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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Healthier, Gluten Free Orange Chicken

Posted by on Apr 6, 2015 in BeachBody, Krystal, Nutrition

Healthier, Gluten Free Orange Chicken

Do you LOVE Chinese food, specifically orange chicken? But you know that calories, sugar, fat and carbs would make you cringe the next day… Yeah thats me… OR the fact before I was celiac and before I started this whole eating healthy thing, my “fat food” was Panda Express: 2 servings of Orange Chicken and fried rice… hmmmmm — no wonder I was overweight for so long… thats 1200 calories right there! MY recipe¬†packs all of the amazing sweet, (Spicy if you like) and savory orange flavor of the restaurant-style, but with only a fraction of the calories and fat. PLUS¬†naturally sweetened with honey. ¬†And I serve mine over quinoa — you can do brown rice if you would like¬†¬†And¬†it can be made in just 20 minutes from start to finish. Ready for my recipe? You SHOULD be… its phenomenal and its husband and kid approved! — Thats a MUST in my household! I dont fry my chicken — this saves you a ton of time, unnecessary calories and fat! I “saute” the chicken until its golden brown, and then with this badass sauce on top — you won’t even notice the chicken isn’t fried!! I¬†started by cutting up the all natural, organic chicken breasts into cubes and lightly seasoned with¬†fresh ground pepper and himalayan salt on top. I then whipped up the sauce — which couldnt be any easier, simple and no way to mess up! Ingredients and Directions below:     ORANGE CHICKEN INGREDIENTS: 4 lb. boneless, skinless chicken breasts, cut into bite-sized pieces salt and pepper 2 Tbsp.¬†coconut oil orange chicken sauce (ingredients below) toppings (optional): thinly-sliced green onions, toasted sesame seeds, orange zest ORANGE CHICKEN SAUCE INGREDIENTS: 3 cloves garlic, minced 1/2 cup orange juice – about 3 oranges 1/2 cup honey 1/3 cup¬†liquid aminos 1/4 cup rice wine vinegar 4 Tbsp.¬†coconut flour 1/2 tsp. ground ginger 1/2 tsp. ground pepper zest of one orange pinch of crushed red pepper flakes (OPTIONAL: QUINOA INGREDIENTS) 1 cup dry quinoa 2 cups chicken broth DIRECTIONS: TO MAKE THE ORANGE CHICKEN: Season chicken with salt and pepper. Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. If the sauce isn’t as thick as you prefer, add more coconut flour. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest. TO MAKE THE ORANGE CHICKEN SAUCE: Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey. Share...

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HEALTHY Thai Shrimp Soup

Posted by on Feb 16, 2015 in BeachBody, Exercise, Krystal, Nutrition

HEALTHY Thai Shrimp Soup

Do you ever have one of those days where you just don’t want to spend FOREVER in the kitchen, but you know your family is sitting there with the Jeopardy theme song playing in the background, waiting for something to magically appear on the kitchen table… ???? Yet, you’re supposed to be eating healthier so ordering in or going out to dinner is just not an option… Mom’s, can you relate??? This recipe below is definitely an absolute favorite in my house… I will be bulk cooking and freezing! My kids and fianc√© have NO CLUE its healthy, low sodium, gluten free and 100% 21 Day Fix approved!! I ate mine as a soup because I am doing the 21DF — but if you have little ones or a hubby that needs more than just a soup for dinner, I ladled their soup over plain brown rice — and they gulped it down! RECIPE: Serves 4 and only took 30 minutes to make¬†from prep to table! – 1lb shrimp (shelled, deveined and tail off) – 1/2 white onion, chopped – 1 tsp coconut oil – 4 cloves of garlic, chopped – 2 cups sliced mushrooms – 15 cherry tomatoes, sliced in half – 1 tbsp of honey – 3 cups low sodium vegetable stock – 1 cup of water – 1 tsp liquid aminos – fresh juice from 1 lime – Himalayan salt and pepper to taste – cilantro (optional) 1. In a medium saut√© pan, heat oil over medium heat. Add chopped garlic and onions, saut√© until tender, stirring often for about 5 minutes. 2. Add in mushrooms and saut√© for another 3-4 minutes. 3. Add in tomatoes, honey, salt, liquid aminos and pepper to the pan and saut√© with the mushrooms, onion, garlic mixture for another 2-3 minutes. 4. Add in shrimp and pan cook for about 8 minutes. 5. Add the vegetable stock, water and lime juice and bring to a boil. Let simmer for 3-5 minutes. Add more salt and pepper if needed. 6. Top with fresh cilantro and even add crushed red pepper or chili flakes for some heat! 7. Enjoy! 1 reds 2 greens 1 tsp Share...

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