Turmeric Chicken Zoodle Soup

I originally published this post in January 2017. After partnering with CeCe’s Veggie Co. I knew this was the perfect recipe to use their zucchini noodles in and decided to update the post and photos. Enjoy!

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I first developed this recipe in January 2017 right after being gifted a spiralizer for Christmas. While a spiralizer is a great invention, I can’t say I’ve used it much since, well, January 2017. Sorry Santa *cough mom and dad cough*. It was all bright shiny and new at the time, but it’s a bit of a chore to pull out when I’m trying to make an easy dinner.

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Enter CeCe’s Veggie Co. They have created packs of already spiralized zucchini, sweet potato, butternut squash, beets, riced cauliflower and more. I’m usually not one to buy pre-cut vegetables or fruit, but this is one I can get behind. I’m willing to pay a little extra for a healthy swap from the traditional noodle and of course for the convenience.

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I love using CeCe’s Zucchini Spirals in this soup instead of weighing down what could be a healthy soup with starchy noodles. The turmeric addition gives it that quintessential yellow color and is an added boost to what people think of as a cold-curing meal. Turmeric is anti-inflammatory meaning it helps soothe sore muscles, stomach aches, helps with cramps and bloating, and is a natural detoxifier of the gut. Warning, be careful when using turmeric because it can stain everything! Wash your pots and pans immediately after using them. I’ve been left with a neon yellow woden spoon from the recipe that I’m not sure I can salvage.

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Turmeric Chicken Zoodle Soup adapted from Damn Delicious
yields 4-6 servings

Ingredients:
2 Tbsp. olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks or 1 rotisserie chicken, shredded
salt and pepper
3 cloves garlic, minced
1 small yellow onion or 1/2 a large onion, diced
3 carrots, peeled and sliced
3 stalks celery, sliced
1/2 tsp. ground turmeric
1/2 teaspoon dried thyme
4 cups chicken bone broth
1 cup water
1 package CeCe’s Organic Zucchini Spirals (or 3 zucchini if you are spiralizing yourself)
Juice of 1 lemon
1 sprig fresh rosemary, some leaves reserved
2 Tbsp. chopped fresh parsley leaves

Directions:
This soup comes together quickly so you want everything ready to go. Start by dicing your chicken (or shredding if you are using a rotisserie chicken) and veggies.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season diced chicken breasts with salt and pepper. Add chicken to the stockpot and cook until golden, about 6-8 minutes. Remove from pot and place on a plate to set aside.

Add the remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 5-6 minutes. Stir in the turmeric, thyme and add the sprig of rosemary. Let simmer until fragrant, about 1 minute.

Add in chicken stock and 1 cup of water; bring to a boil. Stir in zucchini noodles* and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice and season with salt and pepper to taste.

Remove the sprig of rosemary. Serve garnished with extra rosemary and parsley, if desired.

*If you are meal prepping this soup, omit adding your zucchini noodles until right before you serve. When ready to serve, ladle your soup into a bowl and add a handful of zucchini noodles. As you reheat the soup the zucchini will become tender. The soup will stay good for one week in the fridge.

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Annie

Thank you Cece’s Veggie Co. for letting me work with you. While I was compensated for this post, all thoughts and words are 100% my own.

Crock-Pot Verde Turkey Chili

I originally published this post in November 2014. It’s been such a hit with friends and followers (and let’s be honest, with me too), that I decided to update the post and photos. Enjoy!

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When someone asks me for a recipe recommendation from my blog, the one I suggest the most is this chili. It’s made in the Crock-Pot so it’s basically no fail, and with minimal ingredients it’s cheap to throw together and relatively healthy.

Once the temperatures dip slightly, this recipe quickly gets thrown into rotation. The temps have yet to drop in Dallas, but it’s October so I’m ignoring mother nature and cooking what I seasonally want.

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Crock-Pot Verde Turkey Chili
yields 4-6 servings

Ingredients:
1 lb. ground turkey
1 can white navy beans
1 package frozen bell peppers
2 (12-16 oz) jars of verde salsa, I use Trader Joe’s
1 tsp. cumin
1 tsp. chili powder
Topping ideas: Fritos, plantain chips, cheese, avocado, sour cream, greek yogurt, lime and cilantro

Directions:
Cook your turkey meat in a non-stick pan. Once your turkey is cooked through, strain it. Next, strain your beans. In your Crock-Pot, add the cooked turkey meat, drained beans, frozen veggies, salsa and seasonings. Stir to combine.

Set your Crock-Pot to cook 4-5 hours or high or cook 6-7 hours on low. Taste the chili and add more cumin and chili powder if necessary.

Top with your choice of toppings. Fritos and chili go hand in hand for me, but I love swapping the highly addicting (and my favorite chip) for a healthier option like plantain chips.

For a fun side-by-side to show you how things have developed after 6 years of blogging…Picture on the right, currently, picture on the left circa 2014 on my iphone3.

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And a note from my original 2014 post “it’s even better the next day.” Which 5 years later I can still attest to.

Annie

 

Bites of My Life

Downhill to the holidays, who’s ready?

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-Friends who fall.
-Cauliflower Soup that is Whole 30 and tastes like potato soup!
-Frenchie lunch with maman at the delightful Cafe Cuvee located inside the Ambassador Hotel in Midtown, Oklahoma City.
-Birthday brandy ices for Lele!
-Celery juice on brand for Halloween. My friend Chloe and I have been consistently juicing every weekday morning for the past few weeks. My skin has been so clear and soft with this new routine.
-Because every sugar filled Halloween needs a little salt! Morton Salt Girl stole the show!
-Will we get the final rose? I’ve been saving this costume idea for awhile and I think we pulled off our Bachelor contestant costumes off quite well.
-Fun fact: I have never used Postmates or any delivery service, except maybe pizza back in 2007. But I was feeling tired and lazy to another level on Saturday and had a completely empty fridge. Panera delivery to the rescue (and it won’t be the last time)
-Cauliflower Soup still going strong.

Annie

Extra bite: If you need a little positivity in your feed, give this account a follow.

Cauliflower Soup (Whole 30)

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Hello soup season! This time of year, if it’s served in a bowl, I’m game. Some of my favorite soups include this one, this one and this one. This cauliflower soup is simple, but real good. It resembles potato soup, but a little healthier for you. Not to mention whole 30 compliant and vegan depending what type of broth you use!

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Ingredients:
2 tbsp. olive oil
1 yellow onion, roughly chopped
4 cloves garlic, roughly chopped
2 heads of cauliflower, cut into florets
32 oz cups of chicken, veggie or brone broth (TJ’s is now selling this and I love it)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
*½ cup coconut cream from coconut milk (the thick stuff from the top of the coconut milk can - do not shake!)
chopped green onions, cayenne and olive oil for garnish

Directions:
In a large pot, heat olive oil over medium-high heat. Add the onion, garlic, salt, pepper and cayenne pepper. Sauté until the onions are cooked down and translucent. 

Add the cauliflower florets to the pot and pour in the broth. Turn the heat to medium and cover the pot. Let simmer for 15 to 20 minutes. It’s done when the cauliflower is fork tender. Using an immersion blender or food processor, puree the soup until very smooth. An immersion blender is ideal, but if you are using a food processor, puree in 2 to 3 batches to avoid an extreme mess. (I know this because I do not have an immersion blender, and while the processor worked, it was messy).

After pureed, pour back into your soup pot unless you used an immersion blender. Whisk in the coconut cream. Add a pinch more of salt and pepper to taste. If the soup is too thick you can add a bit more broth. 

Serve with a garnish of chopped green onions, a pinch of cayenne and a fancy drizzle of olive oil. A little cheddar cheese or crispy bacon bits would be great too to resemble potato soup! Great by itself but would also be great with a piece of crusty bread or a kale salad on the side. 

*Grocery stores sell "coconut cream," DON'T buy that. Buy regular coconut milk in a can. Do not shake the can of coconut milk. Open with a can opener and scoop out the thick cream from the top. Discard the rest. 

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Annie

Thai Chicken and Broccoli Curry (Whole 30)

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Let's take a walk down memory lane. My food photography is nowhere where I want it to be, but compared to this Thai Curry recipe from 2014, I'd say I've come along way. Now let's just keep that hidden in the archives and focus on this updated Thai Curry recipe. 

One of my roommates, Lindsay and I first made this curry during early fall and we were obsessed. Anything Tieghan from Half Baked Harvest makes is sure to be perfect. Thanks for the inspo HBH!!

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I couldn't decide how I wanted to prepare this dish so I took to y'alls opinion. I polled you all on my Instagram story the other night to see if you were still geeking out over crock-pots or if they are old news. Results were 84% "YAS CROCK-POTS," 16% "Crock-Pots are so 2017." Well...I used my trump card and decided we were going old school and using a good old regular stovetop pot for this recipe. From start to finish this recipe takes makes 45 minutes. You can do it people, step away from the Crock-Pot. 

BONUS, this recipe is Whole 30 compliant for all you January Whole 30ers. I mentioned on my Instagram the other day that I am not participating in Whole 30 this month. Whole 30, like Crock-Pots, is also “so 2017,” in my opinion. But, I do love cooking Whole 30 style dishes and plan on posting some to give you all inspiration. 

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Thai Chicken and Broccoli Curry (Whole 30)
yields 4-5 servings, adapted from Half Baked Harvest

Ingredients:
1 pound boneless skinless chicken breast or thighs, shredded
2 Tbsp. olive oil
1 small yellow onion, finely diced
6 cloves of garlic, minced
1 inch piece fresh ginger, peeled and finely chopped
1/4 cup Thai red curry paste
2 Tbsps. fish sauce
2, 14 ounce cans full fat coconut milk
1 bunch broccoli, chopped into small florets
1/4 cup fresh basil, roughly chopped
packaged cauliflower rice for serving
chopped cashews, pomegranate arils, basil and lime wedges for serving

Directions:
In a heavy bottomed pan or Dutch oven, heat olive oil over medium heat. Place chicken in pan and cook on both sides until cooked through. Remove from pan. Add chopped onion, minced garlic and chopped ginger to pan with the remaining oil and browned bits from the chicken. Sauté until onions are translucent. Stir in curry paste, coconut milk and fish sauce. Turn heat up to medium-high and bring to a boil. Reduce to a simmer. Shred chicken using two forks. Add shredded chicken and broccoli florets to curry. Simmer for 20 minutes until broccoli is softened and curry has thickened. Stir in chopped basil right before serving.

Serve each bowl with a helping of cauliflower rice*, a lime wedge, chopped cashews, pomegranate arils and a sprig of fresh basil.

*I let the heat of the curry soften the cauliflower rice. If you prefer to soften it before, just place in a microwave safe bowl with a splash of water, and steam in the microwave for 30 seconds to a 1 minute. 

P.S. I firmly believe the prettier your food is the better it tastes! All those toppings aren’t just for the gram. They help, but they also enhance the dish as a whole! So, invest in the pomegranate, cashew and lime toppings. #worthit

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Disclosure: If you are in a loving relationship with your crock-pot, follow Tieghan's cooking method to prepare this dish.

  Annie