Recipe: Simple Thai-inspired Lemon Chicken soup! YUM!

Truly one of my favorites and close-to a Thai classic.  Super simple, and extremely comforting on a chilly winter night.  Hope you enjoy this bold, savory, sour soup!


Ingredients:  *all organic if possible, serves 4

-2 chicken breasts, sliced thinly (or sub for 1 and 1/2 cup of cubed firm tofu)

-2 cups chicken broth (or sub for vegetable broth)

-1 cup coconut milk (sub for lite coconut milk)

-1/2 red pepper, roughly chopped (or whichever color you prefer)

-1/2 large zucchini, cut bite size (similar size pieces to pepper)

-6 large mushrooms, stem removed, cut into 4 pieces

-handful of cherry or grape tomatoes, cut in half

-2 heads of Bok Choy, knobby stem-end cut off, rinsed well, and cut into 1/2 inch slices

-3 tbsp of lemon juice, fresh squeezed preferred

-1 and 1/2 tsp of brown sugar, coconut sugar or regular sugar

-2 inch chunk of fresh ginger, cut into thick slices

-2 stocks of lemongrass, outer tough stalk removed, cut into 2 inch stalks, and smashed with the butt of the knife to release volatile oils

-2 bird chilies or thai chilies, sliced thin, leaving seeds in (this is medium spicy to hot) *optional

-2 tbsp fish sauce (or sub for Bragg soy alternative, but this does change the taste to slightly briny so only use 1 tbsp)

-8-10 Kefir lime leaves

-1 cup brown or white rice (use whichever you prefer)

-large pot with lid

Cook rice as per instructions on package and set aside.

In a large pot, add the chicken stock, coconut milk, lemon grass, lime leaves, chilies, ginger, fish sauce, and sugar.  Bring to a boil,  then simmer on low for 10 minutes. Add the sliced chicken. Make sure the soup is on SIMMER only, just bubbling, or the chicken will over-cook and become chewy.  After about 4-5 minutes, add the zucchini, peppers, and mushrooms.  SIMMER with the lid on for about 5 more minutes, or until veg is just tender.  Add the Bok Choy and tomatoes, stir for 1 minute.  Remove from heat and add lemon juice.  Stir and serve over a about 1/3 cup of cooked rice per person and enjoy!  Feel free to add cilantro for a fresh finish!

*you will have the ginger, lime leaves, and lemon grass within the soup, and recommend not eat these.  Simple take out with a spoon before serving, or during eating, as this is traditional to keep them in.

Recipe: Gluten-free Chicken Pot Pie! Yum!

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Ingredients:  *all organic if possible


-3 cups of gluten-free flour + xantham gum (I use Bob’s Red Mill 1 to 1 GF all purpose flour)

-2 tsp GF baking powder

-1 tsp salt

-1  tbsp honey

-1 egg

-1/2 cup of ice water (I use whey instead of water if I have it in the freezer from making cheese, as it has more protein and good bacteria in it)

-1/3 cup vegetable oil (I use grapeseed oil)

-1/2 cup cold butter, cut into small cubes (put into freezer for a short time before adding)

-2 tbsp apple cider vinegar

-food processor

-mixing bowl

-pastry roller

-parchment paper or cling wrap

-casserole dish (size depends, if you want more pastry then go with a long, shallow dish, if you want more filling then go with a short, deep dish)

In a food processor, with the metal blade attachment, pulse the flour, salt, and baking powder together until combined.  In a separate bowl, combine honey (warm up to make less viscous if needed before adding), egg, ice water or whey, oil and vinegar, whisk until well combined.

Run the food processor on low and slowly add the wet ingredients into the dry in a steady stream through the opening of the food processor lid.  Stop the processor and  scrap sides. Place lid back on, turn processor on low and add a couple butter cubes at a time until there is none left. Stop processor, take out blade, and scoop out 1/2 the batter on to a clean, none stick surface on a piece of parchment paper or cling wrap (secure down wrap on both sides so its tight) for rolling.

Press the dough together with your hands to make a ball and then flatter on to rolling surface (the dough will be slightly crumbly).  Roll the dough out to the desired shape of casserole dish, should be rolled out to about 1/2 a cm, or a fraction more for a bulkier crust, leave to the side until filling is ready.

In the casserole dish add the remaining dough from the processor, combine into a ball and press flat evenly to the bottom of the whole dish including the sides (if it doesn’t reach the top of the dish don’t worry), about 1/2 cm thickness (see image below as an example).  Place on side for later.



*all veggies should be cut to relatively the same size for even cooking,  cut 1 inch by 1 inch except onion and garlic

-1/2 yellow/brown onion (minced)

-3 garlic cloves (minced)

-6 small carrots or 4 larger ones

-1 and 1/2 large rustic potato

-1 leek (thicker green leaves and roots cut off)

-1 cup frozen green peas

– BBQ roast chicken (from Safeway, much easier then cooking your own chicken!), break down whole chicken and cut meat into bite size chunks

-1 tbsp olive oil or vegetable oil

-1 and 1/2 tbsp of GF flour

-1/3 cup of butter

-1/2 cup of water

-1 vegetable stock cube (unsalted), dissolved into 2 tbsp of boiled water, then added to  2 cups of cold water

-1 tsp of thyme

-1 tsp of oregano

-2 tsp of dill

-salt and pepper to taste

-deep frying pan

-large pot with lid


Start by making a roux in the frying pan.  On medium heat melt the butter, then add the GF flour, whisk until combined.  On a low simmer, slowly add the stock (a little at a time until finished), and whisk continuously until combined.  Keep on a low simmer until thickened to gravy texture. Add thyme, oregano and dill, along with salt and pepper to desired taste, turn off heat, and leave on the element for later use (keep it warm and whisk once in awhile to keep roux together).

In the large pot, saute the onion with oil on medium heat until soft, add the garlic and saute until fragrant.  Add the carrots, potato, and leek, mix with a spoon until combined.  Add the 1/2 cup of water to the pot and allow to boil/steam with lid on until veggies are soft (can cut through the potato with a fork), about 10 mins, add a little more water if needed, as you don’t want the veggies to burn on the bottom, but you do want the water to evaporate so there is little left in the pot. When tender, add the roux to the veggies and combine evenly.  Add the frozen peas and chicken to veggies and combine.

Now, add your filling into the crusted casserole dish, spread out evenly.  Gently take the pie crust topping on parchment paper or plastic wrap and flip on to top of filling (it is okay if it breaks a little).  Press down gently onto filling, and use a fork to poke a couple holes in the pastry top.  *Now here you can take a small bowl with a whisked egg and a little cold water combined and brush mixture on to top of pie crust if you want to give a shiny appearance to the pie, but this is not necessary.

Bake in the oven at 425 degrees F for 40 minutes, or until crust is golden brown.  Take out and let stand for 10 mins, then serve!

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This a favorite for me, as being a Celiac I don’t get to eat a lot of pastry dishes.  Hope you enjoy this recipe!  Thanks, and be aware and eat with care 🙂

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Recipe: Vegan Mac and “cheese”


Ingredients:  *all organic if possible

-2 large yellow potatoes, cubed, skin on (makes a more gritty texture but has more fiber), remove if you want a it smoother

-2 small to medium carrots, roughly chopped (peeled if desired)

-1/2 white onion, roughly chopped

-2 garlic cloves, rough chopped

-1 cup raw cashews (soaked in water overnight at room temperature if possible, creates a creamier consistency)

-1 cup almond or other nut milk

-1 cup water

-1 tbsp non-GMO nutritional yeast

-1/2 tsp garlic powder

-1/2 tsp onion powder

-1/2 tsp salt (or more depending on one’s preference)

-gluten free or whole wheat macaroni

– 2 small to medium pot (one for sauce amount and one for cooking pasta)


Add the potato, carrot, onion, nut milk, and water into a small to medium pot, and allow it to come to a boil. Turn down to simmer and add the raw chopped garlic, simmer until potatoes and carrots are soft.  Remove veggies and save nut milk/water on side for later use.

Drain cashews if soaked overnight, discard water as it contains phytic acid which is a nutrient antagonist (reduces nutrient absorption from one’s body).

Add the boiled potato, carrot, onion, garlic mixture, plus the cashews, garlic powder, onion powder, nutritional yeast and salt, as well as, 1 and a half cups of the left over liquid into a blender.  Blend on high until creamy consistency. Add salt to desired taste.

Use the left-over nut milk/water mixture, plus added water to a pot (add pitch of salt if desired) and cook the pasta until desired texture, then drain.

Combine the blended sauce and pasta, and that’s it!  I like chili flakes on mine, but play with the recipe and make it your own!  Thanks and hope you enjoy this recipe.  Remember, be aware and eat with care 🙂