Tasty Tortilla Soup

1 large onion chopped
2 green onions, thinly sliced
2 TB butter
4 garlic cloves, minced
2 TB flour
4 1/2 cups reduced sodium chicken broth
2 cans diced tomatoes, juice too
1 can tomato sauce-no salt aded
1 can chopped green chilies
1 TB minced fresh oregano or 1 tsp dried oregano
2 tsp ground cumin
1/4 tsp pepper
3 cups cubed cooked chicken breasts
2 TB minced fresh cilantro
1 1/3 cups crushed baked tortilla chips
7 TB shredded reduced fat cheddar cheese
In large skillet, saute onion, green onion in butter until tender. Add garlic cook for 1 minute longer.
Stir in flour until blended, gradually add broth. Stir in tomatoes, tomato sauce, chilies, and all spices. Bring to boil. Reduce heat and simmer for 20 minutes. Please cover. Add cilantro  and chicken. Simmer for 10 minutes longer.
For each serving place 2 TB of chips in soup bowl. Top with 1 1/2 cups coup. Garnish with 1 TB cheese and chips.
Makes 7 servings. 256 calories per serving, 8 g fat, 23 g carbohydrates, 4 g fiber, 24 g protein.

This is a great soup to make with left over chicken!!! Wonderful flavor.

Blueberry Lemonade Green Smoothie

I was in the mood for a good healthy smoothie to go with my lunch today, so I "invented" this quick smoothie.
In a blender, put a few tablespoons of frozen lemonade concentrate, 6-8 ounces of water, about 1/2 cup or more of frozen blueberries, 3 handfuls of fresh spinach, some ice and a cap full of Xyngular's Super Fruit Global blend.

Delish!!

Coconut Whip Cream

We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts.  But it’s nice to have an alternative to dairy and for our Paleo friends.
Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!! sooooo good.
So since then we’ve been enjoying our morning cup of coffee with a spoon full.
So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free.
Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night

Refrigerated Coconut Milk being scooped out by Henry

Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.

Coconut Water

Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken.
Step 4: Enjoy every bite, anyway you like!

Broiled Grapefruit

This sounds interesting. I'm sure you could use a different sweetener like agave.
Reicpe HERE.
(photo from linked blog)

Bread sticks

gluten-free and buttery-delicious, fill up on cauliflower and enjoy it for more than its nutritional value.

I can’t believe they’re cauliflower bread sticks!
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
mozzarella cheese
garlic salt
1. Preheat oven to 350 degrees Fahrenheit.
2.In a greased casserole dish, press about 1-1/2″ deep cauliflower pizza dough.
3. Bake at 350 for 20-30 minutes, or until set.
4. With a spatula loosen the dough around the edges carefully, and remove the square of dough to a greased cookie sheet.
5. With a pizza cutter, slice strips through the set dough ( slice along the width and not the length for normal bread sticks).
6. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese.
7. Bake at 450 degrees until the top browns.
Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.
Serve with marinara sauce (optional).

Nutritional Information for the entire crust:

Calories: 434, fat 25g, Carbs 8 (net) 13 if counting all,

Fiber 5 g, protein 41 g.

Nutritional Info for ¼ of the recipe:  Calories 109, fat 7 g, carbs 2 g (net), fiber 1.5 g, protein 10 g

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Vegan, Gluten Free Crackers

Supposedly these are awesome crackers...have you noticed how fattening most crackers are?
Find recipe HERE.
(photo from linked blog)

Apple Snacks!

Cored and sliced apples with peanut butter, chopped pecans, oats, and chocolate chips.
(Idea and photo from HERE.)