Chicken Soup

Chicken soup is so yummy and so easy! Before the GAPS diet I didn't make soup very often, but I always loved when someone else made it :) Now, I am making it a couple of times a week. I am amazed at how much flavor the soup has with no added bouillon! Dieter says, "I don't yike onions" so I have to blend them so he doesn't no there in there.

2-3 Carrots
2-3 Celery stalks
Leftover chicken from stock making
8 cups Chicken stock, homemade
1 Onion
Sea salt
Black pepper, freshly ground
Any other fresh vegetables you desire, such as broccoli, cauliflower, green peas, kale, cabbage, etc.

-Peel carrots, rinse celery and slice both into small pieces.
-Slice your onion
-Into a large stockpot, add the carrots, celery, onion, leftover chicken
and 8 cups of chicken stock. Add in any other vegetables that you would like.
-Simmer over medium heat until the vegetables are soft. Season soup with sea
salt and pepper to taste.

{Recipe adapted from CHEESESLAVE}

Basic Chicken Stock

It is so easy to make chicken stock and it is so flavorful. You can freeze it in ice cube trays or mason jars (leave 2-3 inches head space.) Use it in soups this winter instead of store boughten broth full of additives.

Large pot
1 whole Chicken
Sea Salt
Freshly Ground Pepper

-Place thawed chicken in pot
-Fill up pot with water (you would think I would measure the amount of water, but I haven't.)
-Add salt and pepper (I stop adding salt when I think I have added to much. It usually turns out good)
-Bring to a boil, then simmer for 2-3.5 hours
-You will know when it's done when chicken falls easily off of the bones
-Remove chicken and bones and strain your stock
-It will keep in the fridge for 7 days or freezes well

Garlic Italian Dressing

{Image from Beyond Wonderful}

Another great salad dressing! I got this one from a friend. This is my favorite salad dressing next to ranch.

1/2 cup Extra Virgin Olive Oil
1/2 cup Water
1/2 cup Raw Apple Cider Vinegar
1/3 cup Honey
1 tsp Italian Seasoning
1 tsp Sea Salt
2 large cloves of Garlic, crushed (1 clove for kids)

-Blend ingredients together
-Store in cupboard

Raw Peppermint Brownies

{Image from Haverawcakeandeatit}

Yum! Everybody will like these...

1 cup Almonds ground into flour
1/4 cup Honey
1/2 cup Coconut Oil
1 tsp Vanilla
1/2 cup cacao or cocoa powder
4-8 drops Peppermint Essential Oil

-Blend almond flour, honey, coconut oil, and vanilla
-Slowly incorporate cacao and peppermint
-Do not over mix or heat
-Pour into a square pan and let set in freezer. Store in freezer or refrigerator
-Serves 16 1" square pieces of brownie

Alfredo Sauce

{Image from Raw Food Recipes}

You can have this raw or heat it up. Either way it is delicious! If you can't have noodles, use spaghetti squash or cut up zucchini to put it on.

3/4 cup Coconut Milk (If I don't make my own, I like Thai brand)
2 cloves Garlic, peeled
1/3 cup fresh Lemon juice
1 cup Cashews or Pine Nuts (I use cashews)
1/2 tsp Nutmeg (optional)

-Blend everything together.

Quinoa Salad

{Picture taken from Martha Stewart}

4 cups Quinoa, cooked
1/2 cup Cucumber, chopped and seeded
1/4 cup Green Onion, chopped
1 Red or Green Pepper, sliced
1/2 cup Celery, thinly sliced
1-2 Lemon or Limes, juiced
Garlic Powder
Black Pepper
Almonds, toasted, sliced, or chopped
Sea Salt
Cilantro
Mayonnaise (optional)

-Combine cooked quinoa with the cucumber, green onions, peppers, celery, and cilantro.
-Drizzle on the lemon or lime juice
-Sprinkle on Garlic powder, black pepper, and sea salt; gently mix
-Taste and add more juice or spices if needed
-Top with almonds

Gluten Free Apple Crisp

I came up with this recipe on my own! I was excited to make it and even more excited when Dieter loved it! Hooray!

4 Apples, peeled and cut into bite size chunks
1/8 cup Honey
1/4 cup Coconut Oil
1/2 cup Walnuts (optional)
1 tsp Cinnamon
1/2 tsp ground Nutmeg
Pinch of Salt

-Heat oven to 350
-Mix all ingredients
-Place in casserole dish and cook for 30 minutes or until tender, stirring occasionally

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