Soups & Salads

Salads

1. Mushroom Salad

mushrooms

Serves 4

Ingredients

  • ½ cup hazelnuts;
  • 2 tbsp shallots, finely chopped;
  • 3 tbsp rice vinegar;
  • 9 tbsp extra-virgin olive oil;
  • 2 pounds mushrooms (I used Portabello), sliced thickly;
  • 2 tbsp butter or clarified butter;
  • 6 oz fresh greens (arugula or baby spinach are two great options);
  • 1 tsp fresh thyme;
  • ¼ cup shallots, finely chopped;
  • Sea salt and freshly ground black pepper to taste;

Preparation

  1. Preheat your oven to 375F. This step is only necessary if your hazelnuts still have the skin membrane on them. Spread the hazelnuts out on a baking sheet and roast them in the oven for about 8 minutes. You will know they are ready, as the skin will have already started to rise off the nut. Allow them to completely cool and then roll them through your hands so that the skin falls apart. Set aside.
  2. As the hazelnuts are roasting, you’ll have time to prepare the marinade/vinaigrette. In a small bowl, combine the 2 tbsp of shallots, vinegar and a dash of sea salt. Whisk the mixture together and set aside for 5 minutes. This will allow the shallots to absorb the vinegar. Once the 5 minutes has elapsed, you can go ahead and whisk in 7 tbsp of the olive oil. Set aside for later use.
  3. In a large skillet over a medium-high heat, melt the butter or clarified butter and add the remaining 2 tbsp olive oil. Throw in the mushrooms and sprinkle with the thyme and some salt and pepper to taste. The cooking time will very depending on what type of mushrooms you decided to go with. For the Portabellos, they need anywhere from 8 to 10 minutes, just until they have begun to turn golden and have shrunk in size quite a bit. At this point, you can add the remaining 1/4 cup shallots in with the mushrooms and continue cooking for another few minutes, until the shallots are soft.
  4. Fill a large plate or bowl with the fresh greens. Transfer the mushrooms from the skillet on top of the greens. Pour over the vinaigrette and top with the hazelnuts (you may prefer to crush the hazelnuts). Eat and enjoy every last bite!

2.COOL CUCUMBER SALAD

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Ingredients

  • 1 Large Cucumber
  • 1 cup Cherry Tomatoes
  • 1/3 cup Loosely Packed Chopped Fresh Basill
  • 3 Tablespoons Extra Virgin Olive Oil
  • Salt and Pepper

Directions

  1. Wash and skin the cucumber. Cut it in half lengthwise, then into half inch slices. Place in a mixing bowl.
  2. Cut the cherry tomatoes in half and add to the cucumbers with the basil.
  3. Toss ingredients with the olive oil, and salt and pepper to taste.
  4. Serve well chilled.

3. POACHED CHICKEN SALAD

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Ingredients

  • 3 chicken breasts, diced
  • 1 tomato, 1 mango, 1 red capsicum
  • 1 avocado
  • 1 beetroot, peeled and thinly sliced
  • 10 asparagus spears
  • handful of roasted cashews
  • 3 large handfuls baby spinach
  • olive oil and balsamic vinegar, for cooking
  • 1 organic, gluten free stock cube (or homemade stock)
  • Dressing: 100mL olive oil 25mL balsamic vinegar 10mL white vinegar 1tsp dijon mustard

Directions

  1. For the dressing: add all ingredients into a bottle and shake well. Voila!
  2. For the salad: roughly chop all ingredients except asparagus, cashews, beetroot and chicken and place into your chosen salad bowl.
  3. Bring a pot of water to the boil with the stock cube in it. In the meantime add 1tbsp olive oil and 1-2tsp balsamic vinegar to a pan, and cook asparagus and beetroot on medium heat for approx 5 mins or until cooked. When water in pot is boiling, add the chopped chicken and poach on high heat for approx 5 mins or until cooked through.
  4. Throw all cooked ingredients onto the salad, add dressing and toss!!

4.APPLE CURRY TUNA SALAD

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Ingredients

  • 4lb of tuna
  • 2 apples, peeled and diced
  • 2 cups curly parsley, chopped finely
  • 1 1/2 cups of mayo
  • 2 tablespoons curry powder
  • 1 tablespoon salt (or to taste)
  • 1 lime (optional)

Directions

  1. Juice the lime and add a cup of water to the juice. (optional)
  2. Place the diced apple pieces into the lime water batch by batch before draining and adding just the apple pieces to the mixing bowl (don’t add the lime water).
  3. Add the tuna, parsley, mayo, curry powder, and salt to the mixing bowl. Mix well.

5. CHERRY TOMATO, MOZZARELLA, FIG AND BLACK OLIVE SALAD

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Ingredients

  • Cherry tomatoes (a bunch of…)
  • Pack of mozzarella balls (or slice up some mozzarella)
  • Figs, quartered (about 5)
  • Black olives (a handful)
  • 2 teaspoons of dried basil (fresh if you have it)
  • generous pinch of sea salt
  • Balsamic vinegar (pour a little on)
  • Extra virgin olive oil (pour a little on)

Directions

  1. Exact science, this isn’t – so just toss in what you have for this salad.

6.SPINACH SALAD WITH ROASTED BUTTERNUT SQUASH & GRAPES

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Ingredients

  • 1 medium sized butternut squash, cubed
  • 1 c. red seedless grapes
  • 1 tbsp. coconut oil
  • 5 strips of bacon
  • 6 oz. spinach
  • 1/8 c. pinenuts, toasted
  • 1/4 c. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. stone-ground mustard
  • 1 tsp. fresh rosemary, chopped

Directions

1. Preheat oven to 400 degrees.
2. Arrange butternut squash and grapes on a foil-lined sheet pan. Toss with melted coconut oil and roast for 20-25 minutes.
3. Meanwhile cook bacon over medium heat in a large skillet until crispy. Let them drain on a paper towel while you prepare your dressing.
4. Whisk dressing ingredients together (olive oil through rosemary). Set aside.
5. Once squash and grapes are ready let them cool just a bit while you toast your pinenuts.
6. Pour spinach in a large salad bowl and add bacon – you’ll want to crumble it up.
7. Once pinenuts are toasted add them to the spinach along with your squash and grapes.
8. You want them to still be a bit warm so that the spinach wilts a bit.
9. Add your dressing and toss lightly!

7. BLT ON A PLATE

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Ingredients

  • 1 Large Chicken Breast
  • 4 Eggs
  • Handfull of tomatoes
  • Bacon
  • Salad Leaves
  • Red Onion
  • Cashew Nuts
  • Good Quality Virgin Olive Oil

Directions

1. Cook chicken breast (oven or grilled, up to you) Cut into strips.

2. Grill bacon and break into chunks
2. Chop tomatoes
4. Cook eggs until hard and halve
5. Place salad on plate
6. Throw everything together, mix it up, add cashews and olive oil.

8.CHIPOTLE MANGO SALAD

 8

Ingredients

  • Chicken
  • Romaine Lettuce
  • Red Bell Peppers
  • Epicure`s Montreal Steak Spice
  • Bacon Bits
  • Paleo Mayo

Directions

  1. Start with a nest of Romaine with some red bell peppers
  2. Chop up some Mango’s, toss those on your greens
  3. Cook your chicken breasts in some of Epicure’s fabulous Montreal Steak Spice, top your salad
  4. Sprinkle with cooked bacon bits
  5. Combine Epicure’s Chipotle Chili with my divine Paleo Mayo (or if you’re using regular mayo add water to get it to a drizzle state).
  6. Drizzle mayo all over the salad, devour!

9.FRUIT AND FETA SALAD

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Ingredients

  • Bed of butter lettuce
  • Half of a fresh avocado, chopped
  • 1 Bartlett pear, chopped
  • 1/2 cup fresh blackberries
  • 2 TBSP dried cranberries
  • 2 TBSP raw sunflower seeds
  • 2 TBSP feta cheese crumbles
  • Drizzle of extra virgin olive oil
  • Drizzle of red wine vinegar
  • Salt and black pepper to taste

Directions

  1. Make a bed of lettuce and pile everything on in no particular order! Drizzle with extra virgin olive oil and red wine vinegar. Salt and black pepper to taste.

10.YAM AND KALE SALAD

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Ingredients

  • bundle of Kale (torn into pieces)
  • 2 Jewel Yams
  • 3 tbsp of EVOO
  • 1 onion sliced
  • 3 cloves of garlic, minced
  • 2 tbsp of Unfiltered Apple Cider Vinegar
  • 1 tsp of Thyme
  • Salt & Pepper to taste

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.

2. Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.

3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.

4. Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

11.COLD SESAME (CUCUMBER) NOODLES

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Ingredients

  • 1 teaspoon sesame seeds + 1 scallion, sliced thin
  • 2 cucumbers
  • 1 tablespoon tahini
  • 1 tablespoon organic sunbutter (sugar-free)
  • 1 teaspoon sesame oil
  • 1 tablespoon coconut aminos
  • 1 tablespoon rice wine vinegar + 1 tablespoon water
  • 2 cloves garlic, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon powdered ginger

Directions

1. Heat a small saute pan over medium heat, then toast the sesame seeds until light brown, about 2-3 minutes. Set aside to cool.

2. Peel the cucumbers, then turn them into noodles with a julienne peeler. Place in a large bowl.

3. In a small bowl, mix the tahini, sunbutter, oil, coconut aminos, vinegar, water, red pepper flakes, garlic, and ginger with a fork until smooth.

4. Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the toasted sesame seeds and scallion. Enjoy the first creamy, nutty bite, then ask yourself in wonder and glee, “Noodles! Who needs ‘em?!”

12.MARINATED TOMATO SALAD

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Ingredients

  • 1 pint cherry tomatoes, cut in half
  • 1 tablespoon fresh basil leaves, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon raw honey
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup crumbled feta cheese

Directions

  1. In a small mixing bowl, toss the tomatoes with the shallot, garlic, basil and oregano. Set aside.
  2. In another small bowl, whisk together the olive oil, balsamic vinegar and honey until well blended. Taste, and season as needed with salt and pepper.
  3. Add the dressing to the tomatoes and toss to combine. Cover and refrigerate for an hour to allow the flavors to blend.
  4. Just before serving, add the feta cheese to the salad and toss to combine. Serve.

13.CUC, YELLOW TOMATO & OLIVE SALAD

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Ingredients

  • 1 European cucumber
  • 1 cup yellow tomatoes
  • 1 cup nicoise olives
  • A few sprigs worth chopped cilantro
  • Dash of sesame seeds
  • Dash walnut oil to taste (or olive oil)
  • Dash apple cider vinegar to taste
  • S&P
  • Sprinkle of cayenne pepper

Directions

Note: “European” cucumbers are a bit thinner and IMO have a bit better texture than typical larger cucs you find in the supermarket, although those can be used too. Nicoise olives are small, meaty-tasting French olives, although most any olive will do

  1. Halve tomatoes
  2. Slice cucs into bite-sized pieces
  3. Place in mixing bowl
  4. Add olives
  5. Chop cilantro and add to bowl
  6. Add dash of sesame seeds and all remaining seasoning ingredients to taste
  7. Serve and enjoy!

14.BLT SALAD

 14

Ingredients

  • 6 Slices Bacon
  • 1 head Romaine Lettuce
  • Tomatoes
  • 2 Tbs Dijon Mustard
  • 2 Tbs Honey
  • 2 Tbs Olive Oil

Directions

  1. Mix mustard, honey and oil to make dressing.
  2. Fry bacon then chop. Slice tomato. Chop lettuce. Toss with dressing. Quick, easy and DELISH!

15.CHICKEN SALAD

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Ingredients

  • 1.5lb Chicken breasts, cut up into bite size pieces.
  • Medium Onion, diced
  • 1/2 carrot {ish}, diced
  • Scallions
  • Homemade mayo
  • Mustard + Apple Cider Vinegar
  • Salt + Pepper, Italian Seasoning, Cumin
  • Sausages {or bacon or both!}
  • Coconut Oil

Directions

  1. Get a big skillet heating with your coconut oil, and dice up your chicken, toss into pan and cook it through. I like it a bit crispy so I let it go for a while. While it’s cooking chop up your sausages, onions, and carrots. {the amount is really a personal choice}.
  2. Put chicken into big bowl add bit more coconut oil into skillet and toss in the carrots, onion and sausages to cook. {While that’s cooking up you could make your mayo if it wasn’t already}. Once those are done add those into the bowl.
  3. Salt + Pepper to taste go in, about two drizzle around the bowl of apple cider vinegar {so like 2 – 3 tsps {or more if you’re me}}, two good squirts of yellow mustard, two big spoonfuls of mayo, and cumin + Italian Seasoning to taste.

Soup

1. Beef Goulash

Ingredients:

  • 500g diced stewing beef
  • 2 1/2 tbsp smoked paprika. That’s right, tablespoons
  • 2 onions, roughly chopped
  • 2 peppers, roughly chopped
  • 2 cloves of garlic, mashed
  • 1 generous tbsp tomato puree
  • 300ml beef stock
  • seasoning
  • olive oil

Method:

  1. First off you’ll want to brown the beef. To do this heat up some olive oil until searing hot and brown quickly in batches. Save the juice. Once done place the beef to one side.
  2. Pre-heat the oven to 170C.
  3. To the resultant “beef juice” add the onions, peppers and garlic, fry until translucent as per.
  4. Place everything together in an oven dish and cook in the oven for at least one and a half hours. Believe me, cooking it for longer will do it no harm.
  5. Serve in a bowl with buttered bread or pasta. If you’re feeling really indulgent add some sour cream, but it really doesn’t need it.

2. African-Inspired Chicken Stew

africanchicken-mpg

Enjoy this hearty chicken stew, using almond butter to replace the traditional ‘groundnuts,’ or peanuts.

Type of dish: Entree
Equipment: Large soup pot with lid
Servings: Makes 4 servings

Ingredients:

  • 2 TB traditional fat of choice
  • 1 large or 2 small yellow onions, chopped
  • 3 large or 6 small garlic cloves, smashed and minced
  • 2 cups tomato puree
  • 2 1/2 cups chicken broth
  • 3 pounds sweet potatoes (about 3 medium/large sweet potatoes), peeled and cut into 1/2-inch to 1-inch chunks
  • 1/2 tsp salt
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp ground cinnamon
  • optional: one minced fresh chili or 1/2 tsp chili powder if you prefer a bit of heat
  • 4 uncooked chicken leg and thighs, or 4 equivalent sized servings of chicken pieces
  • 1 pound red bell peppers (3 small/medium sized or 2 large), seeded and chopped into bite-sized chunks
  • 1/2 cup (8 TB) almond butter or more to taste

Directions:

  1. Heat the fat of choice in a large pot set over medium heat.
  2. Add the onions to the pot and cook for about 5 minutes, until they have softened.
  3. Add the minced garlic and cook another minute.
  4. Stir in the broth and tomato puree. Add the sweet potatoes, salt, cumin, coriander, cinnamon, and optional chilies, and stir well. Add the chicken pieces, nestling them down into the broth. Cover the pot. Bring to a gentle simmer. Once simmering, set the timer for 30 minutes. Give a little stir every once in a while to check that no sweet potatoes are sticking to the bottom of the pot.
  5. Uncover the stew, bring it back to a simmer, and once simmering, cook for 10 more minutes to begin reducing the broth liquid.
  6. Add the red bell peppers. Leaving the pot uncovered, bring it back to a simmer. Cook for 10 more minutes.
  7. Check the meat to see if its done with a knife: The juices should run clear and the meat should not be pink inside. Remove the chicken pieces from the pot and place on a cutting board. Shred the meat off the bones with a fork and return the meat to the pot. Save the bones for making stock.
  8. At the last minute, stir the almond butter in to the stew, until it is incorporated into the liquid.
  9. Divide the stew into four portions to serve.

3. Fennel and Potato Soup Recipe

Fennel and Potato Soup Recipe

Preparation time 10 minutes
Cooking time 45 minutes
Servings 4 person
Ingredients
Butter without salt 1 tbsp
Spices, pepper, black 1 dash
Salt 1 dash
Olive oil 1 tablespoon
Home prepared, chicken stock 4 cup
Russet potatoes, raw 1 potato large 3″ to 4-1/4″ dia
Shallots, raw ½ cup
Fennel, bulb, raw 3 bulb

Preparation method

  1. Peel and dice the potato. Trim, quarter and core fennel bulbs then cut into medium sized pieces. Reserve the leaves of a bulb.
  2. Over medium-low flame, heat butter and oil together. Add sliced fennel, shallots and a cup of stock. Cover and let simmer for 15 minutes.
  3. Add potatoes and remaining stock, increase the heat to medium then bring to boil. Reduce the heat again and let simmer for 25 minutes until potatoes are very soft.
  4. Season with salt and pepper. Using a potato masher, mash the vegetables until soup is thick and chunky. Add some additional stock if it gets too thick.
  5. Chop the reserved fennel leaves and stir them into soup. Remove from heat and let stand for 5 minutes so that the flavors develop.
  6. Serve warm with extra virgin olive oil drizzled over!

4. Pork Loin and Butternut Squash Stew

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Ingredients

  • 2.5 lbs pork loin chops, cubed
  • 2 leeks, trimmed and sliced
  • 4 celery stalks, chopped
  • 2 shallots, diced
  • 7-10 garlic cloves, thinly sliced
  • 4 cups cubed butternut squash
  • 2 teaspoons garam masala
  • 2 teaspoons sea salt
  • 1 ½ teaspoons fresh squeezed lemon juice
  • ¼ cup coconut milk
  • 1 cup chicken broth

Directions

  1. Place the chopped veggies and cubed pork into your slow cooker.
  2. Cover with the spices and pour in the coconut milk, chicken broth, and lemon juice.
  3. Mix well and cook for either 5 hours on high or 7 hours on low.

5. Spicy Chicken Vegetable Soup

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Ingredients

  • 1 jar spicy tomato sauce (organic with no add sugars)
  • 2 cups free-range low sodium chicken broth
  • 2 cups frozen vegetable mix (such as zucchini, squash, carrots, bell peppers)
  • 1 1/2 cups frozen sweet potato cubes (fresh would work too)
  • 1 small yellow onion, finely diced
  • 1 can diced tomatoes with chilies (organic with no added sugars)
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon (or more) red chili pepper flakes
  • 3 bay leaves
  • 1 pound skinless chicken breasts, cooked and shredded (rotisserie chicken works great here too)

Directions

  1. In a large Dutch oven over medium heat add tomato sauce, chicken broth, frozen vegetables of choice, frozen sweet potato, onion, diced tomatoes with chilies, garlic, basil, sea salt, red pepper flakes, and bay leaves and bring to a boil.
  2. Cover and reduce heat; simmer for 10 – 15 minutes stirring often.
  3. Stir in shredded chicken and cover and simmer for 10 more minutes or until vegetables are tender.
  4. Taste and season as desire with additional sea salt or if you want more spice additional red pepper flakes.

6. Mulligatawny Soup

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Ingredients

  • 1 ½ lbs grass fed ground beef
  • 2 shallots, diced
  • 3 carrots, chopped
  • 2 apples, peeled, cored, and diced
  • 1 leek, halved, and sliced (make sure you clean these guys really well)
  • 1 parsnip, peeled and chopped
  • ¼ cup fresh parsley, diced
  • 1 tablespoon curry powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cloves
  • 1 tablespoon cinnamon
  • 4 cups chicken stock
  • 1 cup coconut milk
  • 2 tablespoons coconut oil
  • Sea salt and black pepper to taste

Directions

  1. In a large soup pot, heat the coconut oil over medium heat.
  2. Add the onions and leeks and saute for 4-5 minutes.
  3. Add the rest of the veggies except the parsley and saute for another 7-8 minutes.
  4. While the veggies are cooking, brown the ground beef in a separate skillet.
  5. Once the meat is browned, add to the soup pot and mix in with the veggies.
  6. Add the parsley and all the dry spices and mix well.
  7. Add the chicken stock and coconut milk, bring to a simmer and cook for 1 hour.

7. Winter Soup

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Ingredients

  • 1.5 lbs stew meat, diced
  • 1 butternut squash, peeled and diced
  • 4 carrots, chopped
  • 1 purple onion, diced
  • 4-6 garlic cloves, minced
  • 1 14oz can diced tomatoes
  • 4 cups beef broth (or water and a sea salt to taste, I used Trader Joe’s brand gluten free beef broth)
  • 2 tablespoons cumin
  • 1 tablespoon dried oregano
  • Black pepper to taste

Directions

  1. Combine all ingredients in a slow cooker, mix well and cook on low for 8 hours.  This is a great base for soup that you can be more creative with!

8. Chicken Chili Soup

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Ingredients

  • 3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeno or Fresno pepper, seeds removed and finely diced
  • 2 – 4 oz cans of diced green chilis
  • 4 cups chicken broth
  • 2 tbsps olive oil
  • 2 tsps ground cumin
  • 1 tablespoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • Black pepper to taste
  • Fresh cilantro, diced
  • Avocado, diced

Directions

  1. In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender.
  2. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper.
  3. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes.
  4. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.

9. Taco Soup

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Ingredients

  • 1 lb of grass fed beef
  • 1 onion diced
  • 1 green pepper diced
  • 1 yellow squash or zucchini diced
  • 1 small can of diced green chili
  • 2 cans of diced tomatoes
  • 1 can of tomato sauce
  • 2 cups of beef broth
  • 1 minced jalapeño
  • 2 T of chili powder, 1 T of cumin, 1 T of garlic powder, 1 T of onion powder, 1/2 t of paprika, salt and pepper to taste

Directions

1. In a large soup pot over medium heat, brown up the beef.
2. Remove the beef from the pot and add in the onion, green pepper, squash, and garlic.
3. Once veggies are soft add the beef back into the pot along with all of the spices.
4. Stir around till al the spices are fragrant.
5. Now add in all the canned ingredients and the beef broth. You can add more or take away some of the broth depending on how soupy or thick you want this dish to be.
6. Let this simmer for about 20-30 minutes. Taste to see if you need salt and pepper.
7. You could also garnish the top with some minced red onion, avocado slices, or cilantro. This is also very good the next day after the flavors have a change to come together even more.

10. GRAIN FREE CHICKEN NOODLE SOUP

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Ingredients

  • 8 cups chicken broth (homemade is best 1/2)
  • 1 onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 clove garlic, minced (optional)
  • sprinkle of parsley for color (optional) salt and pepper to taste
  • 2 chicken breasts

Noodles:

  • 1/4 cup coconut flour
  • 1/2 cup Honeyville almond flour
  • 2 tbsp psyllium husk powder (grind whole husks in blender)
  • 3 tbsp arrowroot flour 2 large eggs*
  • 1/4 tsp salt 1/4 tsp garlic

Directions

  1. In a large pot, bring the broth to a boil and add the onion, carrot, celery, garlic and salt and pepper.
  2. Turn down to a simmer and add the two chicken breasts
  3. Depending on the thickness of breasts, cook the chicken completely, about 10-15 minutes
  4. Remove the chicken and once it’s cool enough to touch, chop it or shred it and return it to the simmering soup

Noodles:

  1. Whisk the eggs in a mixing bowl
  2. Add the remaining ingredients and stir until dough forms
  3. If it seems too sticky add a tiny bit more almond flour. It its crumbly, read my comment in Quick Notes below
  4. Place a piece of parchment paper on the counter and spray it with coconut oil spray or lightly brush oil onto the paper and place dough on it
  5. Take another piece of parchment and do the same to one side and place on top of the dough. this keeps the dough from sticking
  6. Roll out the dough to no less than 1/4 inch thick. If these are to thin, some of noodle will disintegrate. I think a bit over 1/4 inch is best
  7. With a sharp knife or pizza cutter, cut noodles into desired width and length, they will grow a bit wider once cooked
  8. Place the cut noodles in the simmering broth, cover and cook for 3-5 minutes or until desired tenderness
  9. Remove pot from heat and serve
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