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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Healthy Summer Ratatouille

Hi lovelies! I hope that you all had an absolutely wonderful weekend! Mine was great as on Saturday I got to style the new LOFT Fall collection and take some pictures that I’ll reveal soon. The new merchandise is amazing with so many bold, rich colors and prints. I have a feeling that the gorgeous Bordeaux shade is going to be my favorite for the season. Then yesterday I got to attend the Indy Grand Prix in Sonoma with my fam! It was a fantastic race with even better company, and we ended the perfect Sunday by going to one of my favorite restaurants in Sonoma, where we went for my birthday last year.

Since I’ve been gone a lot recently, I haven’t been doing a whole lot of cooking at home. But the other night I knew that I wanted something fresh and easy while using up some of the produce I had in the refrigerator that was on its last leg. I decided to create an easy, healthy delicious meal.

Healthy Summer Ratatouille

Ingredients:

  • 2 Small Sweet White Onions
  • 2 Cloves Minced Garlic
  • 3 Zucchini
  • 3 Yellow Squash
  • 4 Carrots
  • 1 T. Olive Oil
  • 1 C. Tomato Basil Sauce/Marinara
  • 1 T. Dried Basil
  • 1 T. Thyme

Directions:

  1. Finely chop onion (should have about 2 cups worth chopped) and mince garlic
  2. In a large pot, combine olive oil, garlic and onion. Saute for about 5 minutes, stirring often.
  3. Chop zucchini, yellow squash and carrots in chunks and add to pot. Let the veggies cook down for about 10-15 minutes or until soft.
  4. Salt and pepper to taste and add herbs, stirring until well combined.
  5. Add tomato sauce to coat all ingredients, allowing it to heat for about 5 minutes.
  6. Serve and enjoy!

This is such a delicious recipe and so incredibly easy. It tastes delicious on its own but I served mine over quick-cooking brown rice to create a complete meal. It would also be great with quinoa or even just a fresh, crusty bread. This would be also be the perfect, easy dish to make for unexpected company as it tastes much more complicated than it actually is to make!

Questions:

-What dishes do you make when your veggies are on their last leg?

-Do you like ratatouille?

Southwestern Quinoa Filled Zucchini

Hi lovelies! Happy Friday! Do you guys have any fun weekend plans? I’m finally feeling better so I have some fun plans in the city on Saturday with the girls and am going to try to keep it a little low-key today and Sunday just to ensure I’m fully healed. Not only does my body feel better but I did a huge room clean on Wednesday and am feeling much better about things!

And remember how much I wanted to get vegetables back in my diet? Well I’ve done just that and after having a salad for lunch I decided to up my game a little last night. In the past I’ve mentioned that I’m not really a cook, but I’m trying to change that in 2012 and tonight was another step in that direction. After my successful quinoa dinner last week, I decided to use my favorite grain again in tonight’s dinner!

Southwest Quinoa Filled Zucchini

Inspired by Daily Garnish Quinoa Stuffed Zucchini Boats

Ingredients

  • 5 Small-Medium Zucchini
  • 1/2 Cup Tricolor Quinoa
  • 1 Can Black Beans
  • 1 Can Diced Tomatoes (Fresh could also be used)
  • 1 Small White Onion
  • Lite Mexican Blend Cheese
  • Salt & Pepper

Directions

1. Hollow out zucchini with a melon scooper (a spoon will also work) and save all the insides of the zucchini in a bowl.

2. Combine 1/2 cup quinoa with 1 cup water (or broth) and boil. Once it starts to boil, cover and let simmer. The tricolor actually got done quicker than most and only took about 10-15 minutes for the water to reduce and the quinoa to fluff up.

3. While waiting for your quinoa, chop onion and saute. Once onion is soft, add the inside of the zucchini. You could chop up the zucchini scoops beforehand, but I just did it as they cooked with the end of my spatula in the pan.

4. Next, combine the zucchini and onion with the quinoa and add in the black beans and tomatoes. I drained the black beans prior to using but I combined some of the tomato juice with the mixture. Combine well and salt and pepper to taste. This would also be a great time to add corn or chilies!

5. Scoop heaping servings of your mixture into your hollowed out zucchinis. The only hard part about this step was stopping myself from just standing at the stove eating the mixture straight out of the pot… it’s that good.

6. Sprinkle with cheese and cover with a foil tent. Bake in a 400 degree oven for 25 minutes and remove foil and bake for 10 additional minutes.

These are veggie and protein packed and so delicious! They would be great topped with avocado, salsa, Greek yogurt… the possibilities are endless! I kept mine basic because I’m kind of wimp when it comes to spicy stuff but for those who love the heat you could definitely add some spices to the mix. I packed some for lunch today and can’t wait to have them! (Oh and this does yield extra filling… I’m already imaging it on top of salads, in whole wheat tortillas, straight out of the container…)

Have a great weekend!

Questions:

-Do you like quinoa? What’s your favorite way to use it?

-Are you into spicy foods?