Tag Archives: clean eating

Bone Broth Rotisserie Chicken Ramen Soup with Soft Boiled Egg || Crockpot | Gluten Free

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We had two gorgeous days this week, and then…back to rain and cold.

We cannot seem to shake the illnesses over here, so I’m still cranking out the bone broth soups!

LOVED this one!!

This recipe can be varied in so many ways, but…here’s what I did!

I buy two rotisserie chickens each week.  One we eat as a meal, and then I use both carcasses, for the bone broth.  The other chicken goes back into the soup I make!

Ingredients (feeds 4 with leftovers)

  • Two Rotisserie Chickens (Use both carcasses for the bone broth but the shredded chicken from both can be used for multiple meals!)
  • 4-6 Medium sized carrots (I used usually use organic Rainbow Carrots, because… FUN COLORS! 🙂 but didn’t have them this time.  I highly recommend them though :))
  • 1 Tablespoon crushed ginger
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • Sea Salt and Pepper to taste
  • Soft boiled egg (boil for 7 minutes and then immediately put into ice cold water)
  • Avocado and any other veggies to top for crunch.  I added tomatoes, but shredded carrots or sprouts would be yummy too!
  • Ramen Noodles (I used these) . Or you could do zoodles or sweet potato “noodles” for Whole 30!

Directions

  • Pick off all the chicken from the bone and set aside in an airtight container.
  • It’s not necessary, but I found these bags and I put all my bones in them.  No need to pick out bones and you get to keep all the yummy onions and carrots  Very crude Video HERE haha.
  • Place the carcass in the slowcooker with the carrots, onions, garlic, and ginger.
  • Pour 10-12 Cups of Water depending on your crockpot.  I filled mine until 1″ of the top.
  • Cook on low overnight for 12-18 hours.  Honestly…longer the better.
  • The next morning, pull on the bones out unless you bought the bags!!.  I left the carrots and onions in there, and for me…it’s a must for flavor!  They were mushy, but I figured the flavor would still be good and it SO was!
  • Add in ramen noodles and let them sit for a few minutes or all day.
  • Add shredded chicken back in and let sit on warm until dinner.
  • Top with soft boiled egg and any other condiments.

For other recipes…

For beginners that haven’t tried making bone broth before….I hadn’t either.  So…here’s (with adjustments added!  My first attempt here, and my 2nd version with sweet “potato noodles”.

And, other easy Crockpot Recipes you might enjoy…

Thai Coconut Chicken Soup

Healthy Chicken and Dumplings

Crockpot Veggie Pasta and Turkey Meat Sauce

Most importantly…

Enjoy!!

And let me know if you have!dit-elle-Lauren

Bone Broth Rotisserie Chicken Sweet Potato “Noodle” Soup || Crockpot | Whole30 | Gluten Free

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I’m officially obsessed with making bone broth soups!!

Admittedly so much so that the Huz said….”Ok, I might need a soup break.”

haha.  Whoops.

Yet…are you kidding me?  SOUP break when it’s FREEZING outside and everyone is getting sick??!!

NO!!

I changed my original attempt at making this, because one chicken carcass didn’t seem to wield enough flavor-mostly because I don’t like adding a litany of seasonings!.  Also, my original attempt used regular noodles, so don’t despair, if you want a hearty DELICIOUS recipe, that is not Whole30…it would be delicious with any kind of noodles!  And would be even more so with the two carcass addition!

Admittedly, I didn’t soak mine for days… as it probably should have if you are only using one carcas.

I’m more of an overnight for the next meal kinda person.  SO…if you’re with me on that, and want even MORE left overs…

TWO CHICKENS!

Otherwise…one chicken carcass for longer 15-18 hours is what I read.

SO…I’m now converted to buying two chickens!  We eat one meal from the actual chicken, and then I take all the meat off both for later use (more recipes on that to come!) but most of one chicken goes back into the soup.

Ingredients (feeds 4 with leftovers)

  • Two Rotisserie Chickens (Use both carcasses for the bone broth but the shredded chicken from both can be used for multiple meals!)
  • 4-6 Medium sized carrots (I used organic Rainbow Carrots, because… FUN COLORS! :))
  • 1 Tablespoon crushed ginger
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • Sea Salt and Pepper to taste
  • 1 Sweet potato spiralized to make “noodles” . Could also do any veggie or use any other kind of noodle!  I cannot even tell you how easy it is to do this! Less than 2 minutes.

Directions

  • Pick off all the chicken from the bone and set aside in an airtight container.
  • GUYS!!!  Editing to add.  I did NOT do this for this recipe, but later found these bags and I put all my bones in them, then lifted it all out!  DONE!  Very crude Video HERE haha.
  • Place the carcass in the slowcooker with the carrots, onions, garlic, and ginger.
  • Pour 10-12 Cups of Water depending on your crockpot.  I filled mine until 1″ of the top (Ok, I filled it to closer to the top my next time, and…it didn’t go well for the cleaning up aspect…fyi :)) . SO…keep it within an inch of the top 🙂
  • Cook on low overnight for 12-18 hours.  Honestly…longer the better.
  • The next morning, pull on the bones out unless you bought these bags!!.  I left the carrots and onions in there, and for me…it’s a must for flavor!  They were mushy, but I figured the flavor would still be good and it SO was!
  • Meanwhile…spiralize your sweet potato.  You have plenty of time, so no rush on doing it 🙂
  • When the bones are all out (pick them out or lift them out in a bag!), place the spiralized sweet potatos back in and cook on high for another hour.
  • Add shredded chicken back in and let sit on warm until dinner!Great for those sick days….or NOT, because….YUM!!

For other recipes…

For beginners that haven’t tried making bone broth before….I hadn’t either.  So…here’s (with adjustments added!  my first attempt!

You can see Esther’s chicken soup post where she started from scratch with a whole chicken.

And, other easy Crockpot Recipes you might enjoy…

Thai Coconut Chicken Soup

Healthy Chicken and Dumplings

Crockpot Veggie Pasta and Turkey Meat Sauce

Most importantly…

Enjoy!!

And let me know if you have!dit-elle-Lauren

Bone Broth Rotisserie Chicken Soup (Crockpot )

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By now, I’m sure you all have heard about all the amazing health benefits of bone broth.  If by chance you haven’t, you can read about some of the benefits here.

Often, I’ll make a soup from the turkey carcass after Thanksgiving, by boiling it on the stovetop but other than that…I’ve been totally lazy thinking it was too much of a process to do regularly.

Until recently, when a friend told me she does it in her crockpot over night-DUH!!

Every week we have a rotisserie chicken for dinner.  For whatever reason, the chicken gets dried out and nobody eats it after a day.  So, every week I end up throwing away the leftovers after a few days and get SO frustrated over the wasting off all that chicken!  NO MORE!

This last week, I took off all the extra chicken we didn’t eat that same night and put the carcass in our slow cooker.  The next day, I added back in the chicken

Ingredients (feeds 4 with leftovers)

  • One Rotisserie Chicken (Mine was half eaten from the night before-haha!)
  • 4 Medium sized carrots(I used organic Rainbow Carrots, because… FUN COLORS! :))
  • 6-8 Cups of Water
  • 2 Can Chicken Broth (check labels if you are on Whole30)
  • 1 Tablespoon crushed ginger
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • Sea Salt and Pepper to taste
  • 1/2 a bag of noodles.  (You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Pick off all the chicken from the bone and set aside in an airtight container.
  • Place the carcass in the slowcooker with the carrots, onions, garlic, and ginger.
  • Pour 6-8 cups of water.  I used 6, but then added some chicken stock later.  I wasn’t sure if just one carcass would flavor the broth enough.
  • Cook on low overnight for 12 hours.
  • The next morning, pull on the bones out.  I left the carrots and onions in there.  They were mushy, but I figured the flavor would still be good and it was!
  • Add shredded chicken back in and let sit on warm until dinner!
  • If you aren’t doing Whole30 or you could also add in noodles at this point and they end up cooking on the “warm” cycle til dinner.  Ours were a little soft, but still yummy!
  • For Whole30 add in zoodles or sweet potato noodles!

You can see Esther’s chicken soup post where she started from scratch with a whole chicken.

And, other easy Crockpot Recipes you might enjoy…

Thai Coconut Chicken Soup

Healthy Chicken and Dumplings

Crockpot Veggie Pasta and Turkey Meat Sauce

Enjoy!dit-elle-Lauren

Healthier Hello Dolly Bars

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I haven’t had much time to bake lately, much less take pictures and blog about it!  BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!

I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram.  The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.

While they are not as ooey gooey and decadent as the original version, they are really good!  I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!

What you need…

ALMOND CRUST OPTION (she posts an oat crust option too)

What to do…

  • Preheat the oven to 350F and grab a cute assistant 😉

  • For the almond crust, combine the almond flour and maple syrup in a bowl. Mix to create a sticky and clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.

  • Press the crust into an 8x8baking dish  lined with parchment paper (I didn’t have any, so I just greased the pan). Bake for 10 minutes at 350F. Remove from the oven and cool for at least 10 minutes.

  • While the crust is cooling, blend the bananas until smooth.

  • Pour the banana puree on top of the crust.

  • Sprinkle on the chocolate chips, nuts, and coconut. Gently press down until the banana puree rises up covering everything.

  • Bake for 35 minutes at 350F.

  • Cool then chill (she said to do it overnight, but we ate them later that evening!)

    Enjoy!

    dit-elle-Lauren

 

Thai Coconut Chicken Soup (Crockpot | Paleo | Whole 30 )

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I’m sure most of the world is feeling the warmth of spring and summer, but…in Seattle, we are NOT-UGH!!  But…while I’m sick of wearing layers upon layers, I never get tired of yummy soups!  Especially easy ones that are practically cooked without me!

This is a recipe that I’ve now done twice because after the first attempt was so well received, I obviously did it again!!  And it was all a fluke of things I just happened to have in my cupboard and fridge-WHOOP!

Ingredients (feeds 4 with leftovers)

  • 4-5 frozen chicken breasts (I’m ALWAYS on the fly.  If yours aren’t frozen, the timing should still work.  It might just mean the meat will be more tender)
  • 1 Can Full Fat Coconut Cream (check labels if you are on Whole30, I used Trader Joe’s)
  • 1 Can Chicken Broth (check labels if you are on Whole30)
  • 1 Tablespoon crushed ginger
  • 1 Tablespoon crushed lemongrass
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • 1/2 Cup Diced Carrots (I used organic Rainbow Carrots, because…duh FUN COLORS! :))
  • If you aren’t on a dietary restriction you could add 1/2 a box of Pasta (again, I go light on this end and used veggie pasta.  You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Place everything in the crockpot, and you’re DONE!!!I  I always wonder if things look the way they should when I’m throwing things together, so…yes, it should look like this 🙂And then….after you take the chicken out and fork shred it (it will be SO tender!!)

THIS!

  • Unless, you want to add a noodle variation.  When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender.  I think they’d be mushy if you added them in at the beginning, but let me know if you try!  I even added them after the cook time when it was in “warm” mode, and it worked!

Another Recipe you might enjoy…

I posted one of my latest crock pot easy healthy dinners last week.

Crockpot Veggie Pasta and Turkey Meat Sauce

Honestly, I was on a crock pot roll lately.  Too much to do, no time to cook, yet I wanted yummy healthy food.  I didn’t have a recipe for either of these meals and both were DELICIOUS!  I’m saying this because a lot of times I see recipes that I like, but I don’t have the time or the ingredients.  THAT is the best part of the slow cooker.  I have taken tried and true recipes that involved multiple pots and hours of time of me in front of the stove, and rolled the dice throwing everything into the slow cooker in the morning.  Guess what?  They’ve all turned out fine!  Are they as amazing as the original?  Sometimes maybe not QUITE as much, but honestly…

It’s pretty darn good!

Enjoy!dit-elle-Lauren

Crockpot Veggie Pasta and Turkey Meat Sauce

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I’ve been on a total crockpot kick lately.  That seems to happen every winter, and before the urge kicks in, I always think…

“Why don’t I use my crock pot more??!!”

Then, I do, and I think…

“Why don’t I use my crock pot more??!!”!!!

Every post I do on my crockpot meals, I wax poetic on the fabulousness of it, but then the spring and summer roll around and I forget about it.  I’m determined to make things all year round!  It’s SO easy, and the smell walking into your home after not being home all day/or even if you ARE home all day…YUM!!!

And I don’t know about where you live, but here in Seattle…spring has NOT sprung, and warm yummy dinners still sound amazing!

So, I decided to try spaghetti and meat sauce.  Total classic.  Total crowd pleaser when you have kids.  Pretty cheap too!  And…it can be healthy and easy!

blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-1 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-2 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-3 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-4

Ingredients (feeds 4 with leftovers)

  • 2 lbs ground turkey. I like to make it heavy on the protein!
  • 1 Can of pasta sauce.  I used a 32 oz jar (check labels if you are on Whole30)
  • 1/2 teaspoon crushed ginger
  • 1/2 Teaspoon crushed garlic
  • 1 Medium to Large Onion
  • 1/2 Tablespoon Italian Seasoning.
  • 1/2 a box of Pasta (again, I go light on this end and used veggie pasta.  You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Place Diced Onion, Crushed Ginger, and Crushed Garlic, Ground Turkey (Yes, I put mine in mostly frozen because…no time to dethaw, and it still worked out great!), Jar of Pasta sauce and Italian seasonings in the crockpot, and cook on low for 8 hours or high for 5.
  • When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender.  I think they’d be mushy if you added them in at the beginning, but let me know if you try!  I even added them after the cook time when it was in “warm” mode, and it worked!

Enjoy!dit-elle-Lauren

Grilled Orange Chicken with Onions and Quinoa

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Last week I posted a recipe for a easy, refreshing, delicious Clementine Goat Cheese Salad.  I mentioned in that post, that I made this dish to go with it, and here it is!

I rarely use recipes (ironic, no?!), but one thing I love doing, is repeating flavors in the different dishes of the meal.  I used the same flavors in the chicken, the quinoa, and also the salad.  It cuts down on needing a bunch of different ingredients, and makes everything go so well together!

blog-orange-onion-chicken-and-quinioa-1This tastes great on it’s own, but even better when paired with the salad… blog-orange-onion-chicken-and-quinioa-2

What You Need… (feeds 4)

  • 4  Chicken Breasts
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tsp Minced Garlic
  • 1 Sprig of Rosemary or 1 Tablespoon
  • 1 Medium sized Orange
  • 1 medium sized onion
  • 1 Cup uncooked Quinoa (Omit or sub out with cauliflower rice for Paleo/Whole 30 option)
  • Sea Salt and Pepper to taste.

What You Do…

  • Pour Olive Oil, Garlic, Rosemary, and juice from half the orange, into a small bowl and stir.
  • Take 2/3rds of the liquid and pour over chicken breasts in a large bowl or zip lock bag.  Slice the other half of the orange and place inside bag/in bowl.  Salt and Pepper to taste.  Let that all marinate for 30+ minutes.  If you want to do this in the morning and let it marinate in the refrigerator all day…even better!
  • Slice Onion in 1/2 inch slices and drizzle with olive oil, salt and pepper.
  • Light your grill to medium heat and let it get hot.
  • Take quinoa and either place in a rice cooker (what I did) and add left over 1/3rd mixture from above and cook.  It’s usually done in 20 minutes.
  • Or, if you don’t have a rice cooker, cook on stove top with 2 cups water plus added 1/3rd left over mixture.  Bring to a boil.  Lower heat and let it cook covered for another 15 minutes.  Let it sit for another 5 minutes covered but with the heat turned off.  Fluff it up.
  • While Quinoa is cooking place chicken, onions, and orange slices on the grill.  Cook on each side for 7-8 minutes (depending on breast size).
  • Layer quinoa in a serving dish (I drizzled a little of the salad dressing over the top, but you could just drizzle with a little olive oil), then top with chicken, onions, and oranges.

Enjoy!!

dit-elle-Lauren

Salmon Avocado Mango “Tacos” | Paleo // Whole30

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This was a leftover meal from the already ridiculously easy Salmon Avocado Mango Salad with Soft Boiled Egg that I made a few weeks ago.  I meant to do a follow up post right away, but…

You know….LIFE!  Summer has been kicking my arse lately!

In any case!  This is a great two-fer meal.  Make one and then the other the next day.  Isn’t that the mom holy grail???!!

Adjust the measurements as needed! 🙂Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-1 Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-2 Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-3From the original post (makes both meals!)

Ingredients (Would serve 4)

  • 3 6oz cans of wild Alaskan Salmon
  • 10 grape tomatoes (cut in half)
  • 1 large avocados
  • 1 Mango diced
  • 1/2 and inch slice red onion diced (or a scallion)
  • 1/3 cup diced pickles
  • Sea Salt and Pepper to taste
  • Head of Butter Lettuce
  • For garnish and a bit of heat- my favorite…Garlic Hot Sauce

Directions

  • Drain Salmon, place in large bowl, and break it up.
  • Dice tomato, avocado, mango, and onions and stir into salmon
  • Salt and Pepper to taste
  • Scoop into butter lettuce cups, and pierce with a toothpick and an extra tomato for garnish

Enjoy!

dit-elle-Lauren

Grilled Chicken, Onion, and Pepper Shish Kabobs

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It’s summer, and what screams summer more than grilling?!!  Ok, pools, popsicles, all of Esther’s yummy cocktails (!!)….ok, a lot of things scream summer.  BUT…grilling.  YUM!

I’ve talked many times about my love of grilling.  Ok, the EASE of grilling!!  It used to intimidate me, but now I LOVE it!  I usually do whole chicken breasts, but decided to try and do shish kabobs.  SO GOOD!Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-1 Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-2Ingredients (varies people you want to feed)

  • Chicken Breasts (cut into 1-1.5 inch cubes)
  • Bell Peppers-I used red, yellow, and orange (cut into 1-1.5 inch cubes)
  • Large Onion (cut into 1-1.5 inch cubes)
  • Olive Oil
  • Balsamic Vinegar
  • Trader Joe’s Every Day Seasoning

What to do

  • It’s not absolutely necessary, but if you can marinate the chicken a few hours before you’d like to grill, that’s the best.  Just put the cubed chicken in a bowl.  Drizzle with olive oil, balsamic, and grind the Trader Joe’s Every Day Seasoning over it.  I honestly had all these ideas of various spices I was going to add, and then (OF COURSE!) was running late and reached for what’s easy, and good!
  • Do the same for the veggies (not as necessary to have those marinate!)Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-3 Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-4
  • You can use wooden sticks to spear all the meat and veggies.  If you do, make sure you soak the them for a good 10 minutes prior.
  • Preheat  your grill to medium heat.
  • Evenly spear chicken and veggies until everything is used up.Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-5Grill for 7-8 minutes on each side. Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-6Oh, and Maya is in this stage where she doesn’t want her picture taken, UNLESS I’m trying to take pictures of something other than her… haha.Blog Outtake

Enjoy!dit-elle-Lauren

Salmon Avocado Mango Salad with Soft Boiled Egg | Paleo // Whole30

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Anyone else guilty of thinking up recipes about 30 minutes before you need to start making dinner?

There’s benefits to thinking on the fly, but a lot of times I’ll forget what I did.  That makes it hard to recreate if it turns out well.  I’m also forced to use what I have on hand, as a trip to the supermarket is out… Somehow, they always turn out ok…

This one was more than ok!  Light and refreshing, yet totally satisfying with lots of healthy fats!

So glad I wrote it all down 🙂Blog Paleo Whole30 Salmon Avocado Mango Salad with Soft Boiled Egg -1 Blog Paleo Whole30 Salmon Avocado Mango Salad with Soft Boiled Egg -2

Ingredients (Would serve 4)

  • 3 6oz cans of wild Alaskan Salmon
  • 10 grape tomatoes (cut in half)
  • 6-8 eggs (The Huz and I each had two, but Maya only had one)
  • 1 large avocados
  • 1 Mango diced
  • 1/2 and inch slice red onion diced (or a scallion)
  • 1/3 cup diced pickles
  • Sea Salt and Pepper to taste
  • Head of Butter Lettuce

Directions

  • Boil water and cook eggs for 7-8 minutes (I accidentally forgot to set the timer and cooked mine a little longer than I had planned)  7 minutes for a runny yolk, 8 for a soft one as pictured.  Take off burner and add cold water and ice until they are cool.  Very important to have them fully cool, in order to peel properly.  Set aside while you make everything else.
  • Drain Salmon, place in large bowl, and break it up.
  • Dice tomato, avocado, mango, and onions and stir into salmon
  • Salt and Pepper to taste
  • Set butter lettuce in a bowl, and scoop large cub of mixture on top.  Top with eggs.

Enjoy!

Next week, I’ll show you how I ate this for lunch the next day!  It was almost better!!

dit-elle-Lauren