Healthy Chicken Noodle Soup!

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced lemongrass
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 5 cups chicken stock
• 2 bay leaves
• 1 pound boneless, skinless chicken thighs
• ¾ cup ditalini pasta
• 3 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

INSTRUCTIONS

• Heat 1 tablespoon olive oil in your Dutch oven. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
• Stir in chicken stock, bay leaves and 1 cup water. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
• Stir in pasta and cook until tender, about 8-10 minutes.
• Stir in chicken and lemon juice; season with salt and pepper, to taste.
• Serve immediately, garnished with chives, if desired.

Gluten Free Apple Crumble!

 

Ingredients

Topping

• ▢-1 cup gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour
  
• ▢-1 cup gluten-free quick oats
• ▢-1 cup light brown sugar, packed
• ▢-1 teaspoon gluten-free baking powder
• ▢-1/2 teaspoon ground cinnamon
• ▢- 1/4 teaspoon salt
• ▢- 2/3 cup butter, diced into small cubes and softened, Dairy-free/vegan use Smart Balance butter.

Filling

• ▢- 8 cups apples, peeled and chopped
• ▢- 6 tablespoons melted butter, Dairy-free/vegan use Smart Balance butter
• ▢- 4 tablespoons gluten-free all-purpose flour with xanthan gum
• ▢- 2 tablespoon lemon juice
• ▢- 6 tablespoons milk, Dairy-free/vegan use unsweetened almond milk.
• ▢- 2 teaspoon pure vanilla extract
• ▢- 1/2 cup light brown sugar, packed
• ▢- 1 teaspoon ground cinnamon
• ▢- 1/4 teaspoon salt

Directions

• To make the topping: In a medium-size bowl, combine the crumb topping ingredients and mix with a fork until it resembles chunky crumbs. Refrigerate while you prepare the apple filling.
• Add the peeled and chopped apples to a large bowl. Add the lemon juice, milk, melted butter, pure vanilla extract, packed brown sugar, ground cinnamon, gluten-free flour, and salt and stir until fully combined.
• Set up your dutch oven with 10 briquettes on the bottom and 10 on top (use more as time goes on to replace.)
• Pour the apple mixture into greased dutch oven and spread in to an even layer. Sprinkle crumb topping evenly over the apples. Bake for 50-60 minutes or until golden brown. Remove from the oven and cool for 5-10 minutes before serving.
• ENJOY!