Butternut Squash, Sweet Potato & Carrot Soup with Chicken

You know that old adage feed a cold, starve a fever? The belief was instilled in me at a very young age. Whenever my brothers and I caught a cold (which was often) my mom would always make her famous feel better soup and all would be right with the world. It was a simple recipe: chicken or turkey stock with potatoes, carrots, celery and a generous sprinkling of pepper. I don't know if it was the soup itself or the mother's love that went into it, but it always did the trick. I now look no further than a hearty bowl of soup when I'm feeling under the weather and quite naturally, homemade is always best. The soup recipe that I'm sharing today is one out of my mom's books--a little more sophisticated than her original go-to broth and vegetable mixture. We ended up making separate batches on the same night because a.) we're in sync like that and b.) we both had cold-sufferers at home in need of some serious belly-warming. Hers, given years of practice probably tasted ten times better, but mine was still pretty delicious.

Ingredients:

- 4 cups chicken broth - 3 small carrots, peeled and chopped - 1 sweet potato, peeled and cut - 1 butternut squash, peeled and cut - 2 cloves garlic - 2 tbsp olive oil - 1 cup fresh spinach - 3 cooked chicken breasts, shredded - 1/2 onion, chopped - 1/2 tsp rosemary - 1/2 tsp tsp oregano - 1/2 tsp thyme - 1/4 pepper - 1 tsp salt - 1 cup water

Directions: 

Preheat oven to 425 degrees Fahrenheit. Toss carrots, sweet potato, squash, onion and garlic in olive oil and roast on a foil-covered baking sheet for 20 minutes.

Meanwhile, simmer chicken stock with shredded chicken, herbs, salt and pepper in a large stockpot. Cover and cook until the vegetables are ready.

Add half the roasted vegetables to the stockpot. Place the remaining half in a blender with water and puree. Add this mixture plus all spinach to the stockpot and continue to simmer for 10 minutes.

Enjoy, feel better and stay warm!

Carrots Squash and Sweet Potato

photo 3 photo 4 photo 5 Chicken Soup
0
0
  

Apple Crisp Recipe for Fall!

Fall is here and today it became apparent that I have not yet officially embraced the new season. My neighbours have autumn wreaths hung on their doors and everywhere I look on social media people are sharing photos and recipes of the late summer harvest. Am I the only one that didn't go apple picking this weekend? I really, really wanted to. Instead, I cheated a bit and used store-bought apples to participate in the act of welcoming fall through food. I made a delicious apple crisp. I would highly recommend picking your own farm-fresh apples first, but for the purpose of satisfy a craving, any apples in your fridge would do the trick. The bonus about this apple crisp is that it contains no wheat. Ground oatmeal works wonderfully as a substitute for flour. It's also super easy to make. Apples Apple dish So easy, so yummy! Here's the recipe. Topping: - 1 cup oats - 1/4 cup brown sugar - 1/4 cup butter - 1 tsp salt Preheat oven to 375 degrees. Grind 1/2 cup oats in a food processor or blender. Transfer to a bowl and add remaining 1/2 oats, brown sugar, butter, and salt. Stir. Filling: - 5 apples, peeled and cut into slices - 1/4 cup brown sugar - 1/4 tsp cinnamon Combine together filling ingredients in a bowl until the apples are well coated. Transfer to a 9-inch baking dish and sprinkle with topping. Cover with foil. Bake for 30 minutes. Remove foil and bake for another 30 minutes, until golden brown. Enjoy! 🙂
0
0
  

Fried Zucchini Cakes

Last week I purchased a Costco-sized bag of baby zucchinis with one idea in mind--to make cakes! I absolutely love zucchini cakes; I could eat them everyday. In a boat, with a goat, in the rain. In the dark, on a train. That's how much I adore them. Zucchini cakes are easy to make, semi-healthy (if you go lightly on the oil), and delicious. You can eat them as a side or entirely on their own. Plus I found a way to make them gluten-free! Today I'd like to share with you my recipe: 2 cups shredded zucchini 2 beaten eggs 1/2 cup pulverized oats 1/4 cup bread crumbs 1/2 cup finely chopped onion 1/2 cup shredded cheddar cheese 1/2 tsp hot sauce Sprinkle of paprika Salt & pepper to taste 2 tbsp olive oil Mix all ingredients together in a bowl. In a skillet, heat olive oil on medium high. Cook for about 3 minutes per side, until golden brown. Serve with tzatziki sauce. May 4 - Ingredients for Zucchini Cakes 2 May 4 - Zucchini for Cakes May 4 - On the Griddle May 4 - Finished Cakes May 4 - Tzatziki Sauce Roger made the tzatziki sauce in less than a minute. I kid you not. I offered to look up a recipe on my computer and by the time I had opened up the screen, he already had whipped something together. Apparently all you need is some greek yogurt (all we had was sour cream), lemon juice, garlic, grated cucumber, and salt and pepper. It was heavenly with the zucchini cakes! I urge you to give this recipe a try. Tonight we had them with fish, but they would also make a great "Meatless Monday" meal. Enjoy! 🙂
0
0
  

My Favourite Gluten-Free Foods

Happy Sunday everyone! I just got back from the grocery store and felt inspired to write a blog post about food. To put it more precisely, I'm going to tell you about the foods I eat. I follow a gluten-free diet in addition to being severely allergic to peanuts and nuts, shellfish, and chickpeas. I can imagine what you're thinking... if I can't eat wheat, legumes, or sushi, what DO I eat? And how do I manage to order anything at restaurants? It's quite simple: I substitute. Just because I'm gluten-free doesn't mean I can't enjoy bread, pasta, crackers, cookies, or cake. It just means that said bread, pasta, crackers, cookies and cake must be made with rice, bean, quinoa, or potato-based flours. Yes, they might not taste the same as the real thing, but they actually taste better to me because I won't feel sick afterwards like I would with a wheat-based product. Over the past year and a bit that I have been gluten-free, I have tried many different grocery-store brands that boast to be amazing. Some are true to their word and others leave much to be desired. Here are a few of my favourite gluten-free products that taste real, NOT cardboard-y: Kinnikinnick Foods whole grain bread. You buy it frozen and defrost it slice by slice as needed. Taste and consistency-wise, it's by far the best I've had and it holds together quite well for a gluten-free alternative. Even Roger says it's good! March 23 - Multigrain Bread Glutino Pretzel Twists. These are addictive! So buttery and yummy. Never in a million years would I have suspected they were gluten-free. March 23 - Gluten-free Pretzels Mary's Crackers. These seed-based crackers are the perfect compliment for any dip. They are also really yummy with chicken salad and cheese for lunch. March 23 - Mary's Crackers Enjoy Life Granola. Believe it or not, this product is free of wheat, gluten, milk, peanuts, nuts, mustard, sulphites, egg, soy, fish, crustaceans, shellfish, and sesame. I felt like I was in heaven when I read the label. It's expensive, so I only bought it once, but it was divine with fruit and yogurt as a treat. March 23 - Gluten-free, Nut-free Bob's Red Mill Gluten-free Flour Mix. Good things come in small packages. I love that I don't need to add anything to this; you can just use it like regular flour. March 23 - Gluten-free Flour Mi-del Ginger Snap cookies. I could eat these every day with tea. March 23 - Mi-del Cookies And lastly, Breton crackers. Finally they make them gluten-free! Costco sells them in a 4-pack. The garden vegetable ones are not that great; the flaxseed ones are much better. March 23 - Breton Crackers Never do I feel like I'm missing out on a well-balanced diet by not eating wheat. I eat oatmeal with raisins and Greek yogurt for breakfast every morning. If we're craving carbs for dinner, we can buy pre-maid gluten-free pizza dough at the Italian market around the corner. We also eat a lot of rice, quinoa, corn tortillas, sweet potatoes, and spaghetti squash. I really don't find hard to avoid wheat. I have been allergic to peanuts and nuts ever since I was 2, so it gets easier and easier to avoid them as companies introduce more and more peanut-free products. Restaurants are becoming increasingly more cautious as well. More often than not, the chef will come out to either guarantee the safety of a particular dish or suggest another one that can be made entirely peanut-free. Eating peanut-free is second nature to me. If I want dessert, but can't find an allergy-friendly option in store, I'll bake it myself. If I'm ever craving what I imagine peanut butter to taste like, I can always eat Wow Butter! March 23 - Wow Butter I'm ever so thankful that I'm not lactose-intolerant. I think that's where the true difficulty would lie. I love yogurt, milk, and anything with extra cheese on it! Optimistically speaking, being allergic to so many things has been a blessing in disguise. It has forced me to eat clean, prepare healthy meals at home from scratch, and scrutinize labels for "bad" ingredients. I do worry; however, that I'm not getting enough nutrients through food, especially when it comes to the "good" fats found in nuts. I take a multivitamin for that. For anyone Celiac or trying to embrace a gluten-free lifestyle, I hope that this post was helpful! Please feel free to email me if you'd like some more tips/recipes. 🙂
0
0