Feb 27 2017

Chicken Tortilla Soup

For your chicken
2 lbs boneless, skinless chicken breasts
1 tablespoon cumin
2 teaspoons cayenne pepper
2 teaspoons garlic powder
salt and pepper, to taste
1 tablespoon olive oil

For the soup
2 tablespoons olive oil
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
1 jalapeño, finely diced
1 (4oz) can diced green chiles
2 (14oz) cans fire roasted tomatoes
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
32 oz chicken stock (I used low sodium)
juice of 2 limes
chopped cilantro, to garnish
sliced avocado, to garnish
tortilla strips (watch out for hidden gluten!)

Bake Chicken, pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
– in oven: 375 degrees for 20-30 minutes
– in a covered skillet: for about 5-10 minutes eat side

Set aside to cool, then shred or slice thinly.

In a large dutch oven (or a skillet – then transfer to a crockpot) over medium heat, heat the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.

Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.

Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.

OPTIONAL: If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.

Add the chicken, cilantro and lime juice

Top with cilantro, avocado, and tortilla strips.

Feb 27 2017

Toffee Chip Cookies

1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/2 cup light or dark brown sugar, packed
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons gluten-free vanilla extract
1 cup gluten free all purpose flour
1/2 cup gluten-free quick-cooking or old-fashioned oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon kosher salt or 3/8 teaspoon regular table salt
3/4 cup chocolate chips
3/4 cup toffee chips

Preheat the oven to 325°F. Line several cookie sheets with parchment paper.

Beat together the butter and sugars until smooth.

Add the egg and vanilla, beating to combine. Add the flour, oats, baking powder, baking soda, xanthan gum, and salt, and add to the butter mixture in the bowl.

Stir in the chocolate chips + toffee chips.

This mix works best if allowed to chill in the fridge for about 1-2 hours.

Scoop the dough by the teaspoonful onto the prepared baking sheets; a teaspoon cookie scoop works well here. Leave about 1 1/2″ between cookies.

Bake the cookies for 13 to 14 minutes, until they’re a light golden brown

Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

Feb 27 2017

Squash + Sweet Potato Curry

1 medium white onion, diced
4 cloves garlic minced
2 cups butternut squash, diced
1 large sweet potato, diced
2 Tbsp yellow curry powder
1/4 tsp chipotle (or cayenne) powder
3/4 tsp sea salt + 1/2 tsp pepper
3 cups coconut milk

Heat the oil in a large saucepan and fry the onions for 4 – 5 minutes until golden, add the garlic and

Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes and butternut squash, curry powder, chipotle (or cayenne) and stir.

Cook for 5 minutes, stirring frequently.

Add 1/4 tsp more salt and pepper, coconut milk and cover.

Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.

Taste and add more salt, pepper, or curry as needed, if it is too spicy, add more coconut milk (however, this will make the soup thinner)

Serve with grilled chicken and rice. Maybe even a Gluten Free Pita or Naan.