Coconut//Peanut//Chicken Soup

Coconut//Peanut//Chicken Soup

Makes 2 Servings

Ingredients:

1 Cup Chicken Broth {low sodium}

10 Baby Carrots {sliced in half, lengthwise}

1 chicken breast {sliced thinly}

1/4 Cup Basmati Rice {cooked}

1 3 Oz. Can of Coconut Milk

1 Tbs. Rice Vinegar

1 Tbs. Gluten Free Soy Sauce

2 Tbs PB2* {or regular peanut butter}

1 Handful Bean-sprouts

1.5 Cup Cabbage {chopped}

1/4 Cup of peanuts {to top, roasted & unsalted}

Directions.

1. Bring 1 cup of chicken broth to a boil. Add carrots, and let cook on low for 20 minutes or until carrots are soft.

2. Add chicken breast. Keep on medium until chicken is cooked.

3. Add rice, coconut milk, rice vinegar, soy sauce, and peanut butter. Stir on medium until all ingredients are fully incorporated. Add Bean sprouts and cabbage. Let cook until desired texture.

4. Reduce heat, serve with peanuts on top. 

Enjoy! 

*PB2 is essentially dehydrated peanut. It is basically powdered peanuts that you add water to to make it creamy. It can be found at health food or alternative food stores. It has far fewer calories than regular peanut butter and no oil. You don't need to add the water for this recipe.

Avocado//Lime Pasta Salad

Avocado//Lime Pasta Salad

Very healthy & very simple.

Ingredients :

{ makes 2 servings}

1 Avocado {mashed}

3 Tablespoon of Cilantro {chopped}

1 large Chicken Breast {sliced}

1 Cup Gluten Free Quinoa Noodles 

1 teaspoon each Salt & Peppa'

1 Lime {juiced}

1 teaspoon Garlic {minced finely}

1/2 Can of black beans 

Directions:

Bring water to a boil and add quinoa noodles. Boil for 3 minutes + add sliced chicken breast to boiling water. Cook for another 5 minutes. 

Drain and run under cold water, or if you have time, refrigerate until cold! 

Next, add mashed avocado, cilantro, salt & peppa', juice from 1 lime, and garlic. Top with black beans and enjoy!

Coconut//Almond//Dark Chocolate Cookie Bars

I wrote this a few months ago but made them again today just to make sure they past the share test. I have to say they are quite delicious. They are Coconut//Almond//Dark Chocolate Cookie Bars! (no sugar except in agave and honey) I apologize that I have no images, I keep forgetting to take them when I cook, all I got this time was the coconut! And unfortunately, the bars have been all consumed.

Any of the more unique ingredients and flours can (and should) be bought in the bulk section of a health food store to avoid the very high cost of these ingredients otherwise.

Pre-heat oven to 350 degrees.

For crust:

Combine in medium bowl.

1 cup almond meal

1/2 cup tapioca flour

1/2 cup coconut flour

1/3 cup lite agave

1/4 cup honey

1/4 tsp baking soda

1 tsp xanthan gum

1/4 tsp cinnamon

Spread evenly at the bottom of 9x13 glass baking dish, preferably atop parchment paper. Bake at 350 degrees for 15 minutes.

Meanwhile, in a double broiler, combine:

3 oz. no sugar added dark chocolate

1 tsp vanilla

1/2 cup almond butter

2 tsp. coconut oil

2 cups gluten free outs

After your crust cooks for 15 minutes, take out and spread chocolate almond butter mixture evenly over crust. Bake for 5 minutes

Next, add unsweetened coconut flakes to the top of bars, slightly pressing into chocolate layer with a wooden spoon or rubber spatula or something. Bake for three minutes.

Take out and allow it to cool before you cut, or else it will crumble. Store refrigerated

Enjoy! Depending on how you cut,  this recipe could make 24 bars!

Another note is that this is just a good gluten free cookie bar crust recipe. One thing I have done before is the same crust, except i topped it with peanut butter, then added a strawberry puree and baked for 5ish minutes and then topped with sliced strawberries and almonds which was really popular!

Finally, made it to the blog world.

To start, I'd like to explain just a bit about why I started this blog. Here is a quick description of my situation:

I am a student at Oregon State. I live in a co-op where I share a room with six people. To make a long story short, about two years ago I was diagnosed with celiac disease. This means I can not eat gluten and am sensitive to contamination. Also, I cannot eat dairy due to the fact that it gives me pretty bad eczema. Anyways, for the past two years it was fairly easy, living at home with my family who gave me a lot of support in dealing with my allergies and we kept gluten out of the house.

 Fast forward to now: The co-op I live in has an amazing cook, but unfortunately I cannot eat the house's food due to the risk of contamination. I need my own dishes, pots and pans to keep gluten totally out of my body.

So i cook for myself, every day! Which is not a bad thing, I love to cook and I love to eat! However, the only space I have for food is one mini-fridge. Not one of the teensy ones, one of the medium sized ones you might find in the office. I also have to carry all the ingredients down to the kitchen, and back up to my room (on the third floor) every night.

Moral of this long saga, I keep it simple and healthy. I love writing new recipes and sharing them with friends, family, and whoever wants to listen! So here I am, entering the blog world, hoping to help with anyones goals of healthy, whole and simple cooking! Enjoy!