Chicken & Bok Choy Soup

Chicken & Bok Choy Soup

5.0 from 1 reviews
Chicken & Bok Choy Soup
 
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups water
  • 4 teaspoons chicken broth
  • 4 carrots, sliced
  • 8 large bok choy ribs with leaves, finely chopped
  • 4 stalks broccolini, chopped into 2-inch pieces
  • 2 boneless, skinless chicken breasts, cut into ½-inch cubes
Instructions
  1. Spritz the bottom of large pot with olive oil spray and saute onion and garlic over medium heat until onion is softened and translucent.
  2. Add water, chicken broth, carrots, bok choy, and broccolini; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

 

Sweet Hot Cranberry Vinaigrette

Sweet Hot Cranberry Vinaigrette

Sweet Hot Cranberry Vinaigrette
 
Serves: 1 serving
Ingredients
  • ½ cup unsweetened cranberry juice
  • ½ cup purified water
  • ½ packet Sweetleaf Stevia
  • ¼ cup chopped onion
  • Sprinkle of cayenne
  • Pinch of tarragon (phase 2 & 3)
  • 1 tablespoon flaxseed oil
Instructions
  1. Add all ingredients except for flaxseed oil to saucepan and simmer until reduced to 3 to 4 tablespoonfuls or about ¼ cup. Remove from heat. Stir in flaxseed oil and drizzle while still hot over a large entree salad with protein.

 

Spicy Moroccan Style Eggplant

Spicy Moroccan Style Eggplant

Spicy Moroccan Style Eggplant
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 1 eggplant, cubed
  • 1 can stewed tomatoes, no-salt-added
  • 4 garlic cloves, crushed
  • 1 teaspoon cinnamon or to taste
  • 1 teaspoon cumin or to taste
  • 1 teaspoon ginger or to taste
Instructions
  1. Preheat oven to 350F. Mix together in a casserole dish and bake for 40 minutes.

 

Zesty Lime Marinade

Zesty Lime Marinade

Zesty Lime Marinade
 
Recipe type: Marinade
Ingredients
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 cloves crushed garlic
  • 2 green onions,sliced
  • 2 tablespoons fresh parsley, minced
  • small pinch cayenne
  • cumin, ginger, and other FF spices of your choice, to taste
Instructions
  1. Mix ingredients together in a ziploc bag, add meat or veggies and shake.
  2. Marinate in refrigerator for 1 to 2 hours. Makes enough marinade for 1½ - 2 lbs beef cubes.

 

Seafood Chowder

Seafood Chowder

5.0 from 1 reviews
Seafood Chowder
 
Recipe type: Soup
Ingredients
  • 1 large spaghetti squash, cooked
  • 5 cups chicken or fish broth
  • 1 small onion, finely chopped
  • 2 3-ounce cod fillets, cut into 1-inch pieces (slightly frozen)
  • 1 cup large shrimp, peeled and chopped
  • 1 cup clam meat
  • 1½ bulbs of garlic, roasted
Instructions
  1. Roast garlic: separate cloves without removing skin. Place in a small dish with 1-2 tablespoons water and drizzle with olive oil. Bake covered at 350F for 30-35 minutes until soft. Squeeze garlic out of skins into a bowl.
  2. Blend roasted garlic with ½ cup broth until smooth and set aside.
  3. In a large pot, saute onions until translucent.
  4. Add garlic/broth mixture and remaining broth to the pot.
  5. Bring to boil and add cod. Cook for 10 minutes and reduce heat to simmer.
  6. Puree spaghetti squash with 1 cup broth mixture from pot.
  7. Add pureed squash, clams and shrimp to the pot.
  8. Cook for 5-10 minutes until clams and shrimp are fully cooked.
  9. Serve as is or over a bowl of raw spinach.

 

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