Lemon Chicken Quinoa Soup

Made this twice in one week because it was requested AGAIN by my 7, 5 and 3 year old. I call that success and deserving of a blog post!

1 whole free range chicken cooked

6 cups chicken stock

1 white onion chopped

3 celery stalks diced

3 carrots diced

3 cloves of fresh garlic minced

1cup fresh sliced mushrooms 

3 cups fresh baby spinach

1/2 cup uncooked quinoa

1 1/2 tbsp thyme

1 tsp oregano

1 1/2 tsp parsley

1 tbsp olive oil

Juice and zest from 2 lemons

Pepper and Himalayan salt to taste

1. Using your preferred method, I prefer to roast my chicken first for this recipe, you can boil the whole chicken in water or use a precooked rotissere chicken, put the whole chicken in a large stock pot and add water. Bring to a boil and allow meat to fall off bone. Remove bones from broth. Make sure you have about 6 cups of broth. 

2. Heat oil in sauté pan and add garlic, onions, celery and carrots. Cook till tender. Add mushrooms last 2 minutes. 

3. Add vegetables to broth. Bring to a boil. Season with herbs and salt and pepper. 

4. Add quinoa to broth. 

5. Pick all meat of bones of chicken and add to broth. 

6. Boil soup till quinoa is cooked (about 10-15 minutes). 

7. Add spinach, lemon juice and zest. Stir well. Allow to sit for about 5 minutes. 

 

Serve and ENJOY!!

 

Homemade Waffles

You can always complicate a recipe with unnecessary ingredients. This one has never proved to disappoint and it's made with kitchen staples!

2 cups of milk of choice (I used raw milk with a little apple cider vinegar to make it more like buttermilk)

1 3/4 cup flour of choice (white, wheat, gluten free or cassava)

1 tsp baking soda

 1 tsp baking powder

2/3 cup oil of choice melted (grass fed butter, ghee, coconut oil)

1 free range egg

Mix together and pour into a greased waffle maker. Also good for pancakes!

 

Pumpkin Snickerdoodle Cookies

Pumpkin and Snickerdoodle cookies. An amazing combo perfect for fall!!

1/2 heaping cup organic pumpkin purée

1/2 cup coconut oil

1 stick organic unsalted butter

1 free range egg

1 1/4 cup cane sugar

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 1/2 tsp baking powder

2 1/2 cups whole wheat flour

1/2 tsp Himalayan salt

For rolling:

3 tsp cane sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1. Whip softened butter, oil, sugar, egg and vanilla. 

2. Add cinnamon, ginger, nutmeg, salt and baking powder. Slowly add flour. 

3. Refrigerate batter till firm (about 1 hour). 

4. Scoop about a tbsp of batter into a ball and roll in sugar mix. 

5. Bake at 350 for about 10 minutes! 

Enjoy!!