Thai Squash Noodle Soup {Gluten Free}

soup yExpanded my spice pallet this weekend with some tasty gluten free Thai inspired soup! Let me tell you, this little meal was delicious and completely vegetarian. Not to mention it was very easy and quick to make.

You will need: ½ quart of gluten free chicken broth, 1 cup water, ½ cup almond milk, 1 package of cooked and shelled edamame, 1 squash, curry powder, ½ onion, garlic powder, 6 chopped asparagus spears and turmeric.

First, pour your chicken broth into a large pot on the oven and start boiling the liquid. Add in 1 cup of water and let sit until the boiling process starts.

Next, in a frying pan, dump in your ½ onion, that has been diced, into the pan with a little olive oil. Sautee these until lightly brown and dump into your soup mixture.

Add chopped asparagus and bag of edamame to the soup mixture.

For the squash noodles, I used one of these vegetable slicers. They are super inexpensive and you can get them at Target. Believe me, invest in this! (Thank you Mom for the wonderful gift!) Squash makes perfect guilt-free noodles for soups!

Dump your squash noodles into the soup. Add in the spices – 1 tbsp. of curry powder, 1 tbsp. of turmeric and ½ tbsp. of garlic powder. Last but not least, add in your almond milk (or coconut). Just don’t use cow or soy milk.

Also as a little info: turmeric is a wonder spice! It is said to help in prevention of: Alzheimer’s Disease and cancer. It reduces inflammation and blood pressure, as well, as protects your bones!

Let this yummy soup cook for about 20 minutes on low. You just want all the spices to gel together. This will ensure a tasty bowl of soup.

Enjoy. This is gluten free and paleo (if you take out the edamame.)

Boiled Chicken Broth Potatoes {Gluten Free}

potat 2

Doesn’t this look like a Farmer’s table!? Fresh and natural.

Boiled these beautiful potatoes last night! Sometimes you just have to sink your teeth into starchy food. This fit the bill after a long day of work in heels!

These yummy potatoes were full of such flavor, and I have gluten free chicken broth to thank for that. Seriously, I may never boil potatoes the same again.

By adding chicken broth, it really infused the meat of the potato with a great taste. Give this a try.

I am so sure your family will love this recipe and dinner guests will too. What a simple little dish that is delicious.

I kind of felt like Mother Earth setting this out on my table. Don’t they look so delish and natural!?


Yum. Look at those delicious potatoes!

You will need: 2 cups of gluten free chicken broth, 1 tbsp. chives, 1 tbsp. olive oil and a sprinkle of garlic powder.

This is simple y’all. But, simple has never tasted so good! Just bring your two cups of chicken broth to a boil. Dump your teeny potatoes (after washing them) in the boiling broth and add your olive oil.

Add your seasonings on after the potatoes have boiled for about 10 minutes. So sprinkle on the dried chives and garlic powder. Cook for another 10 minutes. Once the potatoes are soft, serve!

Avocado Chicken Soup {Gluten Free}

chicken avaocado soupI don’t care if it’s spring – soup is always good and wholesome regardless the weather situation outside. This dish was filling and bowl licking good. You may just have to enjoy two bowls of this gluten free soup goodness (because I sure did!).

The Greek yogurt and avocado really make the soup pop. They also added creaminess without the cheese. This soup is totally diet friendly. Absent of noodles, rice or carbie starches – it will leave you feeling full, but not stuffed and heavy.

You will need: 1 quart gluten free chicken broth, ¼ cup almond milk, 3 small baked and seasoned chicken breasts, 1 tbsp. cumin, 1 tbsp. chili powder, 1 tbsp. onion powder, 1 tbsp. garlic powder, 1 can of diced tomatoes, 1 tbsp. dried onions (or real if you have them handy), 2 tbsp. Greek yogurt and a pinch of salt and pepper. table

For soups, I feel like it’s all about the spices – so in this dish, you will find a medley of rich, yummy spices. First, pour your broth into a pot on the stove and let that simmer. Add in the almond milk for creaminess and stir.

Next, chop up your seasoned chicken (seasoned and baked before) and dump into the hot pot. Stir and slowly add in the spices: cumin, chili powder, onion powder, garlic powder and dried and/or real onions.

Dump in the lovely canned tomatoes and stir up. Lastly, add in your Greek yogurt and salt and pepper. Let all the flavors sit for a while on the stovetop.

Serve with avocados and cheese on top, if you wish.

Mozzarella Quinoa {Gluten Free}

quionaThis is a quick, simple dinner. If you don’t feel like slaving away over the hot stove – this is the meal for you. It’s gluten free and loaded with fiber galore.

Make a big batch and save the leftovers for lunch at work the next day. All you will have to do is pop it in the microwave.

You need: 2 cups gluten free chicken broth, 1 cup uncooked quinoa, 1 garlic clove, ¼ chopped yellow onion, ¼ cup mozzarella.

First, boil the 2 cups of chicken broth. Then add the 1 cup of uncooked quinoa to the boiling batch.

While this is cooking, sauté the chopped onion and garlic clove on the skillet. You will pour a little olive oil into the pan and brown.

After the quinoa is cooked {should take about 15 minutes}, dump in the garlic and onion mixture. I stirred the seed mixture and then added the ¼ cup of shredded mozzarella cheese.

The cheese will melt into the mixture making to gooey and loaded with flavor. You also might want to mix in salt and pepper {you be the judge on the amount.}

Dish the quinoa into a bowl and top with a pinch of additional cheese. Enjoy this simple, hearty dish!

Gluten Free Chicken Tortilla Soup

ImageOn cold nights the thing that warms me up the fastest is a big bowl of soup. Being from Texas, anything spicy is near and dear to my heart. And, us Texan women, are taught from birth basically, the joys of whipping up some zesty meals.

Last night, I was in the mood for Chicken Tortilla Soup. My mom used to make this dish a lot in the winter. It simply just warms your soul and senses. The rich avocado and toasty tortilla chips add that extra crunch and savory pop.

You will need: 3 chicken breasts (chopped),  1 quart gluten free chicken broth, ½ onion, 3 cloves garlic, olive oil, 1 can hominy, 1 avocado, 2 tbsp. cumin, 1 tbsp. chili powder, ½ tsp. red pepper, tortilla chips, 1 handful shredded cheese, 1 tbsp. low fat sour cream, salt and pepper taste.

First, bake your chicken in the oven for about 10-15 minutes at 375. (I used pieces of precooked rotisserie chicken for my soup!) But, you can totally bake your own chicken. I was simply being frugal by using what I had in my fridge. When the chicken is done – chop it up in small pieces and set aside in a smaller bowl.

In a frying pan, pour in a splash of olive oil – then your chopped onion and garlic. Sauté these for a bit until lightly brown.

In a separate pan on the stove top (set on high), pour in your chicken broth. Then add in your little garlic onion sauté mix to the pot. Add in the spices – cumin, chili powder and red pepper. Stir. Then add in the hominy. Let this cook for about 20 minutes.

Add in the sour cream and cheese last and add salt and pepper to taste. Pour the soup in bowls – and add crushed up chips to the top if the soup. For a garnish, cut up an avocado and sprinkle pieces on top of the bowl along with some shredded cheese.

You are ready for a cozy, yummy night – Texas style!