Tag Archives: creamy

Healthy Creamy Chicken Noodle Soup.

This creamy chicken gluten-free noodle soup is the real deal, you can pair it with some healthy butter bread slices.

This is by far one of the easiest and delicious chicken noodle soup recipe.

You can replace the paleo with tapioca flour, or gluten-free flour. You can also substitute pasta noodles for zucchini noodles.

INGREDIENTS.

2-3 cups cooked chicken breast, shredded

1 tbsp olive oil

1 yellow onion, diced

2 cloves fresh garlic, minced

2 large carrots, sliced

1 celery stalk, chopped

1/3 cup flour

2 tbsp parsley, chopped

2 tsp chicken or vegetable stock powder

4 cups chicken broth or bone broth

5 cups 2% milk (creamy unsweetened non-dairy milk preferable).

10 oz uncooked pasta

1/3 cups fresh or frozen peas

A pinch of sea salt.

INSTRUCTIONS.

Heat oil in a large wok over medium heat, saute onion, garlic, carrots and celery for about 5 minutes.

Add flour, parsley, stock powder and sea salt. Mix thoroughly and cook for another 3 minutes.

Pour in the broth and mix. Bring to boil for about 5 minutes, reduce heat and simmer for 20 minutes, partially covered.

Add chicken, milk and pasta, bring to boil and cook for about 6 minutes. Add peas and simmer until peas are cooked and soup has thickened.

Serve and enjoy with butter bread.

 

Salmon And Kale With Creamy Tahini Dressing.

Add your cleaned, pat dried and chopped kale leaves to a large glass bowl. Along with with the sea salt, pepper and fresh lemon juice.

Massage kale for about 4 minutes, or until leaves are sweet and tender.

INGREDIENTS.

4,6-ounce wild salmon fillets

Juice of 2 fresh limes

2 tbsp olive or avocado oil.

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

8 cups torn fresh kale leaves, stems removed.

2 cups grape tomatoes, halved

1 tbsp sesame seeds.

Creamy Tahini Dressing.

1/4 tsp ground white pepper

1/3 cup tahini paste

1/4 cup freshly squeezed lemon juice

1/2 tsp garlic powder

1/2 tsp sea salt

2 tbsp cold water or as needed.

INSTRUCTIONS.

Preheat your oven to 200 C, line a baking sheet with parchment paper.

Pat dry your fish fillets using a paper towel, place them on the prepared baking sheet.

Whisk lemon juice, olive oil, salt and pepper together in a small mixing bowl.

Next, generously rub this mixture all over the salmon fillets.

Bake for 15-18 minutes, just until flaky. Once done remove from the oven and set aside to cool, then cut it into larger bite size using a fork.

Meanwhile, in a small bowl, whisk well all your tahini dressing ingredients. Add a bit of water as necessary to reach your desired dressing consistency.

To assemble the salad, place kale and tomatoes in a large mixing bowl.

Top with fish pieces and drizzle with the creamy dressing.

Sprinkle with sesame seeds, too well and serve.