Chicken Bone-Broth Soup

One of our favorite meals, which we have about 3 times per month, is homemade chicken bone-broth soup. There is a lot of research which indicates multiple health benefits of bone-broth such as:

• Broth is rich in calcium, magnesium, phosporus & other trace minerals
• Minerals in broth are easily absorbed
• Contains glucosamine & chondroitin, reduce effects of arthritis & joint pain
• Rich in gelatin, which supports connective tissue of body
• Gelatin (broth) can also help with gastrointestinal symptoms, reflux and inflammatory bowel diseases

So we can see that broth has properties of being both a food & a medicine. Not to mention it is inexpensive to make & tastes great!!

Chicken Bone-Broth Soup
Chicken Bones
4 large carrots, diced
4 celery stalks, diced
1 medium onion, diced
2 medium sweet potatoes, diced
1 bunch broccoli, chopped
2 medium zuchinni, sliced
2 medium yellow squash, sliced
1 cup spinach, chopped
4 oz. gluten-free spiral noodles

We love to buy the rotisserie chickens from Costco, which incidentally are gluten & diary free (and quite tasty too). After using the chicken for 1-2 meals, I place the bones & remaining chicken in a pot, cover it with water and add a little bit of white wine vinegar. I then let it boil for 3+ hours. After which I fish out all the bones, and start adding the following: carrots, celery, onion and sweet potato. I let this simmer for about 30 minutes and then add the zuchinni, yellow squash and gluten-free noodles. I let this simmer for an additional 15 minutes and then remove from the heat. Add chopped spinach just before serving.

I typically don't add a lot of seasoning and we season it to our liking (typically just a little sea salt). My young boys have gotten to where they love this soup too and cheer each time I make it. Enjoy a bowl of homemade bone broth soup tonight!

Why we love our food allergies!

If you or any members of your family have food allergies/sensitivities then you may think this is a crazy title for a blog post. However, I am a firm believer that when you receive blessings you should acknowledge them. Our journey which started 3 1/2 years ago has been a challenge, but has ultimately been a major blessing and growing experience for us.

I feel that we have been extremely blessed in at least the three following ways:

1. I have learned an incredible amount of information about food allergies and good nutrition, as well as just a lot about the human body. It has been such a thrill to learn these things, and I have found it very easy to retain the information.
2. My children eat so healthy now. They love healthy food. Sometimes I'm secretely glad that I can hide behind the food allergy label when my children are offered things that are full of junk, because rather than offending people I can politely say "no thank you, my children have food allergies."
3. I have been inspired to take this experience and the knowledge I have gained to get formal education & training. I recently opened a new business here in Texas dedicated to helping people with nutrition, food allergies and other health issues. It is such a blessing to be able to help other people in their journey of life as well.

So as you can see, while this is a challenge on one hand, it is a huge blessing on the other.

Shepherd's Pie

I originally got this recipe from "The Whole Foods Allergy Cookbook" by Cybelle Pascal (a favorite cookbook of mine). It has become a family favorite and is very versatile. We typically change it up a little each time we make it. You can vary the meat and use chicken, pork, turkey, ground beef. You can certainly vary the vegetables included. You can vary the sauce, it calls for ketchup, but we have used barbeque sauce and even a honey mustard once. You can vary what goes on top, it calls for mashed potatoes, we often make mashed potatoes using sweet potatoes mixed in and I even topped it once with butternut squash. Enjoy and have fun with this one.

Shepherd's Pie

1 Tbsp. olive oil
1 medium onion, diced
3-4 carrots, diced
4 stalks celery, chopped
1/2 tsp. sea salt
1 cup hot water
3 Tbsp. ketchup (or other sauce
1 lb. ground beef, turkey, chicken, or pork sausage

Topping:
3 large potatoes, cubed (white or sweet potato combination)
3/4 cup rice milk
3 Tbsp. olive oil
1/2 tsp. salt

Cook potatoes, when soft drain and mix with rice milk, olive oil & salt. Beat until smooth and fluffy.

Brown meat. Saute onion in olive oil. Add celery and carrots, saute for a few minutes. Mix together ketchup with the hot water. Combine all ingredients in a 9x13 baking dish. Top with thick layer of mashed potatoes. Bake 30-45 minutes at 375 degrees until potatoes are lightly browned on top.

Pork Roast

We have two different gluten-free pork roasts which the boys and I love (although my husband, for some reason, doesn't like either of them ;) These are great to make on a Sunday afternoon and serve on a bed of rice with steamed vegetables. Enjoy.

Teriyaki Pork
1 c. pineapple juice
3 Tbsp. brown sugar
3 Tbsp. gluten-free soy sauce
1 1/2 Tbsp. apple cider vinegar
1 tsp. ginger (fresh or powder)
1/2 tsp. garlic (2 cloves fresh or powder)
1/4 tsp. pepper

Orange Spice Pork
2 c. orange juice
1/2 c. apple juice
1 1/2 Tbsp. brown sugar
1 Tbsp. apple cider vinegar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

3 lb. pork roast
2 Tbsp. tapioca starch

Place pork roast in a slow cooker. Using either the teriyaki pork recipe or the orange spice pork recipe -- in a bowl combine top ingredients and mix until smooth. Pour over pork roast. Cook on low for 6-8 hours or until meat is tender. Remove roast, add tapioca strach and thicken gravy. Shred pork roast with two forks. Return to slow cooker and top with gravy.

Meatball Heaven!

I'm not sure who to give credit to for this yummy meatball recipe. I printed it several months ago and finally got around to making it and my family loves it! It is truly a tasty treat. It's been so many years since we had meatballs too, which I'm sure contributed to the enthusiastic response. Enjoy!

Meatballs (Gluten-Free/Dairy-Free)

2 eggs, beaten

1/2 cup rice milk

2/3 cup gluten-free crumbs (cracker or bread)

2 tsp. balsamic vinaigrette

1/4 cup onion, diced

1/4 cup sweet peppers, diced

1 tsp. salt

1/4 tsp. pepper

2 lbs. ground beef, turkey, chicken or a combination

• Combine first six ingredients and crumble in the meat. Mix it all together and shape into 1-inch (or larger) balls. Place on cooking spray-coated baking sheet and bake at 375 until browned. Drain and cool.
• Cooking time will vary depending on the size of your meatball, but 1-inch balls take about 25-30 minutes. If you're unsure whether they are cooked through, cut one open to test it out!
• These freeze really well. Once baked and cooled, place them in a single layer on a clean cookie sheet and place in the freezer. Once frozen, place the meatballs in a storage bag and put back in the freezer. They can be added to your favorite spaghetti sauce directly from the freezer.

Happy Day!

We had a happy day in the home of children who are sensitive to both dairy & gluten. Here's my three boys enjoying ice cream cones (with a gluten-free Cerrone Cone, and rice divine "rice" cream). This was a first for my three year old and he enjoyed every bite.

$7.10 for (8) cerrone cones

+

$3.99 for 1 pint vanilla rice divine

=

3 giant smiles ~~ PRICELESS!

Gluten Free Snack Bars

I have been searching high & low for a snack bar recipe. We have tried several and haven't liked the taste, texture, etc. My kids love the Enjoy Life caramel apple snack bars, but paying $3.79 for 5 small bars seemed ridiculous! Well.....the search is over. A big shout out to Gluten Free Kathy for posting this great Banana-Nut Energy Bar recipe.

Today when I made it, I had some pureed pumpkin which I wanted to use. So I substituted the mashed banana for pumpkin and added some cinnamon & nutmeg. I also replaced part of the vanilla (1/4 tsp.) with orange oil. They were fabulous. They were the perfect texture and I'm so thrilled to have found a snack bar recipe! I can't wait to make them with mashed bananas :)