by Heather | Oct 22, 2018 | chicken, cooking, gluten free, recipe
Creamy Tomato Soup with Chicken!
Ingredients:
• 2 x 14.5 oz. cans fire roasted tomatoes
• 1 cup bone broth or water
• 1/4 teaspoon fresh pepper
• 1 teaspoon Sea Salt
• 1/3 cup packed fresh basil
• 2 tablespoons olive oil
• 2 pounds boneless skinless chicken thighs
• 1 can full fat coconut milk
Directions:
1. In a large soup pot, stir together the tomatoes, broth or water, pepper, salt, basil, and oil.
2. Place chicken in the pot, covering the chicken as much as possible.
3. Cook on medium heat, covered, for 25 minutes. Stirring occasionally. Remove from heat, remove the chicken from the liquid, and let cool on a plate.
4. Blend soup with a blender. Then, add in coconut milk and stir to combine.
5. Pour the liquid back in the pot and shred and add the cooked chicken. Cook on medium for about 5 more minutes and serve.
6. Enjoy!
by Heather | Aug 6, 2018 | baking, gluten free, recipe, vegan, vegetarian
Deliciously Stuffed Sweet Mini-Peppers!
Ingredients:
• Mini Sweet Peppers (1 – 2 packages), washed
• 1 Avocado
• 1/2 cup of Cilantro
• 1 cup of Red Onion
• 1 clove of Garlic
• 1 Mango
• 2 Roma Tomatoes
Dressing:
• Juice of 1 Lime
• Juice of 1 Orange
• 3 tablespoons of Olive Oil
• 1 teaspoon of Apple Cider Vinegar
• 1 tablespoon of Honey
• Salt
• 1 tablespoon of Cayenne Pepper
Directions:
1. Preheat the oven to broil. Once the oven is warm, using tongs, place the peppers directly on the oven rack. Cook the peppers for about 10 minutes. When peppers start shriveling, remove them from the oven.
2. Cut mango and avocado into cubes, mince the garlic, chop the cilantro, red onion and tomato. Combine into in a mixing bowl.
3. In a separate bowl, whisk the orange and lime juice, olive oil, apple cider vinegar, honey, salt, and cayenne pepper together.
4. Pour the dressing over the avocado and mango mixture and gently toss to combine.
5. Take your roasted mini sweet peppers, cut them in half (lengthwise), and de-seed them.
6. Stuff with the mixture and ENJOY!!! YUM!
by Heather | Aug 1, 2018 | gluten free, recipe, salad, vegan, vegetarian
Heirloom Tomato Avocado Caprese Salad
Ingredients:
• 4 medium heirloom tomatoes
• 3 medium avocados
• 1 bunch fresh basil
• 1 lemon juiced
• Extra virgin olive oil
• Aged balsamic vinegar
• Sea salt & fresh ground pepper
Directions:
1. Cut the avocado in half and remove the pit. Remove the peel and slice into evenly cut slices. Lightly toss avocado in lemon juice.
2. Slice tomatoes and sprinkle with salt.
3. Layer tomato slices, avocado slices, and basil leaves. Drizzle with olive oil and balsamic vinegar. Salt and pepper to taste.
by Heather | Apr 16, 2018 | chicken, cooking, gluten free, paleo, protein, recipe
Healthy Bruschetta Chicken (Servings 4)
Ingredients:
• 3 or 4 chicken breasts
• 2 Tbs. olive oil
• 4 or 5 small tomatoes, chopped
• 1 clove garlic, minced
• ½ small red onion, chopped
• 1 tsp. balsamic vinegar
• ⅛. tsp. sea salt
• Handful basil, chopped
Directions:
1. Preheat oven to 400 degrees F. Rub chicken breasts with 1 Tbsp. olive oil, and season with salt and pepper. Bake for about 10 minutes. Flip, and cook for another 15 or until the juices run clear.
2. In the meantime, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Place bowl in refrigerator until chicken is ready. Spoon over chicken and enjoy!
