Avocado Radish Toast {Gluten Free}

radishOkay – this combo may look a little kooky; but, believe me when I say – it is delicious. You will not want to stop eating this cute, dainty appetizer. Bring it to a party or just eat it as a healthy afternoon snack.

Its gluten free (used Udi’s gluten free bread) and gives you that little crunch you need. Simply toast the bread in the oven or toaster, spread the avocado on and add slices of yummy radishes.

It’s that easy. Really. AND – even more of a bonus: radishes are super good for you. It reduces pain and swelling, can aid in weight loss, helps hydration, eliminates mucus and clear the sinuses. You can read all the benefits here.

You will need: ½ avocado, 2 pieces of gluten free bread and 4 radishes.

After taking the bread out of the oven or toaster, simply cut the bread into little strips and place them on a pretty plate. In a bowl, mash up ½ an avocado with a fork and spread this goodness on to your bread strips. Slice radishes and arrange them on top of the mashed avocado.

Have fun with this dish. If you don’t like radishes, try another veggie on top. Maybe a diced red pepper! However, the radishes really give it a zesty, spicy taste.

It is melt in your mouth good. Don’t believe me, give it a try.

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!