Brown Rice “Pita Bread” (Gluten-Free & Dairy-Free)

Ground Chicken Tomato Sauce

Ingredients (makes 3 pitas): 
1 1/2 cups brown rice flour (I used OneDegree Foods Brown Rice Flour)
1/2 cup egg whites
1 whole egg
2 tbsp olive oil
1/2 cup water
1/2 tsp cayenne pepper
1/2 tsp chili pepper flakes
1/2 tsp chili powder
1/2 tsp onion powder
1/2 garlic salt
1 tsp cumin
1/2 tsp paprika
1/2 Ground sea salt

Directions:
1. Preheat oven to 350F.
2. Mix all ingredients until you get smooth batter.
3. In a skillet on medium heat, add 1 tbsp olive oil and cook the batter like pancakes. Flip after 5 minutes per side.
4. Chop “pancakes” into triangles.
5. Place onto cookie sheet, brush with olive oil, sprinkle with ground sea salt.
6. Bake for ~10-15 minutes until crunchy.

Blueberry Coconut Breakfast Bars (Gluten-Free)

Blueberry Coconut Breakfast Bars

Preheat oven to 350F

Mix and combine the following ingredients:
1 large banana, mashed
2 1/2 cups oats (I used Hilray Gluten-Free Oats)
1/3 cup almond milk, vanilla & unsweetened
1/4 cup honey
3/4 cup shredded coconut
2 tsp vanilla extract
2 tbsp almond butter
1 tbsp egg whites
1/4 tsp baking soda
1 cup frozen blueberries, melt for 50 seconds in microwave
1/3 cup dark chocolate chips

Pack into a baking pan lined with parchment paper OR make into breakfast cookies on a baking sheet line with parchment paper.
Bake for ~20-25 minutes until browning if making bars (cookies will take less time ~15-20 minutes).
Keep at room temperature on the counter for ~3 days or store in the refrigerator for 5 days.

Spicy Cauliflower Bites

Processed with VSCOcam with c1 preset

Ingredients:

1/2 large head of cauliflower
3 tbsp olive oil
1 garlic clove, crushed
1/2 tsp pepper flakes
2 tsp chili powder
1 tsp paprika
Pinch of cayenne pepper
1 tsp lime juice

Directions:

1. Preheat oven to 400F

2. Put olive oil in a bowl with a lid and add cauliflower. Put the lid on and shake to coat the cauliflower.

3. Add seasonings/rest of ingredients.

4. Put on baking sheet lined with tin foil.

5. Bake at 400F for ~25 minutes, until browning.

6. Enjoy! We dipped our bites in dijon mustard and I also tried dipping it in plain greek yogurt (my favourite) to help tame the firey bite — was delicious!

Chicken Veggie Soup

chickenvegsoup

Ingredients:

1 carton Campbell’s chicken broth

Equal carton of water

6 uncooked chicken thighs (with skin and bones)

1 whole red onion and 1 whole yellow onion, outer skin peeled off

2 leeks, chopped

2 carrots, chopped

2 celery stalks, chopped

Directions:

1. Put all ingredients in a soup pot and bring to a boil.

2. Once boiled, simmer for 1 hour until chicken thighs are fully cooked and white.

3. With a slotted spoon, remove the chicken thighs onto a plate.

4. Remove the skin and the bones from the chicken and set aside the chicken.

5. With an immersion hand blender carefully blend the soup mixture on the stove. (**watch for splattering of hot contents**)

6. Once blended, add the chicken pieces back into the mixture.

7. Optional: add in one more sliced leek, carrot, and celery if you like chunks in your soup.

8. Sprinkle seasonings to taste (salt, pepper, parsley and italian seasoning).

9. Gently cook for another 20 minutes until vegetables are fork tender.

10. YUMMM ENJOY 🙂