, nutmeg, & salt. Toss with well drained peaches.Add 1 tsp almond extract. Place in prepared pan.
Add cobbler topping:
Comine dry ingredients, cut in butter. Whisk together buttermilk,egg & vanila. Stir into dry ingredients just until mixed. Drop by tbsps on filling. It will spread out while it bakes. Sprinkle with xylitol.  Bake in middle of oven from 35-40 min until browned at 375 degrees.

Pineapple Chicken Wraps

This recipe is from Poor Girl Eats Well.

4-6 leaves of your favorite lettuce

1 1/2 c cooked organic chicken breasts or thighs, shredded

3/4 c pineapple, chopped into ½” pieces

2 serrano peppers, seeded, deveined, and finely chopped (optional)

Small bunch fresh cilantro, chopped

1/3 medium red onion, thinly sliced

1/4 c rice vinegar

1/4 c San J Tamari wheat free soy sauce (this is fermented and good for you!)

2 T raw honey

Rinse the lettuce and pat dry. To prepare the dressing, combine the rice vinegar, soy sauce and honey together in a bowl. Whisk vigorously until completely combined and set aside. In a large bowl combine the shredded chicken, pineapple, serranos, onion, and cilantro. Add about 3/4 of the dressing and toss together well. Assemble your wraps by spooning a generous amount of the chicken & pineapple mixture. Drizzle the tops of each with a little more dressing, roll 'em up, and enjoy! Or, you can eat them as a salad like we did! :)

Basil Broccoli Pasta

1 bag Rice pasta cooked according to package

2 heads of fresh broccoli or 1 bag frozen broccoli

1 onion, chopped

1 cup fresh basil leaves

4 tbsps minced garlic

1 package organic chicken thighs

grapeseed oil

1 tsp sea salt

1 tsp pepper

Saute onion and garlic in about 2 tbsps grapeseed oil. Add chicken and cook until just done. Then add broccoli (chopped), pasta (cooked), salt, pepper, and mix. Cook until heated through. Drizzle with extra oil, if desired.


 If you can have dairy, you can also sprinkle with parmesan cheese.

Raw Berry Pie

Ingredients

Crust:

1 1/2 cups pecans or walnuts

1 cup pitted, packed medjool dates, chopped

Filling:

1 1/4 cup almond milk

1 1/2 cups cashews

1/3 cup raw honey

2 tsp pure vanilla extract

1/4 cup plus 1 Tbsp melted coconut oil

2 cups mixed berries, set aside
(raspberries, blackberries, blueberries)

Methods/steps

Crust:

1) In a food processor, grind the nuts and dates together into a slightly sticky dough. Add 1 -2 tsp water if needed.

2) Press into the bottom of a 6” springform pan, or into a pie plate.

Filling:

1) Blend the first four ingredients until completely smooth. Add the coconut oil. Continue blending until incorporated. Transfer 1 cup of this mixture into a bowl.

2) Add the berries to the remaining cream in the blender and pulse the berries until they start to break down, keeping some texture. Transfer the berry mixture into a bowl.

Assembly:

1) Pour half of one cream onto the crust. Pour the other half on top. Continue, pouring the first cream on top, followed by the second.

2) Now, with a knife, swirl the two creams together into a pretty pattern.

3) Chill the cake for a few hours, or until firm.

Guilt Free French Fries

So easy. So yummy. No guilt!

Organic potatoes julienne cut
grapeseed oil
sea salt

Spread potatoes on a baking sheet and drizzle with oil then sprinkle with sea salt. Bake at 400 degrees for about 45 minutes or until your desired crunch!

Chicken Marinades!

We grill all summer long. Heck, we grill all winter long too. LOVE grilled chicken. Here is a few of our favorite chicken marinades. So easy, healthy and delicious!

Tandoori Chicken:

1 package organic boneless skinless chicken thighs

1/2 cup plain organic yogurt

1 med lemon, juiced

2 cloves garlic

½ tsp ginger

1/2 tsp salt

1/2 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp turmeric

Marinade in a ziplock bag at least 4 hours or overnight. Grill to perfection and enjoy!

Grilled Buffalo Drummies:

Ingredients

• 3 tablespoons MSG free hot sauce such as Tabasco
  
• 3 tablespoons reduced-sodium chicken broth
• 1 tablespoon lemon juice
• 4 boneless, skinless organic chicken breasts, thighs or drummies

Mix all ingredients and marinade for 4 hours or overnight. Grill to perfection! This chicken goes very well with the Mustard Balsamic Salad Dressing!

Lemon Herb Grilled Chicken:

This chicken marinade has a very fresh and tasty zing to it. It is a perfect chicken marinade for those that are adverse to spicy dishes. Also, one of the most recommended chicken marinades for the summer months.

Ingredients:

• 1/2 an onion (optional)
  
• 3 teaspoons of oregano
• 3 teaspoons of thyme
• 6 garlic cloves, finely chopped
• 1 cup of lemon juice
• 1/4 cup of grapeseed oil
• 2 whole chicken breasts, split in half, or boneless skinless chicken thighs (organic)
  

Method:

1. Rub the chicken with the cut half of the onion, then discard the onion.
2. Thoroughly mix the herbs and garlic with the lemon juice and oil.
3. Coat the chicken in the marinade, making sure all areas are covered.
4. Marinate for at least 4 hours, up to a maximum of 48 hours.

Pineapple Tamari Grilled Chicken:

I love this one on an Asian salad.

1 can pineapple chunks or rings (rings are easier to grill!) plus juice
1 cup San J Tamari
1/2 cup grapeseed oil
1 tbsp vinegar
1 tsp ginger
2 tsp minced garlic
1/4 tsp pepper
1/2 tsp sea salt
1/4 cup raw honey

Marinade for four hours or overnight, then grill to perfection. Yum!


*Note- all these recipes are great for veggies and fish too!

Mustard Balsamic Salad Dressing

Super delicious! And perfect for your summer salad with grilled chicken!

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp fresh minced garlic
1 tbsp yellow mustard
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp sea salt
1/4 tsp dry mustard

mix and enjoy!
Try this dressing with a salad and some marinaded chicken!

Poppy Seed Dressing

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Ingredients

• 1/3 cup raw honey
• 1/2 cup white vinegar or 1/4 cup white and 1/4 cup apple cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon ground dry mustard
• 1 teaspoon grated onion (optional)
• 1 cup olive or grapeseed oil
• about 1/8 tsp stevia
• 1 tablespoon poppy seeds

Directions

1. In a blender or food processor, combine honey, vinegar, salt, mustard, stevia and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds. 

Orange Creamsicle Popsicles

Perfect for a hot summer day! We enjoyed these popsicles on my daughter's birthday and again on Memorial Day! Yum!


1 1/2 cup organic heavy cream
1/2 can coconut milk (not lite)
1 cup plain full fat organic yogurt
4 oranges, peeled
3/4 cup xylitol

Mix all ingredients together in your blender until smooth. Pour into popsicle molds or ice cube trays & place toothpicks in the center after covering with plastic wrap. Freeze until solid.

Check out these cool push pop molds I found at Bed Bath and Beyond!
http://www.wdrake.com/WalterDrake/Shopping/ProductDetail.aspx?CID=Garden&SCID=GardenOutdoorEntertaining&ProductID=BC00332934&SourceCode=20509000001&mr:trackingCode=F6202114-E190-DF11-BC8B-0019B9C043EB&mr:referralID=NA

Coconut Raspberry Cupcakes

A special treat for Gigi's first birthday! You can use any berry in this recipe. :) I also have to admit that this cupcake recipe was inspired by elanaspantry.com. :)

• ½ cup coconut flour
• 1 tablespoon arrowroot powder
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 4 free range organic eggs
• 2 Tbsps coconut milk/cream (the cream at the top of the can or from a quart)
• ½ cup xylitol
• 1 tablespoon organic vanilla extract
• ½ cup raspberries, fresh or frozen (thawed)- or any berry

Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, xylitol, coconut milk and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the berries.

Scoop ¼ cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour. If you choose not to frost them, they will be dairy free. :)

Frosting:...............Use your favorite frosting, I don't have a great healthy recipe for one yet. You can use organic butter and cane sugar for a traditional butter cream, or experiment with coconut milk cream for dairy free. I think either one could become healthy by using powdered xylitol, I just haven't gotten around to buying some yet!
You can also get a pretty good frosting swapping out the sugar for raw honey and adding a little arrowroot powder (like a tsp. or so) to thicken it back up. Happy experimenting!

Makes 8 cupcakes, unless you double the recipe, which I always do. :)

Tropical Dairy Free Smoothie

Enjoy a glass of this nutrient-packed smoothie! So refreshing, delicious, and healthy!

You will need:

1/2 can coconut milk
1 cup pineapple chunks (fresh)
1 cup frozen strawberries (organic is best)
1 orange, peeled
1-2 bananas

Blend it all up until completely smooth. Enjoy!

Oat Biscuits For Baby

I make these for G, but the rest of the family likes to munch on them too, especially with honey on top! :) I love these because, right now, Gia is wheat-free. It's hard to find 'munchies' for her that don't contain wheat or sugar. You would think baby and toddler food would not contain sugar... ha! Even the organic kinds do! Such a bummer. Ok- back to the oats. So I bake these little puppies for her and store them in the freezer. I think they also make an excellent teething biscuit, especially when frozen!!

Ingredients:

2 cups organic buttermilk

3 tbsp. organic butter

1 ½ tsp. baking soda

1 ½ tsp. xanthan or guar gum

2 ½ cups oat flour- you can make this by grinding oats in your blender.

Directions:

1. Preheat oven to 350 degrees. Grease a large baking sheet with grapeseed oil spray.

2. Beat butter, baking soda and xanthan/guar gum on medium speed until well blended.

3. Wisk in buttermilk until mixture is frothy.

4. Fold in oat flour.

5. Drop by tablespoon onto greased (grapeseed oil spray) baking sheet. Bake for 25 minutes or until golden brown.