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?

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Gluten-Free Spotlight: Unrefined Bakery

My usual spotlights are centered around the Bay Area, but I thought it would be fun to tell you about great gluten-free spots in other cities I’ve visited. When I went to Dallas for Thanksgiving, I found some wonderful, safe places to eat, but the best was Unrefined Bakery. When I heard about Unrefined, I knew I had to check it out as they are not only certified gluten-free but they are also soy-free, all-natural and organic! As a rule I generally only eat all-natural, whole foods, so I loved that they specialize in this, making it safe food that you can feel good about. Fellow friends with other allergies, this is the place for you too, as they are 99% corn and dairy-free, as well as 80% egg-free. Basically this is a dream come true for those with food allergies. What really surprised me though, was how paleo friendly they were as well! That was something that I was so impressed with in Dallas in general, and found the city to have many more paleo offerings than the Bay Area!

Unrefined 1 GGGF

As I try to eat mostly paleo, those are the items that I really wanted to try. I’ve had paleo offerings from other places before but they are often very egg-y, due to a high number of eggs and low ratio of coconut flour. As someone who isn’t a fan of eggs, that’s not what I like when it comes to my baked goods! Unrefined got it completely right though. Their paleo pumpkin muffins were absolutely delicious! They were hearty without being dense and had the perfect amount of spice to them. I’d like to say that my family enjoyed them as well, but I didn’t share these. They were just that good! These come frozen, in a 4-pack which is ideal because preservative-free foods don’t tend to last long, so it’s nice to be able to heat them one at a time.

As it was Thanksgiving, the other items I tried were holiday specials. They offered traditional cornbread stuffing and to my delight, paleo stuffing. The paleo stuffing was absolutely delicious and perfectly flavored. It was so good that my family didn’t even realize that it wasn’t the more traditional, cornbread one! Success! Off to a great start with the muffins and stuffing, I was excited to see how their pies would fare. I tasted their dark chocolate paleo pie in-store and it was absolutely amazing, with a rich chocolately flavor and a flaky crust. If there had been room for 2 pies at my celebration, I definitely would have purchased this. Instead, I went for the paleo pumpkin pie and it was one of the best pies I have ever tasted. So good in fact, that I may have had another slice the next day before I went to the airport. And by may, I mean definitely. If you live in Dallas and are gluten-free (or just enjoy really great baked goods) run to one of their three locations. Oh, and please tell me all about it because I’m wishing I lived closer!

Unrefined 3 GGGF

What I Made Wednesday

Instead of doing one of the popular What I Ate Wednesday posts, I thought I’d show you some of the things I have made recently! I usually only post about recipes that I create but I cook a lot of recipes from other gluten-free bloggers. So today I’m featuring photos of my creations, a little about why the particular recipe rocks and a link to the recipe in the title! One thing they all hold in common though, is that they are all delicious and are great recipes for people who think eating Paleo means you can’t have yummy food. Spoiler alert: You can. For even more recipe ideas, be sure to follow me on Pinterest! 

Flourless Lemon Poppyseed Muffins

This is one of my favorite muffin recipes because the ingredients are super simple and ones that I always have on hand. It’s a quick and easy recipe that also happens to be delicious. I like to keep my muffins in the refrigerator and they are perfect for that pre-meal snack when you are starving but making something else, or a snack any time of day. I follow the recipe exactly but find that they take about 15 minutes in my oven, rather than the 10 the recipe suggests.

Lemon Poppyseed Muffins GGGF

Paleo Pad Thai

This is a recipe that I have made numerous times now, including this weekend as my brother requested it for his birthday dinner. It really is that good. If you are new to spiralized noodles, or paleo cooking in general, this recipe is a game changer. With the tahini and almond butter in the sauce, it’s also super filling which isn’t always the case in paleo, vegetarian recipes. Another great thing is that you can prep the recipe in advance and then when guests come, or you get home from work, throw it all together on the stove and have dinner ready in 10 minutes.

Paleo Pad Thai GGGF

Paleo Nut-Free Chocolate “Peanut Butter” Cookies

Taylor makes amazing desserts and these cookies are no exception. Her original recipe calls for Sunbutter making them a great nut-free dessert, but because I can have nuts, I substitute either almond or cashew butter. I’ve always loved chocolate cookies, but there is something about the texture of these cookies that makes them unique. Even people who claim not to like chocolate cookies (I don’t understand them, but they exist) happen to love these little pillows of deliciousness.

Double Chocolate Cookies GGGF

Questions:

-What’s one of your favorite recipes right now?

-Would you like to see this as a new GGGF series?

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!