Healing Chicken Soup (gf)(df)

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February has been a bitter cold month here in Virginia, and nothing warms you up like a piping hot bowl of soup. Chicken soup is a simple comfort food, so I decided to make my own version of chicken and rice with an extra healthy twist.

With winter I find my body gets aggravated. I feel run down easily and my daily activity level decreases with the season. I am no longer spending my free time outdoors walking the dog, gardening, running or soaking up the sun. With temperatures well below freezing I find myself napping, reading and watching Netflix in my downtime. Having an autoimmune disease makes the seasons effects even more apparent. When my vitamin D levels are low my gut feels the effect, which leads to psoriasis flare ups and zapped energy. Which is why it is so important for me to eat very clean this time of year. I reach for healing foods that are easy on my system over raw salads and crucifers. This recipe is packed with anti inflammatory foods that will aid in digestion and help you get through any autoimmune flare up you may be experiencing.

I made this soup in the crock pot but if you want to make in on the stove in a stock pot it will take under an hour!

Ingredients:

1.5 lbs. of boneless skinless chicken breast
2 quarts of bone broth (I used the store bought brand Pacific)
1 onion diced
1 crown of broccoli
5 carrots
5 celery stalks
1 bag of frozen peas (about 2 cups)
3 cloves of garlic crushed
1 thumb sized piece of ginger root grated
2 tbsp of apple cider vinegar
1 tsp of turmeric
1 lemon juiced
1 cup of dry quinoa
Salt and pepper to taste

Throw all the ingredients in the crock pot and let cook for 5-6 hours on low. Remove the cooked chicken and shred before putting back into the pot to serve.

If you cannot find Bone broth in your grocery store you can always make your own or just use regular chicken stock.

P.S.-This recipe is even better the next day!

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Gluten, Dairy & Guilt Free Coffee Cake

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I have always loved coffee cake.  It was actually one of the first baked goods I learned to make from scratch! When I was an avid coffee drinker I loved sitting down with a cup of hot coffeee and a slice of anything sweet as I tackled homework in my collegiate apartment.  Now I no longer drink coffee, but I still love to enjoy a pick me up as I read my afternoon emails.  This coffee cake is the perfect guilt free solution.  It is not too sweet so it wont light up the chocoholic or sugar addict in you…I found this recipe on Dr. Axe’s website and made a few modifications:

Combine wet ingredients

  • 1/4 c coconut oil
  • 1/4 c honey
  • 1 egg
  • 1 tsp vanilla
  • 1/2 coconut milk

Combine dry ingredients

  • 1 1/2 c almond flour
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 2 tsp baking Powder

Mix dry ingredients into wet mixture and pour into an 8×8 pan

Comibine ingredients for crumble topping:

  • 1/2 c almond flour
  • 1/2 cup of gluten free oats
  • 3 tbsp coconut oil
  • 2 tbsp honey
  • 4 tsp cinnamon

Sprinkle topping over cake mixture and bake at 350 degrees for 25 minutes and serve with a spoon of almond butter!