BONUS RECIPE . . .
Smoky and spicy chipotle peppers lace this chunky chicken soup with bold flavor and heat. Top with a sprinkle of cilantro for freshness and a squeeze of lime. Humble chicken soup is suddenly a culinary show-stopper.
MEXICAN CHIPOTLE CHICKEN SOUP
- 4 whole dried chipotle peppers, soaked
3 tbsp olive oil
- 2 tsp cumin seed2 lbs boneless skinless chicken thighs or breasts1 large
1 large onion, diced
- 1 large garlic, finely minced
- 4 stalks celery, halved lengthwise, then diced
- 3 large carrots, diced
- 1.5 cups corn niblets
- 1 tbsp oregano
- 2L chicken broth
- seasoning fresh cilantro, chopped
- serve with limes
- to taste salt and pepper
Prep Time: 10 minutes Cook Time: 80 minutes Yield: 6-8 servings
Place 4 whole dried chipotle peppers in a bowl. Add a cup of boiled water to the bowl, and let sit for about 20-30 minutes.
Add olive oil to a large pot over medium high heat. Heat until a flick of water sizzles upon contact, then add the cumin seeds and the chicken.
Cook the chicken pieces on one side until they brown, about 5-7 minutes, and then flip the pieces and cook on the other side, about 5 minutes.
Add onions and garlic, and cook until they become soft, fragrant, and translucent, about 10 minutes. Add celery, carrots, and corn niblets, stir, and cook for another 5 minutes. Then, add the oregano and the broth, stir, and bring soup to a simmer.
In the meantime, return to your chipotle peppers that have been soaking in hot water for 20-30 minutes. Drain the water, and then chop the coarse stems off the peppers. Then, slice them in half lengthwise, and rinse out the seeds. Mince the peppers and add them to the soup.
Once you have added the chipotles, cover the pot with a lid and simmer the soup for an additional 60 minutes or so, or until chicken breaks apart easily with a spoon.
Allow soup to cool, and then add salt to taste. Upon serving, garnish bowls with a squeeze of fresh lime and a handful of of fresh chopped cilantro. If the soup is too spicy for your tastes, serve with a dollop of plain yogurt to cool the heat.
3 tbsp coconut oil
1 large onion, diced
3 green chilis, seeds removed, finely chopped
1″ knob ginger root, finely minced
4 tomatoes, cubed
1 can tomato paste
1L vegetable broth
1 cup natural peanut butter
3 cups butternut squash, cubed
1/2 cabbage, coarsely chopped
1 can chickpeas, drained and rinsed (28 oz)
to taste black pepper & sea salt
Prep Time : 10 minutes
Cook Time: 40 minutes
Yield: 8 to 10 servings
In a very large pot, heat coconut oil over medium high heat.
Add onions, ginger, chilis, and salt, and cook until onions are translucent, about five minutes.
Add tomatoes, and cook until they begin to release their juices.
Once this mixture is nice and liquidy, add tomato paste, broth, and peanut butter, and stir until peanut butter has emulsified.
Add squash, reduce the heat to a simmer, and cover your pot to let squash cook for about 20 minutes.
Then, add cabbage, and cook, covered, for another 10 mins.
Once squash and cabbage are soft and cooked, add your chickpeas, and give the stew a good stir.
Add salt, pepper, stir again, and then let sit for five minutes before serving.
AVOCADO & LIME SMOOTHIE
SPINACH & HAM
(Nutrition Info: Calories 109, Fat 6.1g, Carb, 2.3g, Protein 11.1g; 5 servings)
• Delish and easy!
• Wrapped or in a sandwich bag good for a few days in the fridge.
• Freeze for quick breakfast and snack.
• Eaten cold, hot or reheated.
• Great source of protein & healthy fat to support muscle & brain function.
4 large eggs
2 tbsp(s) Almond Flour
1/4 cup skim milk
3 cup(s) Spinach
1 pinch of salt
1/2 tsp black pepper
1 tsp garlic powder or 2 cloves fresh garlic
3 slices lean ham, diced (We prefer lean, spicy turkey sausage cooked in a lil’ olive oil.)
o Preheat oven to 350 degrees.
o Spray muffin tin with coconut oil or olive oil cooking spray and set aside.
o Wilt spinach with a drizzle of olive oil in warm pan.
o Add diced ham or turkey sausage.
o Add fresh garlic/garlic powder.
o In large bowl combine:
– eggs, milk, almond flour, salt and pepper until blended.
– Pour mixture into eggs and mix well.
– Pour into prepped muffin tin.
o Bake at 350 for 20-25 minutes or until eggs are firm.
o Carefully remove with a butter knife.
o Serve warm!