Veggie Soup with Chicken Broth

I’m pretty proud of this soup! It really is a homemade soup. The veggies came from my neighbours freezer but really came from his abundant garden last summer. I used some chicken bone broth I made in a slow cooker overnight after a delicious roast chicken dinner one Sunday night awhile ago.

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Ingredients:

4-6 cups of chicken bone broth

4 cups of frozen veggies – I had grape tomatoes, zucchini and green beans.

Sprinkle of thyme and oregano

Add salt and pepper to taste.

Bring to a boil then simmer 20 minutes.

Enjoy!

Dr. Whitney Young, ND & Dr. Kerri Fullerton, ND

Gluten free, vegan (yet delicious) Zucchini cookies

With zucchini in abundance this time of year, here is another recipe to try out.

Chewy and delicious!

Chewy and delicious!

This makes A LOT of cookies because when there is too much zucchini you need recipes that call for a lot of zucchini.  They are chewy, moist, and filling.  I have served them to many gluten-eating people (including children) and they ask for another.  That says they are GOOOOD

Zuc cookie ingredients

Oats, zucchini, buckwheat flour, oh yeah!

Zuc cookie batter

It’s a thick batter

Ingredients:

  • 1 1/2 cups each: sorghum flour and starch of choice (arrowroot, tapioca, potato)
  • 1 cup buckwheat flour (light or dark)
  • 2 tsp each: xanthum gum and baking soda
  • 1 tsp salt
  • 3/4 tsp cinnamon
  • 2 cups white sugar
  • 1 cup brown sugar
  • 4 cups rolled oats
  • 2 cups quick cook oats (helps with the chewy factor)
  • 1 cup olive oil (you could do coconut oil if you prefer or butter for non vegans)
  • 4 tsp egg replacer whisked into 8 Tbsp warm water (or 4 eggs)
  • 1 Tbsp vanilla
  • 3 cups shredded zucchini (I leave peel on and I squeeze the liquid out through a tea towel or cheese cloth)
  • 1 cup chocolate chips
  • 1 cup raisins

What to do:

  • Preheat the oven to 350 F
  • Line 4 cookie sheets with parchment paper
  • In a large bowl, whisk together the flours, starches, xanthum gum, cinnamon, salt, and baking soda.
  • Stir in the oats
  • In a separate bowl, whisk the egg replacer and water.  Add the olive oil, vanilla, and sugar.  Mix in the zucchini.
  • Add wet ingredients to the dry and combine.
  • Mix in the chips and raisins.
  • Using a tablespoon, drop batter onto parchment paper.  These cookies don’t spread a whole lot so you can fit quite a few on one sheet.
  • Bake in the centre of a hot oven for about 15 minutes (the bottoms and edges will start to brown)
  • This makes 5-6 dozen cookies. They freeze very well for future enjoyment.

 

Asparagus Soup

1 tbsp of coconut oil

3 green onions, sliced – fresh from the garden!

3 small red potatoes, cubed– organic preferred

¾ of a bunch of asparagus, cleaned, broken into pieces

1 quart of organic chicken broth

½ cup of water

 

Melt coconut oil in soup pot over medium heat

Saute onions in pot

Add red potatoes, chicken broth, and water, bring to boil

Add asparagus when potatoes almost tender.

Blend with hand blender, food processor or blender. I kept the tips out of the blender step (that’s why you see chunks in the soup pot!)

Enjoy!

asparagus 2aspargus 3asparagus 1

Yummy Vegan Alfredo Sauce

I found this easy and very quick pasta sauce that you can make in 5 minutes. It’s dairy and gluten-free so it’s great for the Elimination Diet. My whole family loves it! Here is a picture of last night’s dinner.

Vegan Alfredo Sauce

INGREDIENTS [YIELDS 12 OZ. SAUCE]

1 c. coconut milk [the canned kind]
1/2 c. nutritional yeast
1 medium clove of garlic
1 tsp. dried basil
1 tsp. sea salt
1/2 tsp. fresh ground black pepper

Mince the garlic and add all of the ingredients to a blender. Blend until the consistency is smooth and creamy – you know, like alfredo sauce. Pour it over any pasta you’d like and warm quickly with the rest of your hot pasta and other toppings.

This week, I added broccoli to my boiling pasta and cooked diced chicken at the very end. My pasta choice is a rice and quinoa pasta I found at Costco. I suppose the whole meal isn’t vegan but the sauce is so enjoy!

 

The link to the original source is here at The Fitchen.com

 

 

Yummy Parsnip Chips

I bought a few too many parsnips last week so I decided to try out some parsnip chips knowing I really like kale chips.

I used my new fancy vegetable peeler I got from a Pampered Chef party. It easily peels off thin layers perfect for chips. They were really good! They had a nice, sweet flavour with that satisfying crunch you need for late night snacking. Here is how I made them.

Parsnip Chips

Ingredients:

  • 1 Parsnip
  • Olive oil
  • Sea salt
  • Pepper
  1. Preheat oven to 350 degrees F.
  2. Take the first layer off of the parsnip with the peeler and discard. Then peel the rest of the parsnip onto a cookie sheet.
  3. Pour some olive oil and massage into the parsnip peels.
  4. Season with Salt and Pepper
  5. Cook about 20 minutes, tossing every 7 minutes or so. Cook until mostly browned and crispy.
  6. Make a heaping small bowl.

Apricot Breakfast Bars

Delicious gluten-free and dairy-free protein packed bar.

Delicious gluten-free and dairy-free protein packed bar.

 

Steve has been off on paternity leave since June taking care of our little Jillian but he’s heading back to work this week. This is going to make my life a little more chaotic especially for mornings. I needed a quick breakfast to eat because I won’t have him with me helping to get myself and her out the door on time.

I found this recipe in Elana’s Pantry and made it last night. The house smelled amazing as it was baking! It tastes like a nutty cake with apricot flavour. It’s gluten-free, dairy-free, paleo-friendly and delicious. This morning I had a pie-slice of it with half a banana and felt full until lunch.

  • 1 cup dried apricots
  • 2 cups pecans
  • 2 eggs
  • ¼ teaspoon sea salt
  • 1 tablespoon vanilla extract
  • ½ cup chocolate chips of your choice, or none whatsoever
  1. Place apricots and pecans in a food processor and pulse until the texture of coarse gravel
  2. Pulse in eggs, salt and vanilla, until mixture forms a ball
  3. Remove mixture from food processor and work in chocolate chips
  4. Place mixture in a greased 8×8 baking dish or pie plate
  5. Bake for 25 minutes at 350°
  6. Cool and serve