by Megan K on August 7, 2015
Spicy Chicken Chowder with Carrot Noodles
Love noodles in your soup? Here’s a delicious way to enjoy noodles without the typical waist-expanding carbohydrates. Take a vegetable peeler and create long strips of carrots or zucchini, and use these in your homemade soup as noodles. It’s fun, it’s tasty, and it will get you one step closer to those amazing abs.
Here’s what you need…
- 2 Tablespoons Coconut oil (Or use bacon fat for more flavor)
- 3 cloves garlic, minced
- 2 lbs bone-in, skinless chicken thighs
- 1 butternut squash, seeded peeled and cubed (3-4 cups)
- 1 bunch red kale, chopped
- 1 (160z) jar green, roasted salsa
- 4 cups Chicken Broth
- 5 large carrots, made into flat noodles with a vegetable peeler
- 1 Tablespoon lime juice
- 1/2 teaspoon sea salt
- 1/2 cup fresh cilantro, chopped
- In a large soup pot, place the coconut oil (or bacon fat) over medium high heat. Add the garlic and chicken thighs and cook, stirring often, for 5 minutes. Add the butternut squash cubes and chopped kale. Continue to cook for 5 minutes.
- Add the salsa and chicken broth and bring to a low boil.
- Wash the carrots, then use a vegetable peeler to create long, flat “noodles”. Add to the pot. Reduce to a simmer and cover for 40 minutes.
- Remove the chicken from the pot and pull the chicken meat from the bones. Use an immersion blender to puree 1/3 of the vegetables. Return the meat to the pot and discard the bones. Add most of the cilantro, saving just enough to garnish each bowl. Serve warm.
Servings: 8
Nutritional Analysis: One serving equals: 306 calories, 19g fat, 528mg sodium, 21g carbohydrate, 3g fiber, and 23g protein
by Megan K on July 31, 2015
Hearty Chicken Casserole
Casseroles like this are a lifesaver on busy weeknights, and unlike most casserole recipes, this one is dairy, grain and gluten free. The tender, hearty veggies and chicken are mixed with tomatoes and basil then topped with a sprinkle of toasted ground nuts and nutritional yeast. You get to enjoy delicious flavor while filling up on protein, veggies and fiber that powers your body and energizes your day.
Here’s what you need…
- 1 teaspoon coconut oil
- 3 Tablespoons pine nuts
- 3 Tablespoons pecans, chopped
- 3 Tablespoons nutritional yeast
- dash of sea salt
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 2 bell peppers, chopped
- 2 eggplants, chopped
- 2 cups roasted chicken, cubed
- 1 (28oz) can crushed tomatoes
- 3 Tablespoons fresh basil, chopped
- 1/4 cup white wine
- 1/2 cup
- Preheat the oven to 350 degrees F. Lightly grease a casserole dish with coconut oil.
- In a small skillet, place the coconut oil over medium heat. Add the pine nuts and pecans. Saute until golden brown. Remove from heat and pulse in a food processor with the nutritional yeast and dash of salt. Set the nut mixture aside.
- In a large skillet, place the olive oil over medium heat. Add the garlic and onions and cook for 5 minutes. Add the pepper and eggplant and continue to cook for 5 minutes.
- Mix in the chicken, tomatoes, basil and wine. Bring to a boil, then simmer for 5 minutes.
- Spread the chicken and veggie mixture into the prepared casserole pan. Evenly sprinkle the nut mixture over the top of the casserole. Cover with foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes. Enjoy!
Servings: 8
Nutritional Analysis: One serving equals: 223 calories, 7g fat, 320mg sodium, 19g carbohydrate, 9g fiber, and 19g protein.
