Minestrone Soup Night

For dinner I made this Italian soup and grain-free garlic bread. The bread recipe is not perfect yet, but I will let you know as soon as it is! (Still tasted amazing!)

1 cup chopped carrots
1 1/2 cup chopped cabbage
2 celery ribs chopped
1 medium onion diced
1 tsp garlic
2 tsp oil
3 cups veggie broth
28 oz can diced tomatoes
1 cup spinach
1 cup water

In a large pot sauté garlic, carrots, celery, cabbage, and onion in oil. Once onions are cooked through add the broth and tomatoes. Bring to a boil and simmer for about 20-30 minutes. Once everything is cooked add spinach and 1 cup of water + cook for 3-5 min. Add extra water if needed.


Orange Chicken


Yields 2 servings


1 Orange
1/2 tbsp apple cider vinegar
1/2 tsp crushed garlic
2 tbsp raw honey
1/2 cup coconut flour
1/2 cup water
1/2-1 tbsp arrowroot powder
1/2 tsp ginger
1/2 tsp red pepper flakes
1 egg white
1 chicken breast
salt + pepper
2/3 cup oil of choice

Directions for Chicken

Crack 1 egg white into a bowl. In a separate bowl add 1/2 cup coconut flour and season with salt+ pepper. Heat oil on medium-high. Dice chicken breast and dip each side of each piece in the egg white, then in the flour mixture. When the oil is hot place the chicken in the oil gently and cook on each side for 1-2 minutes (until golden brown).

Directions for sauce

Zest one orange and then juice into a saucepan. Get as much juice out as you can. Add the 1/2 cup of water, 1/2 tbsp apple cider vinegar, 1/2 tsp crushed garlic, 2 tbsp honey, 1/2 tsp grated ginger, and 1/2 tsp red pepper flakes. Cook on high for a few minutes. Once the chicken is ready to go in the sauce, slowly stir in arrowroot powder until desired thickness. I used about 3/4 tbsp of arrowroot powder. Lastly add the chicken into the saucepan and stir with the sauce. Serve over brown rice or veggies!

Zucchini & Asparagus Noodle Pasta


Serves 2
2 Zucchinis
10 asparagus spears
1 chicken breast–diced
3 medium tomatoes
4 cloves of garlic
8 fresh basil leaves
salt + pepper to taste
1 chopped onion

what you do
Cut up tomatoes and blend all but 1/2 in a blender. Dice the last 1/2 tomato and add to sauce. Saute onion, garlic, and chicken in a large pan. While they are cooking, use a peeler to make thin strips of zucchini and spilt into 2 dishes. Next start sautéing your asparagus in a separate pan. Add the tomato sauce and basil to your chicken, garlic, and onions.When the asparagus are finished cooking cut those in 1/2 and mix in with your zucchini. Lastly add your salt and pepper to your sauce and serve over the asparagus and zucchini pasta.