Chicken Noodle Soup

I have several methods for making this delicious soup. This is the easiest and most convenient. (If you have all day for it to cook.)

Start with organic, free range chicken. A whole chicken is best, but if you don’t want to fuss with deboning it, just use chicken breast. Season to taste and add to your crock pot. I add a generous amount of Celtic or pink Himalayan sea salt and pepper. But any spice that you love will do. Add in 1 whole chopped onion, 3-4 cloves of garlic, 1 bag of carrots, 3-4 stalks of diced celery. Add 32 oz. of organic chicken broth. Turn crockpot to desired cooking temperature and time. I usually do six hours on high. Once chicken is cooked, chop it into pieces or separate with a fork. Boil noodles of your choice separately until al dente. Add to soup mixture. Enjoy.

Gluten Free Chocolate Chip Cookies

• 2 Sticks room temperature butter

• 1 cup raw organic cane sugar

• 1/2 cup trivia brown sugar

• 2 room temperature eggs

• 1 tsp. pure vanilla

• 2 1/2 - 2 3/4 cup Bob’s red mill GF flour

• 1 tsp. non-gmo baking powder

• 1 bag of organic dark chocolate chunk chips or semi-sweet chocolate chips

Mix first three ingredients together until well blended. Add in room temperature eggs one at a time. Add vanilla. Mix well. Next, add dry ingredients. Mix until incorporated. Add chips. Mix. Using a small cookie scoop drop dough onto a silpat or parchment lined baking sheet. Bake for nine minutes in a 350 degree oven. Cool slightly before gobbling them up.

Homemade Salsa

• 2 cans of organic fire roasted tomatoes

• 2 cloves of garlic

• 1 small onion (chopped)

• 1 tbsp. Sliced jalapeños

• 1 medium size lime (juiced)

• 1 tsp. Pink Himalayan sea salt

• 1 large handful of chopped fresh cilantro

Add all ingredients to a food processor and blend until desired consistency. For a mild salsa leave out the jalapeños. For hotter salsa add another tablespoon of jalapeños. For a sweeter salsa add 1/2 -1 cup of diced fresh mango.

White Chicken Chili

• 3-4 chicken breasts

• 1 medium onion

• 2 cloves of garlic

• 1 can cannellini beans

• 1 can great northern beans

• 1 can white navy beans

• 5 cups of chicken broth

• 1/2 tsp. cumin

• Pink Himalayan salt

• Pepper

• 1/2 cup monterey jack cheese

• 1/c cup sour cream

• 1 cup heavy cream

Place chicken breasts in your crock pot with the chopped onion and garlic. Season the chicken to taste with salt and pepper. Add all the beans, cumin and chicken broth. Cook on high for four hours or until chicken is completely done. With a meat chopper or a fork pull the chicken apart. You can do this either while the chicken is in the crock pot or remove the chicken and once chopped add it back into the crock pot. Now add the cheese, and heavy cream. Mix and let cook 1 more hour.

*Once you plate your soup add toppings like, avocado, sour cream, cilantro, green chilies, cilantro or non-gmo tortilla chips.

Gluten Free Fruit Pizza

• 1 stick room temperature butter

• 1/2 cup raw organic cane sugar

• 1/4 cup truvia brown sugar

• 1 egg

• 1/2 tsp. vanilla

• a pinch of salt

• 2 cups of gluten free flour

• 1/4 tsp baking soda

• 1/4 tsp. baking powder

Mix butter and sugar until incorporated. Add the egg. Add vanilla. Now add all of the dry ingredients one at a time and mix well. Once incorporated press the dough on to a greased pizza pan. Bake 11-15 minutes until golden brown. Let cool completely before adding the toppings.

Frosting:

• 8 oz. of softened cream cheese

• 1/2 to 1 cup of sifted powered sugar

• 1 tsp. vanilla

• add a splash of milk if needed for desired consistency.

Spread evenly over the top of the cooled crust. Top with desired berries

Gluten Free Granola

• 4 cups gluten free rolled oats

• 1/2 organic coconut oil melted

• 1/3 cup honey

• 1 tsp. cinnamon

• 1/3 cup truvia brown sugar

• 1/2 cup cashews

• 1/2 cup sliced almonds

• 1/2 cup chopped pecans

• 1/c raw coconut flakes (unsweetened)

optional: mix any of these once the granola comes out of the oven; golden raisins, or craisins. Once granola is cooled you can add in organic chocolate chips.

In a large bowl pour in the oats. Add each of the additional ingredients one at a time mixing well. On a parchment line baking dish pour mixture spreading evenly and as thin of a layer as possible. Bake at 325 degrees for 15 minutes. Remove from the oven and stir the granola. Put back into the oven for an additional 12 minutes. Remove and let cool completely.

My Go-To Smoothie

• 1/2 frozen banana

• 1/4 frozen blueberries

• 1/4 frozen strawberries

• 1/4 frozen peaches

• 1/4 cup strawberry flavored kefir

• 1 large handful of spinach (optional)

• 1 scoop protein powder (strawberry flavored Olly brand is what I use)

Cover with water and blend until desired consistency. If it seems to thick add more water. If you want it dairy free eliminate the yogurt and follow the rest of the recipe. Also experiment with any of your favorite fruit combinations. You can add 1 cup of frozen tropical fruit medley in place of the individual berries. Make sure to keep the banana. Enjoy.

Gluten Free Snickerdoodle Cookies

• 2 sticks room temperature butter

• 1 cup raw organic can sugar

• 1/2 cup trivia brown sugar

• 2 room temperature eggs

• 1 tsp. Real vanilla extract

• 1 tsp. Non-gmo Baking powder

• 1 tsp. Baking soda

• 2 tsp. Cinnamon

• 2 1/2 cups gluten free flour

  Topping:

• 1 tsp. Cinnamon

• 1 cup raw sugar

Mix first three ingredients together until incorporated. Add eggs one at a time. Add in vanilla. Mixing well after each addition. Add all dry ingredients. Mix well. Chill for 30-1 hour. Roll dough into balls and then into the topping mixture. Place on a parchment lined cookie sheet and bake at 350 for nine minutes or until golden brown.