Chicken No-Noodle Soup… Mmm Mmm Good

The recipe inspired graciously by Elaine Gloria Gottschall of Breaking the Vicious Cycle: Intestinal Health Through Diet.

The Goods
4-5 Ibs. chicken legs and thighs
2 packages baby carrots or 10 peeled and chopped carrots
2 large onions
few stalks of chopped celery
few stalks of parsley leaves
salt to taste

The Gettin’
1. Clean and chop carrots, onions and celery.
2. Place chicken pieces and vegetables into large pot, add parsley and salt to taste.
3. Fill pot to cover with water.
4. Simmer pot for 4 hours.
5. Pour soup through colander to separate broth from the vegetables and chicken. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)
6. Let chicken pieces cool, then de-bone and de-skin chicken.
7. Place veggies and chicken meat back into broth and enjoy!

The Take
This is your average chicken soup. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)

Total Time:  4 hours 27 minutes
Prep– 7  minutes
Cook– 4 hours
Cool/De-bone–  20 minutes

Yield:  15 servings

Level: Intermediate

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Blueberry Muffins

This recipe stolen graciously from Elaine Gloria Gottschall of Breaking the Vicious Cycle: Intestinal Health Through Diet.


The Goods
2 1/2 cup almond flour
1/4 cup melted butter (or home made yogurt)
1/2 cup honey
1/2 teaspoon baking soda
1/8 teaspoon salt
3 eggs
1/2 – 3/4 cup blueberries

The Gettin’
1. Preheat oven to 375 degrees.
2. Blend everything together.  (The original recipe added the wet ingredients last to make sure you had a muffin batter consistency, but I skipped this step and it worked out fine.)
3. Stir in blueberries.
4. Spoon the mixture into muffin tin lined with paper cases (or non-stick muffin tin).  We used two spoonfuls per muffin hole.
5. Bake for 15 to 20 minutes or until muffins spring back when pressed. Let cool 5-10 minutes.

The Take
Due to the almond flour, these muffins have a slightly sweet, nutty flavor to them.  I love these muffins!  If your muffins (or any other baked goods, especially if you’re not using wheat flour) don’t rise, make sure you have fresh baking soda – it weakens over time.

Total Time: 30-40 minutes
Prep– 10  minutes
Cook– 15-20 minutes
Cool– 5-10 minutes

Yield:  16 muffins

Level: Easy