Cream of Chicken Soup (Dairy and Gluten Free)

I made a big pot of this! Very easy to make. Doesn't take much prep time or cooking time if you use already pre-cooked chicken. I bought a roisteree chicken and shredded it to save time. This is perfect for a cold day or night. This recipe is about 4-5 bowls.

Ingredients 
2 Cups of cooked chicken, cut up or shredded

1/2 Onion, chopped
4 Tbsp of vegan butter
1½ Tsp of onion powder
1 Tsp of salt1 Tsp of pepper 
6 Tbsp of gluten free flour
1½-2 Cups of chicken broth
1½ Cup of coconut milk

Directions

1. Melt the butter, add in onion powder, salt and pepper

2. When butter is melted, stir in flour and cook for a minute 

3. Add the onion and let saute for a minute or two
4. Add in the chicken broth and bring to simmer
5. Add the coconut milk and simmer until it thickens

6. Last, put in the chicken and let cook for about 10-15 minutes, make sure to stir often so nothing sticks to the bottom of the pot

Baked Eggs with Quinoa and Salsa

I just love eggs. So any new way to make them or make them with, I'm always down for. This dish is hearty and delicious. It isn't hard to make. I made this for my husband. Each person can get however many eggs they want, I cooked two for each of us.

Ingredients

4 Large eggs
1 Cup of cooked quinoa
1 Cup of salsa
1 Carrot, chopped
1 Clove garlic, minced
1/2 Yellow squash, choped
¼ Tsp of celtic sea salt
¼ Tsp of ground black pepper

Spinach

1 Cup of red cabbage, diced

1 Avocado

Coconut oil
Cheese, optional

Directions

1. Cook the quinoa according to the package

2. While the quinoa cooks, heat the oil in a pan and saute the garlic, squash, carrots, spinach, and red cabbage

3. In another pan, place either butter or oil and heat

4. Once it is heated, crack the eggs and fry them sunny side up

5. In a plate, place the quinoa, then layer with the vegetables, then top that with salsa

6. Next, gently place the eggs on top of the salsa and top with avocado

Ground Turkey Sweet Potato Skillet

Super easy to make and super delicious! I made this half with dairy free cheese and the other half with dairy cheese for my husband. I love love love sweet potatoes and this dish requires a minimal amount of ingredients and tastes so good!

Ingredients

2 Tbsp of coconut oil
Ground turkey
1 Tsp of garlic, minced
½ Cup of onion, diced
2-3 Cups of sweet potato, diced
Salt and pepper
Shredded mozzarella cheese
Fresh parsley for garnishing

1 Cup of spinach

1/2 Cup of red cabbage, chopped

Directions

1. In a skillet or large pan, heat the oil 
2. Add ground turkey and garlic. Stir occasionally and cook until turkey is almost browned 
3. Add the onions and cook until they are gold brown
4. Add the sweet potato, cover the skillet and cook until they are tender. Stir occasionally. If you need to, add a little bit of water to cook the sweet potato
5. While the sweet potato is cooking pre-heat the oven to 400 degrees
6. When the sweet potato is tender, add the spinach, red cabbage, and shredded mozzarella cheese and bring the skillet to the oven to melt the cheese (If you cooked with a pan and it is not oven safe like mine--take a large casserole dish and line the bottom with spinach and red cabbage. Then pour the sweet potato mixture over it and layer it with cheese.)
7. When the cheese melts, remove from the oven and garnish with parsley

Pad Thai

I have made Pad Thai a few times. I always switch it up when I make it. This is a new recipe I tried. It wasn't my favorite, but it was good.

Ingredients

For sauce:
1/4 Cup of reduced-sodium chicken broth
1/4 Cup of rice vinegar
2 Tablespoons of lime juice
3 Tablespoons of honey
1/4 Cup of tamari (gluten-free soy sauce)
1 Teaspoon of sesame oil
1/4 Teaspoon of pepper

2 Eggs

Zucchini, cubed

Yellow squash, cubed

Green onions, chopped

Rice noodles (I used red rice noodles)

Coconut oil 

Directions

1. Follow the directions on the box for the rice noodles

2. While the noodles are cooking, make the sauce. Put all of the ingredients for the sauce into a small saucepan and whisk to combine. Don’t let it come to a boil, just keep it warm while you are cooking the rest of the meal

3. In a large pan, heat the coconut oil

4. In a small bowl, whisk together the eggs and pour into the pan

5. Make scrambled eggs. Once the eggs are almost done, toss in the green onions, zucchini, and squash

6. Cook until the vegetables are tender

7. Once the noodles are done, drain and place in a large bowl and add the vegetable/egg mixture and sauce

8. Mix well

Skillet Sweet Potato Chicken Hash with Eggs

AMAZING! I had a dish like this once at a restaurant and loved it. However, I used cubed sweet potatoes instead of sweet potato hash browns. this recipe is so simple and there are not a lot of ingredients. The hardest part is cubing the sweet potatoes. It just takes time. I will be making this dish again and again and again.

Ingredients

1 Tbsp of coconut oil
Sweet potatoes, cubed
2 Tablespoon of dried thyme
1 Tablespoon of garlic powder
1 Tablespoon paprika
Rotisserie chicken breast, cubed or diced
4 Large eggs

Himalayan sea salt

Pepper

1/4 Cup of red cabbage (A little more than 1/4)

Avocado, sliced

Sriracha sauce

Directions

1. Place the oil in a skillet or large pan 

2. Add the sweet potatoes and thyme, salt, garlic powder, paprika and pepper and stir to combine

3. Add 2 to 3 tbsp of water, cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender. This will take about 10 minutes 

4. Add the chopped chicken and red cabbage and cook for 2 minutes, uncovered

5. Make 4 wide holes in the hash

6. Crack 1 egg into each well and season with pepper and cover

7. Cook until the whites are set, but the yolks are still runny, about 7 minutes

Kale, Chickpea, and Chicken Soup

Not bad...nothing to rave about. It was a bit bland. I think it was because I used low-sodium chicken broth, so there was not much salt. I sprinkled a little celtic sea salt to help make it more flavorful.

Ingredients

1 Can of garbanzo’s rinsed and strained
8 Cups of chicken stock 
1 Onion,diced 
4 Cloves of garlic
2 Bay leaves
2 Tbsp of fresh rosemary
4 Cups of chopped kale
1-2 Cups of cooked chicken, shredded
1 Tsp of sea salt
Cracked pepper
Squeeze of lemon
1/2 Tsp of gluten free soy sauce
2 Tbsp of Olive oil

Directions

1. Saute the onion in the olive oil until tender
2. Add the garlic and rosemary and saute for 2 minutes
3. Add the chicken stock, garbanzo beans and bay leaves and bring to a boil
4. Cover and simmer on low heat until beans are tender, about 20-30 minutes
5. Add the chicken and chopped kale and simmer for 10 minutes
6. Add the salt, cracked pepper, soy sauce and a light squeeze of lemon and mix well

Paleo Taco Salad

This dish takes about 20 minutes to make. It is quick and easy! As stated before, my hubby and I love making tacos. I also love making salads...so why not combine the two?!?!?

Ingredients

Ground turkey

3 Tbsp of paprika
3 Tbsp of ground cumin
2 Tbsp onion powder
1 Tsp garlic powder
1 Tbsp of cayenne pepper

Lettuce (I used 3 types of romaine)
Zucchini, chopped 

Red onion, chopped
Avocado
1 large red bell pepper
Scallions
Salsa 

Coconut cooking oil

Directions

1. Heat the oil in a pan cook ground turkey until it is no longer pink
2. While you're cooking the turkey, place the lettuce in a bowl
3. Make sure you are stirring the turkey, so that it cooks evenly

4. When the turkey is almost done, mix in the spices
5. Chop zucchini, avocado, onions, and scallions and add to the lettuce
6. When the meat is fully cooked and seasoned, top the salad with whatever amount of meat you want
7. Top with salsa

Tomato Cream Sauce (Gluten Free & Dairy Free)

Amazing! This simple sauce is so good! You could add vodka to it to make it a vodka sauce, if you wanted to. I am definitely making this again and again. I used a green lentil pasta to toss in the sauce.

Ingredients


1 Cup of full-fat coconut milk (I used almost a full can of coconut milk)
1 Cup of tomato sauce or pizza sauce 
1 1/2 Tbsp  of coconut oil 
4 1/2 Tsp Tapioca Starch, Arrowroot or Potato Starch

Pepper 

Garlic powder 

Onion powder 

Red pepper flakes 
Gluten free penne

Directions

1. In a saucepan combine the milk, sauce, oil, starch, pepper, garlic powder, onion powder, and red pepper flakes

2. Heat until thickened, whisking the whole time then set aside

3. Cook the pasta according to the directions on the box

4. Once pasta is done, drain and toss it in the sauce

5. Mix well

Quinoa Taco Bowl

Very, very easy! I loved it. You can basically add whatever you want to it. 

Ingredients

1 Cup of dried quinoa
2 Cups of water
1 Package of taco seasoning
1 Can of black beans
Dairy free cheddar cheese, shredded 
1 Avocado, chopped
Salsa

Chicken, cubed

Directions

1. Cook the quinoa according to package instructions
2. Once the quinoa is done, stir in taco seasoning and mix well

3. Place the quinoa in a bowl and add whatever you want to it

Paleo Asian Chicken Stir Fry

This was very simple to make. It was good but a little bland. I'm not sure what I would add to it next time. My husband enjoyed it, so that's always a good sign. 

Ingredients

2 Tbsp of coconut oil
Chicken breasts, diced into 1 inch cubes
1 Large white onion, diced
1 Zucchini, diced into small chunks
3 Tbsp of coconut aminos
1 Tsp of sriracha sauce (You can use more)

1 Can of water chestnuts, diced

Directions

1. In a big pan, heat the oil 
2. Add the chicken and cook until just browned
3. Add the onions cook until slightly browned
4. Add the zucchini cook until everything is nicely browned
5. Add the water chest nuts  

6. Add the coconut aminos and stir well
7. Slowly add the sriracha sauce and mix well

8. Cook for about 2 more minutes

Sriracha Lime Chicken Salad

My husband even liked this salad and he isn't the biggest fan of them, unless it's a Caesar salad. We love sriracha sauce, so whenever I come across a recipe that calls for it...I know I have to try it. The lime vinaigrette was my favorite part about this dish.

Ingredients

Boneless, skinless chicken breasts
3 Tbsp of sriracha
1 Lime, juiced
1/4 tsp Himalayan sea salt and freshly ground pepper
Lettuce (I used a spring mix)
Kale
Pineapple slices
Carrots, sliced
Tomato, chopped
Red onion, finely chopped
Avocado, cubed
Red cabbage, diced

Lime Vinaigrette

1/3 Cup of olive oil
1/4 Cup of organic apple cider vinegar
2 Limes, juiced (I only used one)
2 Tsp of raw honey
Pinch of Himalayan sea salt

Directions

1. Season the chicken with salt and pepper
2. In a bowl, combine the sriracha and lime
3. Add chicken and let it marinade in the fridge for at least 20 minutes
4. Once marinaded, add the chicken to the grill
5. Cut the pineapple and add to the grill, grill for about 3-4 minutes on each side
6. While they are grilling, prepare the rest of the ingredients in a large bowl 
7. Whisk together the dressing in another bowl, then place in the fridge until you are ready to use it
8. Once chicken is done cooking, pass it in the salad, along with the pineapple and toss with the dressing 

Spicy Chicken Nuggets

I think I have stated before that I love to make chicken nuggets or chicken tenders. I always try to find new ways to make them. This chicken nugget recipe is super easy and not to spicy. My husband enjoyed them, as did I.

Ingredients

Boneless, skinless chicken breasts

1 Tbsp of crushed red pepper flakes 

1 Cup of gluten free Panko Breadcrumbs (I used more than a cup)

1 Tsp of onion powder (I used more)

1 Tsp of garlic powder (I used more)

1/3 Cup of hot sauce

1 Large egg 

Coconut oik cooking spray

Directions

1. Preheat the oven to 400 degrees 

2. In a bowl add the egg, in another bowl the hot sauce, and the last bowl the breadcrumbs and seasonings

3. Cut each chicken breast into cubes 

4. Dip each cube into the egg, followed by the hot sauce, and then the breadcrumbs

5. Toss the crumbs to coat the chicken. Press the breadcrumb mixture into the nugget to get a good coating

6. Spray a baking sheet with cooking spray and place each nugget flat onto the tray 

7. Place into the oven and allow them to bake for 20-23 minutes or until they are thoroughly cooked