Gluten Free(ish) Chicken Soup

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My name is Jenni B, and I have issues.

I mean, I come home after a dogged day at work, and my brain is screaming type, woman!  Type to your clamoring fans!  And my body just can’t move off the couch.  It’s not you.  It’s me.  Honest.

And it’s worse than just blogging:  I haven’t been to the gym since Nam.  I thought that going to a hella ‘xpensive fitness/spa/luxurious experience would get myself in gear, but all I can seem to do is Nexflix and chill.  In my head, I’ve run a 10k.  If only my brain could go to spinning (which I haven’t been in 4 months).

And it’s worse than not writing or working out.  I now have a stress-induced ulcer.  Or, ulcah, as my fellow Bostonians would say.  So I have that going for me, which is pretty nice.  So most of my evenings of late have been married to Hulu and/or Netflix out of necessity.

I am trying, my loves.  I’m trying.  In the meantime, I have been severely limited to what I can eat that won’t send me into a tizzy with heartburn, indigestion, and general ulcer-related goodness.  The best recipe that I’ve stumbled across has been this soup:  it’s a spin-off from chicken noodle soup (I’m trying to watch my carbs since I’m not burning many calories these days), but just as wholesome and hearty.  I wanted to post this today in honor of my gluten-free gal pal’s birthday!  I am not sure if it’s completely gluten free because of the spices I used, but let’s go with yes:)  Enjoy!

Materials:

  • slow cooker
  • cutting board
  • two forks
  • measuring cup and spoons

Ingredients:

  • 3-4 chicken breasts
  • 2 c chicken stock
  • 2 T cumin
  • 1 T oregano
  • 1 T garlic
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can corn, drained
  • 1 can white beans, drained
  • lime juice for serving (optional)

Directions:

  1. Place chicken along the bottom of the slow cooker.
  2. Cover chicken with spices, then pour in stock.IMG_7144
  3. Cook on HIGH for 3 hours or on LOW for 6 hours.FullSizeRender (6)
  4. Take out chicken and place onto a cutting board.  Shred with two forks pulling opposite directions.IMG_7148
  5. Place chicken back into broth.FullSizeRender (5)
  6. Add corn and white beans and stir.FullSizeRender (4)FullSizeRender (3)
  7. Serve with a splash of lime juice.  Enjoy!FullSizeRender (1)

Gluten Free(ish) Chicken Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Materials:

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  • slow cooker
  • cutting board
  • two forks
  • measuring cup and spoons

Ingredients:

  • 3-4 chicken breasts
  • 2 c chicken stock
  • 2 T cumin
  • 1 T oregano
  • 1 T garlic
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can corn, drained
  • 1 can white beans, drained
  • lime juice for serving (optional)

Directions:

  1. Place chicken along the bottom of the slow cooker.
  2. Cover chicken with spices, then pour in stock.
  3. Cook on HIGH for 3 hours or on LOW for 6 hours.
  4. Take out chicken and place onto a cutting board.  Shred with two forks pulling opposite directions.
  5. Place chicken back into broth.
  6. Add corn and white beans and stir.
  7. Serve with a splash of lime juice.  Enjoy!

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Chinese Beef with Broccoli

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Well, my bracket is #(*$(*%$.  Anyone else’s?  Full disclosure, I had Syracuse going down after their second game, and am now going down for it.  All of my ‘Cuse friends are hardcore-shaming me for “not believing,” but come on.  Really?  Did we REALLY see this coming?!

Don’t get me wrong, it’s cool and all, but I never fill out my brackets due to personal ties.  I grew up in Syracuse (for the most part), and I’m awesome, but that doesn’t exactly equate to the basketball team going all the way.  I went to Tennessee, and L-O-V-E the Vols, but they are horrific on the court.  I made my peace with that long ago.  I am super competitive, and when it comes to winning a bracket or showing that I am a true fan, I’m going with the teams that have the better track records.

That being said, thanks a lot, Kansas.

So, since the big weekend’s coming up, there’s a good chance we are going to either eat out or order in.  One of my all-time favorite to-go meals is Chinese beef with broccoli.  It’s so flavorful and filling, and it’s not fried, so I don’t feel too icky; however, it’s still pan-seared in a ton of oil, so it’s not exactly health-conscious.  My solution:  make your own!  I made this when I was craving some take-out, and it did not disappoint. Make sure you use a decent cut of beef, so your dish will be tender.  Enjoy with a side of brown rice.  Your fortune:  You will not feel bloated and sluggish. Continue reading

3-Ingredient Easy Roasted Cauliflower

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Oh, hey.  It’s just about Easter time?  What the what?  I am all out of sorts.  I still have shamrock shakes from St. Patty’s Day in my freezer.  Seriously, is ANYONE a fan of Eater in freakin’ March?  This is ridiculous.  Why does it hop around like that?  (Get it, hop?)  Other holidays are either a set date (like Valentine’s Day), or the first ____ of a month (like Mother’s Day).  This Easter business is a crap-shoot, and I’m over it.  No one even gets Good Friday off anymore, so why even do this in the cold?

Don’t worry, I have a solution:  let’s move Easter to the summer, when we can enjoy the egg hunt without our winter coats.  The calendar may say spring, but it just snowed this week, so who’s with me?

Also, with Easter in March, we are still (well, I am anyway) trying to work off all of the weight we packed on from indulging over the winter holidays.  Desserts, libations, and hibernating (via Netflix) magically make my clothes tighter, and the last thing I want to do is chow down on a spongy, fatty roasted pig and potatoes.

If you’re in my boat, or if you’re cooking for someone who is carb-conscious, you GOTTA try this super-simple recipe:  roasted cauliflower.  3 ingredients, a few minutes, and you’re done.  It’s healthy, tasty, and won’t weigh you down.  And, if we can move this holiday to the summer, it’s good year-round!  Enjoy 🙂

 


Materials:

  • cutting board and knife
  •  1 gallon-sized Ziploc bag
  • non-stick pan

Ingredients:

  • 1 head cauliflower
  • 2 T minced garlic
  • 2 T olive oil
  • optional:  salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Cut cauliflower into bite-sized florets.IMG_7082[1]
  3. Place cauliflower, garlic, and oil into Ziploc bag.  Shake to mix well.IMG_7085[1]
  4. Pour bag contents onto a nonstick pan.FullSizeRender_2[1]
  5. Bake for about 20 minutes, or until golden-brown and tender.IMG_7087[1]
  6. Enjoy!FullSizeRender_1[1]

 


 

Easy Roasted Cauliflower

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Materials:

  • cutting board and knife
  •  1 gallon-sized Ziploc bag
  • non-stick pan

Ingredients:

  • 1 head cauliflower
  • 2 T minced garlic
  • 2 T olive oil
  • optional:  salt and pepper to taste

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Cut cauliflower into bite-sized florets.
  3. Place cauliflower, garlic, and oil into Ziploc bag.  Shake to mix well.
  4. Pour bag contents onto a nonstick pan.
  5. Bake for about 20 minutes, or until golden-brown and tender.
  6. Enjoy!