Paleo Chicken Zoodle Soup

At the end of December, I caught the cold that was going around. I wasn’t the only one though, as almost every single member of my family and all my friends were down with it as well. When I was sick, the one thing that I was craving was soup. There’s something about a hot soup that just makes any cold or cough a little bit better. I’ll admit that I’m a big soup fan year-round and am constantly making soups to have on hand. While I often opt for pureed vegetable soups, when I was sick I was craving chicken noodle soup. Not only is it proven to make colds better but it’s a classic. Of course, being gluten-free makes things a little difficult as I couldn’t run to Whole Foods to pick some up, and the canned gluten-free stuff just isn’t very good. So I decided to make my favorite recipe for chicken zoodle soup, using spiralized zucchini as the noodles. It’s one that I’ve perfected over the years and thought it was finally time to share it with you. I promise that you won’t miss the wheat noodles and even my Grandma, who’s often dubious of gluten-free/paleo foods, loves it! The best part is that the recipe only takes around 30 minutes so you won’t have to be sniffling and stirring at the same time.

Paleo Chicken Zoodle Soup GGGF

Paleo Chicken Zoodle Soup

Gluten-free, dairy-free, grain-free

Ingredients

  • 1 Large Yellow Onion, chopped
  • 10 Small Carrots, chopped (approx. 3 cups)
  • 3 Stalks Celery, finely chopped (approx. 1 cup)
  • 7 Small (Or 4 Large) Zucchini, spiralized
  • 3 Cloves Garlic, minced
  • 2 Chicken Breasts, shredded
  • 8 Cups Vegetable or Chicken Broth
  • 1/2 T + 1 t. Dried Oregano
  • 1/2 T + 1 t. Dried Basil
  • 1 t. Dried Thyme
  • 1 1/2 t. Sea Salt
  • 1 t. Pepper
  • 1 T. Olive Oil

Directions

  1. Chop both ends from a zucchini and spiralize, using the blade with the small triangle holes. Continue until you have spiralized all your zucchini and set aside.
  2. Chop onion, celery and carrots and mince garlic and set aside.
  3. Heat 1 T. olive oil on high heat in stock pot.
  4. Add onions and sauté until they become slightly golden and soft.
  5. Add 3 cloves minced garlic and sauté together for 1 minute.
  6. On medium heat, add carrots, celery and vegetable broth. Heat together for 5 minutes.
  7. Add your zucchini noodles to your pot on medium-high heat for about 10 minutes, stirring to combine every 5 minutes which will get easier as your noodles cook down.*
  8. Add in chicken and spices and let cook together for 5 minutes or until vegetables are soft.

*When you first put the zucchini noodles into the soup it will look like you have way too much. Don’t worry though because as zucchini are 95% water, they reduce in size dramatically and will become soft and easy to eat in the soup.

Paleo Chicken Zoodle Soup Close-Up GGGF

Question:

-What do you crave when you have a cold/flu?

Paleo German Chocolate Cake

When I first found out that I had celiac, one of my inital thoughts was of all the things I was never going to eat again. Most of that was unnecessary thinking because there are great companies out there that make breads and pasta and treats. But what about those traditional family recipes? The favorite in my family is my Grandma’s German Chocolate cake. Every birthday growing up, my siblings and I would request it and no other store-bought version could ever compare. For my brother’s birthday this year, I was making him dinner (his fave paleo pad thai) and wanted to make him a cake as well. But because my kitchen is completely gluten-free and I can’t handle gluten ingredients, making him the original was out. So I decided to challenge myself a bit and see if I could transform Grandma’s traditional cake into a paleo one. I scoured the internet for recipes and couldn’t find a single one for a paleo, two-layer, German chocolate cake! Finally, I found this recipe for the chocolate cake but instead of making it as a bundt cake, I made two traditional 8-inch round cake pans. But the frosting was still alluding me because nothing looked like my Grandma’s recipe, which was always the best part and star of the cake. Working from my Grandma’s recipe I transformed it into a paleo one and was so pleased with the results. It had the same amazing flavor and stayed together perfectly on the cake! One thing to note is that this isn’t a truly healthy recipe, it’s definitely one for a treat! But since it was his birthday, I was going for paleo + taste above all, rather than how healthy I could make it which is how I generally cook.

German Choc Cake GGGF

Paleo German Chocolate Cake Frosting

Gluten-free, dairy-free

Ingredients

  • 2 Cups Coconut Sugar
  • 1 Can Coconut Milk
  • 6 Egg Yolks
  • 1 Cup Earth Balance Coconut Spread or Coconut Oil
  • 2 t. Vanilla
  • 2 2/3 Cups Shredded Coconut
  • 2 Cups Chopped Pecans

Directions

  1. Mix coconut sugar, coconut milk, egg yolks, coconut spread/oil and vanilla in a sauce pan. Cook over medium heat stirring constantly for 45 minutes to 1 hour. It’s a serious arm workout and all stoves are different, but it took mine about an hour to thicken up.
  2. Once thickened, combine saucepan mixture with shredded coconut and pecans in a large bowl.
  3. Mix all ingredients together until well combined and frosting sticks to a spoon when you lift it up.
  4. Leave to cool and set on the counter for 20 minutes.
  5. Frost cake!

German Choc Cake2 GGGF

My Grandma always uses a double batch of frosting (that’s what the above is) so that there is lots of frosting on the cake. When you go to cut a piece, there should be a very generous amount of frosting in between the layers and on the top and sides. When it all came together, I was so happy with how it turned out and then it was time for the true test- did my family think it tasted similar? It was met with rave reviews and was absolutely delicious! It’s not the easiest recipe, given how long it takes to stir the frosting, but it is definitely worth it, so pull up a chair and start stirring. I promise it won’t disappoint!

German Choc Cake3 GGGF

Question:

-What’s your favorite family recipe?

Paleo Quadruple Crunch Salad

Before I started cooking, I was known for my salad making abilities. People in the office used to see me assembling mountain high salads at lunch and always remarked how good they looked. Back then, my secret was in the toppings. I eat salads on a near daily basis and have a few favorites that I rotate, but this one is so good that I just had to share. This salad is also perfect for Fall as it features Granny Smith Apples which are perfectly crisp and deliciously tart these days. I also really recommend making the dressing that goes with it! I used to use bottled dressings but after finding out I had Celiac, I realized I didn’t like the taste of any gluten-free bottled dressings. Plus, once I saw the ingredient lists for those dressings, I decided to leave them behind and start making my own. I have a few favorites that I’ll be sure to share in upcoming posts, but this dressing works perfectly with this salad as it’s garlic-y, sweet and savory all at the same time. This is also a great one to impress guests with as it comes together quickly but tastes so delicious it will seem like restaurant-quality and will fit any audience as it’s naturally, gluten-free, dairy-free and paleo!

Paleo Quadruple Crunch Salad

Serves 4 Large, entrée size salads

Paleo Quad Crunch Salad GGGF

Salad Ingredients

  • 1 Bunch Lacinato Kale
  • 1 Bag Shredded Red Cabbage (or approx. 1 cup)
  • 2 Large Granny Smith Apples
  • 1/3 C. Roasted Unsalted Almonds

Dressing Ingredients

  • 1/4 C. Extra-Virgin Olive Oil
  • 2 Garlic Cloves
  • 1 1/4 t. Honey
  • 1 1/4 t. Dijon Mustard
  • 1 Meyer Lemon, juiced (or approx. 3 T)

Directions

1. After washing and drying the kale, remove kale leaves from the stem. If you haven’t done this before, hold the kale leaf by the stem with one hand, and using your other hand pull the leaves from the stem in an upward direction. It sounds more complicated than it is but I promise it’s really quite easy.

2. Cut your kale leaves into thin slices. I like to do this by layering a few leaves on top of each other, bunching them up a little and cutting them in small strips with a sharp chopping knife.

3. Next, cut your apples into matchsticks. This shape works perfectly with the salad and ensures the apples still keep their crunch factor.

4. Roughly chop almonds and combine all ingredients into a bowl.

5. Now it’s time for the dressing! First, juice a Meyer lemon in a bowl, so you have approximately 3 Tablespoons worth of juice.

6. Mince 2 garlic cloves and add to the lemon juice.

7. Next, combine honey and Dijon mustard with dressing.

8. Slowly add in olive oil, whisking the mixture together with a fork or whisk. At this point, I like to taste the dressing and make sure it’s got that perfect ratio of sweet and savory and make any adjustments as needed.

9. Pour dressing over salad and massage the dressing into the mixture with clean hands. This is a crucial part so don’t skip this step! By massaging the dressing into the kale, the cellulose structure breaks down and wilts the kale slightly so it is much softer (but still crunchy) and takes away the bitter taste.

10. Plate your salad and enjoy!

Gluten-Free Chocolate Macadamia Tortilla Torte

I’ll admit it, I’m a sweets gal, through and through. And sometimes at night there comes a time when you need a treat and your usual square of dark chocolate just isn’t going to cut it. A time when you want to sit on the couch, watch your favorite mindless entertainment and have something that is going to require more than 1 or 2 bites. But maybe you also don’t feel like making a batch of cookies or cupcakes. Enter this dessert- it can be customized using whatever you have on hand and is so delicious that your friends or family will want one too! That’s why this recipe serves 3, but can easily be customized to a single serving. Once heated in coconut oil, the tortillas have a fluffy and chewy texture and the combination of melted chocolate and nut butter is delicious! If you don’t have any chocolate on hand (sad!) you could use jam instead and call it breakfast… or you could make the recipe as written and call it breakfast too, no judgement here!

Gluten-Free, Dairy-Free Chocolate Macadamia Tortilla Torte

Serves 3

Tortilla Torte Close-Up GGGF

Ingredients

  • 3 Large Gluten-Free Tortillas*
  • 3/4 T. Coconut Oil
  • 3 T. Cashew & Macadamia Nut Butter (Or any nut butter to your liking)
  • 2 T. Shredded Unsweetened Coconut
  • 1/4 C. + 2 T. Enjoy Life Chocolate chips

*Note: I recommend using Udi’s gluten-free tortillas versus a brown rice tortilla which tend to be drier and won’t become fluffy. If you aren’t gluten-free, you could easily use a flour tortilla!

Directions

  1. Cut 3-inch rounds from tortilla using cookie cutter, or glass, setting scraps aside.
  2. In a skillet, heat coconut oil on medium-high heat and pan fry tortilla rounds until golden brown on each side.
  3. Continue process until all tortilla rounds have been heated and place on paper towels to dry.
  4. In microwave, heat chocolate chips in bowl for 1 minute in 20 second increments or until melted.
  5. On first layer, spread macadamia nut butter on round
  6. Next, spread melted chocolate on tortilla round and sprinkle with shredded coconut.
  7. Stack rounds, alternating chocolate and nut butter tortillas until full stack of 5.
  8. Drizzle remaining chocolate and nut butter over stacks and top with coconut.