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Crockpot Chicken and Veggie Soup

When I have a sore throat all I want is chicken soup and muffins, blueberry muffins! I didn’t have any muffins stashed in my freezer or have the desire to make them but I DID have all the ingredients to make this very soup! What is your go-to food when you are under the weather?

All you have to do here is chop a few veggies and throw them in the crockpot, it doesn’t take long at all. Ready in 2 hours on High or 4 hours on Low.

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Ingredients:

1# organic chicken breasts (or thigh if you prefer)

2 medium carrots, sliced

3 celery stalks and leaves, sliced

1 shallot, chopped

2 small zucchini, sliced

1/2 tsp pink salt

1/2 tsp dried thyme

1 bay leaf (remove before serving)

1/4 tsp ground turmeric

6 cups filtered water

Method:

1. Cut veggies and add to crockpot then add whole chicken breasts to crockpot (you will shred these once cooked!).

2. Pour in water and stir in spices.

3. Cover and set to cook on High for 2 hours or Low for 4 hours.

4. remove chicken from crockpot and shred, then add back to soup and stir.

5. Ladle soup into bowls.

Yield: 8 cups

I think she liked the soup?! Honor preferred to put it in the pocket of her bib and pick it from there and eat it Smile

Plenty made it to the floor for our dog to happily lick it all up, hah!

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Please enjoy my short, sweet and embarrassing video talking about our dinner :)

Homemade Turkey Meatballs

Cooking meatballs with my Mom and her BFF Nancy who I have known since my childhood! Cooking with family is the best Smile

These are hubby and baby approved too! I cut these into little bites and my one year old daughter loved them!

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Ingredients:

16 ounces pasta sauce (homemade or jarred, simmer on stovetop)

1# ground turkey – 94%lean (I use Plainville Farms, humanely raised)

1 Tablespoon ground flax mixed with 3 Tablespoons water (flax egg), set aside for 5 minutes until it gels (this is your binder) – or use 1 whole egg

1/4 cup brown rice bread crumbs (I use Holgrain Brown Rice Bread Crumbs)  – or use regular breadcrumbs

1 medium carrot (or 3-4 baby carrots) finely shredded, about 1/3 cup

1 garlic clove, crushed (or 1/4 tsp each garlic and onion powder)

1/2 tsp. basil and oregano

1/2 tsp. salt and pepper

Method:

  1. Preheat oven to 350.
  2. Combine ground flax with water to make your flax egg, then set aside for 5 minutes until it gels.
  3. In a medium-sized mixing bowl, add ground turkey, flax mixture, brown rice bread crumbs, shredded carrot, crushed garlic, and spices.
  4. Use your hands to mix together all ingredients.
  5. Use a mini cookie scooper (1 Tablespoon in size) to scoop meatballs so they are all uniform size.
  6. Line a baking sheet pan with parchment paper for easy cleanup and place rolled meatballs onto baking pan.
  7. Bake meatballs for 20-25 minutes until cooked through.
  8. Once meatballs are cooked, removed from oven then place into simmering pasta sauce to coat.
  9. cook pasta of choice (regular or gluten free) then serve with meatballs.

 

Yield: 24 mini meatballs

Pumpkin Chocolate Chip Cookies

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Pumpkin is very seasonal and you see pumpkin in everything from the Fall all the way through winter. We are in the middle of winter so I wanted to share my pumpkin chocolate chip cookie recipe with you. These are a new twist on the pumpkin bars that my husband loves!

Ingredients:

1+1/2 cups Vitacost garbanzo flour

½ tsp. pink salt

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ cup pumpkin puree

¼ cup coconut oil

¾ cup organic turbinado sugar

1 tsp. vanilla

2 T. water

1 T. raw apple cider vinegar

½ cup chocolate chips or chunks

Method:

1. Preheat oven to 375.

2. Combine dry ingredients flour, salt, pumpkin pie spice, baking powder in a medium size bowl.

3. Mix together wet ingredients: pumpkin puree, coconut oil, sugar, vanilla, water, and vinegar.

4. Pour wet ingredients into bowl of dry ingredients. Stir to combine.

5. Stir in chocolate chips or chunks.

6. Scoop out 2 Tablespoons of batter per each cookie (use a medium ice cream scoop).

7. Bake cookies at 375 for 18-20 minutes until done and brown on the edges.

8. Enjoy!

Yield: 1 dozen cookies

Double Chocolate Lactation Support Cookies

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If you’re a new mom and breastfeeding like me, you want to make sure your milk supply keeps up with your baby’s needs and something to keep up with your wild appetite due to increased caloric needs while breastfeeding. Enter lactation support cookies, of course! There is a classic recipe on the web, however it contains loads of white flour and white sugar, and those don’t support good health one bit.

Here is a no-bake version with tons of healthy ingredients plus the beneficial ingredients of oats, flax, and brewer’s yeast all noted to support good milk production. Plus no baking means more time for you to bond with your baby!!

Ingredients:

1 + ½ cup rolled oats

2 T. ground flax

1 T. brewer’s yeast

1/3 cup honey

2 T. coconut oil

pinch pink salt

2 T. organic cacao powder

¼ cup hemp seeds

½ cup dairy free chocolate chunks

2 T. water

Optional Topping: ¼ cup unsweet coconut flakes

Method:

1. Combine all ingredients in a food processor except water and chocolate chunks. Pulse until well combined.

2. Add in the water if batter needs it then pulse in the chocolate chunks.

3. Scoop out cookie batter by the tablespoon with a mini ice cream scoop and roll in coconut flakes.

4. Serve immediately or store in a glass container in the fridge.

Yield: 16 Cookies

 

I get all of my ingredients from Vitacost.com. Use my referral code to save $10 off your first $30 purchase!

Referral code: https://goo.gl/sQVF0r

Strawberry & Cucumber Salad with Minty Coconut Dressing

It’s getting hot outside, especially in South Florida! You may already be craving cooling foods like salads and fresh fruit. Sweet strawberries and cooling cucumbers along with this minty fresh coconut milk dressing are sure to satisfy a sweet craving and cool you down all at once. Refreshing! I made the dressing with regular coconut milk but feel free to use light coconut milk.

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