Creamy Chicken Soup

Who doesn’t love a hearty bowl of warm soup on a cold evening? This soup is chunky, creamy and will satisfy a crowd!

Its also dairy-free, gluten-free, and REALLY delicious!


Ingredients:

2-3 cup chicken breast, shredded

1-2 cups kale, chopped

5 slices of bacon

1 1/2 cups carrot, chopped

1 1/2 cups celery, chopped

1 medium onion, chopped

1 small sweet potato chopped

5-6 cloves garlic, minced

8 oz. mushrooms, sliced

4 cups chicken or bone broth

13.5 oz. can of full fat coconut milk

1 tsp. salt

1 tsp. thyme

1/4 cup chopped parsley

4 tbsp. tapioca flour or arrow root flour


Directions:

Heat a large soup pot on medium-high heat and cook the bacon 2-3 minutes per side. Leave about 2-3 tbsp of the bacon fat in the pot and cook the onions until translucent, about 5-6 minutes. Add garlic and cook for another 30 seconds. Now add the chopped carrots, celery and sweet potato. Season with 1/2 tsp. salt and thyme. Cook for 3 minutes. Add mushrooms and toss for another 2 minutes. Add chicken broth. Cover pot with lid and cook for 7-10 minutes. In a bowl whisk the coconut milk and flour until smooth and their are no lumps. Stir this mixture into the soup. Add shredded chicken, parsley, and cook until the potatoes are soft, about 3-5 minutes. Serve and garnish with crumbled bacon. 

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Grain-Free Chocolate Pancakes

No breakfast spread would be complete without some pancakes!  Made from a combination of coconut flour, tapioca flour and almond flour, these grain-free pancakes are light, fluffy and delicious. They’re the best grain-free pancakes you will ever make!

Dry Ingredients:

1/2 cup almond flour

1/4 cup tapioca flour

3 tbsp. unsweetened cocoa powder or cacao powder

1/4 cup coconut flour

1/2 tsp. baking soda

1/4 tsp. salt

Wet Ingredients:

4 eggs

1/4 cup milk

1 tbsp. honey or maple syrup

1 tsp. apple cider vinegar

1 tsp. coconut oil or butter to cook the pancakes in


Directions:

Whisk all the dry ingredients together in a large bowl.

In a separate bowl whisk the wet ingredients. Then combine the wet with the dry.

Heat a skillet or pan on medium heat and coat with coconut oil or butter.

Spoon the bater on the skillet and cook for 2 or so minutes per side.

Garnish with fresh fruit, coconut whip cream, chocolate chips or melted dark chocolate, like I did!


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Berry Oatmeal Bake

Tired of plain oatmeal? This recipe has got you covered! 

Its a perfect blend of sweetness from the berries, chewiness from the oatmeal and crunchiness from the crumb topping!

Make this as part of your breakfast spread for the family, or keep it all for yourself!

 

Ingredients Oatmeal:

1 1/2 cups old fashioned rolled oats

1 1/2 tsp. cinnamon

pinch of salt

1 3/4 cup milk of your choice

1 1/2 tsp. vanilla extract

1 tbsp. honey or maple syrup

 

Ingredients Topping:

1/3 cup of your favorite raw nuts or seeds, roughly chopped (almonds, cashews, walnuts, sunflower seeds, ect.)

1/3 cup old fashioned rolled oats

1/4 cup coconut sugar

2 tbsp. melted butter or coconut oil

pinch of salt

12 oz. frozen berries of your choice

1 tbsp. oat flour, make your own by placing some of the oatmeal in your blender

 

Directions:

Preheat oven to 350f. Grease a 2 quart 8-inch square pan with butter or coconut oil.

 

For the oatmeal: Whisk together cinnamon, salt, milk, vanilla extract and honey or maple syrup. Pour on top of oats and mix well.

 

For the topping: Stir together nuts, oats, sugar, salt, flour and oil. 

 

To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries over the oatmeal. Sprinkle the topping over everything. Bake until slightly golden, about 40 minutes. 

 

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Chicken Cauliflower Fried Rice

From one simple vegetable (cauliflower) comes a base that mimics the texture of white rice. This is a game-changing food discovery for many people. It's perfect for stir-fries, casseroles, makes excellent fried rice and can be enjoyed for any meal (even breakfast)!

You can buy cauliflower rice already made, or make it yourself by placing cauliflower florets in a food processor. 

This recipe is simple, delicious and ready in under 30 minutes!

 

Ingredients:

1 large head cauliflower “riced”, about 6 cups 

2 tbsp coconut oil or olive oil

1 lb chicken breast, cooked and chopped up into bite-size pieces

1 large carrot, chopped 

1 cup green peas

1 small onion, chopped

2 garlic cloves, minced

2 eggs, beaten

3 tbsp liquid aminos or soy sauce

2 green onions, chopped

salt to taste

 

Directions:

Add oil to a large pan over high-medium heat then add onions and cook for 3-5 minutes, or until translucent. Add garlic, peas, carrots, and cauliflower and cook for 4-5 more minutes.

Toss in chicken. Add liquid aminos and green onions. Make a well in the middle of the pan and add the eggs.

Mix eggs in and cook through. Season with salt. Garnish with green onions.

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Tabouli

Tabouli salad or Tabbouleh is likely the topmost famed Mediterranean/Middle Eastern salad there is. It's easy to make and absolutely delicious! From crisp cucumber, fresh mint, sweet tomatoes, briny olive oil, tart lemon juice, and bright parsley, every bite is a little different. The typical Tabouli salad has bulgur but I switched it up for "riced" cauliflower to make this completely grain-free. 

For best results, make this at least an hour before serving to allow the flavors to dance together and set in the fridge.
 

Ingredients for the salad:

2 bunch parsley, leaves only, chopped finely

1/4 cup onions, chopped

1 cup cauliflower, riced

3-4 tbsp. fresh mint, chopped finely 

2 roma tomatoes, chopped

1 cucumber, peeled and chopped

Ingredients for the dressing:

Juice of 2-3 larger lemons

3-4 tbsp. extra virgin olive oil

1/2-1 tsp. salt


Directions:

Toss the ingredients for the salad together in a large bowl. 

Mix the ingredients for the dressing in another small bowl and toss with the salad.

 

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Vevian VozmedianoComment
Orange Chicken

This lighter, delicious and gluten-free version on a classic takeout favorite will make you want to add it to your weekly dinner menu!

It’s full of flavor and on the table in less than 30 minutes! 

Ingredients:

For the chicken:

1 lbs. boneless skinless chicken breast, cut into 1 inch pieces

1/4 cup arrowroot 

1/2 tsp. salt

2 tbsp. avocado or coconut oil

For the sauce:

1 large garlic clove, minced

2 tsp. fresh ginger, minced

1 cup 100% orange juice, or freshly squeezed

1/3 cup rice vinegar or apple cider vinegar

3 tbsp. maple syrup or honey

3 tbsp. liquid aminos

2 tbsp. arrowroot

4-6 cups broccoli florets, lightly steamed

 

Directions:

First prepare the chicken.

In a large zip-top bag or bowl combine the arrowroot with the salt. Toss the chicken pieces until well coated.

In a bowl mix all the ingredient for the sauce. Whisk until very well combined. 

Cook chicken in a large pan with the oil 3-4 minutes per side. Set chicken aside.

Whisk sauce over medium heat until thickens, then add the chicken and broccoli.

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The Best Grain-Free Bread

Let's be honest, we all love a good piece of bread. But most store bought breads have over 20 ingredients and even the healthy brands have added sugar, or even several sweeteners! Finding a good grain-free bread seems next to impossible! I happened to find a small loaf at Whole Foods. It felt dry AF and it was $11.99!

This bread is the opposite of dry! Its fluffy, moist, and dense. Like a good piece of cake! 

Its delicious on its own, toasted, or even to use for sandwiches!

 

Ingredients:

2 cups almond meal
6 tbsp. arrowroot starch
4 tbsp. flaxseed meal
2 tbsp. tapioca starch
1/2-1 tsp. salt
2 tsp. baking powder
1 1/2 tsp. apple cider vinegar
1/4 cup butter or coconut oil, melted
4 eggs, room temperature
1/2 cup milk, I used homemade cashew milk
 

Directions:

Preheat oven to 350f

Whisk almond meal, arrowroot starch, tapioca starch, flaxseed meal, salt and baking powder in a large bowl.

In another bowl whisk melted butter or coconut oil, eggs, milk, apple cider vinegar, and milk.

Mix the wet ingredients with the wet ingredients. 

Pour  bater into a bread pan lined with parchment paper. 

Bake for 40-45 minutes.

Store coved in the fridge for up to 5 days. 

I have made this 3 times now, all a little different.

One variation I added coconut sugar, cinnamon, and walnuts pieces for a sweeter bread with texture. 

With the other one I added one of my favorite seasoning mix, Everything But the Bagel from Trader Joes in the batter and on top. 

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Chocolate Peanut Butter Brownie

Who doesn’t love the combination of peanut butter and chocolate! In the spirit of not wanting to “accidentally” eat an entire pan of brownies, I decided to make this single serving peanut butter brownie instead! Its the perfect combination of fudgy and cakey!

Its also grain-free and vegan! 

 

Ingredients:

1 1/2 tsp. flaxseed meal
1 1/2 tbsp. water
1 tsp. coconut oil
1/4 tsp. vanilla extract
3 tbsp. coconut sugar
1/3 cup almond flour
1 1/2 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
pinch of salt
1-2 tsp. peanut butter

 

Directions:

Mix the flaxseed meal and water. Add coconut oil and mix well. Combine the rest of the ingredients except the peanut butter. 

Place the brownie bater in a small baking dish coated with coconut oil. Add the peanut butter and swirl it in.

Bake in a 350f for 15 minutes. 

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Cauliflower Rice Mexican Casserole

Ingredients: 

1 large onion
2 colored peppers, chopped
1 1/2 lbs. ground beef
1 can of salsa
6 cups cauliflower rice or 1 large cauliflower riced
3 tsp. cumin
3 tsp. chill powder
salt to taste
1 tbs. butter
1/2 cup grated cheddar
1/4 cup chopped cilantro to garnish

Directions:

Heat up the butter in a large pan over medium heat. Saute' onions for 10 minutes, then add peppers and saute' until soft, 3-4 minutes. Season with 1 tsp. chili powder, 1 tsp. cumin and salt then place in a large bowl.
Cook Beef in another pan, season with 1 tsp. cumin, 1 tsp. chili powder and salt. Drain and place in the large bowl, along with the peppers and onions.
Cook the cauliflower rice in the same pan that the beef was cooked in. Season with 1 tsp.cumin, 1 tsp. chili powder and salt then add to the large bowl with everything else. 
Stir in salsa, then pour mixture in a baking tray.
Add cheese on top and bake in a 375f oven for 15-20 minutes or until cheese is melted and slightly golden.
This a great make-a-head dish!
Notes:
*Use more cumin if you want a smokier flavor.
*Feel free to leave the cheese out.
*Even better served with extra salsa and sour cream!
*This taste even better the next day!

 

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Superfood Berry Creamsicle

Ice cream, the perfect summer treat!
This Superfood Berry Creamsicle will leave you refreshed and satisfied! It's dairy free, low in net carbs and also sugar-free! You can also use this recipe in an ice cream machine. Feel free to leave the Maca and Acai out of this recipe to make a simple berry creamsicle or ice cream.

 

Ingredients:

1 cup raw cashews, soaked overnight in water and drained

2 cups berries of your choice, I used 1 cup wild blueberries and 1 cup strawberries

2-3 tsp. maca powder

2-3 tsp. Acai powder

I used stevia to sweeten, feel free to use honey, dates, or maple syrup

 

Directions:

Place the berries in a high-speed blender and blend until smooth. Add drained cashews and blend again until smooth. Add the rest of the ingredients and continue blending. Pour into popsicle molds and freeze overnight or for at least 4 hours. 

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