Clean Eating

Paleo Chicken Tortilla(free) Soup

 

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Thanks to Pinterest, tonight I made this amazing soup.  It’s so delicious I should describe it as sinful.  But it’s not!!!  It’s healthy and Paleo!!!  Woot Woot!!  I didn’t take many pics of the process because I was doing other things at the same time like cleaning and cooking lunch.  So my hands were never clean enough to pick up the phone/camera to snap a few more pics.  The ones I took are…ehhhh and don’t do the soup justice.  But take my word for it…this soup is D.E.L.I.C.I.O.U.S!!  A tad tangy and a tad spicy!

Here is what you will need:

3 pounds chicken breasts (I only used 2…but wish I had used 3)

3 Tbsp of Coconut Oil

3 Tsp of fajita or taco seasoning (to keep it healthy and paleo…make your own like this recipe I used)

1 large or 2 medium onions, diced

6 cloves garlic, minced

2 jalapeno peppers, diced

2 poblano peppers, diced

2 quarts (8 cups) chicken stock

28oz can of fire roasted tomatoes (to be healthy…use organic that states they used BPA-free lined cans, or fire roast your own)

Juice of 2 limes

1 Cup cilantro, chopped

Avocado and fresh cilantro for garnish

 

Directions:

1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken (while this is not so easy to do while the chicken is hot, I find I get a better “shred” if I do so while the chicken is still hot). Alternately, you can just chop the chicken into small pieces.

2. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.

3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.

4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.

5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.

6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.

7. Serve with avocado and cilantro on top.

I am not gonna lie…I wanted to top it all off with cheese, sour cream, and tortilla slices.  But because I didn’t…I could eat two whole bowls…guilt free.  And that my friends, is DELICIOUS!!

Homemade Almond Milk–It’s Good Stuff

A few weeks ago I heard the awful news that store bought almond milk really isn’t that good for you. WHAT?!?! I had already made the switch from dairy…and now my switch wasn’t good enough!? Hogwash I tell you! Hogwash!! (I will be researching this more…But I want to be prepared in case it’s true.)  I was talking with a friend at work about it and how I was thinking of making my own in my Vitamix. She said “I know an amazing recipe for it…You will LOVE it”. She told me about the recipe found on Ohsheglows.com.  I am so glad she told me about this site…lots of lovely recipes.

I read up on how to make it…and it seemed simple enough.  The only thing I didn’t have was a nut milk bag.  I searched Amazon and found this one for $10.  It was the one used in the recipe and since she seemed to know what she was doing…well I figured it was a good one.  When I make a recipe for the first time I follow it to a “T”.  Even the nut milk bag.  I giggle every time I say or type that.  Nut Milk Bag.  It’s funny, right?

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Almond Milk Ingredients

I gathered my goods…Almonds, Vanilla Bean, Dates, Salt, and Cinnamon.  So today was the day…Or last night really.   I put a cup of dry almonds in a bowl of water to soak.  I soaked the over night and then some.  I actually forgot about them until about noon today.  I also forgot that I made myself a sweet potato yesterday, that I left in the oven all day until today.  But that is another story for another time.  Anyhow…along with the ingredients you will need a really good blender.  I used my Vitamix.  It’s a beast.  And worth every red cent spent on it.

After I soaked the almonds I rinsed them and then put them in my blender with 3.5 cups of filtered water.  I chopped up the vanilla bean (yes the entire bean…chopped) and I pitted dates.  Don’t forget to pit them.  They are deceiving because they look all soft and smooshy.  But slice ’em open and pull that little pit right on out.  If not, I am not sure how happy your blender will be.  I blended the nuts on high for one minute.  Once they were blended smooth I poured the gritty liquid through the nut milk bag into a bowl.  Once most of the liquid dripped through on its own I twisted and squeezed the rest out.  I rinsed out the blender then put the milk back in the blender.  I then added the salt and cinnamon and turned the blender on low to mix it up really well.  Then I just poured the milk into a cute little milk bottle I found at HomeGoods.  And guess what?  It just so happened to be the same bottle she used.  I swear we didn’t plan it.  But I do think it means we are soul sisters.  Or we both like cute bottles.  Who knows.

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Soak Nuts for 8-12 hours
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Nuts with 3.5 C of filtered water
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Pour liquid through nut milk bag
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Squeeze excess milk from bag
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Add cinnamon and salt to milk

The result?  I would give it an A-.  There is a tad bit of grit…superfine; almost a powder fine grit.  I’m gonna have to ask Angela about that.  (Yea we are on a first name basis…or maybe it’s just me.)  It may be my fault for squeezing the bejesus out of the nut bag.  She said use slight pressure.  I forgot about that part.  But the stuff tastes really good!!!

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Voila!!

I will definitely be making this again.  Now I just need to find a recipe on how to use this left over almond pulp.  Oh She Glows gives a few suggestions including freezing it for later.  I think that’s what I will do for now.

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Leftover almond paste

Oh…and I will have another post soon about a delicious Roasted Chicken!!!  Woot woot!!  I was on a roll today!!  What did y’all cook up today?!

Here are the exact amounts and recipe directly from Oh She Glows:

Yield: 3.5 cups

Ingredients:

  • 1 cup raw almonds, soaked in water
  • 3.5 cups filtered water
  • 2-4 pitted Medjool dates*, to taste (I used 2 large)
  • 1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract)
  • 1/4 tsp cinnamon
  • small pinch of fine grain sea salt, to enhance the flavour

 

1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.

2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.

3. Blend on highest speed for 1 minute or so.

4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.

5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.

6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.

Notes: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.

Read more: http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/#ixzz2heRKppyd