 Perfect for a cold night in by the fire! This recipe is healthy and tasty. Recipe:
Soup: serves 4-5 Ingredients: 5 cups water 2 tbsp tamari 1-2 tbsp apple cider vinegar 2 tbsp lime juice or store bought vegetable broth 1 large pepper diced 2 large bok choy 1 cup broccili 2 cups mushrooms 2 large carrots sliced 1 cup zuccinni 1 cup cauliflower 1/2 cup green onion 2 cups potatoes 1 full tomato diced or 1 cup sliced cherry tomatoes 1 cup minced red or yellow onion 5-6 garlic cloves minced or whole 1 minced shallot 1 handful cilantro 1 tsp red chili pepper 1 tsp minced onion or powder 1 tsp garlic powder 1 tsp cayenne powder 1/2 tsp paprika 1/2 tsp rosemary 1/2 tsp chipotle 1/2 tsp paprika 1/2 tsp sage 1/2 tsp cumin 1/2 tsp crushed black pepper 1/2 tsp tumreric 1 cinammon stick (only for broth) Sandwhiches: Serves 2 Ingredients: 4 slices of herb turkey 4 slices pepperjack cheese 8 slices of cucumber 4 slices tomatoes 1 whole avocado 1 handful spinach and/or kale Stone ground mustard Pesto or cranberry sauce Instructions: 1. To begin, bring the broth a boil and add all the spices. Make sure to take out the cinammon stick before adding anything; meanwhile, add the potatoes and allow to cook for 5 minutes. 2. Next, prepare the vegetables and preheat the oven to 350 degrees F. Prep the sandwhiches with sauce, avocado, turkey and cheese, but leave open. 3. After the 5 minutes is up begin adding the vegetables beginning with garlic, jalepeno, shallots, onion, carrot, bok choy stem, and cauliflower. Cook for 2 minutes until adding the remaining vegetables: bell pepper, brocilli, zuccinni, green onion, and bok choy leaves. Then cook for 2 more minutes. Check to see if everything is cooked to liking. 4. During the last few minutes add the sandwhiches to the oven, and turn it off. Allow to cook only where the cheese melts, then take out and add fresh ingredients: cucumber, tomatoes, kale and/or spinach. 5. Once all these steps are to liking, you are ready to enjoy! The cilantro, lime, and greek yogurt can be used as garnishes to the soup. Tips:
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Recipe:
Serves 4 Ingredients: 1 qt low sodium chicken broth 2 chicken breasts 2 carrots, diced 4 celery sticks, diced 1 red or yellow onion, diced 4 cloves garlic, minced 1 jalepeno, de-seeded 1 red pepper, sliced 2 cups broccili 4 servings of gluten free pasta noodles 1 tbsp ginger, minced 1 tbsp tamari 2 tsp himilayan salt 1 1/2 tsp black pepper, ground 1 tbsp garlic powder 1 tsp onion powder 1 tsp chili red flake 1 tsp tumreric powder 1 tsp sage spice 1 tsp rosemary 1 tsp cayenne 1 handful cilantro Instructions: 1. Preheat the oven to 400 degrees F. Prep the chicken in a pyrex for 45-60 minutes until it reaches 165 degree F. 2. While the chicken is cooking prep the vegetables, and pour broth into a large bowl. At the 20 minute mark start heating up the broth for the soup over medium heat. Bring the broth to a slight boil, and then bring to a simmer. 3. At this point add onion, garlic, spices, and any additions to the chicken. Rotate the chicken and add back into the oven until reaching tempurature. 4. Next, add carrot, celery, ginger, garlic, and onion to the broth allowing it to cook for 3 minutes before adding the noodles, broccoli, pepper, tamari, and jalepeno. Allow to finish cooking for no more than 5 minutes loosening the noodles as it cooks. 5. Once the chicken has reached temperature cut into cubes or pieces to add to the now finished soup. Serve it up, you are ready to enjoy! Tips:
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