Gluten Free Hot n’ Sour Soup

Posted by on Jun 27, 2015 in BeachBody, Dinner, Krystal, Lunch, Nutrition

Gluten Free Hot n’ Sour Soup

I realized today that my international cooking skills are WAYYY better than anything else — kinda makes me giggle — But if I am keeping it real, honestly it would be hard to mess up a lot of these recipes.. I am NOT a Betty Crocker and the kitchen is not my strong suit… So if I can do this — YOU can definitely do it ūüėÄ Anyway, back on topic so you can get the details on this amazing recipe! I first read up on Hot n’ Sour recipes on Pinterest and then ran across one on RasaMalaysia.com — unfortunately it wasn’t gluten free and contained corn starch, so I needed to make some adjustments! I did… and it came out BOMB-TASTIC! My hubby, who has traveled the world and eaten some of the best foods, LOVED it! Like I said, its gluten free, non-GMO, no MSG’s and full of so much flavor! Ingredients: 2 tbsp unmodified potato starch (i use Bob’s Red Mill) + 3 tbsp water 16oz organic chicken or vegetable broth 1.5 cups of water 6oz of white mushrooms, sliced 3oz green onion, chopped 4 tbsp liquid amminos 1 tbsp rice wine vinegar 1 tbsp apple cider vinegar black pepper to taste pinch red pepper flakes 1 egg, beaten ***Optional*** Tofu, cut into strips — I did not do this Add the potato¬†starch and water together, stir together. Set to the side. Pour¬†the chicken or vegetable broth and water into a medium-sized soup pot on medium heat. Bring it to boil. Add the white mushrooms and green onions, cook for 2 minutes. Add the liquid amminos, vinegars, red pepper flakes, and black pepper. Stir to combine well. Add in the potato¬†starch mixture, stir continuously to thicken the soup. Turn off the heat. Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction.¬†This will form the silken egg threads in the soup. If you want more or less heat, add more or less red pepper flakes! Share...

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Healthy Slow Cook Korean BBQ

Posted by on Jun 26, 2015 in Dinner, Krystal, Lunch, Nutrition

Healthy Slow Cook Korean BBQ

I LOVE Korean food!!! I have since I was 9 years old, visited my first authentic Korean restaurant, had a signature dish called “bulgogi” — which is literally super delicious, tender, flavorful meat grilled to perfection (sometimes on the table right in front of you)! But once I was diagnosed with Celiac disease and started caring how the insides of my body functioned, my beloved Bulgogi became a sweet memory…. UNTIL TODAY! I have seen several Korean bbq recipes, in which many sound A-M-A-Z-I-N-G, until I read the ingredients and realize it’s not gluten free and then I see the calorie count and see my ass growing just by reading.. Believe me, after you try these you won’t want to share.. And might go back for seconds!! So here it is: Ingredients: 5lbs beef short ribs (it seems like a lot, but once you trim the fat its less) 4 tbsp sesame oil 3/4 cup rice wine vinegar 1 cup liquid aminos 8 cloves of garlic, minced 2 inches fresh ginger, minced 3/4 cup raw coconut sugar 1/4 cup brown sugar ¬†(or if you don’t want to use brown sugar, use coconut sugar) 2 tsp red pepper flakes Mix garlic, ginger, liquid aminos, sugar, rice vinegar, sesame oil, and red pepper flakes. Place ribs in a greased crockpot and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid and cook for 6-7 hours, moving the ribs around 2 or 3 times so that they all get a turn being immersed in the sauce. When the time is up and meat is fork tender, remove meat from pot, discard bones. Once meat is cool to touch, pull apart with your fingers or with 2 forks. Pour the meat back into the slow cooker with the sauce. I put these on gluten free corn tortillas, topped with an Asian slaw. You can also eat these in lettuce cups/wraps. ENJOY!!!💜 Share...

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Baked AGAVE LEMON Chicken

Posted by on Jul 16, 2014 in Dinner, Exercise, Krystal, Lunch, Nutrition

Baked AGAVE LEMON Chicken

Seriously, this was the week of “Mom of the Year” in the kitchen! I am instantly IN LOVE with this recipe and it will probably be a weekly meal in my house… Stu leaves for tour Friday, so he can’t complain hahaha! *** ALSO, just a disclosure, I ran out of brown rice and quinoa, so I used white rice — I strongly suggest using brown rice over white ANY day of the week! *** This is 100% gluten free and Celiac approved! ūüėČ INGREDIENTS: Juice and zest of 1 large lemon (3 tablespoons juice) 3¬†tablespoons¬†agave 2¬†teaspoons¬†finely chopped garlic 1 1/2¬†teaspoons¬†ground cumin 1¬†teaspoon¬†dried oregano 1/2¬†cup¬†plus 2 tablespoons extra-virgin olive oil 2 chicken breasts Salt and freshly ground pepper directions In a medium bowl, mix¬†together the lemon juice and zest, agave, garlic, cumin, oregano and 1/2 cup of the olive oil. Place the chicken breasts in a glass dish that holds them snugly in a single layer and add the marinade. Cover with plastic wrap and marinate for at least 1 –¬†2 hours in the refrigerator, turning over the chicken occasionally. Preheat the oven to 400 degrees & Line a baking sheet with foil. Bake until cooked through and the juices run clear, about 35¬†minutes. ZUCCHINI:¬†This is literally just 1 tsp coconut oil, washed and sliced zucchini, himalayan salt to taste, fresh ground pepper to taste all stir fried together in a skillet on medium-high heat for 7-8 minutes! Share...

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Avocado Egg Salad

Posted by on Jul 16, 2014 in Dinner, Exercise, Krystal, Lunch, Nutrition

Avocado Egg Salad

Another recipe I tried out this week and was a HUGE hit in my household – future hubs going back for seconds and leftovers … I think I am getting this wifey thing down! ūüėČ I ate my salad with Gluten Free pita chips, but it is also muy bueno in a gluten free rice tortilla and also a lettuce wrap!!! Ingredients: 4 large hard-boiled eggs, chopped 3 hard boiled egg whites, chopped (discard the rest) 1 medium hass avocado, cut into 1/2-inch pieces 1 tbsp light olive-oil mayonnaise 1 tbsp fat free plain yogurt 1/2 tablespoon finely chopped chives 2 teaspoons red wine vinegar 1/2 tsp himalayan¬†salt pinch freshly ground pepper Directions: Combine¬†the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper.¬†Mash¬†with a fork.¬†Combine¬†with egg whites and adjust salt as needed. Share...

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Healthy Chickpea and Quinoa Curry Recipe

Posted by on Jun 6, 2014 in Dinner, Exercise, Krystal, Lunch, Nutrition

Healthy Chickpea and Quinoa Curry Recipe

I LOVE love love Indian food! Most of the time it is naturally gluten free, but you never know how healthy or what you are eating when ordering in a restaurant! So why not have restaurant style Curry, without the worry and hassle of how many calories or if its really gluten free and vegan?!?? This recipe is BOMB – my fianc√© who is the pickest eater ever (don’t tell him I said that), but he knows his indian food and knows flavor – even he was impressed! Ingredients: 1 – 15oz can chickpeas – rinsed and drained 1 red onion – medium 1.5 tbsp of minced ginger – I took a thumb of ginger and grated it 4 garlic cloves – minced 1-2tbsp curry powder – I suggest a GOOD one, brands DO matter! I love “The Spice Hunter” Salt Free Curry Seasoning 1/2 tsp Cayenne Pepper – more or less to taste. You can also use ground red pepper 10 sliced cherry tomatoes 1 cup cooked quinoa Himalayan salt for taste Gluten Free Flatbread or Naan – if desired. I didn’t eat mine with anything, but I made Naan for Stu (fianc√© for future reference). Directions: Chop your red onion, mince¬†your ginger and garlic and start cooking your Quinoa according to the directions on the package. Heat up a medium sized – nonstick sauce pan over medium heat. Add in the onions, ginger, garlic and salt, stirring until onions are soft. Add in the chickpeas, curry powder and cayenne pepper – stir. Add in sliced tomatoes and cooked quinoa, stir together, reduce heat and cover. Let the flavors blend together for about 15 minutes. Add more salt to taste if needed. If you chose to make flatbread or Naan – top your bread with the mixture and ENJOY! Share...

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Black Bean and Red Quinoa Salad

Posted by on Aug 29, 2013 in Dinner, Krystal, Lunch, Nutrition

Black Bean and Red Quinoa Salad

A YUMMY, fresh salad that is packed with protein and healthy fats. This is something you can eat alone, put on top of Kale or even wrap it up in a brown rice tortilla (for my gluten free friends) for more of a burrito feel. Makes about 5 cups. Salad instructions: – 1 cup of uncooked red quinoa – 1 (14oz) can of black beans, drained and rinsed – 1 red pepper, chopped – 1/4 cup fresh cilantro, finely chopped – 2 green onions, chopped – 1 cup of corn – 1 small avocado, chopped into 1 inch pieces Dressing Instructions: – Fresh lime juice from 2 limes – a pinch of himalyan salt or kosher salt, to taste – 1 fresh garlic clove, minced – 1/4 cup cilantro, finely chopped – 1/4 cup extra virgin olive oil/evoo 1/2 tsp ground cumin, or more to taste Directions: Cook the quinoa according to the directions on the package. While the quinoa is cooking, start preparing the veggies by cutting them up and then also making the dressing in a separate bowl. Allow the quinoa to cool for about 5 minutes after it is done and then fluff with a fork – add the beans and veggies and then toss well. Pour the dressing mixture on top of the quinoa, beans and veggies and then put in the refrigerator for about an hour, depending on your own liking. ENJOY! XO – Krys Share...

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